| Prep: 30 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 751 | 27g | 9g | 77g |
| sugars | fibre | protein | salt |
| 14g | 3g | 53g | 1.96g |
When I first came across the Vietnamese Lemongrass Beef Bahn Mi, it was love at first bite. It’s a recipe that elegantly weaves together the freshness of vegetables with the robustness of flank steak, all happily nestled in a demi-baguette – think of it as a gastronomic symphony of extraordinary flavors enveloped in a crispy, warm hug.
Even though it felt like worlds away from the traditional Boston seafood and Irish comfort food I grew up with, this dish was something that I knew I needed to recreate in my own kitchen. What might surprise you is how this delightful mix seemingly fell into line with my natural instinct to mix the old with the new.
Roots of the Recipe
The Vietnamese Lemongrass Beef Bahn Mi is reminiscent of my heritage, as it echoes sentimentality. When cooking this meal, I recall fond memories such as Irish grandparents telling stories around a hearty dinner of home-cooked food. This dish encapsulates that warmth in a different way with its Asian flair.
Health Benefits
Much like many New England seafood recipes, the Bahn Mi brings to the table a unique ensemble of nutrients. The flank steak provides an excellent source of protein, while the fresh cilantro and veggies offer a host of vitamins and minerals essential for robust health. From cucumbers that encourage good hydration to the vitamin-packed, zesty lemongrass, this recipe hits the mark for both taste and health.
Another exciting aspect of Bahn Mi is how it dovetails with my fiancée Laura’s dietary preferences. She loves clean eating, and this Vietnamese sandwich perfectly balances taste and nutrition, allowing us both to enjoy it guilt-free. I imagine it becoming a firm fixture at our family dinners, eventually becoming a dish our baby boy will love as he ventures into the world of flavors.
Contrasts and Complements
The Vietnamese Lemongrass Beef Bahn Mi, much like the Bun Thit Nuong (Vietnamese Grilled Pork with Vermicelli), contains similarities in their flavor profiles. The contrasts in textures and flavors, from the crunch of the veggies to the pleasantly pungent fish sauce and warmth of the beef, make the Bahn Mi a standalone hit. However, it could be served with a side of Vietnamese Rice Paper Rolls for a complete feast, marrying traditions of the East with palate preferences of the West.
So, why do I love the Vietnamese Lemongrass Beef Bahn Mi? Simply put, it is a testament to the beauty of food – how it can transport you to far-off places, introduce new cultures, and become the beating heart of family gatherings. From Boston to Vietnam, with a touch of Ireland, this recipe defines the essence of the melting pot that is global cuisine.
What You’ll Need
- 2 pounds of flank steak
- 6 demi-baguettes
- 1 bunch of fresh cilantro
- 4 tablespoons of chopped fresh lemongrass
- 4 cloves of garlic, minced
- 4 tablespoons of fish sauce
- 4 tablespoons of soy sauce
- 2 tablespoons of brown sugar
- 1 teaspoon of black pepper
- 1 tablespoon of vegetable oil
- 2 cucumbers, peeled and sliced
- 4 jalapenos, deseeded and thinly sliced
- 1 large carrot, peeled and shredded
- 3/4 cup of white vinegar
- 1/4 cup of granulated sugar
- 1/2 cup of water
- 4 tablespoons of mayonnaise
Method
Step One
First, prepare the marinade for the flank steak. Combine the chopped fresh lemongrass, minced garlic, fish sauce, soy sauce, brown sugar, black pepper and vegetable oil in a large bowl. Add the flank steak, making sure it’s completely covered by the marinade. Cover the bowl and let it refrigerate for at least 2 hours, or overnight for the best results.
Step Two
While the steak is marinating, prepare the pickled vegetables. In a bowl, combine the white vinegar, granulated sugar and water. Stir until the sugar has dissolved. Add the sliced cucumbers, shredded carrot and thinly sliced jalapenos. Let this mixture sit for at least 1 hour to pickle the vegetables.
Step Three
After the steak has marinated, preheat a grill or broiler to high heat. Cook the flank steak for approximately 5-7 minutes on each side, or until it has reached your desired level of doneness. Let it rest for a couple of minutes before slicing it thinly.
Step Four
Prepare the demi-baguettes by cutting them in half and toasting them lightly. Spread a tablespoon of mayonnaise on each half, then layer on the thinly sliced flank steak. Top with the pickled vegetables, and a few sprigs of fresh cilantro.
Step Five
Serve the Vietnamese Lemongrass Beef Bahn Mi immediately for the best taste and freshness. Enjoy your homemade Vietnamese sandwich!
