I know, I know, its been a nano-second since I posted the Chicken Banh Mi, but its beefy sister, this Grilled Beef Banh Mi, is a must share.
It’s really the one my young men like, and in case I’m fortunate when I’m finished cooking the meat there’s sufficient for sandwiches. This is one of those plans that my young men float over to make sure they can take a portion of the hamburger sticks before I can even wrap up collecting their sandwiches.
Regularly times, I just let them. I could drive the issue, however it gets me no where aside from a plate that in the end appears as though an insane bird looked over it. The cured veggies are dispersed and the bread is loaded up with little teeth marks where they just tore out the delicate, bread-y tissue
The bread is probably the most amazing aspect of the sandwich. It can in a real sense represent the deciding moment the entire thing. I’m trusting it’ll be a unique little something that they will embrace as their age fills in numbers. You know – like how cheddar makes your nose wrinkle as child yet makes you blow your staple spending plan as a grown-up.
Here are few notes to before you get started on this recipe:
- Don’t skip pickling the daikon and carrots. It’s a key component. You can buy it pre-made in most Asian markets or make it yourself (recipe below).
- Use a good, high quality bread like La Brea’s Demi-Baguettes. It’s worth mentioning you definitely want to avoid breads, that are pillow-soft like a hot dog bun or anything of that textural class. This is a sandwich after all, so getting the bread right makes or breaks this recipe.
- To easily slice the beef, freeze the meat for about 15 minutes to firm it up before cutting.
This Grilled Beef Banh Mi, is a must share.
- 1 lb. well-marbled tri-tip, sliced against the grain to 1/4-inch thickness
- 2 large garlic gloves
- 1 shallot
- 1 tablespoon dark brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon Mirin
- 1 tablespoon light soy sauce
- 2 tablespoon canola oil
- 4 Lfrench roll, halved horizontally
- 1/4 cup Sriracha mayonnaise (recipe follows) 1 cup pickled Vietnamese slaw (recipe follows)
- 6 to 8 cilantro sprigs
- 4 jalapeños, sliced
- To make the beef: In a mortar and pestle crush the garlic and and shallots to a paste. Transfer to medium size bowl and add in brown sugar, fish sauce, Mirin, soy sauce and canola oil. Whisk to combine. Add the beef and make sure each slice is well coated. Cover with plastic wrap and marinate for at least an hour or overnight.
- Thread beef on a pre-soaked skewer for easy grilling. Grill beef over medium high heat for 5-7 minutes or until beef is slightly charred, make sure to turn skewers frequently.
- To assemble sandwich: Split bread length-wise. Spread about 2 tablespoons (or more to taste) of Sriracha mayonnaise on one side. Fill sandwich with beef, pickled slaw, cilantro and jalapeños. Serve immediately.
- To make the Sriracha mayonnaise. In a bowl, stir together 1/2 cup mayonnaise with 1 tablespoon (or more according to taste) Sriracha.
- To make the pickled slaw: In a large a medium sauce pan, over high heat, bring 1/4 cup distilled vinegar, 1/4 sweet rice vinegar, 1/4 sugar and 1/2 cup water to a boil. Transfer to a large shallow bowl and add in 1/2 cup julienned match-like strips of carrots and daikon with 1 teaspoon kosher salt. Stir to blend. Set aside for 30 minutes then drain.