Chef Adam’s Vietnamese Banh Mi

This week at the market, Chef Adam made a delicious banh mi sandwich using fresh, local ingredients he got from market vendors.

Vietnamese Banh Mi

This Vietnamese sandwich is a delicious way to utilize seasonal vegetables, blending Asian flavors with French bread!

This recipe is enough to make one sandwich with a large French bread baguette (which I got from Edgewater Grill)

Beef filling:

1 lb Stonewall Farms Chopped Steak

1 TBSP Soy Sauce

1 TBSP Fish Sauce

1 TBSP Granulated Sugar

1 each Garlic Clove (minced)

Method of preparation

  1. In a bowl, combine the soy sauce, fish sauce, sugar and garlic. Set aside for later use.
  2. Slice the chopped steaks thinly and toss with the soy marinade.
  3. Allow the mixture at least 30 minutes to marinate before using.

Marinated Vegetables:

2 each Turnips (medium sized from Reimann’s)

2 each Cucumbers (small sized from Lawler Farms)

1/2 each Red onion

1 ounce Radish Sprouts (from Sprout Farms)

To taste Basil leaves (from Lawler Farms)

To taste Cilantro

To taste Fresh Jalapeño

2 TBSP Lemon Balsamic Vinegar (from Drizzle)

Method of preparation

  1. Thinly slice the turnips, cucumbers, onion, basil, cilantro and jalapeño and place in a bowl with the radish sprouts.
  2. Toss the vegetables with the vinegar and season with salt and pepper.
  3. Set aside for later use.

To assemble

  1. In a large sauté pan heated on high, add a small amount of oil and the marinated beef and toss until the beef is fully cooked.
  2. With a knife, split the baguette open and fill with the cooked beef and top with the marinated vegetables.
  3. Slice into portions and enjoy!

Click here for a printable version of the recipe.

Chef Adam Edwards

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