Roast Beef Banh Mi-Style Sandwich
Serving Size, Ingredients and Equipment:
This recipe will be updated in the future, as soon as we try out some other ingredients.
For each sandwich:
- 1 hamburger sub roll (or, if available, a rice flour sub roll)
- 200g beef roast, raw
- 1 toe garlic
- 1 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon paprika
- 1 star anise
- 4 teaspoons bot xa xiu (vietnamese pork spice rub)
- 2 springs of coriander, chopped
- 1 handfull shredded carrot, pickled for a day in rice wine vinegar
- 1 handfull shredded daikon raddish, pickled for a day in rice wine vinegar
- 2 tablespoons liver pate
- 1 cucumber spear
For each sandwich:
- 1 hamburger sub roll (or, if available, a rice flour sub roll)
- 200g beef roast, raw
- 1 toe garlic
- 1 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon paprika
- 1 star anise
- 4 teaspoons bot xa xiu (vietnamese pork spice rub)
- 2 springs of coriander, chopped
- 1 handfull shredded carrot, pickled for a day in rice wine vinegar
- 1 handfull shredded daikon raddish, pickled for a day in rice wine vinegar
- 2 tablespoons liver pate
- 1 cucumber spear
Cooking Instructions and Methods:
Mix the star anise with the bot xa xiu, paprika, sugar, salt and garlic.
Rub the beef with the spice rub, place in a roasing pan and add 1/2 inch of water to the pan.
Roast for 45 min. at 190°C.
Let the meat cool for 20 minutes, then slice thinly.
Serve on the bread roll with the liver pate, coriander, pickle / cucumber, carrot & daikon.
Rub the beef with the spice rub, place in a roasing pan and add 1/2 inch of water to the pan.
Roast for 45 min. at 190°C.
Let the meat cool for 20 minutes, then slice thinly.
Serve on the bread roll with the liver pate, coriander, pickle / cucumber, carrot & daikon.
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