Bánh mi (Vietnamese sandwich)

Bánh mi sandwiches combine comfort

Originally appeared in the May 17, 2012 edition of the Southside Times.

The popularity of Americanized “street food” continues to grow.  There have even been television shows solely dedicated to fare on-the-fly.  And throughout Indy, trendy food trucks act as a veritable “Where’s Waldo?” of catch-it-while-you-can service.

The Vietnamese sandwich bánh mi has a long tradition of providing humble comfort with economic ingredients.  But it’s literally the idea of a sandwich—an amalgamation of flavorful ingredients, book-ended between bread—that holds it all together.

For this variation, I’ve assembled a bánh mi with marinated, thinly-sliced strip steak, paired with a radish and carrot pickle mix.  Prep your marinade and brine ahead of time so that when it comes to construction, you can operate just as quick as one of those lightning-fast street food vendors.  The red leaf lettuce provides a cool, crisp crunch, and the cilantro chimes in with notes of citrus.

As always, I encourage you to cobble together your own permutation.  Classic “body” fillings include barbecued pork, meatballs, grilled chicken, sardines, fried eggs, and tofu (just to name a few).  And use your imagination with the condiments—heck, if pâté tickles your fancy, go for it.  Whether it’s slow-at-home or on-the-go, bánh mi is about combining comfort.

Bánh mi (Vietnamese sandwich)

Serves 2

Marinade

  • 1 tablespoon fish sauce
  • 1 ½ tablespoons soy sauce
  • 1 teaspoon granulated sugar
  • 2 tablespoons sesame oil

Pickled radish and carrot

  • 2 large carrots, peeled and cut into thin strips
  • 4 – 5 radishes, cut into matchsticks
  • ¾ teaspoons salt
  • 2 teaspoons plus ¾ cups sugar
  • 1 cup white vinegar
  • ¾ cup lukewarm water
  • 1 pound strip steak, trimmed
  • 4 washed leaves of red-leaf lettuce or romaine
  • As needed, fresh cilantro sprigs
  • 1 French baguette, sliced into sandwich-sized portions

1.  Combine marinade by whisking in a bowl.  Place trimmed strip steak in a plastic storage bag and pour in marinade.  Allow to marinate for at least four hours (overnight is ideal).  Prepare your remaining sandwich toppings.

2.  For pickle: Combine vinegar, ¾ cups sugar, and water.  Place carrot and radish in a bowl and sprinkle on salt and 2 teaspoons sugar.  Use your fingers to “massage” the vegetables, rubbing the coarse salt and sugar into the vegetables.  Carrot and radish will begin to render liquid and go limp; continue for 2 – 3 minutes.  Strain under cold running water to wash off salt and sugar.  Pour brine over pickle mixture and set aside (preferably for a few hours).

3.  Pan-sear marinated strip steak over medium-high heat.  Cook until you’ve achieved desired doneness.  Slice thin and pile onto baguette bread with lettuce, cilantro, and carrot-radish pickle mix.

Published in: on May 21, 2012 at 5:28 am  Leave a Comment  
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Asian steak tacos

East meets Tex-Mex

Originally appeared in the March 31, 2011 edition of the Southside Times.


The crowds drawn to on-the-go, “streetfood” gurus West Coast Tacos, is a local testament to the macro trend of “fusion”—a movement which, over the past few decades, has been blurring the culinary line between tradition and amalgamation.  In this sense, a humble stack of corn tortillas parts ways with predictable Tex-Mex milieu, and transforms into a three-to-four-bite device, ideal for showcasing flavors which are seldom paired together.  Read the rest after the jump: (more…)