Bánh mì, which means boodle made from wheat in vietnamese, is a staple in Viet cuisine. In the old days, banh nautical mile was traditionally stuffed with humble fillings such as cold cuts, fried eggs, and pork floss. It has evolved ( quite dramatically, in my opinion ), and more fill choices have been created along with new accompanying sauces.
Reading: Vietnamese Beef Banh Mi
This Lemongrass Beef Banh Mi is quite popular in the South of Vietnam, where it is called “ bánh mì bò nướng sả “. Ground gripe is mix with a draw of lemongrass and seasonings, then formed into beef skewers and grilled until aromatic with an irresistible charred flavor. I think you will love the combination of crispy bread, savory fragrant beef, crunchy vegetables and a slightly sweet garlicky sauce .
Related: have you tried my perpetrate pork banh security service or meatball banh myocardial infarction recipes ? They are identical easy to make and receive many positive feedbacks .
Watch How to Make Beef Banh Mi
Ingredients
For the gripe meet, the main ingredients are :
- ground beef: it’s best to use ground beef with a reasonable amount of fat (like 15-20%) so that the beef skewers will turn out juicy with a bouncy texture.
- aromatics: lemongrass, garlic and shallots. For this beef banh mi recipe, you should only use the white parts of lemongrass. The green parts are fibrous and not pleasant to eat directly. You can save the green parts to add to soups or make tea.
- flavorings: fish sauce, soy sauce, honey, and five-spice powder.
- cornstarch: a little bit of cornstarch will help to keep the meat juicy with a nice texture.
Ingredients for the beef filling
For the pickle vegetables, you will need crunchy veggies, typically carrots and daikon radish, vinegar ( I recommend rice vinegar ) and sugar. If you don ’ thyroxine like radish radish plant, you can substitute with cucumber ( seeds removed ) .
You can buy obviously banh mi from about any shops selling banh nautical mile sandwich. If it isn ’ metric ton an option, substitute with even baguettes. Compared to regular baguettes, banh mi has a thin and crisp crust and easy and airy crumb. however, I ’ megabyte sure the dish is distillery tasty with baguettes .
Cooking Notes
I recommend pickling the vegetables several hours in advance or even the night before. Generally, if you want to eat all of the pickle veggies fairly soon, you can increase the proportion of vinegar to water to reduce the pickle time. Vice versa, if you want to keep the pickled vegetables for a longer time, use a lower ratio of vinegar to water .
These lemongrass gripe skewers are best when grilled. I cook them in my Staub grill pan for 2-3 minutes each side. They can besides be broiled in the oven or cooked in the air fryer for 5-6 minutes in entire. however they won ’ triiodothyronine be as aromatic and juicy as when grilled .
Cooking the lemongrass beef skewers on a grill pan
besides, it isn ’ t a must to form the kernel concoction into skewers like I do here. You can shape them into humble patties as well. Just do what works best for you .
Other Recipes to Try
I ’ vitamin d love to hear what you think about the smasher, so please feel release to leave a comment and a denounce if you have tried it. New recipes are added every week so let ’ s get in touch on Facebook, Youtube, Pinterest and Instagram for the latest updates. You can find my solicitation of vietnamese recipes here .
Vietnamese Beef Banh Mi
Lemongrass Beef Banh Mi features Vietnamese baguette with aromatic grilled beef, pickled vegetables, and a hoisin-based sauce. So many interesting flavors and textures in one bite!
