Quick Recipe Version (TL;DR)

Yield: 4 hearty sandwiches
Prep Time: 30 minutes (plus 2 hours marinating)
Cook Time: 15 minutes
Total Time: 2 hours 45 minutes

Quick Ingredients

1 1/2 lb boneless lamb leg or shoulder, thinly sliced
3 stalks lemongrass (white part minced), 4 garlic cloves, 1 in ginger
2 tbsp fish sauce, 2 tbsp soy sauce, 2 tbsp brown sugar, 2 tbsp neutral oil, 1 tbsp lime juice, 1 tsp black pepper
1 cup julienned daikon, 1 cup julienned carrot, 1/2 cup rice vinegar, 1/2 cup water, 3 tbsp sugar, 1 tsp salt
1/2 cup mayonnaise, 1–2 tbsp sriracha, 1 tsp lime juice
4 small Vietnamese baguettes or crusty sandwich rolls
1/2 cup pork or chicken liver pâté
1 small cucumber, 1 jalapeño, 1 cup fresh cilantro sprigs

Do This

1. Make pickles: Toss daikon and carrot with salt, then cover with warmed mixture of rice vinegar, water, and sugar. Chill 30 minutes to 1 hour.
2. Marinate lamb: Mix lemongrass, garlic, ginger, fish sauce, soy, brown sugar, oil, lime, and pepper. Coat lamb and marinate 2 hours (up to overnight).
3. Make spicy mayo: Stir together mayonnaise, sriracha, and lime juice. Chill until ready.
4. Grill lamb over medium-high heat 2–3 minutes per side until browned and just cooked through. Rest 5 minutes, then slice if needed.
5. Split baguettes, lightly toast, and warm them through. Spread inside with pâté on one side and spicy mayo on the other.
6. Layer on grilled lamb, drained pickled daikon-carrot, cucumber slices, jalapeño, and lots of cilantro.
7. Press sandwiches gently, slice in half, and serve right away.

Why You’ll Love This Recipe

It blends Vietnamese bánh mì flavors with the richness of lemongrass-marinated grilled lamb for something familiar yet exciting.
Bright pickled veggies, fresh herbs, and spicy mayo balance the savory lamb and creamy pâté perfectly.
Most components (pickles, marinade, mayo) can be prepped ahead, making sandwich assembly fast.
It is an impressive but approachable option for a weekend lunch, dinner party, or meal-prep friendly sandwiches.

Grocery List

Produce: Lemongrass (3 stalks), garlic (1 head), fresh ginger, daikon radish, carrots, 1 small cucumber, 1 jalapeño (or 2 for extra heat), fresh cilantro (1 large bunch), 2 limes
Dairy: None required (only mayonnaise, which is typically shelf-stable or refrigerated pantry)
Pantry: Fish sauce, soy sauce, brown sugar, granulated sugar, rice vinegar, neutral oil (canola, grapeseed, or vegetable), black pepper, kosher salt, sriracha (or other chili sauce), mayonnaise, pork or chicken liver pâté, 4 small Vietnamese baguettes or other light, crusty sandwich rolls

Full Ingredients

Lemongrass-Marinated Grilled Lamb

1 1/2 lb boneless lamb leg or shoulder, trimmed of excess fat and sliced into 1/2-inch thick pieces
3 stalks lemongrass, tough outer layers removed, white and light green parts finely minced (about 1/3 cup)
4 cloves garlic, minced
1 inch piece fresh ginger, peeled and finely grated (about 1 tbsp)
2 tbsp fish sauce
2 tbsp soy sauce
2 tbsp packed light brown sugar
2 tbsp neutral oil (such as canola, grapeseed, or vegetable), plus more for the grill
1 tbsp fresh lime juice
1 tsp freshly ground black pepper

Pickled Daikon and Carrot

1 cup daikon radish, peeled and cut into thin matchsticks (about 4 oz)
1 cup carrot, peeled and cut into thin matchsticks (about 4 oz)
1 tsp kosher salt
1/2 cup rice vinegar (unseasoned)
1/2 cup water
3 tbsp granulated sugar

Spicy Mayo

1/2 cup mayonnaise
1–2 tbsp sriracha or other Asian-style chili sauce (to taste)
1 tsp fresh lime juice
Optional: 1/2 tsp sugar if you like a slightly sweeter mayo

For Assembly

4 small Vietnamese-style baguettes or light, crusty sandwich rolls (about 7–8 inches long each)
1/2 cup pork or chicken liver pâté, at room temperature for easier spreading
1 small cucumber, thinly sliced on the bias
1 jalapeño, thinly sliced into rings (seeded for milder heat if desired)
1 cup fresh cilantro sprigs, large stems removed
Optional: Soft unsalted butter for lightly spreading on the bread before toasting

Step-by-Step Instructions

Step 1: Make the quick pickled daikon and carrot

In a medium bowl, combine the julienned daikon and carrot with the kosher salt. Toss well and let sit for 10 minutes. This helps draw out excess water and keeps the vegetables crisp. After 10 minutes, rinse the vegetables briefly under cold water and squeeze them gently to remove excess liquid. Return them to the bowl.

In a small saucepan over low heat, combine the rice vinegar, water, and granulated sugar. Warm just until the sugar dissolves, stirring often; do not let it boil. Pour the warm pickling liquid over the daikon and carrot. Press the vegetables down so they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (and up to 1 week). The flavor improves as it sits.

Step 2: Marinate the lamb with lemongrass and aromatics

In a large bowl, whisk together the minced lemongrass, garlic, grated ginger, fish sauce, soy sauce, brown sugar, neutral oil, lime juice, and black pepper until the sugar starts to dissolve. Taste a small drop (it will be salty and strong, which is correct for a marinade) and adjust with a touch more sugar or lime if you like.

