Vietnamese Banh Mi Sandwich with Grilled Beef
Experience the perfect harmony of flavors and textures with this Vietnamese Banh Mi Sandwich with Grilled Beef recipe, a street food classic turned homemade sensation. Tender beef flank steak is marinated in a bold mixture of soy sauce, fish sauce, brown sugar, garlic, and fragrant lemongrass, then grilled to perfection for a smoky, caramelized finish. Nestled inside a toasted baguette roll slathered with creamy mayonnaise, the savory beef pairs beautifully with tangy pickled carrots and daikon, crisp cucumber slices, fresh cilantro, and the heat of optional jalapeño slices. This quick and satisfying recipe brings authentic Vietnamese flavors to your kitchen in just 35 minutes, making it an ideal dish for weeknight dinners, lunch gatherings, or anytime you’re craving bold, vibrant tastes.
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Recipe Information
Ingredients
- 1 pound beef flank steak
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- 3 cloves garlic cloves, minced
- 2 stalks lemongrass, minced (white part only)
- 1 teaspoon ground black pepper
- 4 pieces baguette rolls
- 4 tablespoons mayonnaise
- 1 cup pickled carrots and daikon (do chua)
- 1 piece English cucumber, thinly sliced
- 8 sprigs cilantro sprigs
- 1 piece jalapeño, thinly sliced (optional)
- 1 tablespoon sesame oil (for grilling)
Instructions
In a mixing bowl, combine soy sauce, fish sauce, brown sugar, minced garlic, minced lemongrass, and ground black pepper. Mix well to create the marinade.
Place the beef flank steak into the marinade and ensure it is fully coated. Cover and let it marinate in the refrigerator for at least 1 hour (or up to overnight for more flavor).
Preheat the grill or grill pan over medium-high heat. Lightly brush the grill with sesame oil to prevent sticking.
Grill the beef flank steak for about 3-4 minutes on each side, or until it reaches your desired level of doneness. Let the steak rest for 5 minutes before slicing it thinly against the grain.
While the beef rests, slice the baguette rolls lengthwise, leaving one side attached, and toast them lightly on the grill or in the oven until warm and slightly crispy.
Spread 1 tablespoon of mayonnaise inside each baguette roll.
Layer the thinly sliced grilled beef, pickled carrots and daikon, cucumber slices, cilantro sprigs, and jalapeño slices (if using) into the baguette.
Serve immediately and enjoy your homemade Vietnamese Banh Mi with Grilled Beef!
Nutrition Facts
Calories |
2637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 6200 mg | 270% | |
| Total Carbohydrate | 254.1 g | 92% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 35.3 g | ||
| Protein | 165.7 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 3243 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
