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