Grilled Vietnamese Beef Banh Mi Recipe

Ingredients:

For the beef:

• 1 pound well-marbled tri-tip, sliced against the grain to 1/4-inch thickness
• 2 large garlic cloves
• 1 shallot
• 1 tablespoon dark brown sugar
• 1 tablespoon fish sauce
• 1 tablespoon Mirin
• 1 tablespoon light soy sauce
• 2 tablespoons canola oil

For the sandwich:

• 4 LFrench rolls, halved horizontally
• 1/4 cup Sriracha mayonnaise
• 1 cup pickled Vietnamese slaw
• 6-8 cilantro sprigs
• 4 jalapeños, sliced

For the Sriracha mayonnaise:

• 1/2 cup mayonnaise
• 1 tablespoon Sriracha (or more to taste)

For the pickled slaw:

• 1/4 cup distilled vinegar
• 1/4 cup sweet rice vinegar
• 1/4 cup sugar
• 1/2 cup water
• 1/2 cup julienned match-like strips of carrots and daikon
• 1 teaspoon kosher salt

Instructions:

1. Marinate beef: In a mortar and pestle, crush garlic and shallots to a paste. Transfer to a bowl and add brown sugar, fish sauce, Mirin, soy sauce, and canola oil. Whisk to combine. Add beef and marinate for at least an hour or overnight.
2. Grill beef: Thread beef on pre-soaked skewers and grill over medium-high heat for 5-7 minutes, or until slightly charred.
3. Make Sriracha mayonnaise: In a bowl, stir together mayonnaise and Sriracha.
4. Make pickled slaw: In a saucepan, bring vinegar, sweet rice vinegar, sugar, and water to a boil. Transfer to a bowl and add carrots and daikon. Stir to blend. Let sit for 30 minutes, then drain.
5. Assemble sandwich: Spread Sriracha mayonnaise on one side of bread. Fill with beef, pickled slaw, cilantro, and jalapeños. Serve immediately.

Optional additions:

• For extra flavor: Add a pinch of five-spice powder or star anise to the marinade.
• For a spicier kick: Add more Sriracha or a pinch of red pepper flakes to the marinade or pickled slaw.
• For additional vegetables: Add shredded carrots or red cabbage to the pickled slaw.
• For a crunchier texture: Add chopped peanuts or sesame seeds to the pickled slaw.

Enjoy your delicious and flavorful Vietnamese Banh Mi!