Spring is on it’s way and these marinated Beef Bahn Mi are the perfect addition to a spring picnic at the beach or the park. Bahn Mi have to be one of my all time favourite sandwiches. I first encountered them on Dominion Road as a graduate. The baguette was the beautiful mix of crisp on the outside and soft in the middle. The smear of butter and pate, then filled with gorgeous fresh and bright ingredients is what has made this one of my all time favourite lunches. One is definitely packed in the fridge for my office lunch tomorrow.
If you have a Vietnamese bakery I would recommend picking up a fresh baguette from there. The addition of rice flour is what makes the Bahn Mi baguette unique both in flavour and texture. However, I’ve used a fresh French baguette as an alternative. I like the par baked ones from Paneton Bakery as they allow me to have fresh baguettes midweek, when getting to a bakery can be tricky. But if any readers can share where to find fresh Bahn Mi baguettes in Auckland, I’d be eternally grateful.
The turmeric and lemongrass marinade is beautiful on firm tofu or tempeh for the vegetarians.
Ingredients
- 2 tbsp quality fish sauce
- 1 tbsp brown sugar
- 3 x garlic cloves, minced
- 3 x lemongrass stems, tender centres only fine chopped
- 1 tsp ground turmeric
- 300gm beef steak, sliced
- 1 tbsp sesame oil
- 1 x baguette
- 2 tbsp pate
- 2 tbsp mayonnaise
- 2 x radish, sliced thinnly
- 1 x carrot, julienned
- 1 x spring onion, sliced
- 1 x chilli, sliced
- 1/4 cup coriander, leaves picked
- Ground white pepper to serve
Instructions
In a bowl, mix together the fish sauce, browns sugar, garlic, lemongrass stems and turmeric. Add the sliced beef, toss gently and put aside to marinate for at least a couple of hours or overnight in the fridge. Heat the oil in the pan over a medium and sear the beef slices until cooked to your liking. Remove from the heat and rest for 5 minutes or so.
Slice through the baguette, leaving one edge attached and open it like a book. Spread the pate evenly on one side and the mayonnaise on the other. Layer the beef slices along the length of the baguette. Top with the radish, carrot, spring onion, chilli and coriander. Season with a little white pepper and the fried shallots if using, close the baguette book and slice into sandwiches.
You can serve these with the beef still warm from the pan, or cooled. I find they make a delicious mid week lunch.
