Best 10 Vietnamese Steak Sandwich Recipes

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In the realm of culinary delights, the Vietnamese steak sandwich, known as "Bánh Mì Thịt Bò", stands as an iconic and delectable masterpiece. It captures the essence of Vietnamese cuisine, skillfully blending a symphony of flavors and textures that leave an unforgettable impression on the palate. This sandwich epitomizes the harmonious union of fresh, vibrant ingredients, creating a symphony of taste that tantalizes the senses. In this article, we will embark on a delectable journey to discover the secrets behind crafting the perfect Vietnamese steak sandwich, ensuring that every bite is a culinary masterpiece.

Let's cook with our recipes!

VIETNAMESE STEAK SANDWICHES



Vietnamese Steak Sandwiches image

Use leftover Flank Steak with Lime Marinade to make these super sandwiches, also called banh mi.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 10m

Number Of Ingredients 10

1 garlic clove, minced
1 teaspoon sugar
1/4 teaspoon red-pepper flakes
1 tablespoon rice vinegar
1 tablespoon water
2 carrots, grated
2 scallions, thinly sliced
1/2 cup packed fresh cilantro leaves
4 hero rolls
1 pound sliced Flank Steak with Lime Marinade

Steps:

  • In a small bowl, stir together garlic, sugar, red-pepper flakes, vinegar, and water.
  • In another bowl, toss together carrots, scallions,and cilantro leaves. Toss with half the vinegar mixture.
  • Split and lightly toast hero rolls; dividing evenly, layer with carrot mixture and sliced flank steak. Drizzle with remaining vinegar mixture, if desired.

VIETNAMESE SANDWICH



Vietnamese Sandwich image

While teaching English in Asia the past several years, I've been lucky to exchange some delicious and authentic recipes with local people. This Vietnamese banh mi sandwich is awesome, and it is a nice break from common sandwiches. The garlic chili sauce is common in Asian sections of markets but Indonesian sambal or Korean chili paste can also be substituted. Beer or red wine is the beverage of choice for this authentic recipe of French-influenced Vietnamese cuisine.

Provided by SONNYCHIBA

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 15m

Yield 4

Number Of Ingredients 9

4 boneless pork loin chops, cut 1/4 inch thick
4 (7 inch) French bread baguettes, split lengthwise
4 teaspoons mayonnaise, or to taste
1 ounce chile sauce with garlic
¼ cup fresh lime juice
1 small red onion, sliced into rings
1 medium cucumber, peeled and sliced lengthwise
2 tablespoons chopped fresh cilantro
salt and pepper to taste

Steps:

  • Preheat the oven's broiler. Place the pork chops on a broiling pan and set under the broiler. Cook for about 5 minutes, turning once, or until browned on each side.
  • Open the French rolls and spread mayonnaise on the insides. Place one of the cooked pork chops into each roll. Spread chile sauce directly on the meat. Sprinkle with a little lime juice and top with slices of onion, cucumber, cilantro, salt and pepper. Finish with another quick drizzle of lime juice.

Nutrition Facts : Calories 626.7 calories, Carbohydrate 72.1 g, Cholesterol 123.8 mg, Fat 12.1 g, Fiber 3.3 g, Protein 55.3 g, SaturatedFat 3.4 g, Sodium 908.1 mg, Sugar 6.2 g

ULTIMATE STEAK SANDWICH



Ultimate Steak Sandwich image

Make the ultimate steak sandwich with tender and juicy steak and sauteed onions served on a toasted hard roll with garlic-Parmesan mayonnaise, provolone cheese and Italian seasoning. Don't forget to roll up your sleeves!

Provided by fotoe!78

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 30m

Yield 4

Number Of Ingredients 12

4 hard rolls, split
½ cup mayonnaise
3 cloves garlic, minced
1 tablespoon Parmesan cheese
3 tablespoons olive oil
2 pounds round steak, thinly sliced
1 large onion, sliced and quartered
1 pinch coarse sea salt
½ teaspoon Worcestershire sauce
⅛ teaspoon liquid smoke
8 (1 ounce) slices provolone cheese
½ teaspoon Italian seasoning

Steps:

  • Preheat an oven to 500 degrees F (260 degrees C). Split the rolls open and toast them on a baking sheet in the oven while it is preheating. Mix together the mayonnaise, garlic, and Parmesan cheese in a small bowl. Refrigerate until ready to use. Remove the rolls from the oven when toasted as desired.
  • Heat olive oil in a large skillet over medium-high heat. Carefully place the sliced steak and onions in the pan and season with sea salt, Worcestershire sauce, and liquid smoke. Cook and stir until the steak is browned and the onion is tender, about 10 minutes.
  • Generously spread the prepared garlic-Parmesan mayonnaise on both halves of the toasted rolls. Divide the steak and onion mixture evenly among the bottom halves of the rolls, piling them high. Top each with 2 slices provolone cheese and sprinkle with Italian seasoning. Place the tops on the sandwiches.
  • Bake the sandwiches on a baking sheet in the preheated oven until the cheese is melted, about 5 minutes.

Nutrition Facts : Calories 948.7 calories, Carbohydrate 27.7 g, Cholesterol 171.5 mg, Fat 62.9 g, Fiber 1.7 g, Protein 65.9 g, SaturatedFat 19.9 g, Sodium 1038.9 mg, Sugar 3 g

VIETNAMESE SANDWICHES



Vietnamese Sandwiches image

Make and share this Vietnamese Sandwiches recipe from Food.com.

Provided by Dancer

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

1 clove garlic, crushed
1/2 teaspoon salt
1/4 cup rice wine vinegar
1 teaspoon sugar
1/2 cup carrot, peeled and grated
1/3 cup thinly sliced white onion
2 tablespoons jalapeno chile, finely chopped
1 (16 inch) baguette
4 teaspoons low-fat mayonnaise
3/4 lb boneless skinless chicken breasts, cooked or 3/4 lb pork tenderloin
1 tablespoon fresh lime juice
1/2 teaspoon five-spice powder
1/2 cup fresh cilantro

Steps:

  • With chef's knife, mash garlic and salt into a paste.
  • Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve.
  • Add carrots, onions and chilies.
  • Toss to coat, set aside.
  • Slice baguette into 4 equal lengths.
  • Split each piece horizontally.
  • Spread cut sides with mayonnaise.
  • Arrange the meat on the 4 bottom halves.
  • Sprinkle with lime juice and 5-spice powder.
  • Top with the carrot salad and a shower of cilantro leaves.
  • Cover with bread tops.

VIETNAMESE SHAKING BEEF RECIPE BY TASTY



Vietnamese Shaking Beef Recipe by Tasty image

Here's what you need: thick rib eye steak, garlic, brown sugar, soy sauce, oyster sauce, fish sauce, freshly ground black pepper, granulated sugar, white vinegar, water, red onion, watercress, roma tomatoes, vegetable oil, fresh cilantro, white rice

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

2 lb thick rib eye steak, boneless, cut into 1-inch (2 1/2 cm) cubes
10 cloves garlic, minced
3 tablespoons brown sugar
5 tablespoons soy sauce, divided
2 tablespoons oyster sauce
1 tablespoon fish sauce
freshly ground black pepper, to taste
1 tablespoon granulated sugar
2 tablespoons white vinegar
2 tablespoons water
1 red onion, sliced into rings
2 bunches watercress
3 roma tomatoes, sliced
2 tablespoons vegetable oil
fresh cilantro, for garnish
white rice, cooked, for serving

Steps:

  • In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.
  • In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red onion slices and coat the red onions in the dressing thoroughly. Set aside to soak.
  • On a platter, arrange the watercress and tomato slices.
  • Preheat a large wok or skillet over high heat, then add the vegetable oil. When the oil is shimmering, swirl the oil around in the pan. Add half of the beef cubes and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Set the meat aside and repeat with remaining beef.
  • Arrange the beef on the bed of watercress and tomatoes. Top with the dressed red onions and fresh cilantro.
  • Serve with domed white rice. For a full meal, serve alongside Vietnamese crepes, spring rolls, and banh mi sandwiches.
  • Enjoy!

