Vietnamese Banh Mi Sandwich

Vietnamese Banh Mi Sandwich
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For the meat
  1. 1&1/2 lbs. very thinly sliced steak (think Philly style meat)
  2. 3 cloves garlic, minced
  3. 2 tsp. sugar
  4. 2 tsp. black pepper
  5. 3 Tbsp. soy sauce
  6. 1 tsp. salt
  7. 1&1/2 tsp. sesame oil
  8. 4 Tbsp. canola oil
For the pickled vegetables
  1. 4-5 large peeled, carrots
  2. 1/4 lb. radishes, washed and tops cut off
  3. 3 cups warm water
  4. 4 Tbsp. rice vinegar
  5. 2-3 Tbsp sugar (depending on how sweet you like your pickles)
  6. 2 Tbsp. salt
For the Soy-Lime Mayonnaise
  1. 1 egg
  2. 1 cup oil
  3. 1 Tbsp. dijon mustard
  4. 1 lime halved
  5. 1/4 tsp. salt
  6. 1/2 tsp. black pepper
  7. 1 Tbsp. soy sauce
For the Pickled Vegetables
  1. Either using a food processor fitted with the grate attachment that has the largest holes, or by using a knife, cut carrots into matchsticks and very thinly slice radishes.
  2. Place carrots and radishes into jars. (You can combine in one jar or jar separately)
  3. Combine all the rest of the ingredients in a bowl and whisk until the sugar and salt are dissolved.
  4. Pour pickling liquid into the jars until the vegetables are covered.
  5. Allow vegetables to sit in pickling liquid for 1 hour before using.
For the Soy Lime Mayonnaise
  1. Place all the ingredients (besides the soy sauce) in the long container that comes with your immersion blender.
  2. Place the blender in and the second it touches the eggs turn it on and do not lift it (oil on top will slowly drizzle in).
  3. Once the mixture on the bottom of the container gets thicker gently gently lift up one side and then don’t lift other side until all oil is streamed in.
  4. Continue that process of only lift one side and then the other until you reach the top of the container.
  5. At this point go up and down 2-3 times and all the oil will be incorporated and your mayo thick and creamy.
  6. Add in the soy sauce and gently fold in with a spatula.
  7. Refrigerate mayo for at least 2 hours before serving.
For the meat
  1. Pour all the ingredients for the marinade into a ziplock bag.
  2. Shake bag to mix.
  3. Add in the meat and shake again to distribute the marinade all over the meat.
  4. Marinate for at least 1 hour.
  5. Preheat a skillet over high heat till it is very hot.
  6. Add a tsp of oil to the pan to prevent meat from sticking and working in small batches add a 1/4 of the meat to the pan.
  7. Stir constantly to prevent sticking.
  8. Since the meat is sliced very thinly it will only take 1-2 minutes to cook.
  9. Once the meat is cooked, remove from the pan and continue to cook the rest of the meat in the same way.
For the mayonnaise
To assemble the Banh Mi
  1. Slice baguettes in half lengthwise.
  2. Spread bottom half with a nice amount of Soy Lime Mayonnaise.
  3. Add a layer of the sliced meat and top with pickled vegetables.
  4. Top vegetables with a few leaves of cilantro and some of the thinly sliced chiles.
  5. Eat right away and Enjoy!
  1. You can easily substitute the meat for chicken, scrambled eggs tofu to even ground beef.
  2. Also, it is very traditional to add a smear of liver pate. You can use any good quality pate! Definitely give it a try because it is absolutely delicious!
Peas, Love & Carrots