Grilled Beef Banh Mi
About this Recipe
By: Rachel
Without a doubt, my favorite sandwich is a grilled beef banh mi. The unique flavors and textures of the Vietnamese banh mi are unforgettable. Basically, it’s a gateway sandwich—once you’ve had one, you won’t be able to rest until you get your hands on another one.
Falling In Love With Vietnamese Flavors: From Banh Mi to Bánh Xèo Chay
One of my favorite jobs was at a Vietnamese nonprofit in Seattle. In addition to working with incredible community leaders, I was introduced to some of the best homemade Vietnamese food I’ve ever had.
Among the organization’s supporters was the wonderful and bigharted Tam Nguyen of the beloved restaurant Tamarind Tree. He generously catered our fundraisers, provided countless jobs to community members, gave scholarships to deserving students, and regularly welcomed our staff to his restaurants.
He made us dishes that still haunt my dreams with tantalizing, unforgettable flavors. A favorite was Bánh Xèo Chay—a savory, rice-flour based crêpe. You wrap pieces of warm crêpe in lettuce and fresh herbs, then dip the whole bite into a light, sweet sauce. There was the umami-packed Lily Blossom Halibut with three kinds of mushrooms; a lush, spicy eggplant with Thai basil and chiles; sticky-sweet and savory grilled quail; red bananas in cognac with coconut ice cream, and much, much more.
Grilled Beef Banh Mi: The Perfect Sandwich
One day, when we were all hard at work, my colleague James offered to pick up banh mi sandwiches for lunch. I remember the horrified look on my co-workers’ collective faces when they realized that not only had I never had a banh mi, I didn’t even know what it was.
It simply didn’t compute—how could anyone not know what a banh mi was? Clearly, this was an emergency, so work immediately ceased as we headed to the Q Bakery for an education in the iconic banh mi sandwich.
Banh mi is the perfect sandwich: a combination of Vietnamese flavors and ingredients served on a baguette. Banh mi usually include fresh elements: pickled daikon radishes and carrots, cucumber, and fresh jalapeño slices. For creaminess, they might be spread with sriracha mayonnaise or pâté. And the filling could be anything—grilled beef, pork, or chicken; fried tofu, and roasted mushrooms are all delicious.
My favorite is definitely the grilled beef banh mi, although every filling is delicious in its own way. I keep meaning to try for a fusion banh mi with this char siu chicken—while Cantonese in origin, it goes beautifully with Vietnamese flavors.
The Irresistible Siren Call of the Grilled Beef Banh Mi
Once you have tasted a banh mi, your life will never be the same. Your cravings will haunt you at the most inopportune times. If you are lucky enough to encounter a banh mi vendor in your local Asian market or Farmers’ Market, you will be unable to resist the gravitational pull until you have one in your hot little hands, gobbling it down desperately as passersby look on, horrified. (Or, maybe that last part is just me).
Fortunately, you can make this amazing grilled beef banh mi at home. While it is best to marinate the meat overnight, a minimum of an hour will suffice when the cravings hit. Banh mi represents some of the best homemade Vietnamese food you will ever have.
Beverage Pairing
By: Olivia
I will never stop being excited about recommending cool-climate red grapes! This delicious beef banh mi, with its spice and umami, would be divine with a Schiava/Trollinger. In Italy and Germany, respectively, the grape produces wines that are fragrant, light-bodied, and acidic. La Boutanche has liter bottles of Trollinger, both red and rose, that should be in everyone’s houses all year long, especially when paired with this banh mi. I’m partial to the red wine, as it has a bit more body. Grab one from Violet Wine the next time you stop by!
Grilled Beef Banh Mi
Equipment
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
- ½ pound (225g) tender steak such as sirloin or ribeye, thinly sliced
- ¼ cup (60mL) soy sauce
- 1 tablespoon dark brown sugar
- 1 teaspoon fish sauce
- 1 teaspoon mirin
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 2 cloves garlic smashed
- ½ medium shallot sliced
- 1 large or 2 small Vietnamese or French baguettes
- Several sprigs fresh cilantro
- Pickled vegetables (recipe follows)
- Sriracha mayonnaise (recipe follows)
Pickled vegetables
- 1 cup (115g) julienned daikon radish (regular radishes may be substituted)
- 1 cup (150g) julienned carrot
- 1 thinly-sliced jalapeño pepper
- 1 teaspoon white sugar
- ½ teaspoon kosher salt
- ½ cup (120mL) rice vinegar or white vinegar
- ½ cup (120mL) water
Sriracha mayonnaise
- ½ cup (120g) mayonnaise
- 1-2 tablespoons Sriracha
Step by Step Instructions
Step 1
- Start with preparation of the pickled vegetables. I like to simply add all ingredients to a glassware/tupperware container with a fitted lid, shake, and set in the fridge for at least 30 minutes and up to four days. If you do not have a container with a fitted lid, simply combine the ingredients, stir, and refrigerate.
Step 2
- Prepare the Sriracha mayo. Stir the ingredients to combine, and refrigerate until ready to use.
Step 3
- Combine the soy, brown sugar, fish sauce, mirin, vegetable oil, sesame oil, garlic, and shallots in a shallow dish. Add the meat and turn to coat evenly. Refrigerate for at least 2 hours and up to 24 hours.
Step 4
- Heat a grill to medium-high heat, or heat a pan on the stovetop and coat lightly with vegetable oil. Remove the meat from the marinade, and pat dry well with paper towels. Sear the meat on each side and cook to desired temperature (130°-150°F or 55°-65°C; the lower end will get you medium-rare, and you’ll be closer to medium-well at the higher end).
Step 5
- Cut the baguette lengthwise, and spread the top and bottom with as much sriracha mayonnaise as you like, 2-3 tablespoons per sandwich. Add the meat, pickled vegetables, and cilantro, and serve.
This sandwich is so simple to prepare and yet is a spicy vinegary flavor explosion!. So delicious!