Authentic Lemongrass Beef Banh Mi

Lemongrass beef banh mi on a wooden table served with pickled vegetables and mayonnaise.

5 from 3 ratings

Authentic Lemongrass Beef Banh Mi

This authentic lemongrass beef banh mi is made with lemongrass steak, pickled carrots, pickled daikon, and other fresh herbs, all sandwiched between a pillowy soft Vietnamese baguette.

Prep Time45

Cook Time15

Course: Main Course

Cuisine: Vietnamese

Keyword: beef banh mi, beef banh mi recipe

Servings: people

Calories: 980kcal

Author: Becca Du

Equipment

Large Saute Pan

Ingredients

Lemongrass Beef

2 stalks lemongrass minced
1 shallot minced
3 cloves garlic minced
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp vegetable oil
1 tbsp honey
1 tbsp light brown sugar
1 lb ribeye steak thinly sliced

Other Ingredients

4 baguettes Vietnamese baguettes or 2 French baguettes
¼ cup mayonnaise
1 cucumber cut into long strips
¼ cup pickled carrots
¼ cup pickled daikon
1 tbsp cilantro

US Customary - Metric

Instructions

In a medium-size bowl, combine 2 stalks of minced lemongrass, 1 minced shallot, 3 cloves of minced garlic, 2 tbsp of fish sauce, 1 tbsp of soy sauce, 1 tbsp of vegetable oil, 1 tbsp of honey, and 1 tbsp of light brown sugar. Mix until combined.
Add 1 lb of thinly sliced steak and coat the steak in the marinade. Marinate for 30 minutes.
While the steak is marinating, prep the rest of your ingredients. Toast 4 baguettes (if needed). Thinly slice 1 cucumber into long strips. Set aside.
Heat a pan over high heat. Cook the marinated steak for 1-2 minutes per side until brown on all sides.
Now it's time to put together your sandwich! Cut your baguette in half. Smear some mayonnaise on one side. Add a few pieces of the cooked steak, sliced cucumbers, pickled carrots, pickled daikon, and cilantro. Repeat this process for all the sandwiches. Enjoy!

Video

Notes

You can use any cut of steak you want for this recipe, but I personally like ribeye steak the best. It has the best texture and flavor.
Storage Instructions. The best way to store this Vietnamese sandwich is to store every component separately, and then assemble when you are ready to eat. The beef can be stored in an airtight container in the fridge for up to 3 days.

Nutrition