Grilled Beef Banh Mi

Grilled beef banh mi lets you bring the bold flavors of Vietnamese street food right to your own table. Juicy, marinated tri-tip is flame-grilled and layered into a crisp French roll, stacked with vibrant pickled veggies, spicy creamy Sriracha mayo and loads of fresh herbs. When I am craving something both simple and packed with texture and taste, this is always a top choice at our house.

My kids think it is a treat any day I fire up the grill for these sandwiches. The first time I made banh mi at home was after a market trip when we found the best crusty rolls. Since then I play with the toppings but never skip the pickled slaw.

Ingredients

• Tri tip beef: Flavorful and tender pick a well marbled steak from the butcher for best results
• Garlic and shallot: Bring aromatics and powerful depth use fresh and firm bulbs
• Dark brown sugar: Balances the salty and tangy notes always pack your spoon for a rich caramel flavor
• Fish sauce: Adds essential umami try Red Boat or your favorite brand for authentic taste
• Mirin: Lends mild sweetness and a touch of acidity opt for real Mirin not seasoned
• Light soy sauce: Contributes that necessary saltiness and color choose a high quality low sodium brand
• Canola oil: Helps with marinade absorption and nonstick grilling stick with a neutral oil
• French rolls: Need to be crusty outside soft inside try local bakeries for the best baguette options
• Sriracha mayo: Creamy and zingy make your own mixing mayonnaise with Sriracha adjust heat to your liking
• Pickled Vietnamese slaw: Bright crunch from carrot and daikon fast pickled at home means more control over flavor and texture
• Cilantro: Brings that pop of herbal freshness always wash and pluck leaves right before using
• Jalapenos: Sliced thin for spicy crunch select glossy smooth peppers for best heat and flavor

Step-by-Step Instructions

Prepare the Marinade:

Pound garlic and shallot together using a mortar and pestle until a smooth paste forms. This paste ensures all the savory flavor infuses deeply into every slice of beef.

Mix the Marinade:

Transfer your aromatic paste into a medium bowl. Add brown sugar, fish sauce, Mirin, light soy sauce and canola oil. Whisk the ingredients until fully combined so there are no oily or sugary pockets.

Marinate the Beef:

Toss beef slices thoroughly in the marinade. I use my hands to make sure every piece gets evenly coated. Cover and refrigerate the bowl for at least one hour or overnight for maximum flavor. Long marinating makes the meat extra juicy and tastes even better.

Prepare Grill and Skewer:

If using bamboo skewers soak them in water for 30 minutes before threading to avoid burning. Slide marinated beef slices onto skewers folding if needed to secure each piece. This makes turning on the grill super easy.

Grill the Beef:

Heat your grill to medium high. Place skewers directly over the flame and cook for five to seven minutes. Rotate often so the meat chars on the edges but stays tender inside. Do not leave the grill—the sugars can burn quickly but bring so much flavor.

Make Sriracha Mayo:

In a small bowl mix half a cup of mayonnaise with Sriracha. Taste and adjust if you want extra kick. The mayo should be creamy and spicy with a bright heat.

Prepare Vietnamese Pickled Slaw:

In a medium saucepan bring distilled vinegar sweet rice vinegar sugar and water to a boil. In a shallow bowl arrange matchstick carrots and daikon and sprinkle with salt. Pour hot liquid over veggies and let them sit for thirty minutes to soften and pickle. Drain before using so they do not make your bread soggy.

Assemble the Sandwich:

Slice the French rolls horizontally. Spread a generous layer of Sriracha mayo on one side. Layer in grilled beef straight from the skewers followed by pickled slaw fresh cilantro and as many jalapeno slices as you like. Press sandwiches gently to compact and serve right away for the ultimate texture.

Tri tip is my favorite cut here because it soaks up the savory marinade while staying juicy and tender. Every time we gather for these sandwiches the smoky aroma gets everyone excited and it is an easy meal to share with friends.

Storage Tips

Store extra marinated beef tightly covered in the fridge for up to two days before grilling. Grilled beef will keep in an airtight container for three days and is great tossed into salads. You can pickle the slaw in advance—store it in a glass jar in the fridge for up to one week for on demand sandwich building.

Ingredient Substitutions

If tri tip is not available flank or sirloin work beautifully just slice thinly against the grain. No shallot Try a quarter of a red onion in the marinade for a slightly sharper bite. Rice vinegar can replace sweet rice vinegar and baguette can stand in for French rolls if you prefer a larger sandwich.

Serving Suggestions

Pair grilled beef banh mi with a light cucumber salad or a cold Vietnamese coffee. For a party make mini sandwiches on small rolls for easy sharing. If you want a vegetarian twist use grilled marinated tofu in place of beef and load up on the pickled slaw.

Cultural Context

Banh mi represents Vietnam’s blend of French and local cuisines. The signature sandwich pairs crusty bread with grilled meats and pickled vegetables for a uniquely bright layered experience. Each region adds its own touch but beef banh mi is always a favorite in our home for its rich flavor and speedy assembly.

Enjoy every bold bite of this homemade grilled beef banh mi and let the fresh herbs and pickles brighten your table and your day.

Recipe Q&A

→ How do you achieve tender, flavorful beef in this sandwich?

Slice tri-tip thinly against the grain, and marinate for at least an hour to infuse flavors and ensure tenderness when grilled.

→ What gives the Vietnamese slaw its distinctive taste?

The slaw blends sweet rice vinegar, sugar, and carrot-daikon matchsticks, offering a tangy crunch to balance the savory beef.

→ Can I use a different cut of beef?

Yes, other well-marbled cuts like sirloin or flank also work well when sliced thin and marinated as described.

→ How spicy is this sandwich?

Heat level depends on the amount of Sriracha mayo and jalapeños added; both can be adjusted to taste.

→ What is the best bread for assembling this sandwich?

A light, crisp French roll or baguette helps support the filling and soaks up the savory juices without getting soggy.