Add the lamb slices to the bowl and use your hands to thoroughly coat every piece with the marinade, massaging it into the meat and ensuring the lemongrass and aromatics cling well. Cover the bowl tightly and refrigerate for at least 2 hours, and up to overnight for deeper flavor. If marinating longer than 4 hours, stir once or twice so the lamb marinates evenly.

Step 3: Prepare the spicy mayo and sandwich toppings

In a small bowl, stir together the mayonnaise, sriracha, and lime juice until smooth and fully combined. Taste and adjust: add more sriracha for extra heat, or a pinch of sugar for a subtle sweetness. Cover and refrigerate until ready to assemble the sandwiches.

Prepare the remaining toppings: thinly slice the cucumber on a slight diagonal, slice the jalapeño into thin rounds (removing seeds for less heat if desired), and pick the cilantro leaves into small sprigs. Set everything aside in separate bowls so assembly is quick later.

Step 4: Grill the lemongrass lamb

When you are ready to cook, remove the lamb from the refrigerator about 15–20 minutes in advance so it can lose some of its chill. Preheat a grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). Lightly oil the grates or pan to help prevent sticking.

Shake excess marinade off each piece of lamb, leaving a light coating of aromatics. Place the lamb on the hot grill in a single layer. Cook for 2–3 minutes per side, depending on thickness, until nicely browned and charred in spots, and just cooked to medium or medium-well. The internal temperature should reach about 140–150°F (60–65°C) for medium. Transfer cooked lamb to a plate, tent loosely with foil, and let rest for 5–10 minutes. If any pieces are large, slice them thinly across the grain after resting.

Step 5: Warm and prep the baguettes

While the lamb rests, preheat the oven to 350°F (175°C). Split the baguettes lengthwise without cutting all the way through, so they open like a book. If you like, spread a very thin layer of butter on the cut sides for extra richness and to help them toast.

Place the baguettes directly on the oven rack or on a baking sheet, cut side up, and warm for 5–7 minutes, until the crust is crisp and the interior is soft and steamy. You are not trying to fully toast them hard, just revive and warm them. Remove from the oven and let them cool slightly so they are comfortable to handle.

Step 6: Assemble the lamb bánh mì sandwiches

Spread the inside bottom of each warm baguette with about 2 tablespoons of pâté, making an even layer from end to end. Spread the inside top with 1–2 tablespoons of spicy mayo, depending on how saucy you like your sandwiches.

Layer the grilled lamb slices over the pâté, using about one-quarter of the lamb per sandwich. Drain the pickled daikon and carrot well, squeezing out excess liquid, then add a generous handful to each sandwich on top of the lamb. Add a layer of cucumber slices, a few jalapeño rings (to taste), and plenty of fresh cilantro sprigs.

Gently press the top of the baguette down to compress the fillings slightly, helping everything stay together and allowing the flavors to mingle. Slice each sandwich in half crosswise for easier serving.

Step 7: Serve and enjoy at their best

Serve the lamb bánh mì immediately while the bread is still slightly warm and the lamb is juicy. The contrast of warm, savory lamb and cool, crunchy pickles is part of what makes this sandwich special. If desired, offer extra spicy mayo and pickled vegetables on the side so people can customize their sandwiches.

These are best eaten fresh, but if you must hold them for a short time, keep assembled sandwiches at room temperature for up to 30 minutes, uncovered or very loosely wrapped, so the bread does not become soggy.

Pro Tips

Slice the lamb evenly: Aim for consistent 1/2-inch thick pieces so they cook at the same rate and stay juicy without drying out.
Do not rush the marinade: The lemongrass and aromatics need at least 2 hours to really penetrate the lamb; overnight is even better for deep flavor.
Drain the pickles well: Squeeze the daikon and carrot gently before adding to the sandwiches so they stay crisp without soaking the bread.
Use light, airy bread: A traditional Vietnamese-style baguette has a thin, crisp crust and soft interior, which keeps the sandwich from feeling too heavy.
Balance heat and richness: Taste as you go. You can easily adjust by adding more jalapeño or sriracha for kick, or a bit more pickled veg and lime for brightness.

Variations

Lamb meatball bánh mì: Use the same marinade flavors in a ground lamb mixture (with breadcrumbs and an egg), form small meatballs, bake or pan-fry, and assemble the sandwiches with lamb meatballs instead of sliced grilled lamb.
Rice bowl version: Serve the grilled lemongrass lamb over warm jasmine rice, topped with the pickled daikon-carrot, cucumber, jalapeño, cilantro, and a drizzle of spicy mayo for a bánh mì-inspired rice bowl.
Extra-herby version: Add fresh mint and Thai basil along with cilantro for an even more aromatic, herb-forward sandwich.

Storage & Make-Ahead

The components of this recipe store well separately. The pickled daikon and carrot can be made up to 1 week ahead and kept refrigerated in their brine in an airtight container. The spicy mayo keeps for up to 5 days in the refrigerator. The lamb can be marinated up to 24 hours in advance for maximum flavor. Cooked lamb will keep, tightly covered in the refrigerator, for 3–4 days; rewarm gently in a skillet over low heat before using. Baguettes are best fresh; if needed, store them at room temperature in a paper bag for 1 day and crisp them briefly in the oven before assembling. Assemble sandwiches just before serving for the best texture, as fully assembled bánh mì can become soggy if held for too long.

Nutrition (per serving)

Estimated per sandwich (1 of 4): about 750 calories, 36 g protein, 40 g fat, 56 g carbohydrates, 4 g fiber, 9 g sugar, and 1,350 mg sodium. These values will vary based on the exact bread, pâté, and mayonnaise brands used and how generously you fill each sandwich.

Lemongrass Grilled Lamb Bánh Mì With Spicy Mayo