Vietnamese Bánh mì with Beef and Spicy Mayo

Ingredients

• 2 pcs French baguette (Medium-sized baguettes, cut in half lengthwise)
• 60 ml Mayonnaise (Store-bought mayonnaise, at room temperature)
• 30 ml Soy sauce (Light soy sauce)
• 15 ml Thai hot sauce (sriracha or chili sauce) (Adjust according to desired spiciness)
• 25 g Brown sugar (For the vegetable brine)
• 30 ml Rice vinegar (Mild acidity for the brine)
• 100 ml Water (For the brine)
• 1 pcs Carrot (Peeled and cut into julienne)
• 1 pcs White radish (daikon) (Optional, cut into julienne)
• 0.5 pcs Cucumber (Peeled and thinly sliced)
• 4 feuilles Iceberg lettuce or white cabbage (Wash and cut into strips)
• 300 g Beef (rump steak or filet) (Cut into thin strips)
• 2 cloves Garlic (Crushed or finely chopped)
• 1 tsp Fresh ginger (Finely grated)
• 15 ml Nuoc mam (fish sauce) (Adds umami to the meat)
• 15 ml Vegetable oil (For cooking the beef)
• 5 ml Sesame oil (Adds an aromatic note)
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare the brine and marinate the vegetables

   In a small saucepan, combine 2 tbsp brown sugar, 2 tbsp rice vinegar and 100 ml water. Heat for 5‑6 minutes, stirring until the sugar dissolves. Let cool. Place the carrots, radish (if using), cucumber and lettuce in a bowl, pour the brine over, cover with plastic wrap and refrigerate for at least 2 hours (or overnight).

   Time: PT6M

   Temperature: 180°C

2. Slice and marinate the beef

   Cut the beef into thin strips (about 5 minutes). In another bowl, mix 2 tbsp soy sauce, 1 tbsp nuoc mam, 1 tsp sugar, 1 tsp rice vinegar, crushed garlic, grated ginger, a pinch of salt and pepper. Add the beef, coat well, cover and refrigerate for at least 2 hours.

   Time: PT5M

3. Prepare the spicy mayo

   In a small bowl, combine 60 ml mayonnaise, 2 tbsp soy sauce and 1 tbsp Thai hot sauce. Whisk until smooth.

   Time: PT3M

4. Cook the marinated beef

   Heat a skillet over medium‑high heat, add 1 tbsp vegetable oil and 1 tsp sesame oil. When the oil is hot, add the marinated beef and stir‑fry for 15‑20 minutes, stirring regularly until browned and fully cooked.

   Time: PT20M

   Temperature: 180°C

5. Assemble the bánh mì

   Open each baguette lengthwise without separating completely. Generously spread the spicy mayo on both inner faces. First layer the marinated vegetables, then the sautéed beef. Add a drizzle of soy sauce or mayo if desired. Close and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of French baguette: Ciabatta bread, Sandwich bread
• Instead of Mayonnaise: Homemade mayonnaise, Thick Greek yogurt
• Instead of Soy sauce: Tamari, Fish sauce
• Instead of Thai hot sauce (sriracha or chili sauce): Sweet chili sauce, Chili paste
• Instead of Brown sugar: White sugar, Honey (reduce amount)
• Instead of Rice vinegar: Apple cider vinegar, Diluted white vinegar
• Instead of Carrot: Daikon, Zucchini
• Instead of White radish (daikon): Red radish, Extra carrot
• Instead of Cucumber: Zucchini
• Instead of Iceberg lettuce or white cabbage: Napa cabbage, Spinach
• Instead of Beef (rump steak or filet): Chicken, Firm tofu
• Instead of Garlic: Garlic powder
• Instead of Fresh ginger: Ground ginger (½ tsp)
• Instead of Nuoc mam (fish sauce): Extra soy sauce, Worcestershire sauce
• Instead of Vegetable oil: Sunflower oil, Peanut oil
• Instead of Sesame oil: Toasted sesame oil, Peanut oil

Equipment Needed

• Chef's knife
• Cutting board
• Small saucepan
• Mixing bowl (for vegetables)
• Mixing bowl (for meat)
• Spoon or whisk
• Frying pan (skillet)
• Wooden or silicone spatula
• Plastic wrap
• Measuring spoons
• Serving plate
• Bread board (or bread knife) (optional)

Critical Steps — Do Not Skip

• Vegetable marination (at least 2 h)
• Beef marination (at least 2 h)
• Cook beef over medium‑high heat without overcooking
• Even distribution of spicy mayo on the bread

Chef Tips from the Video

• Use a slightly toasted baguette for added crunch.
• Add a few fresh cilantro leaves or Thai basil for extra freshness.
• A splash of lime juice just before serving brightens the flavors.

Troubleshooting

Storage

Refrigerator: Marinated vegetables keep 5‑7 days, cooked meat 3 days, spicy mayo 2‑3 days.

Freezer: Raw marinated beef can be frozen for 1‑2 months (thaw before cooking).

Room temperature: The sandwich should be eaten within 2 hours at room temperature.

Make-Ahead Tips

• Prepare the brine and vegetables the day before.
• Marinate the beef in advance and cook just before serving.
• Spicy mayo can be made 1 day ahead and kept refrigerated.