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
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.