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Prep Time:
15
minutes
Cook Time:
15
minutes
Marinating Time:
30
minutes
Total Time:
1
hour
Servings:
4
people
Calories:
478
kcal
writer :
Ingredients
For the Beef Filling
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▢
1/2 cup pound lemongrass, white parts only ( from about 6 stalks )
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▢
2 teaspoons pounded/smashed or finely minced garlic ( about 3-4 medium cloves )
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▢
1 tablespoon pounded/smashed or finely minced shallot ( about 3 medium shallots )
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1 pound earth gripe
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1/2 teaspoon five-spice powder
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1/4 teaspoon salt
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freshly-cracked black pepper
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2 teaspoons fish sauce
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2 teaspoons soy sauce
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1/2 teaspoon dark soy sauce, optional
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2 teaspoons beloved
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2 teaspoons cornstarch
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16 skewers, soaked in cold water for 15-30 minutes
For the Pickled Vegetables
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6-8 oz julienned crunchy vegetables ( such as carrot, radish radish, cucumber with seeds removed )
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3/4 cup rice vinegar
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3/4 cup filter water
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2-3 tablespoons carbohydrate
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1/4 teaspoon salt
For the Sauce
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olive petroleum
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1 tablespoon minced garlic ( about 4 medium cloves )
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2 tablespoons hoisin sauce
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1/2 cup plus 2 teaspoons water, divided
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2 teaspoons cornstarch
To Serve
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4-5 banh security service, lightly toasted ( or alternate with regular baguettes )
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1 cucumber, thinly sliced
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coriander
Instructions
To Make the Beef Skewers
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Thinly slice the white parts of lemongrass. Use a mortar and pestle to pound it as well as garlic and shallot. Alternatively, you can blitz all the aromatics in a food chopper into fine pieces.
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In a mixing bowl, add all ingredients under the “For the Beef Filling” section (except the skewers) and mix well to combine. Set aside for 15-30 minutes while preparing other ingredients (such as the pickled vegetables or the sauce).
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Use about 1½ tablespoons of the beef mixture to thread onto a skewer. Alternatively, you can just form them into small meat patties.
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Preheat your grill or heat your grill pan over medium heat and oil the grates. Once it is hot, place the beef skewers on a single layer. Grill for 2-3 minutes undisturbed, then flip and grill the other side for another 2-3 minutes or until cooked through.
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Alternatively, you can broil the beef skewers in the oven on High, about 2-3 minutes each side. Or sear them on the stove or cook them in the air fryer at 350°F (or 180°C) for 5-6 minutes. However, they taste best when grilled.
To Make the Pickled Vegetables
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To make the pickled vegetables, combine rice vinegar, filtered water, sugar and salt in a jar or a bowl. Add the julienned veggies. Cover and leave at room temperature if you plan to eat it with banh mi in 30-60 minutes. Otherwise, cover and refrigerate to pickle for several hours or overnight.
To Make the Sauce
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Place a small saucepan over medium heat and heat a small amount of olive oil. Then add 1 tablespoon of minced garlic and sauté briefly until fragrant.
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Add hoisin sauce to the saucepan, stir and heat it for 10-15 seconds. Then add 1/2 cup of water, stir and let the mixture simmer for 1 minute.
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Dissolve 2 teaspoons of cornstarch in 2 teaspoons of water. Drizzle the cornstarch slurry into the saucepan while stirring to thicken the sauce to your liking. Taste and check the consistency, then transfer to a clean bowl.
To Assemble the Banh Mi Sandwich
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Slice banh mi (or baguettes) open lengthwise. Place a layer of cucumber slices, then add the beef, pickled vegetables and cilantro. Drizzle with plenty of sauce and serve right away.
Video
Notes
You can cook a teaspoon of filling to check if it is seasoned to your like and adjust as needed .
For the pickled vegetables, you can besides adjust the ratio of vinegar, water and ratio to your preference. If you don ’ t have rice vinegar, apple cider vinegar can besides be used .
Nutrition
Calories:
478
kcal
|
Carbohydrates:
38
g
|
Protein:
25
g
|
Fat:
24
g
|
Saturated Fat:
9
g
|
Cholesterol:
81
mg
|
Sodium:
1124
mg
|
Potassium:
665
mg
|
Fiber:
3
g
|
Sugar:
16
g
|
Vitamin A:
7158
IU
|
Vitamin C:
6
mg
|
Calcium:
104
mg
|
Iron:
5
mg
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Read more: Bánh mì – Wikipedia
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