Prep 4 hrs
Cook 10 mins
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.
- 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
- 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.