Vietnamese Beef Banh Mi Sandwiches (25 Minutes)

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Banh Mi Sandwiches are a delightful fusion of French and Vietnamese cuisines. These sandwiches are filled with tender and flavorful lemongrass-marinated beef, pickled vegetables, fresh herbs, and a touch of spicy mayo, all served on a crusty baguette. The combination of savory, tangy, and aromatic flavors makes this dish a true crowd-pleaser. Let’s begin!

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 sandwiches 1x

Ingredients

Units Scale
  • 1 pound beef sirloin or flank steak, thinly sliced
  • 2 tablespoons lemongrass paste or finely minced lemongrass
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 4 small baguettes or sub rolls
  • 1 cup pickled vegetables (carrots, daikon radish)
  • Fresh cilantro leaves
  • Fresh mint leaves
  • Sliced jalapeños (optional)
  • Spicy mayo or Sriracha sauce, for serving

Instructions

  1. In a bowl, combine the lemongrass paste, soy sauce, fish sauce, brown sugar, minced garlic, and grated ginger. Mix well.
  2. Add the sliced beef to the marinade and toss to coat evenly. Let it marinate for 10 minutes while you prepare the other ingredients.
  3. Preheat a grill or skillet over medium-high heat. Cook the marinated beef for 2-3 minutes per side until browned and cooked to your desired doneness. Remove from heat and let it rest for a few minutes before slicing into thin strips.
  4. Slice the baguettes or sub rolls in half lengthwise. If desired, lightly toast them.
  5. Spread a layer of spicy mayo or Sriracha sauce on the bottom half of each baguette. Top with the sliced lemongrass beef.
  6. Arrange the pickled vegetables, fresh cilantro leaves, mint leaves, and sliced jalapeños (if using) on top of the beef.
  7. Close the sandwiches with the top halves of the baguettes and press gently. Slice each sandwich in half if desired.

Notes

For the best flavor, marinate the beef for at least 10 minutes, but you can marinate it longer if you have more time. If you don’t have lemongrass paste, you can substitute it with fresh lemongrass that has been finely minced. Or you can nix the lemongrass altogether. Feel free to customize the pickled vegetables based on your preference, using a combination of carrots, daikon radish, and cucumber. The baguettes can be lightly toasted for added crunch, but make sure they remain soft on the inside. These sandwiches are best enjoyed fresh, so assemble them just before serving. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 450
  • Sugar: 6g
  • Sodium: 1300mg
  • Fat: 12g
  • Carbohydrates: 46g
  • Fiber: 4g
  • Protein: 34g
  • Cholesterol: 65mg

Pair this with...

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

Miso Soup

For this simple delight, you’ll need 4 cups of dashi (a type of Japanese stock) or water, 3 tablespoons of miso paste (white or red, based on your preference), a bunch of chopped green onions, and some silken tofu, cut into cubes. Optional but delicious: a handful of wakame (dried seaweed) – it adds depth! First, warm your dashi or water in a pot. In a separate bowl, mix miso paste with a bit of the warm liquid till smooth. Add this mix back into the pot. Toss in tofu, wakame, and heat gently – don't boil, as this kills the miso's goodness! Once hot, pour into bowls, sprinkle green onions, and slurp away.

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