Traditional crispy banh mi featuring flavoursome grilled beef, pickled carrots, cucumber, coriander… offering a delicious blend of French and Vietnamese culinary influences.
Ingredients List
The sauce:
The beef:
Method
Cooking equipment: a hot plate or a pan
- Mix well everything in “The beef” and keep in refrigerator for 30 mins.
- Soak carrots in 300ml white vinegar mixed with 3 tablespoons sugar. Drain and squeeze the carrots after 10 mins to remove the excess liquid.
- Cook the beef on a hot plate or in a pan for 3-5 mins.
- Butterfly the banh mi, spread butter and fill the rolls with beef and a bit of everything.
Blue Ribbon
