Beef Banh Mi
This Beef Bánh Mì recipe is a fusion dish that combines the flavors of a bánh mì and bun cha hanoi turned burger! It features a juicy seasoned beef patty topped with pickled vegetables, cucumber ribbons, fresh cilantro and a drizzle of mayo, for a tangy and fresh sandwich!
Servings: 4
Ingredients
Burger patties
- 1 shallot minced
- 6 garlic cloves minced
- 1 lb ground beef
- 3 tablespoon fish sauce
- 2 tablespoon oyster sauce
- 2 tablespoon brown sugar
- ½ teaspoon black pepper
- ¼ cucumber ribboned
- 1 small bunch cilantro
Quick pickles
- 1 large carrot thinly sliced
- 1 small daikon radish thinly sliced
- 1 teaspoon salt plus extra for sprinkling on carrots and daikon radish
- 1 cup boiling water
- ⅓ cup white vinegar
- ¼ cup sugar
For assembling
- Burger buns
- Mayonnaise as desired
Instructions
To make the burger patties
- In a bowl, add your minced shallot, minced garlic, ground beef, Red Boat Fish Sauce, oyster sauce, brown sugar, and black pepper. Mix until combined. Allow to marinate for 15 minutes.
- Form your ground beef mixture into equal-sized patties.
- In a hot pan, add neutral oil. Working in batches, add your patties and cook for 4-5 minutes on each side or until desired doneness.
- Remove from pan and allow to rest.
To make the quick pickles
- In a sieve over a bowl, add your sliced carrots and daikon radish. Sprinkle with salt and allow to sit for 10 minutes until water is released and you can bend the carrots or daikon radish without it snapping.
- Rinse your carrots and daikon radish under cold water to remove any salt. Squeeze them to remove excess water.
- In a heat-proof bowl, add your boiling water, 1 teaspoon of salt, white vinegar, and sugar. Stir to dissolve. Add your carrots and daikon radish and allow to pickle for 30 minutes.
To assemble
- On a bun, add your mayonnaise, cilantro, burger patty, ribboned cucumber, and quick pickles. Enjoy immediately