Lemongrass Grilled Beef Sandwich — Banh Mi Bo Nuong
Saigon baguette stuffed with lemongrass and oyster-sauce grilled beef sirloin, pate, mayonnaise, pickled carrot and daikon, cucumber spears, cilantro, and sliced jalapeno, finished with a splash of Maggi seasoning and black pepper.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince lemongrass cores, garlic, and shallot. Whisk into oyster sauce, fish sauce, dark soy, brown sugar, black pepper, and oil. Toss beef in marinade for 5 minutes at room temperature. Peel carrot and daikon, slice into matchsticks, toss with rice vinegar, granulated sugar, and salt; let sit 10 minutes until softened and translucent.
Grill 1
Heat grill pan over high heat 3 minutes until ripping hot. Working in batches if needed to avoid crowding, lay beef slices in a single layer, cook 90 seconds per side until edges char and marinade caramelizes into deep mahogany glaze.
Toast
Split baguettes lengthwise, lay cut-side down on hot grill pan over high heat 1 to 2 minutes until warmed through with light grill marks and crust turns crisp and crackling.
Build
Spread pate on bottom baguette halves off the heat, mayonnaise on top. Layer grilled beef, drained pickled ribbons, cucumber spears, jalapeno slices, and cilantro until bread cradles filling firmly.
Finish and plate
Splash Maggi seasoning over filling, press top halves down, slice banh mis diagonally on a board, and serve immediately while bread holds shatteringly crisp.
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