The Banh Mi sandwich is a vibrant fusion of flavors, textures, and aromas that comes alive with every bite. Combining savory marinated beef, tangy pickled vegetables, and the freshness of herbs all encased in a crispy baguette, this dish delivers a balance that tantalizes the palate. Known for its adaptability, Banh Mi makes for a hearty breakfast, a quick lunch, or even a satisfying dinner. Its versatility allows you to experiment with fillings and flavors, making it a staple that can cater to all preferences.
Ingredients Overview
At the heart of any exceptional Banh Mi lies its well-curated ingredients. Marinated beef, infused with soy sauce, sesame oil, and lemongrass, offers a bold and savory foundation. The pickled carrots and daikon provide a tangy counterbalance, their crisp texture adding another layer of enjoyment. Finally, the light and airy Vietnamese baguette, with its crackly crust, holds everything together, ensuring a delightful bite every time. High-quality, fresh components are essential to elevate this dish, as every ingredient plays a pivotal role in the final flavor profile.
Recipe Tips
Perfecting the Beef Marinade:
Always slice the beef against the grain to ensure tender, chewable pieces. Combine fresh ingredients like shallots, garlic, and lemongrass for a marinade that deeply penetrates the meat. Let the beef rest in the marinade for at least an hour, or overnight for maximum flavor absorption.
Pickling Vegetables Like a Pro:
Achieve the perfect balance between tanginess and sweetness by sticking to a precise ratio of vinegar, sugar, and water. Thoroughly massage the vegetables with salt and sugar beforehand to release excess moisture, ensuring they absorb the brine effectively.
Choosing the Right Bread:
Vietnamese baguettes are the best choice due to their light texture and crispy crust. If unavailable, opt for French baguettes but toast them lightly for a similar effect. Avoid overly dense bread, as it can overpower the delicate balance of flavors.
Assembling the Perfect Sandwich:
Distribute the ingredients evenly across the baguette to ensure a harmonious bite every time. Avoid overstuffing the sandwich, as the bread’s integrity might break under too much filling.
Preparation Breakdown
The preparation of Banh Mi is a layered process, each step contributing to its harmonious medley of flavors.
Marinating the Beef
Start by whisking together soy sauce, sesame oil, fish sauce, sugar, minced garlic, and lemongrass in a large bowl. Add the beef strips, ensuring every piece is well-coated in the flavorful marinade. Refrigerate for a minimum of one hour, allowing the rich flavors to seep into the meat.
Pickling the Vegetables
For the vegetables, massage grated carrots and daikon with salt and sugar until they release their natural juices. This helps the pickling liquid penetrate deeply, enhancing their tangy-sweet flavor. Heat vinegar, water, and sugar until the sugar dissolves, then pour the steaming liquid over the vegetables. Let the mixture sit for at least an hour to achieve the perfect pickled crunch.
Broiling and Baking the Beef
Lay the marinated beef slices on a wire rack over a lined baking sheet for even cooking. Bake until just cooked through, then broil briefly to achieve a charred, caramelized finish. This two-step process locks in the marinade’s bold flavors while adding a smoky edge.
What to Serve With This Recipe
Refreshing Drinks
Pair your Banh Mi with a chilled glass of jasmine tea or a refreshing lime soda to complement its bold flavors. For a classic touch, serve with Vietnamese iced coffee to contrast the sandwich’s savory profile with sweet richness.
Side Dishes
Elevate your meal with light, crisp sides like a cucumber salad or shrimp spring rolls. These dishes add complementary textures while keeping the meal balanced.
Spicy Add-ons
For spice lovers, a dollop of sriracha or a splash of chili paste enhances the sandwich’s heat. Adjust the spice level to your preference for an added kick without overwhelming the other flavors.
Customization Options
Protein Variations
While beef is the star of this recipe, feel free to swap it with other proteins. Tender pork belly, grilled chicken, or even pan-fried tofu work beautifully as alternatives, offering diverse flavor profiles to suit different tastes.
Bread Alternatives
If traditional baguettes are unavailable, whole-grain or gluten-free bread provides great substitutes. Warm them slightly to retain the texture and support the robust fillings.
Vegetable Adjustments
Add more crunch and color to your sandwich by incorporating radishes, thinly sliced bell peppers, or shredded lettuce. These additions bring vibrancy to an already dynamic dish.
Frequently Asked Questions
How Long Can I Store the Pickled Vegetables?