Nutrition Facts : Calories 504 calories, Carbohydrate 12 grams, Fat 33 grams, Fiber 1 gram, Protein 39 grams, Sugar 8 grams

VIETNAMESE 'SHAKING BEEF' SANDWICH WITH A FIRE-ROASTED JALAPENO AIOLI, WATERCRESS AND CRISPY FRIED ONION STRINGS



Vietnamese 'Shaking Beef' Sandwich with a Fire-Roasted Jalapeno Aioli, Watercress and Crispy Fried Onion Strings image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 38

1 1/2 pounds very thinly sliced rib-eye steak*, trimmed of any excess fat, at room temperature
1 tablespoon granulated sugar, divided
1 tablespoon light brown sugar, divided
Kosher salt and freshly cracked black pepper
5 tablespoons canola oil, divided
1/4 cup rice wine vinegar
1/4 cup white wine
3 tablespoons soy sauce
1 tablespoon fish sauce
1 large red onion, medium dice
1 large red bell pepper, medium dice
1 jalapeno (stemmed, seeded, ribs removed), small dice
2 1/2 tablespoons minced garlic
4 green onion stalks, diced
4 (6 to 7-inch) baguette rolls, split
Fire-Roasted Jalapeno Aioli, recipe follows
1 large bunch or package baby watercress
1 bunch fresh cilantro sprigs
1 red bell pepper, stem, seeds and ribs removed, julienne cut
1 English cucumber, peeled and cut on diagonal into 1 1/4-inch rounds
2 jalapenos, sliced very thin (optional, but recommended)
Crispy Fried Onion Strings, recipe follows
1 large lime, cut into 8 wedges
4 large jalapenos
4 cloves garlic, papery outer layer still attached
Dash cayenne pepper
1/2 cup packed cilantro leaves
3 tablespoons fresh lime juice
1 lime, zested
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
2 cups mayonnaise
Canola oil, for frying
4 cups rice flour
4 large red onions, sliced paper-thin
Fine salt
Freshly cracked black pepper
Bunch chives, minced

Steps:

  • Preheat oven to 400 degrees F. To the meat, add half of the granulated sugar, half of the brown sugar, 1 1/2 teaspoons salt, 1 teaspoon pepper and 1 tablespoon of oil. Next, combine the remaining sugars, vinegar, wine, soy sauce and fish sauce in a bowl. Taste and add salt and pepper, if needed.
  • Divide the meat into 2 portions. Place 2 large skillets over the highest heat possible and add 1 tablespoon of oil to each skillet. When the oil begins to smoke, add 1/2 the meat in 1 layer to each pan. Let sit until a brown crust forms, and turn to brown the other side. Browning should take approximately 2 to 3 minutes total. Set aside, drain 1 skillet of excess oil and lightly wipe down with a paper towel.
  • In that skillet, add 2 tablespoons of oil over high heat. When the oil begins to smoke add the onion, bell pepper and jalapeno with a pinch of salt and pepper. Cook stirring often until lightly caramelized, about 4 to 5 minutes. Add the garlic and green onions and cook for an additional 1 to 2 minutes. While the onion mixture is finishing cooking, place the 4 baguettes in the oven for 1 to 2 minutes until lightly toasted and warmed through. Add the beef and vinegar mixture to the onions, and stir to combine. Taste and add additional salt and pepper, if desired. Keep warm while you assemble the sandwich.
  • To assemble each sandwich, spread 1 scant tablespoon of aioli on both sides of the baguette. On the bottom half, add a small handful of watercress, then 1/4 of the meat mixture, top with a small handful of cilantro, some julienne bell pepper, a few slices of cucumber, and a few slices of jalapeno. Enjoy and serve along with 2 lime wedges (which are meant to be squeezed over the meat right before eating), Crispy Fried Onion Strings, and additional aioli in a ramekin for dipping - and enjoy!
  • Heat a skillet over high heat. Add the jalapeno and garlic to the dry skillet. Cook until blackened and charred on all sides, about 10 minutes. Place in a plastic bag, seal and allow to rest for 5 minutes. Then remove the stems, most of the skin, and all of the seeds and ribs from the jalapeno, and the outer layer of the garlic. Add jalapenos and garlic to a food processor or blender with remaining ingredients. Blend, taste and adjust seasoning with additional salt, pepper and cayenne if desired and enjoy!;
  • (Makes enough for 4 sandwiches, plus extra for dipping Onion Strings) .
  • Fill a large heavy pot 1/3 full with oil and heat to 350 degrees F. Line a plate with paper towels. Place the flour in a large paper bag or bowl. Add the onions, toss well to coat and shake off the excess. Fry the onions until golden brown (you may need to do this in 2 batches if your pot isnt big enough), about 4 minutes. Remove to the paper towel lined plate, and immediately sprinkle generously with salt and a touch of pepper. Place a large mound on each plate and top with chopped chives. Serve with a ramekin of the aioli and enjoy!

