Vietnamese Sandwich (Beef Bánh Mì)

Vietnamese Sandwich (Beef Bánh Mì) 250 Image by: Vietnamese Sandwich (Beef Bánh Mì) 250 Author: Canadian Living

Bánh mì are crusty French-style buns stuffed with a classic explosion of Vietnamese flavours and textures – sweet and sour, crunchy and soft. To liven things up a bit, we've switched the traditional grilled pork filling for lean flank steak. Plus we use liverwurst as a readily available substitute for the Vietnamese pâté that is spread on the bottom of each bun. For adults, or the adventurous little foodie in your house, add hot chili peppers for an extra kick.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2011

Ingredients

  • 4 French-style sandwich rolls cut lengthwise in half
  • 1/4 cup mayonnaise
  • 1/3 cup liverwurst
  • 1/2 English cucumber cut in sticks
  • 12 cilantro sprigs
  • 1 hot red pepper (optional), thinly sliced
Marinated Flank Steak:
  • 2 tablespoons fish sauce
  • 2 tablespoons sodium-reduced soy sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon granulated sugar
  • 2 teaspoons sesame oil
  • 1 clove garlic minced
  • 1/4 teaspoon pepper
  • 1 lb flank steak
Pickled Carrot and Daikon:
  • 1 carrots julienned
  • 4 oz daikon radishes julienned
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1/4 cup unseasoned rice vinegar

Method

Marinated Flank Steak: In shallow dish, whisk together fish sauce, soy sauce, vegetable oil, sugar, sesame oil, garlic and pepper; add steak, turning to coat. Cover and refrigerate for 30 minutes or for up to 24 hours.

Pickled Carrot and Daikon: Meanwhile, in bowl, toss together carrot, radish, 1 tbsp of the sugar and half of the salt; let stand until softened and pliable, about 10 minutes. Rinse under cold water; drain and return to bowl.

Whisk together vinegar and remaining sugar and salt; let stand until dissolved. Pour over carrot mixture; cover and refrigerate, turning once, for 1 hour or for up to 2 days. Drain well.

Drain steak, discarding marinade. In large ovenproof skillet, sear steak over medium-high heat for 2 minutes per side. Transfer to 400°F (200°C) oven; cook until medium-rare, 5 to 8 minutes. (Make-ahead: Let cool slightly; cover and refrigerate for up to 24 hours.)

Transfer to cutting board and tent with foil; let stand for 5 minutes before thinly slicing across the grain.

Spread cut sides of rolls with mayonnaise; spread liverwurst over bottom halves. Sandwich beef, cucumber, carrot mixture, cilantro, and hot pepper (if using) in buns.

Nutritional facts Per serving: about

  • Sodium 1310 mg
  • Protein 31 g
  • Calories 532.0
  • Total fat 28 g
  • Potassium 534 mg
  • Cholesterol 72 mg
  • Saturated fat 7 g
  • Total carbohydrate 39 g

%RDI

  • Iron 34.0
  • Fibre 0.0
  • Folate 41.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 123.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Vietnamese Sandwich (Beef Bánh Mì)

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