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Lemongrass Beef Banh Mi

Prep: 30 Mins

Cook: 20 Mins

The popularity of Vietnamese food in the UK continues to rise at an astonishing rate with tons of restaurants now specialising in Vietnam's national dish, pho (a wholesome noodle soup). However, one element of the cuisine has gained recognition as of late and is emerging fast as a contender to challenge Britain's best street food – Banh Mi!

IngredientsMethod
  • 500g of minced beef

Marinade

  • 6 spring onions (white parts only)
  • 2 stalks of lemongrass (white parts only)
  • 2 garlic cloves
  • pinch of salt
  • 1tsp of shrimp paste
  • 2tbsp of fish sauce
  • 1tbsp of light soy
  • 2tsp of soft brown sugar

Cole Slaw

  • shredded carrots
  • cabbage (green and red)
  • radishes
  • toasted sesame seeds
  • chilli flakes
  • light soy
  • sugar
  • sesame oil
  • sesame paste
  • lime juice
  • rice vinegar

Garnish

  • coriander
  • mint
  • ( a little extra chilli never hurt anyone)

Marinade

1. Pound the white parts of the lemongrass and spring onions along with 2 cloves of garlic. Add salt and continue to grind.

2. Mix in shrimp paste, fish sauce, light soy and soft brown sugar and pour over 500g of minced beef. Refrigerate for at least 30 minutes.

Coleslaw

3. While the beef is marinading, create the coleslaw. Mix together shredded carrots, cabbage (green and red), radishes, toasted sesame seeds and chilli flakes in a large bowl then dress with a mixture of light soy, sugar, sesame oil, sesame paste, lime juice and rice vinegar.

Cooking

4. Using wet hands (to avoid sticking) divide the mixture into small balls and roll each into a sausage shape.

5. Grill or BBQ until charred on both sides and cooked through.

Serving

6. Hollow our white baguettes, layer with coleslaw and beef, then top with fresh coriander and mint...and extra chilli if you wish!

How To Make Banh Mi

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  • 500g of minced beef

Marinade

  • 6 spring onions (white parts only)
  • 2 stalks of lemongrass (white parts only)
  • 2 garlic cloves
  • pinch of salt
  • 1tsp of shrimp paste
  • 2tbsp of fish sauce
  • 1tbsp of light soy
  • 2tsp of soft brown sugar

Cole Slaw

  • shredded carrots
  • cabbage (green and red)
  • radishes
  • toasted sesame seeds
  • chilli flakes
  • light soy
  • sugar
  • sesame oil
  • sesame paste
  • lime juice
  • rice vinegar

Garnish

  • coriander
  • mint
  • ( a little extra chilli never hurt anyone)

Marinade

1. Pound the white parts of the lemongrass and spring onions along with 2 cloves of garlic. Add salt and continue to grind.

2. Mix in shrimp paste, fish sauce, light soy and soft brown sugar and pour over 500g of minced beef. Refrigerate for at least 30 minutes.

Coleslaw

3. While the beef is marinading, create the coleslaw. Mix together shredded carrots, cabbage (green and red), radishes, toasted sesame seeds and chilli flakes in a large bowl then dress with a mixture of light soy, sugar, sesame oil, sesame paste, lime juice and rice vinegar.

Cooking

4. Using wet hands (to avoid sticking) divide the mixture into small balls and roll each into a sausage shape.

5. Grill or BBQ until charred on both sides and cooked through.

Serving

6. Hollow our white baguettes, layer with coleslaw and beef, then top with fresh coriander and mint...and extra chilli if you wish!

How To Make Banh Mi

View Our Products

Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.

Woks

Utensils

Gift Vouchers

Classes

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