Grilled Beef Banh Mi

This Grilled Beef Banh Mi brings a smoky, charred flavor to tender marinated beef, complemented by the tang of pickled slaw, creamy Sriracha mayonnaise, and the crunch of fresh jalapeños. A Vietnamese-inspired sandwich that’s packed with vibrant flavors and textures, it’s the perfect combination of savory, spicy, and refreshing.

Why You’ll Love This Recipe

The Grilled Beef Banh Mi is a show-stopping sandwich that combines tender, marinated beef with fresh, crunchy, and tangy toppings. The beef is grilled to perfection, with a smoky char that enhances its rich flavor, while the pickled slaw adds a refreshing crunch, and the creamy Sriracha mayonnaise brings just the right amount of heat. With the addition of fresh cilantro and jalapeños, this sandwich is a delightful explosion of flavors and textures. Perfect for lunch, dinner, or a weekend treat!

Ingredients

For the Beef:

• 1 lb well-marbled tri-tip, sliced against the grain to ¼-inch thickness

• 2 large garlic cloves

• 1 shallot

• 1 tablespoon dark brown sugar

• 1 tablespoon fish sauce

• 1 tablespoon light soy sauce

• 2 tablespoons canola oil

For the Sandwich:

• 4 French rolls, halved horizontally

• ¼ cup Sriracha mayonnaise (recipe follows)

• 1 cup pickled Vietnamese slaw (recipe follows)

• 6 to 8 cilantro sprigs

• 4 jalapeños, sliced

For the Sriracha Mayonnaise:

• ½ cup mayonnaise

• 1 tablespoon Sriracha (or more to taste)

For the Pickled Slaw:

• ¼ cup distilled vinegar

• ¼ cup sweet rice vinegar

• ¼ cup sugar

• ½ cup water

• ½ cup julienned carrots

• ½ cup julienned daikon

• 1 teaspoon kosher salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Beef Marinade:

1. In a mortar and pestle, crush the garlic and shallots into a paste. Transfer the paste to a medium-sized bowl.

2. Add the brown sugar, fish sauce, soy sauce, and canola oil. Whisk everything together until well combined.

3. Add the sliced beef to the bowl and toss to coat each slice evenly. Cover and refrigerate for at least 1 hour, or overnight for the best flavor.

Grill the Beef:

4. Thread the marinated beef onto pre-soaked skewers for easy grilling. Grill over medium-high heat for 5-7 minutes, turning frequently, until the beef is slightly charred and cooked through.

Make the Sriracha Mayonnaise:

5. In a small bowl, stir together the mayonnaise and Sriracha sauce. Adjust the amount of Sriracha to your desired spice level.

Make the Pickled Slaw:

6. In a medium saucepan, combine the distilled vinegar, sweet rice vinegar, sugar, and water. Bring to a boil over high heat.

7. Once boiling, transfer the mixture to a large shallow bowl. Add the julienned carrots, daikon, and kosher salt. Stir to combine, then set aside to pickle for 30 minutes.

8. After 30 minutes, drain the slaw to remove excess liquid.

Assemble the Sandwiches:

9. Slice the French rolls horizontally. Spread about 2 tablespoons of Sriracha mayonnaise on one side of each roll.

10. Fill each roll with the grilled beef, followed by the pickled slaw, cilantro sprigs, and sliced jalapeños.

11. Serve immediately and enjoy the explosion of flavors!

Servings and Timing

• Servings: 4 sandwiches

• Prep Time: 20 minutes

• Cook Time: 15 minutes

• Total Time: 35 minutes

Variations

• Vegetarian Option: Replace the beef with marinated and grilled portobello mushrooms or tofu for a delicious vegetarian version of this sandwich.

• Different Proteins: You can also use grilled chicken for a different take on the Banh Mi.

• Extra Heat: If you like your sandwiches spicier, add more Sriracha to the mayonnaise or include extra jalapeños for more kick.

• Pickled Veggies: If you want to add more flavor, include pickled cucumbers or radishes along with the carrots and daikon in the slaw.

Storage/Reheating

• Storage: If you have leftover beef, store it in an airtight container in the refrigerator for up to 2 days. However, the assembled sandwiches are best enjoyed fresh.

• Reheating: To reheat the beef, simply warm it in a skillet or microwave. If the bread becomes soggy, you can lightly toast the rolls to restore their crispness before assembling.

FAQs

Can I make the slaw ahead of time?

Yes, the pickled slaw can be made ahead of time and stored in the refrigerator for up to 3 days. The longer it sits, the more the flavors will develop.

Can I make this sandwich without the fish sauce?

While fish sauce adds authentic depth of flavor to the marinade, you can substitute it with soy sauce or a vegetarian oyster sauce for a similar umami profile.

Can I use a different type of bread for the sandwich?

Yes! You can use baguettes or any other crusty bread in place of the French rolls. Just ensure the bread has a good crunch to balance the soft fillings.

How can I make the beef more tender?

Marinating the beef overnight helps tenderize the meat, but you can also use a meat mallet to gently pound the slices before marinating to ensure they cook more tender.

Can I make this sandwich ahead of time?

While this sandwich is best assembled fresh, you can prepare the beef, slaw, and mayonnaise ahead of time and store them separately. Assemble the sandwiches just before serving.

Conclusion

Grilled Beef Banh Mi is a deliciously vibrant and flavorful sandwich that brings together smoky marinated beef, tangy pickled slaw, and spicy, creamy mayo. It’s a fun twist on traditional sandwiches, offering bold Vietnamese-inspired flavors and a satisfying mix of textures. Perfect for a quick dinner, lunch, or special occasion, this dish is sure to impress anyone who takes a bite!

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