Vietnamese Steak Sandwiches

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I love, love, really love Vietnamese food. Pho, Vietnamese noodle soup, is my answer for everything. If you’re feeling sick: pho. If you’re in the mood for comfort food: pho. If you want something healthy: pho. If you want something really delicious and don’t want to spend a ton of money: pho!!!

Scallions and limes

Scallions and limes

I am not going to even attempt to make pho any time soon. I know it won’t be nearly as good as even some of the not-as-good- bowls of the soup that I’ve had. But I still have been wanting to cook some type of Vietnamese food.

Then it happened–I discovered Vietnamese steak sandwiches (called Bánh Mì)! Now, I am not going to even pretend that I can make anything resembling a real, legit bahn mi… I’ve been to more Vietnamese restaurants than I care to admit, and I know this is not a real banh mi sandwich so I am not going to call it that. But I will call it really freaking good. It’s satisfying, fresh, and has that Vietnamese food-clear you sinuses out thing happening that I love.

Steaming up the camera lens!

Steaming up the camera lens!

I followed the recipe I found on one of my favorite food blogs, Love and Olive Oil.


1/3 cup fresh lime juice (about 4 limes)
2 tablespoons soy sauce
2 scallions, thinly sliced
2 tablespoons fresh ginger, minced
1/2 teaspoon red pepper flakes
1 pound flank steak (I used sirloin because it was cheaper and worked fine!)

1 garlic clove, minced
1 teaspoon sugar
1/4 teaspoon red pepper flakes
1 tablespoon rice vinegar

2 carrots, grated
2 scallions, thinly sliced
1/2 cup packed fresh cilantro leaves
4 hoagie rolls

In a plastic bag, combine lime juice, soy sauce, scallions, ginger, and red pepper. Add the steak and seal the bag, placing in a dish to catch any leaks. Marinate in the refrigerator for at least 30 minutes.

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. Combine with the vinegar mixture.

Preheat your grill or skillet. Sear steak on both sides until medium rare. Let rest for 10 minutes, then cut into thin slices.

Split and lightly toast the hero rolls; dividing evenly, layer with the carrot mixture and the sliced steak.


3 thoughts on “Vietnamese Steak Sandwiches

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