This week at the market, Chef Adam made a delicious banh mi sandwich using fresh, local ingredients he got from market vendors.
Vietnamese Banh Mi
This Vietnamese sandwich is a delicious way to utilize seasonal vegetables, blending Asian flavors with French bread!
This recipe is enough to make one sandwich with a large French bread baguette (which I got from Edgewater Grill)
Beef filling:
1 lb Stonewall Farms Chopped Steak
1 TBSP Soy Sauce
1 TBSP Fish Sauce
1 TBSP Granulated Sugar
1 each Garlic Clove (minced)
Method of preparation
- In a bowl, combine the soy sauce, fish sauce, sugar and garlic. Set aside for later use.
- Slice the chopped steaks thinly and toss with the soy marinade.
- Allow the mixture at least 30 minutes to marinate before using.
Marinated Vegetables:
2 each Turnips (medium sized from Reimann’s)
2 each Cucumbers (small sized from Lawler Farms)
1/2 each Red onion
1 ounce Radish Sprouts (from Sprout Farms)
To taste Basil leaves (from Lawler Farms)
To taste Cilantro
To taste Fresh Jalapeño
2 TBSP Lemon Balsamic Vinegar (from Drizzle)
Method of preparation
- Thinly slice the turnips, cucumbers, onion, basil, cilantro and jalapeño and place in a bowl with the radish sprouts.
- Toss the vegetables with the vinegar and season with salt and pepper.
- Set aside for later use.
To assemble
- In a large sauté pan heated on high, add a small amount of oil and the marinated beef and toss until the beef is fully cooked.
- With a knife, split the baguette open and fill with the cooked beef and top with the marinated vegetables.
- Slice into portions and enjoy!
Click here for a printable version of the recipe.
Chef Adam Edwards