VIETNAMESE STEAK SANDWICH



VIETNAMESE STEAK SANDWICH image

Categories     Sandwich     Beef     Lunch

Yield 6

Number Of Ingredients 15

· 3 tablespoons fish sauce, (see Note)
· 3 tablespoons lime juice
· 4 teaspoons brown sugar
· 1/2 teaspoon freshly ground pepper
· 1 pound flank steak, thinly sliced against the grain
· 1 teaspoon canola oil
· 6 tablespoons reduced-fat mayonnaise
· 3 12-inch baguettes, cut in half and split horizontally
· 2 small carrots, shredded or cut into matchsticks
· 1/2 small cucumber, cut into thin spears
· 1/2 cup shredded peeled daikon radish
· 3 scallions, trimmed and thinly sliced
· 1/3 cup coarsely chopped fresh cilantro
1 cup milk
4 oz. fresh pineapple

Steps:

  • 1. Preheat grill to high. 2. Whisk fish sauce, lime juice, brown sugar and pepper in a shallow dish until the sugar dissolves. Set aside 2 tablespoons of the sauce in a small bowl for Step 4. 3. Place steak in a medium bowl, add oil and toss to coat. Oil the grill rack (see Tip). Grill the steak slices, turning once, until cooked through, 3 to 4 minutes total. Transfer to the dish with the marinade, stir to coat and refrigerate for 15 minutes or up to 8 hours. 4. To assemble sandwiches: Add mayonnaise to the reserved sauce and stir to combine. Spread the mixture on baguettes, top with the marinated steak, carrots, cucumber, daikon, scallions and cilantro. Slice the sandwiches in half. Nutrition Per serving : 366 Calories; 9 g Fat; 3 g Sat; 2 g Mono; 31 mg Cholesterol; 50 g Carbohydrates; 28 g Protein; 8 g Fiber; 733 mg Sodium; 314 mg Potassium 3 Carbohydrate Serving Exchanges: 3 starch, 1 vegetable, 2 lean meat

STEAK SANDWICHES WITH QUICK-PICKLED VEGETABLES



Steak Sandwiches with Quick-Pickled Vegetables image

This recipe is a Cambodian version of the classic Vietnamese dish banh mi. This sandwich has acidity from the pickled vegetables, freshness from the cucumber, spiciness from the Sriracha mayo and sweetness from the marinated beef. -Hudson Stiver, Bowen Island, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 14

1 cup white vinegar
1 tablespoon sugar
1-1/2 cups thinly sliced fresh carrots
1 small daikon radish, thinly sliced
1/4 cup packed brown sugar
1/4 cup rice vinegar
1/4 cup soy sauce
1 beef top sirloin steak (1-1/4 pounds)
1 tablespoon olive oil
1 French bread baguette (10-1/2 ounces), halved lengthwise
1/2 cup mayonnaise
2 tablespoons Sriracha chili sauce
1/2 cup thinly sliced English cucumber
Fresh cilantro leaves

Steps:

  • In a large bowl, whisk white vinegar and sugar until sugar is dissolved. Add carrots and radish. Refrigerate at least 2 hours. Meanwhile, in a shallow dish, combine brown sugar, rice vinegar and soy sauce. Add beef and turn to coat. Refrigerate 1 hour, turning once. Drain beef, discarding marinade., In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Cook steak until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 7-10 minutes on each side. Let rest 10 minutes before slicing., Meanwhile, place baguette on an ungreased baking sheet, cut sides up. Broil 3-4 in. from heat until golden brown, 3-4 minutes. Drain carrots and radish, reserving 1-1/2 teaspoons vinegar marinade. In a small bowl, combine the mayonnaise, chili sauce and reserved vinegar marinade; spread half over cut sides of baguette. Top with steak, cucumber, pickled vegetables and cilantro; replace top. Cut crosswise into 6 slices. Serve with remaining mayonnaise mixture.

Nutrition Facts : Calories 430 calories, Fat 20g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 888mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 2g fiber), Protein 25g protein.

