Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Vietnamese Beef Sandwiches (Bahn Mi)




Source of Recipe


Martha Stewart’s Everyday Food Magazine July/August 2005


Recipe Introduction


You can serve the flank steak as a main course and then use the leftovers for the sandwich or just make the steak for serving sandwiches. For the sandwich, the meat should be cool/room temperature. This makes a delicious sandwich – can’t vouch for it’s authenticity, but it’s very good and easy, too! I added mung bean spouts to the vegetable mix for the sandwiches – I like the crunch and slightly bitter flavor that they add. I also used the packaged julienned carrots rather than shredded carrots – again for the crunch. I served this salad bar style so that everyone could add the vegetables and sauce as they wished – this is a great way to serve things to picky/timid eaters – scary Bahn Mi becomes simple steak sandwiches with the condiments they prefer.


List of Ingredients




FLANK STEAK & MARINADE:
1/3 c. fresh lime juice (about 4 limes)
2 T. soy sauce
2 scallions, thinly sliced (about 1/3 c.)
2 T. minced, peeled fresh ginger
1/2 t. red-pepper flakes
1 1/2 lb. flank steak
Vegetable oil, for grates
Coarse salt and pepper

FOR SANDWICHES:
1 large garlic clove, minced
1 t. sugar
1/4 t. red-pepper flakes
1 T. rice vinegar
1 T. water
Small bag of julienned carrots
Couple of handfuls of mung bean sprouts
2 thinly sliced scallions
1/2 c. packed fresh cilantro leaves
4 hero rolls – split and toasted


Recipe



FLANK STEAK & MARINADE:
In a zip lock bag, mix the first 5 ingredients in the steak ingredients list. Add the flank steak and marinate, turning occasionally, for one hour.

Heat gas grill to high, oil the grates lightly. Remove steak from marinade. Place on grill, cover. Cook, turning once, until meat is desired doneness, 6 – 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly, across the grain.

SANDWICHES:
Split and toast the rolls and top with the slices of flank steak.

In a small bowl, mix together the first 5 ingredients on the sandwich ingredient list. You can then mix the vegetables along with ½ the vinegar mixture and top each sandwich with this, or you can serve the vegetables salad bar style and sprinkle the vinegar mixture on top of each sandwich.

Use the remaining vinegar mixture to sprinkle on the sandwiches, to taste.

Serves 4.