I don’t know what is up with me and slaw lately. I almost feel like I’m forcing it upon you guys! So I had a craving for banh mi, as usual, like clockwork. For the unfamiliar banh mi is a sandwich that has grilled meat like beef, pork, chicken or tofu and some pickled (depending on the place) but mostly raw veggies like sliced jalapenos, cucumbers, grated carrots and some herbage like cilantro. Some places even slather on some mayo for a sweetness or even pate for the umami rounded feel. Also, a fun fact banh mi is Vietnamese for bread. So this sandwich although banh mi craving inspired is no banh mi in regards to tradition. To break it down its bread, check, grilled marinated meats, check. slaw, nope. But I love this sandwich it definitely hit the spot. Try it out and let me know what you think!
1 French baguette, sliced in half lengthwise
2Tb canola oil
1/3c coconut aminos
1/3c coconut sugar
1/4tsp Chinese 5 spice
2TB rice wine vinegar
BRUSSEL SPROUT SLAW
1 carrot, shredded
1 jalapeno, thinly sliced lengthwise
1/2 c mayo
5 brussel sprouts, thinly sliced
1/4c red cabbage, sliced
4 green onion, sliced on a bias
1tb coconut sugar
1tb rice wine vinegar
To make marinade for beef combine all ingredients and let marinade overnight.
Heat a cast iron pan on medium heat ( not too high the sugar will burn).
Place roast in pan and let cook for 5 minutes per side to get a nice sear on each side of beef.
Once seared on both sides. Place in roasting pan and top with sauce marinade. Roast in the oven at 350 degrees for 1 hour and 30 minutes.
In the meantime, make slaw. Start off making slaw by combining mayo with rice wine vinegar, salt and coconut sugar. Then add in carrot, Brussel sprouts, red cabbage, and green onions.
Once meat is done. Let rest for 15 minutes. Slice not too thin and layer on baquette. Top generously with slaw and Enjoy!