Beef Banh Mi

02

Method

1. 01

   Marinade - ¼ cup fish sauce (stinky but essential!) ⅛ cup sugar ½ tsp curry powder 2 tbsp lemon/lime juice ½ tsp grated fresh ginger 1 clove garlic, thinly sliced ½ tsp garlic chili sauce ½ shallot, diced

2. 02

   3 basil leaves, chiffonade 5 mint leaves, chopped

3. 03

   Curry Aioli - ½ cup mayo 1 tbsp sugar 1 ½ tsp fish sauce 1 ½ tsp lemon juice ½ tsp curry powder ½ tsp grated ginger ½ tsp chili garlic sauce

4. 04

   Pickled Vegetables - ¼ cup white vinegar 1 tbsp sugar 2 tsp kosher salt ¼ cup water 6 slices jalapeño 5 inch piece of daikon radish, julienne 3 large carrots, julienned

5. 05

   Prepare marinade by combining all marinade ingredients in bowl. Mix meat together with marinade and let sit in the fridge for at least an hour. Prepare vegetables by slicing them julienne. Combine all pickling ingredients and let sit in fridge until ready to serve. Prepare curry aioli by combining all ingredients and let sit in fridge until ready to serve.

6. 06

   AFTER AN HOUR - Heat a large sauté pan on medium high heat. Drizzle some vegetable oil in the pan.

7. 07

   Place an even thin layer of meat in the pan, don't crowd. Cook meat until you have browned both sides. Get all the goodness from bottom of the pan on all the meat.

8. 08

   Assemble the sandwiches. Cut the hoagie rolls in half and lightly butter the insides.

9. 09

   Place under the broiler until just golden brown. Spread one half of the sandwich with the curry aioli and place a bunch of pickled vegetables on top. Also place a few slices of jalapeño, mint, basil, cilantro. You need all of these wonderful flavors!! Fill the other side with the warm meat. Enjoy!