Vietnamese Street Sandwich with Lamb Spiedini

Temps & Portions
4 portions
25 min temps de préparation =
25 min cuisson
  • 2 tbsp vegetable oil 5197
  • 2 tbsp each soy sauce and fish sauce (or oyster sauce) 5198
  • 1 tbsp minced fresh gingerroot 5199
  • 2 cloves garlic, minced 5200
  • 12 Marcangelo Original Lamb Spiedini Skewers 5201
  • 1/2 cup seasoned rice vinegar 5202
  • 2 tbsp granulated sugar 5203
  • 1 tsp sesame oil 5204
  • 1 cup grated carrots 5205
  • 1 cup each julienned seedless cucumber and julienned radishes 5206
  • 1/3 cup fresh coriander leaves 5207
  • 2/3 cup mayonnaise 5208
  • Dash srirracha sauce 5209
  • 2 green onions, finely chopped 5210
  • 4 soft rolls, split lengthwise 5211
  1. Mix together the oil, soy sauce, fish sauce, ginger and garlic. Place lamb spiedini in rectangular dish. Pour marinade over, making sure to coat all of lamb. Let rest at room temperature for 30 minutes.
  2. Slaw: Bring vinegar, sugar and sesame oil just to a boil over high heat in saucepan. Stir in carrots, cucumber and radishes, stirring until well coated. Let stand at room temperature for 30 minutes.
  3. Mayonnaise: Stir together mayonnaise, srirracha and onions. Set aside.
  4. Grill Marcangelo Lamb spiedini over medium heat, turning often, until cooked through, 5 to 7 minutes.
  5. Spread mayonnaise on both sides of cut bun. Arrange meat from 3 skewers inside each bun. Top evenly with slaw. Divide coriander leaves equally among buns.


• Both the slaw and the mayonnaise mixture can be made up to 24 hours ahead and refrigerated until needed.

• The most important thing to remember when choosing a roll for a banh mi sandwich is that it should have a soft and fluffy texture that can hold the filling securely without scraping the top of your mouth.

• The key to a Vietnamese Banh mi sandwich is to create a balance of sweet, sour (both from the slaw), spicy (the srirracha in the mayonnaise provides this), savoury (from the meat), warm, cold and crunchy, and soft.

Marcangelo Fast Pass

Substitute a light flavoured Japanese marinade or salad dressing for the vinaigrette in the slaw. To save time, you can also use prepared bottled minced garlic and gingerroot.