Bánh Mì Bò Nướng with Lemongrass & Chili
85% chuẩn vị · Vietnamese
A flavorful variation of Bánh Mì Bò Nướng that emphasizes the aromatic qualities of lemongrass and adds a spicy kick from fresh chilies in the marinade.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Beef sirloin or flank steak1 lb
- Baguettes4
- Lemongrass, finely chopped3 tbsp
- Garlic, minced3 cloves
- Fresh red chilies, thinly sliced (seeds removed for less heat)1-2
- Fish sauce2 tbsp
- Soy sauce1 tbsp
- Honey1 tsp
- Black pepper1/2 tsp
- Daikon radish, julienned1 cup
- Carrots, julienned1 cup
- Rice vinegar1/2 cup
- Sugar1/4 cup
- Salt1 tsp
- Cilantro sprigs1/2 cup
- Mayonnaise1/4 cup
- Lime juice1 tbsp
- Cucumber, thinly sliced1/2
Các bước
- 1
Marinate the beef: Combine finely chopped lemongrass, minced garlic, sliced chilies, fish sauce, soy sauce, honey, and black pepper in a bowl. Add the thinly sliced beef and mix well. Marinate for at least 1 hour, or up to 6 hours in the refrigerator.
- 2
Prepare the pickles: In a jar, combine julienned daikon and carrots with rice vinegar, sugar, and salt. Stir and let sit for at least 30 minutes.
- 3
Grill the beef: Preheat grill or grill pan to medium-high heat. Grill the marinated beef for 2-3 minutes per side until cooked and slightly charred. Let rest and slice if needed.
- 4
Prepare the baguettes: Slice baguettes lengthwise and toast lightly.
- 5
Assemble the bánh mì: Mix mayonnaise with lime juice. Spread this mixture on the inside of the baguette. Layer with grilled beef, pickled vegetables, cucumber slices, and fresh cilantro.
- 6
Serve immediately.
