Beef Banh Mi: The Ultimate Vietnamese Sandwich!

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

Slice 10 oz of tender beef into thin slices and place them in a mixing bowl.

Slice 1 lemongrass, removing the small end and the leafy part, and add it to a mortar.

Add 1/4 teaspoon of salt to the mortar and crush the lemongrass to release its flavor.

Add 3 cloves of garlic to the mortar and crush them together with the lemongrass.

Add 1/2 teaspoon of ground pepper, 1 teaspoon of five spice powder, 1 tablespoon of fish sauce, 1 tablespoon of oyster sauce, 1/4 teaspoon of dark soy sauce, 1 teaspoon of corn starch, and 1 tablespoon of vegetable oil to the beef in the mixing bowl and mix well. Set aside to marinate.

For the pickles, take 1 carrot and 5 oz of daikon, peel them, and cut them into julienne strips.

Combine the julienned carrot and daikon with 1 small onion, 1 mini pepper or hot chili, 1/2 teaspoon of salt, 1 teaspoon of sugar, and 2 tablespoons of white vinegar. Mix and set aside.

Slice 2 onions and cut 1 spring onion lengthwise. Chop 0.5 oz of cilantro.

In a pan, heat 2 tablespoons of vegetable oil over high heat.

When the oil is hot, add the sliced onions and stir occasionally for 3 minutes until they become soft and translucent. Push them to one side of the pan.

Add another 2 tablespoons of vegetable oil to the pan and then add the marinated beef. Stir for 1 minute.

Mix everything together for 30 seconds, then turn up the heat and transfer the beef to a bowl to keep it tender and juicy.

To assemble the banh mi sandwiches, spread 1 tablespoon of mayonnaise on the bread.

Add some sautéed beef, followed by some onions, spring onion, and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens