Vietnamese Sandwich (Beef Bánh Mì)

By Joanne Lusted and The Test Kitchen

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This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	532532 cal
pro	31 g31g pro
total fat	28 g28g total fat
sat. fat	7 g7g sat. fat
carb	39 g39g carb
fibre	3 g3g fibre
chol	72 mg72mg chol
sodium	1,310 mg1,310mg sodium
potassium	534 mg534mg potassium
% RDI:	-
calcium	88 calcium
iron	3434 iron
vit A	123123 vit A
vit C	1515 vit C
folate	4141 folate

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.

Ingredients

4 crusty French-style sandwich rolls , cut lengthwise in half4 4crusty French-style sandwich rolls, cut lengthwise in half
1/4 cup mayonnaise 1/4 1/4cup cupmayonnaise
1/3 cup liverwurst 1/3 1/3cup cupliverwurst
1/2 English cucumber , cut in sticks1/2 1/2English cucumberEnglish cucumbers, cut in sticks
12 cilantro sprigs 12 12cilantro sprigscilantro sprigs
1 hot red pepper , (optional), thinly sliced1 1hot red pepperhot red peppers, (optional), thinly sliced
Marinated Flank Steak:
2 tbsp fish sauce 2 2tbsp tbspfish sauce
2 tbsp sodium-reduced soy sauce 2 2tbsp tbspsodium-reduced soy sauce
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
2 tsp sesame oil 2 2tsp tspsesame oil
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 lb flank steak 1 1lb lbflank steak
Pickled Carrot and Daikon:
1 carrot , julienned1 1carrotcarrots, julienned
4 oz daikon radish , julienned4 4oz ozdaikon radish, julienned
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
1 tsp salt 1 1tsp tspsalt
1/4 cup unseasoned rice vinegar 1/4 1/4cup cupunseasoned rice vinegar

Preparation

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 sa< 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 sa< 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.

Source : Canadian Living Magazine: March 2011