Ingredients
Scale
- 2 lbs boneless beef chuck or chicken butt
- 1/4 cup low sodium soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon packed light brown sugar
- 1 teaspoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Instructions
- Step 1: Prepare and Cook Beef
- Step 2: Make Pickled Vegetables
- Step 3: Prepare Sriracha Mayo
- Step 4: Assemble Banh Mi Sandwiches
Notes
- Keep your cooked beef, pickled veggies, and sriracha mayo separate in airtight containers in the fridge for up to 3-4 days to prevent soggy sandwiches and maintain peak freshness.
- To enjoy leftover banh mi fillings, gently warm the cooked beef in a skillet with a splash of water or in the microwave, then toast a fresh baguette until golden and crisp for that essential textural contrast.
- Amp up your assembled banh mi with extra fresh cilantro, a few thin slices of jalapeño for a spicy kick, and a refreshing iced Vietnamese coffee or light cucumber salad on the side for a complete culinary experience.
- For maximum flavor penetration and tender results, marinate your beef or chicken for at least 4 hours, or preferably overnight, allowing the delicious blend of soy, hoisin, ginger, and garlic to work its magic deep into the meat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich (approx. 350g)
- Calories: 680
- Sodium: 1450mg
- Fat: 35g
- Saturated Fat: 9g
- Trans Fat: 0g
- Protein: 8g