Mouth-Watering Vietnamese Banh Mi

Ingredients

4 Vietnamese-style baguettes or small crusty baguettes

Fresh coriander leaves

Sriracha, optional

The Quick Pickle

1 small carrot, finely match-sticked

1 small piece daikon, finely match-sticked

3 tablespoons rice vinegar

2 tablespoons sugar

1 star anise

3 to 4 tablespoons water

The Lemongrass Beef Patties

500g beef mince

1 stalk lemongrass, finely chopped

2 cloves garlic

3 spring onions, roughly chopped

1 teaspoon shrimp paste

2 teaspoons palm sugar

1 tablespoon light soy sauce

2 tablespoons fish sauce

Vegetable oil, for brushing

PREPARATION

Method

1. Make the Quick Pickle

Place the carrot and daikon into a bowl.

Pour over the rice vinegar and add sugar. Stir to dissolve. Add the star anise and top up with water until just covered.

Mix well and leave to pickle while preparing the beef.

2. Make the Lemongrass Paste

Bash the lemongrass to soften, then chop very finely. The finer the chop, the smoother the paste.

Roughly chop garlic and spring onions.

Using a pestle and mortar, pound the lemongrass, garlic and spring onion together until broken down. Add a pinch of salt if needed to draw out moisture.

Add shrimp paste, palm sugar, light soy sauce and fish sauce. Pound until combined into a wet, aromatic paste.

3. Mix and Tenderise the Beef

Place the beef mince into a bowl.

Add the lemongrass paste and mix thoroughly by hand. The mixture will feel relatively wet due to the fish sauce and soy.

To bind and tenderise, lift the meat in one hand and firmly throw it back into the bowl.

Repeat 10 to 15 times. This removes air and creates a smoother texture similar to a sausage

mix.

4. Shape and Cook

Wet your hands lightly to prevent sticking.

Shape the mixture into kofta-style patties around soaked skewers, or shape into oblong patties without skewers.

Brush lightly with oil.

COOKING

Grill, barbecue or pan-fry over medium-high heat until nicely charred on the outside and cooked through. Turn occasionally for even colour.

5. Assemble the Banh Mi

Slice the baguettes lengthways.

Layer with lemongrass beef patties, drained pickles and fresh coriander.

Add a drizzle of sriracha if desired.

Close and serve immediately while the baguette is crisp and the beef is hot.

School of Wok Tips

 Chop lemongrass as finely as possible to avoid fibrous texture.

 Beating the mince improves texture and helps patties hold together.

 Soak wooden skewers in water before grilling to prevent burning.

 Banh Mi is about balance, so taste your pickle and adjust sugar or vinegar before serving.

FAQs

What is Banh Mi?

Banh Mi is a Vietnamese street food sandwich made with crusty baguette, grilled meats,

pickled vegetables and fresh herbs.

Why beat the mince mixture?

Throwing the mince removes air pockets and creates a smoother, more cohesive texture.

Can I use chicken or pork instead?

Yes. Minced chicken or pork works well with the same lemongrass marinade.