Vietnamese Beef Banh Mi

Ingredients

• 1/2 cup pounded lemongrass, white parts only ((from about 6 stalks))
• 2 teaspoons pounded/smashed or finely minced garlic ((about 3-4 medium cloves))
• 1 tablespoon pounded/smashed or finely minced shallot ((about 3 medium shallots))
• 1 lb ground beef
• 1/2 teaspoon five-spice powder
• 1/4 teaspoon salt
• freshly-cracked black pepper
• 2 teaspoons fish sauce
• 2 teaspoons soy sauce
• 1/2 teaspoon dark soy sauce, optional
• 2 teaspoons honey
• 2 teaspoons cornstarch
• 16 skewers, soaked in cold water for 15-30 minutes
• 6-8 oz julienned crunchy vegetables ((such as carrot, daikon radish, cucumber with seeds removed))
• 3/4 cup rice vinegar
• 3/4 cup filtered water
• 2-3 tablespoons sugar
• 1/4 teaspoon salt
• olive oil
• 1 tablespoon minced garlic ((about 4 medium cloves))
• 2 tablespoons hoisin sauce
• 1/2 cup plus 2 teaspoons water, divided
• 2 teaspoons cornstarch
• 4-5 banh mi, lightly toasted ((or substitute with regular baguettes))
• 1 cucumber, thinly sliced
• cilantro

Instructions

1. 1

   --- To Make the Beef Skewers ---

2. 2

   Thinly slice the white parts of lemongrass. Use a mortar and pestle to pound it as well as garlic and shallot. Alternatively, you can blitz all the aromatics in a food chopper into fine pieces.

3. 3

   In a mixing bowl, add all ingredients under the "For the Beef Filling" section (except the skewers) and mix well to combine. Set aside for 15-30 minutes while preparing other ingredients (such as the pickled vegetables or the sauce).

4. 4

   Use about 1½ tablespoons of the beef mixture to thread onto a skewer. Alternatively, you can just form them into small meat patties.

5. 5

   Preheat your grill or heat your grill pan over medium heat and oil the grates. Once it is hot, place the beef skewers on a single layer. Grill for 2-3 minutes undisturbed, then flip and grill the other side for another 2-3 minutes or until cooked through.

6. 6

   Alternatively, you can broil the beef skewers in the oven on High, about 2-3 minutes each side. Or sear them on the stove or cook them in the air fryer at 350°F (or 180°C) for 5-6 minutes. However, they taste best when grilled.

7. 7

   --- To Make the Pickled Vegetables ---

8. 8

   To make the pickled vegetables, combine rice vinegar, filtered water, sugar and salt in a jar or a bowl. Add the julienned veggies. Cover and leave at room temperature if you plan to eat it with banh mi in 30-60 minutes. Otherwise, cover and refrigerate to pickle for several hours or overnight.

9. 9

   --- To Make the Sauce ---

10. 10

    Place a small saucepan over medium heat and heat a small amount of olive oil. Then add 1 tablespoon of minced garlic and sauté briefly until fragrant.

11. 11

    Add hoisin sauce to the saucepan, stir and heat it for 10-15 seconds. Then add 1/2 cup of water, stir and let the mixture simmer for 1 minute.

12. 12

    Dissolve 2 teaspoons of cornstarch in 2 teaspoons of water. Drizzle the cornstarch slurry into the saucepan while stirring to thicken the sauce to your liking. Taste and check the consistency, then transfer to a clean bowl.

13. 13

    --- To Assemble the Banh Mi Sandwich ---

14. 14

    Slice banh mi (or baguettes) open lengthwise. Place a layer of cucumber slices, then add the beef, pickled vegetables and cilantro. Drizzle with plenty of sauce and serve right away.