Inspired by Vietnamese banh mi style sandwiches, these baguettes are fresh and packed full of punchy flavours.
Ingredients
For the lemongrass beef:
- 400g rump steak, thinly sliced
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 clove garlic, crushed
- 1 tbsp sugar
- 1 stalk lemongrass, finely chopped (or 1 tbsp lemongrass paste)
For the pickled vegetables:
- 2 tsp sugar
- 1 tsp fish sauce
- 1/3 cup rice wine vinegar
- 1 carrot, julienned
- ½ small daikon radish, julienned
To serve:
- 2 12” Cottage Lane Rustic Baguettes, cut into 1/3’s
- 6 tbsp pate (optional)
- 6 tbsp mayonnaise
- ¼ telegraph cucumber, finely sliced
- Coriander & vietnamese mint
- 1 red chilli, finely sliced
To make the lemongrass beef marinade, place the fish sauce, soy sauce, garlic, sugar & lemongrass in a bowl and stir to combine. Add the sliced beef and toss to coat. Leave to marinade for at least 30 minutes.
To pickle the vegetables, place the sugar, fish sauce and vinegar in a bowl and mix to combine until the sugar has dissolved. Add the carrot and daikon and toss to coat. Set aisde to quick pickle.
Heat a splash of oil in a large fry pan over high heat. Add the beef and stir fry for 4 minutes until browned and cooked through. You may have to do this in batches as to not overcrowd the pan.
To assemble, cut the baguette pieces in half lengthwise and spread one half with pate (if using) and the other with mayonnaise. Fill with the pickled vegetables, cucumber, lemongrass beef, herbs & chilli.
