Grilled Beef Banh Mi
About this Recipe
By: Rachel
One of my favorite jobs was working at the Vietnamese Friendship Association in Seattle. Not only did I get to work with some of the most amazing community leaders I’ve ever encountered, my colleagues introduced me to one of the world’s most tantalizing cuisines: Vietnamese.
Among our supporters was the wonderful Tam Nguyen of Tamarind Tree and formerly of Long Provincial, who 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: Bánh Xèo Chay (vegetables in a savory, rice-flour based crepe; you wrap pieces in lettuce and fresh herbs, and dip the whole bite into a light sauce) and Gỏi Củ Sen (a salad of pickled lotus root and grilled lemongrass tofu, piled high with herbs and nuts). There was an 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 creamy coconut ice cream, and much, much more.
There was the Q Bakery, with a menu full of tantalizing banh mi sandwiches with a variety of fillings: fried tofu, grilled pork, roasted mushrooms, and more—each accompanied by the perfect balance of creamy sriracha mayonnaise, crunchy pickled vegetables, spicy jalapeños, and fresh cilantro nestled between Vietnamese baguettes (not as crusty as French baguettes, and with a soft, pillowy interior).
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 sandwich at home. While it is best to marinate the meat overnight, a minimum of an hour will suffice when the cravings hit.
Grilled Beef Banh Mi
Ingredients
- ½ lb (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 tablespoon mirin
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 2 garlic cloves, smashed
- ½ shallot (50g) 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) daikon radish, julienned (regular radishes may be substituted)
- 1 cup carrot (150g), julienned
- 1 jalapeno, thinly sliced
- 2 teaspoons sugar
- ½ teaspoon kosher salt
- ½ cup (120mL) white or rice vinegar
- ½ cup (120mL) water
Sriracha mayonnaise
- ½ cup 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 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 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 (I recommend about 2-3 tablespoons per sandwich). Add the meat, pickled vegetables, and cilantro, and serve.
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!
