Steak Bánh Mì

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Pile up the fillings high in this beef bánh mì, with a crunch of quick pickles and a hint of chili heat - Street food at its best

4.75 from 4 votes

Pile up the fillings high in this beef bánh mì, with a crunch of quick pickles and a hint of chili heat - Street food at its best

Servings: sandwiches

Author: Helen Best-Shaw

Prep Time10

Cook Time10

Total Time20

Ingredients

Makes 2 rolls

1 Par baked mini baguettes
1 Steak
1 Chili
Coriander
Sriracha/Vietnamese chili sauce
2 tbsp Mayonnaise

For the quick pickles

60 ml white wine vinegar
30 g white sugar
pinch sea salt
3 pods cardamom
1/2 tsp coriander seed
1 sprig dill
4 radishes - thinly sliced
1/4 cucumber - thinly sliced

Instructions

Make the quick pickles: Place the vinegar, sugar, salt, coriander and cardamom pods into a pan and gently heat until the sugar and salt have dissolved. Add all the other ingredients and allow to cook for a few minutes. Allow to cool.
Bake the baguettes according to the instructions on the packet. Allow to cool
Heat a griddle over a medium heat. Wipe the steak with some oil on both sides, and sprinkle with salt. Griddle the steak for a couple of minutes on either side, until cooked as you prefer. Take it off the griddle, and leave it to rest, loosely covered with a piece of foil.
Assemble the sandwich. Cut the baguette in half, and cut open lengthwise. Carve the steak into slices. Spread mayonnaise on the bottom half. Top with the beef, add sliced chili, coriander, and quick pickles. Drizzle with Srirancha sauce, pop the other half of the baguette on top, and enjoy!

Notes

Quick pickles can be made a few days in advance and kept in a jar in the fridge.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.