Learn . Laugh . Eat

Vietnamese Lemongrass Beef Banh Mi

Prep: 30

Cook: 15

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

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

Lemongrass Beef

Preparation

  1. 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).

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

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

  4. 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.

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

Cooking

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

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

Pickled Carrot and Daikon

  1. 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.

  2. 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.


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


Lemongrass Beef

Preparation

  1. 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).

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

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

  4. 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.

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

Cooking

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

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

Pickled Carrot and Daikon

  1. 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.

  2. 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.

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