Air Fry Lemongrass Lamb Bánh Mì

Ingredients

• 3 pounds lamb shoulder or boneless leg roast
• 1/4 cup frozen minced lemongrass (thawed) or fresh
• 2 tbsp minced garlic
• 2 tbsp minched shallots
• 3 tbsp dark soy sauce
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 4 tbsp sugar or agave
• 1 tsp MSG (optional)
• 1 tsp black pepper
• 1 tbsp rice wine
• 1 tbsp shallot oil or neutral oil
• 1 tsp salt
• 3 egg yolks
• 200 ml shallot oil or neutral oil
• 1/2 tsp salt
• 1 pound chicken liver
• 1 stick butter
• 250 g white bread or baguette
• 2 cups whole or low fat milk
• 1/2 white onion small dice
• 2 tbsp garlic minced
• 2 tbsp dark soy sauce
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp Chinese five spice
• 3 medium carrots
• 2 tsp salt
• 1/2 cup sugar
• 1/2 cup white vinegar
• 1/4 cup hot water
• 2 cucumbers sliced into long slices
• 1 bunch cilantro
• 2 fresno peppers or japalenos sliced

Steps

1. Slice lamb into 1/2 cm thick slices, roughly 1 in by 1 1/2 in big. Combine with all of the other ingredients and marinade for at least 1 hour. 3 hours is ideal. Air fry at 375 degrees for 20 minutes or until brown.
2. To make the Vietnamese mayo, separate 3 eggs and place yolks in a mixing bowl with salt. Using an electric mixer or by hand, whisk until egg mixture is light yellow. Then, stream in oil, a little at a time, and mix well to emulsify. The mixture should get thicker with every pour. Final consistency is light yellow and creamy.
3. For the pate, soak chicken liver in 1 cup of milk for thirty minutes. Rinse and drain.
4. Crumble bread and soak in milk until everything is absorbed. Set aside.
5. Melt butter in pan, add liver, onion, garlic, and all seasonings. Sauté for 7 minutes, don’t cook it completely.
6. Pour eveything into a blender, add bread and milk mixture. Blend into desired creaminess. If a little texture is preferred, just pulse until combined.
7. Place in steamer and steam for 2 hours. Let cool.
8. For the pickled carrots, peel and cut carrots into 1/2 cm by 4cm match sticks, by hand or using mandolin
9. Sprinkle salt and let sit for 10 minutes to release moisture. Squeeze out as much liquid as possible. This will make them crunchy. Melt sugar in hot water and add in vinegar. Pour over carrots and mix. Refrigerate for 2 hours
10. To assemble, cut a a baguette or bánh mi open, smear mayo on one side and pate on the other. Add lamb, pickled carrots and garnish with cucumber, cilantro, and fresno peppers.