Wednesday, August 24, 2011

Vietnamese Beef Sandwich (Banh Mi)

It's no secret, I love cookbooks.  My shelves are groaning under their weight.  Sometimes I find them mixed in with novels, self-help books (most yet to be read), histories and mysteries.  I'm a well-rounded reader (except for the self-help section).  Do I need another cookbook?  No!  Do I want more cookbooks?  Yes!  

Mary, over at Ocean Breezes and Country Sneezes, was hosting a give-away a few weeks back and I was delighted to find myself the winner of 

I've used Stonewall Kitchen products for years but didn't know they had cookbooks.  They even have a restaurant and cooking school in Maine--one more reason for my desire to visit that state.  When the cookbook arrived in the mail last week, I sat right down to choose a recipe to try.  I came across a recipe for banh mi (Vietnamese for sandwich) and it sounded familiar.  Andrew reminded me that a restaurant, Banh Mi, had recently opened in Chicago.  Below is the delicious grilled steak sandwich we enjoyed.

Also tucked in the package were two "tasty" potholders.

Thank you, Mary, for adding more deliciousness to our table!

Vietnamese Beef Sandwich from the Stonewall Kitchen Grilling Cookbook

1 pound skirt or flank steak (I splurged with a NY Strip that I already had)

Fresh lemongrass* with outer leaves removed and thinly sliced
5 cloves garlic
2 Tbsp Asian fish sauce (nuoc mam)
2 Tbsp sugar
1 1/2 Tbsp soy sauce
1 tsp Asian sesame oil

*lemongrass can be found in more supermarkets these days and I've even purchased it jarred in the Asian food section.  Fresh is better.

Blend the ingredients well and pour over the steak, coating both sides.  Marinate for at least an hour and up to overnight.

Preheat the grill for high direct heat (400 to 450) or prepare charcoal.

Grill the beef for 3 minutes per side covered for slightly rare which is best.  By all means, however, prepare it to your taste.

Remove from heat and cover for 10 minutes.

Meanwhile, mix 2 Tbsp vegetable oil, 1 Tbsp Asian fish sauce and 1 Tbsp soy sauce together and spread on one side of a crusty baguette.  Spread the other side with mayonnaise.

Slice the steak and place on the baguette.