Authentic Lemongrass Beef Banh Mi
This authentic lemongrass beef banh mi is made with lemongrass steak, pickled carrots, pickled daikon, and other fresh herbs, all sandwiched between a pillowy soft Vietnamese baguette.
- Prep time
- 45 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 stalks lemongrass (minced)
- 1 shallot (minced)
- 3 cloves garlic (minced)
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 tbsp honey
- 1 tbsp light brown sugar
- 1 lb ribeye steak (thinly sliced)
- 4 baguettes (Vietnamese baguettes or 2 French baguettes)
- ¼ cup mayonnaise
- 1 cucumber (cut into long strips)
- ¼ cup pickled carrots
- ¼ cup pickled daikon
- 1 tbsp cilantro
Instructions
- 1
In a medium-size bowl, combine 2 stalks of minced lemongrass, 1 minced shallot, 3 cloves of minced garlic, 2 tbsp of fish sauce, 1 tbsp of soy sauce, 1 tbsp of vegetable oil, 1 tbsp of honey, and 1 tbsp of light brown sugar. Mix until combined.
- 2
Add 1 lb of thinly sliced steak and coat the steak in the marinade. Marinate for 30 minutes.
- 3
While the steak is marinating, prep the rest of your ingredients. Toast 4 baguettes (if needed). Thinly slice 1 cucumber into long strips. Set aside.
- 4
Heat a pan over high heat. Cook the marinated steak for 1-2 minutes per side until brown on all sides.
- 5
Now it's time to put together your sandwich! Cut your baguette in half. Smear some mayonnaise on one side. Add a few pieces of the cooked steak, sliced cucumbers, pickled carrots, pickled daikon, and cilantro. Repeat this process for all the sandwiches. Enjoy!