Grilled Beef Banh Mi (Printable Format)
Grilled marinated beef, vibrant slaw, fresh herbs, and Sriracha mayo in a classic Vietnamese sandwich.
# Needed Ingredients:
→ Beef Marinade
01 -
450 g well-marbled tri-tip beef, sliced against the grain into 6 mm thickness
02 -
2 large garlic cloves
03 -
1 shallot
04 -
15 ml dark brown sugar
05 -
15 ml fish sauce
06 -
15 ml Mirin
07 -
15 ml light soy sauce
08 -
30 ml canola oil
→ Pickled Vietnamese Slaw
09 -
60 ml distilled vinegar
10 -
60 ml sweet rice vinegar
11 -
50 g granulated sugar
12 -
120 ml water
13 -
60 g carrots, julienned
14 -
60 g daikon, julienned
15 -
5 g kosher salt
→ Sriracha Mayonnaise
16 -
120 ml mayonnaise
17 -
15 ml Sriracha sauce, or more to taste
→ Sandwich Assembly
18 -
4 French rolls, halved horizontally
19 -
6–8 cilantro sprigs
20 -
4 jalapeños, sliced
# Preparation Steps:
01 -
Crush garlic cloves and shallot to a fine paste using a mortar and pestle. Transfer to a medium bowl and mix in dark brown sugar, fish sauce, Mirin, light soy sauce, and canola oil. Whisk thoroughly to combine.
02 -
Add the sliced beef to the marinade, ensuring each piece is evenly coated. Cover with plastic wrap and refrigerate for at least 60 minutes or overnight for enhanced flavour.
03 -
Thread marinated beef onto pre-soaked skewers. Grill over medium-high heat for 5 to 7 minutes, turning frequently until beef is slightly charred and cooked through.
04 -
In a saucepan over high heat, bring distilled vinegar, sweet rice vinegar, sugar, and water to a boil. Pour the hot mixture over julienned carrots and daikon in a shallow bowl. Stir in kosher salt, let sit for 30 minutes, then drain.
05 -
Stir together mayonnaise and Sriracha sauce in a bowl until smooth. Adjust Sriracha to preferred spice level.
06 -
Split French rolls lengthwise. Spread approximately 30 ml of Sriracha mayonnaise on one side. Layer grilled beef, pickled slaw, cilantro sprigs, and sliced jalapeño. Serve immediately.
# Supplementary Details:
01 -
Soaking wooden skewers in water for at least 30 minutes prevents burning on the grill.
02 -
For best results, marinate beef overnight for deeper flavour penetration.