Vietnamese sandwiches have many variations. Some are made of pork, or chicken, but my recipe is made with grilled beef. I hope you try this and enjoy it with your family.
Prep Time: 5 Minutes
- 1/2 cup water
- 1/4 cup sugar
- 1/4 cup distilled white vinegar
- 1/2 cup julienned carrot
- 1/2 cup julienned daikon radish
- Kosher salt
Make the slaw: In a small saucepan, combine the water, sugar, and vinegar, and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon, mix well, and season with salt. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight.
- I pound flank beef
- 1/2 tsp soy sauce
- 1/2 tsp minced garlic
- 1/2 tsp honey
- 1 teaspoon vegetable oil
- Pinch ground black pepper
Marinade the beef flank for about I hour and cook on the grill over medium to high heat. Cook the beef to your preference, but it tastes best cooked to medium.
- 4 (10-inch) baguettes
- Mayonnaise, as needed
- 4 teaspoons soy sauce
- 1/2 cup fresh cilantro sprigs
- 1/4 medium English cucumber, cut lengthwise into 4 slices
- Freshly ground black pepper
Make the sandwiches: Preheat oven to 400 degrees F. Slice the baguettes open lengthwise, and slather the insides with mayonnaise. Arrange the baguettes on a baking sheet and bake until hot and crusty about 5 minutes. Remove the baguettes from the oven, and immediately. Fill each with some sliced grilled beef, 1 teaspoon soy sauce, 1/2 tablespoon cilantro, 1 slice cucumber, ground pepper, and some slaw. Serve immediately.