Steak Banh Mi Recipes

STEAK BANH MI TACOS

Steps:

• In a blender, combine the fish sauce, vegetable oil, brown sugar, garlic, shallot, 2 teaspoons salt, a few grinds of black pepper and 1/4 cup cold water. Blend until smooth. Place the steak in a 1-gallon resealable plastic bag. Pour the marinade into the bag, seal, and toss to coat. Refrigerate for at least 2 hours.
• Meanwhile, combine the granulated sugar, vinegar, 1 tablespoon salt and 1 cup cold water in a small saucepot. Bring to a boil and then pour the hot pickling liquid over the carrots and jicama. Let sit until cooled to room temperature. Use at room temperature or refrigerate, covered, for later use.
• Prepare a grill for high heat. Remove the steak from the marinade and pat dry. Grill the steak for 3 to 4 minutes per side for medium. Remove from the grill, let rest for 5 minutes, and then cut into 1/2-inch pieces.
• Warm the tortillas in a dry saute pan or in a 350-degree oven, wrapped in a foil pouch, for 10 minutes (you can also heat them over a gas burner until charred in spots). Spread some of the mayonnaise on one side of each tortilla. Top with some steak, cucumbers, chiles and pickled carrots and jicama. Sprinkle with cilantro and cotija.

BANH MI

Steps:

• Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
• Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
• While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
• Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
• Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
• To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.

VIETNAMESE BANH MI SANDWICH WITH GRILLED BEEF

Steps:

• 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.