Lemongrass Steak Banh Mi

I have been craving a great banh mi for weeks and finally decided to make it at home! Initially, the plan was to make the bread from scratch, but that is still a work in progress. Banh mi is so simple and doesn’t require many ingredients, but I feel like each ingredient is crucial to the dish as a whole. All the elements of this sandwich work so well together – I love the fresh crunch from the herbs and vegetables, the fattiness of the meat and mayo, and the umami from the Maggi and fish sauce.

This sandwich is juicy, hearty and I’m craving it again already. Give it a try and let me know what you think in the comments down below!

Print Recipe

Lemongrass Steak Banh Mi

Juicy Vietnamese steak sandwich with fresh cilantro and vegetables

Prep Time20 minutes mins

Cook Time6 minutes mins

Marinating time1 hour hr

Course: Main Course

Cuisine: vietnamese

Keyword: banh mi, beef banh mi, lemongrass steak, steak banh mi, steak sandwich

Servings: 3

Ingredients

• 1 Loaf Baguette
• 1/2 Cucumber
• 2 Jalapeños
• 1 bunch Cilantro
• Maggi sauce Can be subbed with liquid aminos
• Kewpie mayonnaise
• Pate

Do Chua (Pickled Carrot and Radish)

• 1/2 Carrot
• 1/2 Daikon radish
• 2 tbsp Sugar
• 1/2 cup Hot water
• 1/4 cup Distilled white vinegar
• 1 tsp Salt

Lemongrass Steak

• 1 lb Skirt steak
• 1 stalk Lemongrass
• 2.5 tbsp Sugar
• 1/4 cup Fish sauce
• 1 Shallot
• 5 cloves Garlic Minced
• 1 tbsp Vegetable oil

Instructions

• Use a mandolin or knife to cut carrot into matchstick and to cut radish into very thin matchsticks. Add to bowl and sprinkle with salt. Let rest for 10 minutes. Meanwhile, add sugar, hot water, and vinegar to a mason jar and stir to dissolve sugar. Add vegetables to jar and close. Refrigerate for at least 30 minutes, and up to 3 days.
• Finely chop white bottom part of lemongrass and shallot. Add lemongrass, shallot, minced garlic, sugar, and fish sauce to a bowl and mix. Add steak to bowl and mix to cover with marinade. Cover and refrigerate for at least 30 minutes, up to overnight.
• Split baguette in half, leaving back connected. Pull center out of bread to make cavities for the fillings later. Thinly slice cucumbers and jalapeños. Drain do chua.
• Heat 1 tbsp of oil in a cast iron pan. Scrape excess marinade off of steak and cook for 2-3 minutes on each side until there is a nice char. Allow to rest for 6 minutes then slice thinly against the grain.
• Spread a generous amount of mayo inside the top and bottoms of baguette, spread pate, add a few dashes of Maggi sauce or liquid aminos on top of mayonnaise. Place steak, top with pickled vegetables, cucumber, jalapeño and cilantro. Slice and serve!