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Lemongrass Beef Banh Mi

Sharon of Delishar
Makes a foot long good for 2
Servings 2


Lemongrass Beef Banh Mi

  • 250-300 g flank steak cut against grain thinly
  • 2 cloves garlic pressed or minced
  • 1 stalk lemongrass ends finely minced
  • 1-2 tbsp fish sauce
  • 1 tbsp minced fresh basil
  • Black pepper to taste
  • 1-2 tbsp canola oil
  • Foot long French baguette
  • 1/2 cup cilantro/chinese parsley
  • 1/2 cucumber thinly sliced
  • 1 red chilli seeded and sliced
  • butter for baguette optional
  • 2-3 tbsp of fried shallots
  • Prepared pickled radish and carrot recipe below

Pickled radish and carrot

  • 1 cup julienne daikon radish
  • 1/2 cup julienne carrot
  • 1/4 cup white vinegar
  • 1/4 cup water
  • 1 tbsp sugar
  • 1/4 tsp salt


Pickled daikon and carrot

  • Dissolve salt and sugar in water and vinegar. Add daikon and carrot. Keep chilled for at least 3 hours. Drain before serving.

Lemongrass Beef Banh Mi

  • Mix together flank steak, lemongrass, basil, garlic, fish sauce, and black pepper.
  • Allow to marinate for 30 mins or longer.
  • Heat pan on med high with canola oil.
  • Stir-fry beef very quickly until desired done-ness, don't over cook it. It only takes a couple of minutes!
  • Split baguette and butter the top and bottom.
  • Build your banh mi.
  • Cucumber, beef, fried shallot, pickled daikon and carrot, chilli, and cilantro.