Vietnamese Beef Banh Mi
Lemongrass Beef Banh Mi features Vietnamese baguette with aromatic grilled beef, pickled vegetables, and a hoisin-based sauce. So many interesting flavors and textures in one bite!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup pounded lemongrass, white parts only ((from about 6 stalks))
- 2 teaspoons pounded/smashed or finely minced garlic ((about 3-4 medium cloves))
- 1 tablespoon pounded/smashed or finely minced shallot ((about 3 medium shallots))
- 1 lb ground beef
- 1/2 teaspoon five-spice powder
- 1/4 teaspoon salt
- freshly-cracked black pepper
- 2 teaspoons fish sauce
- 2 teaspoons soy sauce
- 1/2 teaspoon dark soy sauce, optional
- 2 teaspoons honey
- 2 teaspoons cornstarch
- 16 skewers, soaked in cold water for 15-30 minutes
- 6-8 oz julienned crunchy vegetables ((such as carrot, daikon radish, cucumber with seeds removed))
- 3/4 cup rice vinegar
- 3/4 cup filtered water
- 2-3 tablespoons sugar
- 1/4 teaspoon salt
- olive oil
- 1 tablespoon minced garlic ((about 4 medium cloves))
- 2 tablespoons hoisin sauce
- 1/2 cup plus 2 teaspoons water, divided
- 2 teaspoons cornstarch
- 4-5 banh mi, lightly toasted ((or substitute with regular baguettes))
- 1 cucumber, thinly sliced
- cilantro
Instructions
- 1
Thinly slice the white parts of lemongrass. Use a mortar and pestle to pound it as well as garlic and shallot. Alternatively, you can blitz all the aromatics in a food chopper into fine pieces.
- 2
In a mixing bowl, add all ingredients under the "For the Beef Filling" section (except the skewers) and mix well to combine. Set aside for 15-30 minutes while preparing other ingredients (such as the pickled vegetables or the sauce).
- 3
Use about 1½ tablespoons of the beef mixture to thread onto a skewer. Alternatively, you can just form them into small meat patties.
- 4
Preheat your grill or heat your grill pan over medium heat and oil the grates. Once it is hot, place the beef skewers on a single layer. Grill for 2-3 minutes undisturbed, then flip and grill the other side for another 2-3 minutes or until cooked through.
- 5
Alternatively, you can broil the beef skewers in the oven on High, about 2-3 minutes each side. Or sear them on the stove or cook them in the air fryer at 350°F (or 180°C) for 5-6 minutes. However, they taste best when grilled.
- 6
To make the pickled vegetables, combine rice vinegar, filtered water, sugar and salt in a jar or a bowl. Add the julienned veggies. Cover and leave at room temperature if you plan to eat it with banh mi in 30-60 minutes. Otherwise, cover and refrigerate to pickle for several hours or overnight.
- 7
Place a small saucepan over medium heat and heat a small amount of olive oil. Then add 1 tablespoon of minced garlic and sauté briefly until fragrant.
- 8
Add hoisin sauce to the saucepan, stir and heat it for 10-15 seconds. Then add 1/2 cup of water, stir and let the mixture simmer for 1 minute.
- 9
Dissolve 2 teaspoons of cornstarch in 2 teaspoons of water. Drizzle the cornstarch slurry into the saucepan while stirring to thicken the sauce to your liking. Taste and check the consistency, then transfer to a clean bowl.
- 10
Slice banh mi (or baguettes) open lengthwise. Place a layer of cucumber slices, then add the beef, pickled vegetables and cilantro. Drizzle with plenty of sauce and serve right away.