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Beef Banh Mi Recipe

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Vietnamese Banh Mi Sandwich With Grilled Beef Recipe - EasyRecipesCooking.com

The Vietnamese sandwich is a wonderful combination of flavors and textures. This version is made with very thinly sliced grilled beef with a charred and carmelized meat flavor, a layer of crunchy sweet and sour pickled carrots and daikon (recipe posted separately), a layer of soft and sweet shallots and fresh and crispy lettuce and cilantro. The recipe is from The Steamy Kitchen Cookbook by Jaden Hair.
Tip: slice the beef very thinly before the meat has completely thawed, or ask the butcher to slice it thinly when you purchase it. If you have a package of the thinly sliced beef for cheese steaks, that will work too (as long as it isn’t pre-seasoned).

Total time: 30 minutes

Prep time: 20 minutes

Cook time: 10 minutes

Yield: 4 serving(s)


1 tablespoon garlic, finely minced
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon ground black pepper
2 tablespoons peanut oil (more may be needed)
1 lb sirloin, sliced very thin (rib eye, strip steak, or pre-sliced beef for cheese steaks may be used instead)
5 shallots, thinly sliced (you may substitute an onion if you don’t have shallots)
4 French baguettes (sandwich size – 8 inches each)
8 lettuce leaves, large leafy type
1 cup carrot, daikon pickle recipe
4 sprigs cilantro


  • Whisk together the garlic, fish sauce, soy sauce, sugar, pepper, and 1 tbsp peanut oil in a large bowl. Add the sliced beef and mix well to coat each slice. Marinate at room temperature for 30 minutes (or overnight in the refrigerator).
  • Heat a grill pan (or electric grill appliance) until it is hot. Brush 1 tbsp oil on the pan. Add the beef slices in batches, laying them flat in a single layer, taking care not to overcrowd the pan. Grill for 30 seconds to 1 minute and flip each slice, repeating on the other side (unless you are using the double sided grill appliance, and then you would not flip and repeat). Remove the beef slices when they are just slightly charred, but not overcooked. Drain off and reserve the juices. Repeat, brushing grill pan with additional oil when necessary, until all the beef slices are grilled.
  • When the beef is grilled, brush the pan with more oil and add the shallots (or onions). Grill them until just softened. Reserve any remaining juices along with the carmelized bits.
  • Assemble the sandwiches by slicing the French baguettes in half lengthwise, brushing each half with some of the pan juices; add 2 lettuce leaves, 1/4 of the grilled beef, 1/4 cup of the carrot daikon pickle, grilled shallots and a sprig of fresh cilantro.

Nutrition Facts:

Calories 1609.1, FatContent 38.9, SaturatedFatContent 11.4, CholesterolContent 76, SodiumContent 3458.2, CarbohydrateContent 246, FiberContent 15.2, SugarContent 4, ProteinContent 63.9

How to make beef banh mi Bowl?

In a wide bowl add the rice as your base. Next add the beef. Followed by the pickled carrots, cucumbers and jalapenos. Drizzle the sriracha mayo on top. Garnish (or not) with cilantro! Vietnamese inspired beef banh mi bowl. Combine two teaspoons of sugar and salt to bowl with carrots. Toss with hands for 2-3 minutes or until they feel soft.

What is a banh mi sandwich?

This recipe for a banh mi sandwich starts with a crusty roll that’s piled high with tender grilled beef, pickled vegetables, and fresh herbs. This post is sponsored by the Northeast Beef Promotion Initiative a subcontractor to the Beef Checkoff.

What is a good ratio of fat to lean for banh mi?

I like a 85/15 lean to fat ratio. The rendered fat is what brings this beef banh mi to the next level of flavor. To prepare the sauce for the beef, mix together soy sauce, honey, brown sugar, minced garlic, fresh ginger, and Sriracha in a medium bowl. I recommend using a large high walled stainless steel pan.

How do you make Vietnamese banh mi?

Cut a slit lengthwise of your bread, making sure the cut doesn’t go all the way through. Next up, spread on some of the Vietnamese mayo and pate evenly across the bread. Then carefully place your meat slices one at a time into the banh mi. After that is your pickled daikon and carrots, then your vegetables.

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