Beef Banh Mi (Vietnamese)

Name: Beef Banh Mi (Vietnamese)
Prep time: 4 h
Cook time: 10 min
Total time: 4 h 10 min
Yield: 4 serving(s)
Ingredients: 4 crusty french-style sandwich buns, cut lengthwise in half; 1/4 cup mayonnaise; 1/3 cup vietnamese pate (can substitute liverwurst); 1/2 English cucumber, cut in sticks; 12 fresh cilantro stems; 1 jalapeno pepper, thinly sliced (can sub a squirt of Sriracha); soy sauce, splash (optional); 2 tablespoons fish sauce; 2 tablespoons sodium-reduced soy sauce; 2 tablespoons vegetable oil; 1 tablespoon granulated sugar; 2 teaspoons sesame oil; 1 garlic clove, minced; 1/4 teaspoon pepper; 1 lb flank steak; 1 carrot, julienned; 4 ounces daikon radishes, julienned; 2 tablespoons granulated sugar; 1 teaspoon salt; 1/4 cup unseasoned rice vinegar

Submitted by gailanng

"An explosion of Vietnamese flavors and textures: sweet and sour, crunchy and soft. Prep time includes minimum amount of marinade time. Adapted from Canadian Living."

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Ready In:: 4hrs 10mins
Ingredients:: 20
Serves:: 4

ingredients

4 crusty french-style sandwich buns, cut lengthwise in half
¹⁄₄ cup mayonnaise
¹⁄₃ cup vietnamese pate (can substitute liverwurst)
¹⁄₂ English cucumber, cut in sticks
12 fresh cilantro stems
1 jalapeno pepper, thinly sliced (can sub a squirt of Sriracha)
soy sauce, splash (optional)
Marinated Flank Steak
2 tablespoons fish sauce
2 tablespoons sodium-reduced soy sauce
2 tablespoons vegetable oil
1 tablespoon granulated sugar
2 teaspoons sesame oil
1 garlic clove, minced
¹⁄₄ teaspoon pepper
1 lb flank steak
Pickled Carrot and Daikon
1 carrot, julienned
4 ounces daikon radishes, julienned
2 tablespoons granulated sugar
1 teaspoon salt
¹⁄₄ cup unseasoned rice vinegar

directions

Marinated Flank Steak: In shallow dish, whisk together fish sauce, soy sauce, vegetable oil, sugar, sesame oil, garlic and pepper; add steak, turning to coat. Cover and refrigerate for 4 hours up to 24 hours.
Pickled Carrot and Daikon: Meanwhile, in bowl, toss together carrot, radish, 1 tbsp of the sugar and half of the salt; let stand until softened and pliable, about 10 minutes. Rinse under cold water; drain and return to bowl.
Whisk together vinegar and remaining sugar and salt; let stand until dissolved. Pour over carrot mixture; cover and refrigerate, turning once, for 1 hour or for up to 2 days. Drain well.
Drain steak, discarding marinade. In large ovenproof skillet, sear steak over medium-high heat for 2 minutes per side. Transfer to 400°F (200°C) oven; cook until medium-rare, 5 to 8 minutes. (Make-ahead: Let cool slightly; cover and refrigerate for up to 24 hours.).
Transfer to cutting board and tent with foil; let stand for 5 minutes before thinly slicing across the grain.
Spread cut sides of rolls with mayonnaise; spread pate or liverwurst over bottom halves. Layer the beef, cucumber, carrot mixture, cilantro, jalapeno and a slight splash of soy sauce in buns.

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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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