Lemongrass Beef Banh Mi Recipe
This dish is straight out of the Mekong delta, with an added twist. Beef isn't neccesarily the most used meat in Vietnam, however it compliments the traditional Banh Mi lunchtime sandwich incredibly well. Prepared on the grill al fresco, the marinaded beef brings a rich element to a, usually, very light dish, whilst maintaining that fresh and delicate balance of flavours. Perfect for lunch or as part of a larger spread make sure that you try this Vietnamese Recipe.
Ingredients in this oriental food recipe.
- 400g rump steak
- 3 shallotts, sliced
- 1 long red chilli, sliced into rings
- 1 tablespoon sesame seeds
- 4 small baguettes
- 4 garlic cloves, sliced
- 2 teaspoons fish sauce
- 2 teaspoons sesame seed oil
- 1 bunch of coriander
- 1 cucumber, sliced
- 2 iceberg lettuce
- 40g of pork pate
- salt and pepper to taste
- 4 sprigs of lemongrass
- 2 limes
- wood skewers
1. Thinly slice the beef and place in a large bowl.
2. Place the garlic, lemongrass, chilli, sesame seeds and shallotts into a pestle and mortar and grind into a paste (a food processor will work just as well if you have one).
3. Take the paste and combine with the fish sauce and sesame seed oil and cover the meat in the mixture.
4. Marinade the mixture in the fridge for 1 hour minimum whilst soaking skewers in a bowl of water for the same amount of time.
5. After an hour, thread the meat onto the skewers and grill, ideally over a charcoal barbeque for 2-3 minutes.
6. Open up the baguettes and spread the pate, then add the cucumber, lettuce and coriander sprigs inside.
7. Place the skewers inside the baguette and pull using the baguette to grip the meat and from remove the skewers.