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. Divide beef into two portions and toss each 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 two batches 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. Transfer to a plate and repeat with remaining beef.
Toast
Split both baguettes lengthwise, lay cut-side down on hot grill pan over high heat 1 minute per baguette until warmed through with light grill marks and crust turns crisp and crackling.
Build
Spread pate on bottom half of each baguette off the heat, mayonnaise on top. Layer grilled beef, drained pickled ribbons, cucumber spears, jalapeno slices, and cilantro on each sandwich until bread cradles filling firmly.
Finish and plate
Splash Maggi seasoning over filling on each banh mi, press top halves down, slice both sandwiches diagonally on a board, and serve immediately while bread holds shatteringly crisp.
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