Properly sealed in an airtight container and submerged in their brine, pickled vegetables can last up to two weeks in the refrigerator without losing their crispness.
Can I Make the Beef Ahead of Time?
Yes, the cooked beef can be prepared up to two days in advance. Store it in an airtight container in the fridge and reheat briefly under a broiler for optimal flavor and texture.
What Is the Best Way to Reheat Leftover Banh Mi?
Wrap the sandwich in foil and warm it in the oven at 350°F for about 10 minutes. This method keeps the bread crisp and the fillings fresh-tasting.
Can I Freeze Any Components of the Recipe?
Both the marinated beef and pickled vegetables can be frozen. Thaw them overnight in the fridge before cooking or serving.
Troubleshooting Common Issues
For an exceptional Banh Mi experience, addressing potential pitfalls is key:
Avoiding Over-Marinated Beef: If beef marinates too long, the texture can turn mushy. Stick to the recommended marination times for the best results.
Preventing Soggy Bread: Assemble the sandwich right before serving to avoid the bread absorbing excess moisture from the fillings.
Balancing Flavors: If the sandwich tastes too sweet or salty, adjust by adding fresh vegetables or reducing the pickled vegetables in the assembly.
Banh Mi is a culinary canvas waiting for your creativity. Whether experimenting with proteins or pairing it with bold side dishes, this recipe adapts beautifully to suit your personal preferences. Enjoy the rewarding experience of crafting this iconic sandwich and share its delightful flavors with friends and family for a meal that truly satisfies.
Ingredients
Beef
1 1/2 lb. boneless beef shoulder or roast, sliced into 1/4″-thick strips against the grain
1 medium shallot, finely minced
4 garlic cloves, finely chopped
1 1/2 Tbsp. fish sauce
1 Tbsp. soy sauce
1 Tbsp. neutral oil (such as vegetable or canola)
1 Tbsp. sesame oil
1/4 c. granulated sugar
1 tsp. dried lemongrass
Freshly ground black pepper
Pickled Vegetables
1/2 daikon radish (about 8 oz.), grated
1 1/2 medium carrots (about 8 oz.), grated
1 c. distilled white vinegar
1 c. water
1/2 c. plus 2 tsp. granulated sugar, divided
Kosher salt
Assembly
4 Vietnamese baguettes or 2 French baguettes, each cut into 4 (9″) loaves, sliced lengthwise but left hinged
1/4 c. mayonnaise (preferably Kewpie)
1 medium cucumber, peeled and sliced into 1/2″-thick spears
1 jalapeño, diagonally sliced into 1/4″-thick pieces
12 fresh cilantro sprigs
Maggi seasoning or soy sauce, for drizzling
Instructions
Beef
In a large mixing bowl, combine the shallot, garlic, granulated sugar, fish sauce, neutral oil, sesame oil, soy sauce, dried lemongrass, and a generous amount of freshly ground black pepper. Whisk the mixture thoroughly to ensure the ingredients are well incorporated.
Add the beef slices to the marinade, tossing them gently to coat every piece evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to meld. For deeper flavor, let the beef marinate for up to 12 hours.
Pickled Vegetables
Place the grated carrots and daikon radish into a fine-mesh strainer positioned over a medium-sized heatproof bowl. Sprinkle the vegetables with 2 teaspoons of granulated sugar and 1 teaspoon of kosher salt. Massage the mixture with your hands for about 2 minutes, squeezing to release as much liquid as possible. Discard the drained liquid and transfer the vegetables to a clean bowl.
In a small saucepan, combine the vinegar, water, and the remaining 1/2 cup of granulated sugar. Heat the mixture over medium-high heat, stirring frequently, until the sugar has fully dissolved and the liquid begins to steam, about 2 minutes.
Pour the hot brine over the carrot and daikon mixture, ensuring the vegetables are fully submerged. Cover the bowl and let it rest for at least 1 hour to pickle.
Make Ahead Tip: Store the pickled vegetables in an airtight container, ensuring they remain fully submerged in the brine. They can be refrigerated for up to 2 weeks.
Assembly
Preheat the oven to 375°F. Position racks in the center and upper third of the oven. Line a baking sheet with parchment paper or foil, then place a wire rack on top.
Remove the beef slices from the marinade, allowing any excess liquid to drip off. Arrange the beef in a single layer on the wire rack. Bake on the center rack until the internal temperature of the meat reaches 150°F, approximately 14 to 16 minutes.
