Tender ribeye marinated in soy, ginger and pear juice . Shaved thin and seared. Served on crusty baguette with kewpie mayo, sliced cucumbers, julienned jalapeños, shaved carrots and green onions.
I love banh mi sandwiches. The shredded juicy beef, crisp cucumbers, spicy peppers and creamy Japanese Mayo what’s not to love. Banh mis are Vietnamese street food, that are often filled with proteins like pork, beef , chicken or tofu. It traditionally is filled with sliced jalapeños, cucumbers, radish, beans sprouts and cilantro. It also has a generous smear of spreads like pate or tangy mayo. All stuffed in narrow crusty baguettes that hold everything all together. They are seriously the best. They can be eaten hold or cold morning or night. They are a great do ahead for a quick on the go meal. For these banh mi sandwiches i decided to keep it simple with a sweet and salty combination of pear and soy sauce. Don’t worry once the sweet and salty pair get together they balance each other out. I topped mine with a Japanese kewpie mayo for some tang and fat. Some crisp veggies like cucumbers, jalapenos, radish and carrots for some freshness. If you’ve never had a banh mi before don’t worry it’s super easy. Be warned they are incredibly addictive. Check out my tips and tricks below for the best bahn mi sandwich. Try this recipe out and let me know what you think.
TIPS AND TRICKS FOR THE BEST BAHN MI SANDWICH:
semi freeze the beef: for this recipe I like to pre slice the beef prior to cooking sorta like a cheesesteak. that way the marinade can really penetrate the meat. to get the beef really thinly sliced I like to semi freeze it for about 30 minutes so that it firms up and leaves me with thin shavings
pear juice in a can: pears can be inconsistent especially not in season. or sometimes you just don’t have them on hand. in the can you keep year round pears that are subtly sweet and flavor packed. just get them in light juice and drain it. blend up the whole pears for this recipe.
crusty bread: banh mi actually means bread so it’s really important and differentiate it from other sandwiches. So a thin crusty baguette works best for this , crusty on the outside pillowy on the inside. the baguette should be narrow and short sort of like a bolillo.
the perfect make ahead: banh mi can be served hot or cold that’s why they are great to make ahead. with the correct bread these things can hold assembled an entire day that’s why the crust on the bread is important it keeps it from getting soggy.
SIMILAR INGREDIENTS TO:
ENJOY THIS RECIPE WITH:
- 2lb Ribeye or Tri tip , semi frozen and shaved
- 4-5 Baguettes
- 1c Carrots, shredded
- Kewpie Mayo
- 1/2 Cucumber, sliced
- 2 Jalapeño,sliced
- Cilantro, chopped
- 5 Radish, shaved
- 1 c Pear Juice
- 1/2c Soy Sauce
- 1tb Honey
- 1Tb Hoisin Sauce
- 2tb Sambal Chili Sauce
- 1 tsp Sesame Oil
- 1tsp Black Pepper
- 1Tb Ginger, grated
- 1 Green onion, diced
- MARINADE BEEF: To make marinade combine together all the ingredients listed under marinade and add in beef. Let the beef sit from 3 hours to overnight . The longer the better.
- SEAR: Remove the meat from the refrigerator 30 minutes prior to cooking. Sear the meat on both for about 7 minutes . Tossing it around the pan. Work in batches to get a crust. Repeat process till all the beef is done.
- ASSEMBLE: Heat bread roll lightly toasted. Split baguette lengthwise and add in kewpie Mayo, add in a generous scoop of beef then stuff with desired amount of green onions, carrots , jalapeños, radish and cucumber. Enjoy.