Lemongrass Beef Bánh Mì
A bright, aromatic bánh mì built with thinly sliced beef quickly seared with lemongrass, garlic, and soy. Light, savory, and deeply Vietnamese, this is a fast weeknight sandwich with clean flavors and classic contrast
Equipment
- Cutting board & knife
- Large skillet
- Tongs, spatula
- Small mixing bowl (for seasoning beef)
- Toaster or oven (to warm baguettes)
Ingredients
- 1 lb thinly sliced beef sirloin, flank, or shaved beef
- 1 tablespoon neutral oil
- 1 stalk lemongrass finely minced (or 1 tablespoon lemongrass paste)
- 2 cloves garlic minced
- 1 tablespoon soy sauce or Maggi
- 1 teaspoon sugar
- 4 small baguettes
- 4-6 tbsp mayonnaise
- Pickled carrot & daikon about 1 cup
- 1 cucumber thinly sliced
- Fresh cilantro
- 1 jalapeño thinly sliced (optional)
- Lime wedges optional
Instructions
- Toss the sliced beef with lemongrass, garlic, soy/Maggi, and sugar.
- Heat oil in a skillet over medium‑high. Add the beef and sear quickly, 2–3 minutes, until just cooked and lightly caramelized.
- Slice and lightly toast the baguettes.
- Spread mayonnaise on both sides of each baguette.
- Layer in the lemongrass beef.
- Add cucumber, pickled carrot & daikon, cilantro, and jalapeño.
- Finish with a squeeze of lime if you like. Close and serve warm.
Notes
- Lemongrass gives the sandwich its Vietnamese backbone without needing a long marinade.
- Thinly sliced beef cooks fast and absorbs flavor instantly.
- This filling also works well in rice bowls or noodle bowls.
- Variations: Add bell peppers, onion, and/or mushrooms.