VIETNAMESE STEAK SANDWICHES



Vietnamese Steak Sandwiches image

A traditional Vietnamese sandwich is made with pork, but in this beef variation, the flavors are the same. If you don't want to make steak from scratch, you can use an equal amount of sliced roast beef in its place.

Yield Serves 4

Number Of Ingredients 9

1 large garlic clove, minced
1 teaspoon sugar
1/4teaspoon red pepper flakes
1 tablespoon rice vinegar
2 carrots, grated
2 scallions, thinly sliced
1/2 cup packed fresh cilantro leaves
4 hero rolls
1 pound sliced Flank Steak with Lime Marinade (page 130)

Steps:

  • In a small bowl, stir together the garlic, sugar, red pepper flakes, rice vinegar, and 1 tablespoon water.
  • In another bowl, toss together the carrots, scallions, and cilantro leaves. Toss with half the vinegar mixture.
  • Split and lightly toast the hero rolls; dividing evenly, layer with the carrot mixture and steak. Drizzle with the remaining vinegar mixture, if desired.

VIETNAMESE BANH MI SANDWICH WITH GRILLED BEEF



Vietnamese Banh Mi Sandwich With Grilled Beef image

The Vietnamese sandwich is a wonderful combination of flavors and textures. This version is made with very thinly sliced grilled beef with a charred and carmelized meat flavor, a layer of crunchy sweet and sour pickled carrots and daikon (recipe posted separately), a layer of soft and sweet shallots and fresh and crispy lettuce and cilantro. The recipe is from The Steamy Kitchen Cookbook by Jaden Hair. Tip: slice the beef very thinly before the meat has completely thawed, or ask the butcher to slice it thinly when you purchase it. If you have a package of the thinly sliced beef for cheese steaks, that will work too (as long as it isn't pre-seasoned).

Provided by PanNan

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon garlic, finely minced
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon ground black pepper
2 tablespoons peanut oil (more may be needed)
1 lb sirloin, sliced very thin (rib eye, strip steak, or pre-sliced beef for cheese steaks may be used instead)
5 shallots, thinly sliced (you may substitute an onion if you don't have shallots)
4 French baguettes (sandwich size - 8 inches each)
8 lettuce leaves, large leafy type
1 cup carrot, daikon pickle recipe
4 sprigs cilantro

Steps:

  • Whisk together the garlic, fish sauce, soy sauce, sugar, pepper, and 1 tbsp peanut oil in a large bowl. Add the sliced beef and mix well to coat each slice. Marinate at room temperature for 30 minutes (or overnight in the refrigerator).
  • Heat a grill pan (or electric grill appliance) until it is hot. Brush 1 tbsp oil on the pan. Add the beef slices in batches, laying them flat in a single layer, taking care not to overcrowd the pan. Grill for 30 seconds to 1 minute and flip each slice, repeating on the other side (unless you are using the double sided grill appliance, and then you would not flip and repeat). Remove the beef slices when they are just slightly charred, but not overcooked. Drain off and reserve the juices. Repeat, brushing grill pan with additional oil when necessary, until all the beef slices are grilled.
  • When the beef is grilled, brush the pan with more oil and add the shallots (or onions). Grill them until just softened. Reserve any remaining juices along with the carmelized bits.
  • Assemble the sandwiches by slicing the French baguettes in half lengthwise, brushing each half with some of the pan juices; add 2 lettuce leaves, 1/4 of the grilled beef, 1/4 cup of the carrot daikon pickle, grilled shallots and a sprig of fresh cilantro.

Tips:

  • Use the freshest ingredients possible. This will ensure that your bánh mì sandwich is packed with flavor.
  • Choose a good quality baguette. The baguette is the foundation of the sandwich, so it's important to choose one that is fresh and crusty.
  • Don't be afraid to experiment with different fillings. Bánh mì sandwiches are a great way to use up leftover ingredients, so feel free to get creative.
  • Make sure the pork is cooked thoroughly. This will help prevent foodborne illness.
  • Serve the sandwich immediately. Bánh mì sandwiches are best when they are fresh.

Conclusion:

Bánh mì sandwiches are a delicious and versatile Vietnamese dish that can be enjoyed for breakfast, lunch, or dinner. With a variety of fillings to choose from, there's sure to be a bánh mì sandwich that everyone will enjoy. So next time you're looking for a quick and easy meal, give bánh mì a try. You won't be disappointed.

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