Vietnamese Banh Mi Sandwich With Grilled Beef

Recipe by PanNan
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon garlic, finely minced
  • 1
    tablespoon fish sauce
  • 1
    tablespoon soy sauce
  • 1
    teaspoon sugar
  • 12
  • 2
    tablespoons peanut oil (more may be needed)
  • 1
    lb sirloin, sliced very thin (rib eye, strip steak, or pre-sliced beef for cheese steaks may be used instead)
  • 5
    shallots, thinly sliced (you may substitute an onion if you don't have shallots)
  • 4
    French baguettes (sandwich size - 8 inches each)
  • 8
    lettuce leaves, large leafy type
  • 1
    cup carrot, daikon pickle recipe
  • 4
    sprigs cilantro
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DIRECTIONS

  • Whisk together the garlic, fish sauce, soy sauce, sugar, pepper, and 1 tbsp peanut oil in a large bowl. Add the sliced beef and mix well to coat each slice. Marinate at room temperature for 30 minutes (or overnight in the refrigerator).
  • Heat a grill pan (or electric grill appliance) until it is hot. Brush 1 tbsp oil on the pan. Add the beef slices in batches, laying them flat in a single layer, taking care not to overcrowd the pan. Grill for 30 seconds to 1 minute and flip each slice, repeating on the other side (unless you are using the double sided grill appliance, and then you would not flip and repeat). Remove the beef slices when they are just slightly charred, but not overcooked. Drain off and reserve the juices. Repeat, brushing grill pan with additional oil when necessary, until all the beef slices are grilled.
  • When the beef is grilled, brush the pan with more oil and add the shallots (or onions). Grill them until just softened. Reserve any remaining juices along with the carmelized bits.
  • Assemble the sandwiches by slicing the French baguettes in half lengthwise, brushing each half with some of the pan juices; add 2 lettuce leaves, 1/4 of the grilled beef, 1/4 cup of the carrot daikon pickle, grilled shallots and a sprig of fresh cilantro.
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