These banh mi are traditionally served with a spread of pate. If you can find the pate at an Asian store, it is a great addition. Otherwise they are still great without it.
Prep: 5 mins plus marinating time
Cook: 20 mins
- bamboo skewers, soaked
- 1 stalk of lemongrass, first few centimetres chopped
- 1 clove of garlic
- 2 eschalots (shallots)
- 40ml / 2 tbsp of light soy sauce
- 2 tbsp of brown sugar
- ½ long red finger sized chilli, seeds removed
- 600g of rump steak
- 2 cucumbers, peeled into ribbons
- 2 carrots, peeled into ribbons
- 1 tsp of salt
- 1 tsp of caster sugar
- 125ml / ½ cup of rice vinegar
- 4 sprigs of fresh coriander / cilantro
- other half of the red chilli, finely sliced for serving
- 4 large or 8 small crispy Vietnamese rolls
- Vietnamese pate if available
- Make the marinade for the beef by combining the lemongrass, garlic, eschalots, soy sauce, brown sugar and chilli in a food processor to make a paste, then set aside.
- Slice the beef against the grain into long strips, then toss in the marinade and thread a slice of beef onto each skewer.
- Marinade for at least an hour or overnight.
- Pickle the cucumbers and carrots by combining the salt, caster sugar and vinegar and stir until the sugar dissolves. Add the cucumber and carrots into the liquid until ready to serve.
- Heat the barbecue or grill plate and cook the beef skewers, turning once. They will take 2–3 minutes per side.
- Slice the rolls, then spread some pate on one side of the open bun (if using). Then place the skewer inside the roll. Hold the roll closed to remove the skewer, then add the cucumber, carrot, coriander sprigs and sliced chilli.
- Serve immediately.
You could use chicken or pork instead of beef if you prefer.