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Savory Vietnamese Lemongrass Beef Banh Mi Sandwich

Vietnamese lemongrass beef banh mi sandwich - featured image
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A flavorful Vietnamese sandwich featuring savory lemongrass marinated beef, pickled veggies, fresh herbs, and sriracha mayo on a crisp baguette. Quick and easy to make at home with simple ingredients.

Ingredients

Scale
  • 1 lb (450g) flank steak or sirloin, thinly sliced
  • 2 stalks fresh lemongrass, finely minced (or 1 ½ tbsp lemongrass paste)
  • 3 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce (optional)
  • 1 tbsp brown sugar
  • 1 tsp freshly ground black pepper
  • 1 tbsp vegetable oil
  • 4 small to medium Vietnamese baguettes or crusty French baguettes
  • 1 cup pickled daikon and carrots
  • Fresh cilantro sprigs
  • Thinly sliced cucumber
  • Thinly sliced jalapeño or red chili (optional)
  • Sriracha mayo:
  • ¼ cup mayonnaise
  • 1–2 tsp sriracha
  • 1 tsp lime juice

Instructions

  1. Prepare the Lemongrass Beef Marinade: In a medium bowl, combine minced lemongrass, garlic, soy sauce, oyster sauce, fish sauce, brown sugar, black pepper, and vegetable oil. Whisk until sugar dissolves and mixture is glossy.
  2. Marinate the Beef: Add thinly sliced flank steak to marinade, coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours.
  3. Quick Pickle the Daikon and Carrots: Slice daikon and carrots into matchsticks. Combine ½ cup rice vinegar, ½ cup water, 1 tbsp sugar, and 1 tsp salt. Stir until sugar dissolves, submerge veggies, and let sit at room temperature for at least 30 minutes.
  4. Make the Sriracha Mayo: Mix mayonnaise, sriracha, and lime juice in a small bowl. Adjust spice level and refrigerate until ready to use.
  5. Cook the Beef: Heat skillet or cast iron pan over medium-high heat. Add marinated beef in a single layer and cook about 2 minutes per side until caramelized and cooked through. Avoid overcrowding; cook in batches if needed.
  6. Toast the Baguettes: Preheat oven to 375°F (190°C). Slice baguettes lengthwise, place on baking sheet, and toast for 5-7 minutes until crust is crisp but inside remains soft.
  7. Assemble the Sandwich: Spread sriracha mayo on both sides of baguette. Layer cooked lemongrass beef, pickled daikon and carrots, cucumber slices, cilantro sprigs, and jalapeño slices if using. Close sandwich gently.
  8. Serve Immediately: Enjoy warm with optional extra sriracha on the side.

Notes

Freeze beef for 15-20 minutes before slicing for easier thin slices. Use lemongrass paste if fresh lemongrass is unavailable. Quick pickle daikon and carrots for at least 30 minutes for best crunch. Toast baguettes just before serving to keep crisp. For gluten-free, use tamari or coconut aminos and gluten-free bread. Vegan mayo works well for dairy-free diets.

Nutrition

Keywords: Vietnamese sandwich, banh mi, lemongrass beef, easy sandwich recipe, savory beef sandwich, pickled vegetables, sriracha mayo

Find it online: https://tempotaste.com/savory-vietnamese-lemongrass-beef-banh-mi-sandwich-recipe-easy-homemade-guide/