January 23, 2010

Banh Mi

When ever we are in Seattle, Oscar and I make up any excuse we can to stop by our favorite Asian deli and pick up a couple Vietnamese Banh Mi sandwiches.

You can imagine my delight when I found a recipe for Banh Mi sandwiches in yup you guessed it, Everyday Food- Great Fast Food. Have I told you this is my new favorite cookbook yet?

Although typical Banh Mi sandwiches are made with pork this version is made with flank steak, but it is a dead ringer to the original.

Vietnamese Banh Mi Sanwhiches
Serves 4
1 garlic clove, minced
1 teaspoon sugar
1/4 teaspoon red-pepper flakes
1 tablespoon rice vinegar
1 tablespoon water
2 carrots, grated
2 scallions, thinly sliced
1/2 cup packed fresh cilantro leaves
1 fresh jalapeno sliced thin (the recipe doesn't call for this but I added it because traditional Banh Mi sandwiches always have jalapeno slices.)
4 hero rolls
1 pound sliced Flank Steak with Lime Marinade (see recipe below)
1.In a small bowl, stir together garlic, sugar, red-pepper flakes, vinegar, and water.
2.In another bowl, toss together carrots, scallions, and cilantro leaves. Toss with half the vinegar mixture.
3.Split and lightly toast hero rolls; dividing evenly, layer with carrot mixture and sliced flank steak. Drizzle with remaining vinegar mixture, if desired.

Flank Steak with Lime Marinade
Serves 4
1/3 cup (about 4 limes) freshly squeezed lime juice
2 tablespoons soy sauce
2 scallions (about 1/3 cup), thinly sliced
2 tablespoons minced, peeled fresh ginger
1/2 teaspoon red-pepper flakes
1 1/2 pounds flank steak
Vegetable oil, for grates
Coarse salt and ground black pepper

1.In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour.
2.Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.

Serve with Cucmber Radish Slaw on the side- YUM!


  1. did you go to seattle or saigon deli? those were our favorite spots in Seattle. Very well done..yours look great!!

  2. Hello, we go to saigon deli. My husband has been going there since he was a kid. YUM!