Switch the oven to broil mode and transfer the baking sheet to the upper rack. Broil the beef for 5 to 7 minutes, flipping halfway through, until both sides are beautifully charred.
Spread 1 tablespoon of mayonnaise on the bottom half of each baguette. Layer the baguette with the broiled beef, a generous helping of pickled vegetables, a cucumber spear, a few slices of jalapeño, and fresh cilantro sprigs. Add a dash of Maggi seasoning or soy sauce for an extra burst of flavor.
Make Ahead Tip: The broiled beef can be prepared up to 2 days in advance. Store it in an airtight container and refrigerate until ready to use.
Serve immediately and enjoy the perfect balance of savory, tangy, and fresh flavors.
Banh Mi Beef Recipe
Ingredients
Beef
- 1 1/2 lb. boneless beef shoulder or roast sliced into 1/4″-thick strips against the grain
- 1 medium shallot finely minced
- 4 garlic cloves finely chopped
- 1 1/2 Tbsp. fish sauce
- 1 Tbsp. soy sauce
- 1 Tbsp. neutral oil such as vegetable or canola
- 1 Tbsp. sesame oil
- 1/4 c. granulated sugar
- 1 tsp. dried lemongrass
- Freshly ground black pepper
Pickled Vegetables
- 1/2 daikon radish about 8 oz., grated
- 1 1/2 medium carrots about 8 oz., grated
- 1 c. distilled white vinegar
- 1 c. water
- 1/2 c. plus 2 tsp. granulated sugar divided
- Kosher salt
Assembly
- 4 Vietnamese baguettes or 2 French baguettes each cut into 4 (9″) loaves, sliced lengthwise but left hinged
- 1/4 c. mayonnaise preferably Kewpie
- 1 medium cucumber peeled and sliced into 1/2″-thick spears
- 1 jalapeño diagonally sliced into 1/4″-thick pieces
- 12 fresh cilantro sprigs
- Maggi seasoning or soy sauce for drizzling
Instructions
Beef
- In a large mixing bowl, combine the shallot, garlic, granulated sugar, fish sauce, neutral oil, sesame oil, soy sauce, dried lemongrass, and a generous amount of freshly ground black pepper. Whisk the mixture thoroughly to ensure the ingredients are well incorporated.
- Add the beef slices to the marinade, tossing them gently to coat every piece evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to meld. For deeper flavor, let the beef marinate for up to 12 hours.
Pickled Vegetables
- Place the grated carrots and daikon radish into a fine-mesh strainer positioned over a medium-sized heatproof bowl. Sprinkle the vegetables with 2 teaspoons of granulated sugar and 1 teaspoon of kosher salt. Massage the mixture with your hands for about 2 minutes, squeezing to release as much liquid as possible. Discard the drained liquid and transfer the vegetables to a clean bowl.
- In a small saucepan, combine the vinegar, water, and the remaining 1/2 cup of granulated sugar. Heat the mixture over medium-high heat, stirring frequently, until the sugar has fully dissolved and the liquid begins to steam, about 2 minutes.
- Pour the hot brine over the carrot and daikon mixture, ensuring the vegetables are fully submerged. Cover the bowl and let it rest for at least 1 hour to pickle.
- Make Ahead Tip: Store the pickled vegetables in an airtight container, ensuring they remain fully submerged in the brine. They can be refrigerated for up to 2 weeks.
Assembly
- Preheat the oven to 375°F. Position racks in the center and upper third of the oven. Line a baking sheet with parchment paper or foil, then place a wire rack on top.
- Remove the beef slices from the marinade, allowing any excess liquid to drip off. Arrange the beef in a single layer on the wire rack. Bake on the center rack until the internal temperature of the meat reaches 150°F, approximately 14 to 16 minutes.
- Switch the oven to broil mode and transfer the baking sheet to the upper rack. Broil the beef for 5 to 7 minutes, flipping halfway through, until both sides are beautifully charred.
- Spread 1 tablespoon of mayonnaise on the bottom half of each baguette. Layer the baguette with the broiled beef, a generous helping of pickled vegetables, a cucumber spear, a few slices of jalapeño, and fresh cilantro sprigs. Add a dash of Maggi seasoning or soy sauce for an extra burst of flavor.
- Make Ahead Tip: The broiled beef can be prepared up to 2 days in advance. Store it in an airtight container and refrigerate until ready to use.
- Serve immediately and enjoy the perfect balance of savory, tangy, and fresh flavors.
