Georgia Grown Vietnamese Banh Mi Sandwiches
Banh mis are a popular lunchtime staple in Vietnam that is loosely based on the French baguette sandwich of their colonizers, and they are ubiquitous at Vietnamese bakeries not only abroad, but right here in Georgia. They typically feature crusty bread, pickled vegetables, and roasted pork, but can be endlessly varied. Here, we've made them Georgia Grown by using local skirt steak and toasted King's Hawaiian hot dog buns. Try them with your favorite Georgia Grown pickled jalapeños or carrots!
- 1.5 poundsskirt steak
- 3 tablespoonssoy sauce
- 2 teaspoonsfish sauce
- 2 medium clovesgarlic, peeled, smashed, roughly chopped
- 1 tablespoonSriracha
- 1/3 cupcanola oil
- Lime juice of one lime, ½ teaspoon reserved
- Lime zest of one lime
- 3 tablespoonsbrown sugar
- 1 packageKings Hawaiian hot dog buns
- 1fresh jalapeño
- 1large carrot
- 1/2 teaspoonrice or white vinegar
- 2 limesquartered, for serving
- 1/2 bunchcilantro
xCombine soy sauce, fish sauce, garlic, Sriracha, canola oil, lime juice, lime zest, and brown sugar in a small bowl.
Place whole skirt steak in ziplock bag, and add marinade. Make sure to release air bubbles in bag so that steak is completely covered with marinade. Marinate at least 30 minutes, but no more than 6 hours.
Meanwhile, prepare vegetable garnishes and Sriracha mayo. Slice radishes into thin matchsticks, peel, de-seed and slice cucumber into matchsticks, thinly slice jalapeño, and peel and slice carrot into matchsticks. Place carrot into a small bowl, and add 2 tablespoons of rice vinegar, ½ tsp white sugar, and reserved ½ teaspoon of lime juice. Pick cilantro into sprigs, leaving thin stems intact. Set aside. Place 1/4 cup mayo in a small bowl and add Sriracha to taste. Set aside.
Prepare a charcoal grill, or use a cast iron grill pan preheated over high heat. Remove skirt steak from marinade and grill to medium rare (140 degrees F on instant read thermometer), or preferred doneness, about 5-6 minutes per side. Remove steak from grill to a cutting board and tent with aluminum foil. Let steak rest for about 5 minutes. Meanwhile, open each hot dog bun and toast on the grill. Remove buns. Slice steak against the grain into ¼ inch slices.
Spread both sides of each bun with Sriracha mayo. Place 2-3 pieces of steak on each bun. Top with radishes, vinegared carrots, cucumber, pickled jalapeños, and cilantro. Serve with lime wedges. Serves 8.