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Posted on Mon 30th April 2018

Vietnamese Lemongrass Beef Banh Mi

Crunchy and moreish- this Lemongrass Beef Banh mi with pickled carrot and daikon is a great fragrant alternative to your everyday sandwich!

Cuisine

Vietnamese

Time

45 mins

Servings

6 people

Most popular
recipe

Ingredients

Lemongrass Beef

  • 500g mince beef or chicken

Lemongrass Paste

  • 6 spring onion white part only
  • 2 lemongrass, white part only, finely chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon shrimp paste
  • 2 tablespoon fish sauce
  • 1 tablespoon light soya sauce
  • 2 teaspoon palm sugar

Pickled Carrot and Daikon Salad

  • 3 carrots shredded
  • ½ mooli/daikon, shredded
  • 10 tablespoons Rice wine vinegar
  • 4 tablespoons Caster sugar
  • Star anise
  • Pinch of salt

Method

Preparation

Lemongrass Beef

• In a mortar combine lemongrass, garlic, spring onion and a bit of salt, pound into a fine paste (or put it in a food processor).

• Transfer paste into a large bowl, add shrimp paste, fish sauce, soy sauce, sugar, and sesame seeds and mix well.

• Soak 10 bamboo skewers in cold water for about 30 mins to prevent them from burning.

• With wet hands, (helps prevent meat mixture from sticking to your hands) divide the beef mixture into small balls, and then roll them into a sausage shape.

• Thread 2 beef sausage shape onto the skewers. These can be kept in the fridge till required, or frozen.

Cooking

• Brush the beef skewers with oil and cook on a grill pan or barbecue for about 6 minutes, turn regularly till charred, and brown.

• Serve in a Banh Mi baguette or on their own with a vermicelli salad.

PICKLED CARROT AND DAIKON

• Dissolve the sugar and rice vinegar in a bowl with a pinch of salt. Add the shredded carrots, daikon and star anise, making sure they are all covered.

• Marinate for at least 15 -30 minutes then leave to drain in a sieve for 5 minutes or keep in a sterilised jar for up to 5 days in the fridge.

How to cook Vietnamese Lemongrass Beef Banh Mi