There are a bunch of food trends every year, but the one that's most relevant to me is incorporating Asian cooking.
As some of you know, I'm Vietnamese and I'm definitely inspired by Asian Influence, which is on-trend in the food
world right now.
If you have never heard of a Banh Mi before, I'll tell you about them. Banh mi is the Vietnamese equivalent
submarine sandwich, and usually includes paté and cha, which is a Vietnamese pork cold cut. I don't eat pork,
haven't had an authentic banh mi in a long time! This beef version is inspired by a visit to a banh mi shop in
Orlando. They do an Americanized version and put a fried egg on top... I just had to recreate it!
Pickled Carrots and Daikon – first things first. To start the banh mi, prep the veggies. I used a julienne
slicer for these and set them aside for two hours.
I'm lucky to have a couple of lemongrass plants in my backyard, thanks to friends who gave me parts of their plant
last year to start me off. You can also find lemongrass at Asian grocery stores, fresh or frozen. If you can't find
it, substitute with a little bit of lemon zest.
Cut off the ends, and then cut the lemongrass in half lengthwise and in half again.
Then chop as finely as you can.
Next, cut the beef across the grain, and then chop into smaller pieces. Marinate beef with lemongrass, sesame oil,
salt and pepper.
I love these half sticks of Land O Lakes® Butter! A lot of the time, I only need one tablespoon or half a stick,
it's much easier than a full stick (most of the time). I say "most of the time" because sometimes I'll use a full
stick for a recipe.
Melt Land O Lakes® Salted Butter in a non-stick skillet.
Add the beef and cook until all of the juices disappear and the beef is browned.
Prep your hoagie rolls by slicing them. Then add the beef and the toppings, including
Land O Lakes® Muenster Cheese (this is the Americanizing part, as there usually isn't cheese in a Vietnamese
banh mi), sliced jalapenos, cilantro, cucumbers and, of course, the pickled vegetables.
Fry one or two eggs in Land O Lakes® Salted Butter and top the banh mi.
Honestly, put a fried egg on top of anything and I'm there. Do you feel the same way? These sandwiches are
fantastic! I can't wait to make them again!
Beef Banh Mi Sandwich with Fried Egg on Top
Prep Time: 3 hours 10 minutes
Cook Time: 30 minutes
Servings: 4 sandwiches
For the Quick Pickled Carrots and Daikon
For the Banh Mi Sandwich
1/4 cup vinegar
1/2 cup water
1/2 Tablespoon sugar
1/8 teaspoon salt
1 cup carrots, cut into matchsticks
1 cup daikon (white radish), cut into matchsticks
1 1/2 Tablespoons lemongrass, chopped fine
1 pound beef sirloin top filet, cut across the grain and chopped small
1 teaspoon sesame oil
Dash of salt & pepper
1 half stick (4 tablespoons) Land O Lakes® Salted Butter
2 foot long hoagie rolls
2 small cucumbers, sliced into spears
Cilantro, to taste
2 slices of Land O Lakes® Muenster Cheese
1 jalapeno, sliced (optional)
Combine vinegar, water, sugar and salt in a medium-sized mixing bowl and mix until the sugar and salt have
dissolved. Add carrots and daikon (or white/red radishes) and cover and set aside for at least 2 hours.
In another medium-sized bowl, add beef, lemongrass, sesame oil, salt & pepper. Allow the beef to marinate for at
least 10 minutes.
In a nonstick skillet, melt one tablespoon of Land O Lakes® Salted Butter on medium heat. Add half of the
beef and cook until all of the juices disappear and the beef is browned, about 8 to 10 minutes. Remove beef from
skillet and wipe clean with paper towel. Add 1 tablespoon Land O Lakes® Salted Butter and cook the other half of
the beef. Remove beef from skillet and turn off
heat. Wipe clean with paper towel again.
Cut hoagie rolls in half so that you have 4 separate sandwiches. Then, slice lengthwise and add beef. Layer
ingredients starting with cheese, cucumber
spears, pickled vegetables, jalapenos and cilantro.
Add 1/2 or 1 tablespoon of Land O Lakes® Salted Butter (depending on one egg or two eggs) to the skillet
and turn on heat at medium low. Crack
egg and place in skillet, being careful not to break the yolk. Fry the egg until desired runniness is reached,
usually about 2 to 4 minutes. Place egg on
top of Banh Mi Sandwich and enjoy! (Repeat with the remaining eggs.)
Disclosure: I've partnered with Land O'Lakes for an exclusive endorsement of Land O Lakes®
Butter for their Kitchen Conversation blogger program. This blog post is sponsored by Land O'Lakes.