Taste Level: GRCost: $20 and over
Serves: 2
Prep Time: 1-2 hours
Cook Time: 10-15 min.
Difficulty: 2
The first time I had a Vietnamese BBQ Beef Sandwich was at a local Pho restaurant in Reno. I really enjoyed the flavor of its mixture of ingredients from around the world. When I made my own Pan-Asian BBQ sauce a while back I knew I wanted to make my own version of the sandwich with my new BBQ sauce and add few other ingredients like mint, radish, green onion and Swiss cheese. Also I am not sure of how they cooked their beef or of the mayonnaise sauce they use. I just mixed together some mayonnaise with soy and five spice seasoning and cooked the beef how I thought they had.
Ingredients:
Marinated Beef
1 large rump steak (thinly sliced with knife)
1/2 lemon grass stalk (diced)
1/2 shallot (diced)
1 garlic clove (minced)
1/2 red chili (seeded and diced)
1/2 tsp sugar
1/2 tbsp fish sauce
/21 tbsp soy sauce
1/2 tbsp olive oil
Fixings
1 12 inch loaf french bread
3 tbsp Pan-Asian BBQ sauce (topping/sauce label)
1/3 cup cilantro (chopped)
1/2 cup Kimchi (shredded)
1/4 cup green onion (chopped)
6-7 slices of cucumber
1/3 cup carrots (shredded)
1/4 radish (diced)
1/2 tsp mint (diced)
2 slices Swiss cheese
a few leaves of romaine lettuce
Asian Mayonnaise
2 tbsp mayonnaise
1 tsp soy sauce
1/4 tsp 5 spice seasoning
Asian mayonnaise
Whisk together all ingredients and chill until ready to use.
Hoagie
In a medium mixing bowl add all of the marinated beef ingredients (except rump steak) together and whisk vigorously for 1-2 minutes. Lay steaks into marinade, cover and refrigerate for 1-2 hours.
Preheat grill to hot. Remove steaks from marinade and immediately put them on the grill and cook steak slices 3 minutes basting with marinade twice. Flip over slices, baste with marinade and cook an additional 3-4 minutes or until done but make sure to keep the meat juicy. Remove meat from frill and turn heat down to medium low.
Slice loaf of bread open down the middle and fill evenly with all fixings. Lay sandwich on grill and let warm for 4-5 minutes. Remove sandwich from grill and cut in half length wise. Serve warm with avocado milkshakes.
Marinated Beef
1 large rump steak (thinly sliced with knife)
1/2 lemon grass stalk (diced)
1/2 shallot (diced)
1 garlic clove (minced)
1/2 red chili (seeded and diced)
1/2 tsp sugar
1/2 tbsp fish sauce
/21 tbsp soy sauce
1/2 tbsp olive oil
Fixings
1 12 inch loaf french bread
3 tbsp Pan-Asian BBQ sauce (topping/sauce label)
1/3 cup cilantro (chopped)
1/2 cup Kimchi (shredded)
1/4 cup green onion (chopped)
6-7 slices of cucumber
1/3 cup carrots (shredded)
1/4 radish (diced)
1/2 tsp mint (diced)
2 slices Swiss cheese
a few leaves of romaine lettuce
Asian Mayonnaise
2 tbsp mayonnaise
1 tsp soy sauce
1/4 tsp 5 spice seasoning
Asian mayonnaise
Whisk together all ingredients and chill until ready to use.
Hoagie
In a medium mixing bowl add all of the marinated beef ingredients (except rump steak) together and whisk vigorously for 1-2 minutes. Lay steaks into marinade, cover and refrigerate for 1-2 hours.
Preheat grill to hot. Remove steaks from marinade and immediately put them on the grill and cook steak slices 3 minutes basting with marinade twice. Flip over slices, baste with marinade and cook an additional 3-4 minutes or until done but make sure to keep the meat juicy. Remove meat from frill and turn heat down to medium low.
Slice loaf of bread open down the middle and fill evenly with all fixings. Lay sandwich on grill and let warm for 4-5 minutes. Remove sandwich from grill and cut in half length wise. Serve warm with avocado milkshakes.
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