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Home » Recipes » Sandwich

Lemongrass Steak Banh Mi with Fried Egg

Published: Mar 24, 2014

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Why is Vietnamese one of my favorite cuisines? Oh, let me count the ways. Clean flavors, fresh ingredients, incredible marinated pork and beef dishes, healthy, and cheap! Sometimes I wish I was Vietnamese just so my mom would cook homemade Vietnamese food for me...how amazing would that be? Since that's not the case, I have to step up and make my own Vietnamese dishes like this lemongrass steak banh mi. This may not be your traditional banh mi but it's my favorite Vietnamese creation. The sriracha aioli, pickled carrots and daikon, and fried egg make this the ultimate banh mi.

lemongrass steak banh mi
steak banh mi
steak banh mi
steak banh mi
Print Recipe

Lemongrass Steak Banh Mi with Fried Egg

Total Time1 hr 30 mins
Course: Main Course
Cuisine: Vietnamese
Keyword: beef, sandwich
Servings: 4
Author: Cherry on My Sundae

Ingredients

Steak

  • 1 lb sirloin steak or ribeye steak
  • 1 tablespoon garlic minced
  • 1 shallot minced
  • 1 red Thai chili finely chopped
  • 1 stalk lemongrass trimmed and finely chopped
  • 4 tablespoon fish sauce
  • ½ teaspoon black pepper
  • 2 tablespoon brown sugar

Pickled carrots and daikon

  • ½ cup daikon julienned
  • ½ cup carrots julienned
  • ½ cup rice wine vinegar
  • ½ cup water
  • ½ cup white sugar
  • 1 teaspoon salt

Sriracha aioli

  • 1 tablespoon sriracha
  • ¼ cup mayo

Remaining ingredients

  • 4 crusty baguettes sliced in half and toasted
  • 2 jalapenos thinly sliced
  • cilantro for garnish
  • 4 eggs sunny side up

Instructions

  • Combine the ingredients for the marinade. Add the beef and toss to coat. Cover and let sit at room temperature for one hour.
  • Pickle the carrots and daikon. Combine rice vinegar - salt in a small sauce pot. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Remove from heat and pour over the carrots and daikon. Let cool.
  • Mix together the sriracha and mayonnaise in a small bowl until combined. Add more sriracha if desired.
  • Preheat grill to medium-high. Grill the marinated beef for 6-8 minutes or until cooked through, flipping halfway through. Transfer the steak to a plate and tent with foil. Let sit for 10 minutes. Slice the steak.
  • Assemble the sandwiches. Spread the sriracha aioli on both sides of the bread. Top the bottom half with 4 ounces steak, pickled carrots and daikon, sliced jalapeno, cilantro, fried egg, and the remaining bread. Serve.

**Helpful tips and common mistakes

My usual go-to homemade recipe for banh mi consists of five-spice marinated chicken, but I wanted to change things up a bit. Lemongrass and steak just made sense so why not throw it into a banh mi?

ingredients for the steak

When preparing the lemongrass, remove and discard the first few outer layers. Trim the spiky top and base, then bruise the stem by lightly crushing it with a large knife, cleaver or mallet. This allows the lemongrass to release its flavor; you will able to smell lemon once it is bruised.

lemongrass steak

Marinate the steak for at least one hour at room temperature. You can grill the steaks or prepare them on the stovetop or even in the oven. Be sure to keep the flames on medium heat so that the sugars don't burn before the meat is done. Once the steaks are done, let them rest for at least 10 minutes before slicing. This will allow the juices to permeate and create an even juicer steak.

banh mi toppings

Banh mi sandwiches typically have pickled vegetables, jalapeno, and cilantro. I stuck with those traditional toppings but added sriracha aioli to the mix to add some heat. Add as much or as little Sriracha as you like.

You also want to serve the sandwiches on a crusty baguette to stick to Vietnamese roots. Vietnamese baguettes tend to be lighter and crispier than French baguettes, almost like an Italian loaf. However, as long as you have crusty bread, it will do the job!

steak banh mi

Fry some eggs, slice the steak, and get ready to assemble the steak banh mi. Spread the Sriracha aioli and stack on the lemongrass steak, pickled vegetables, jalapeno, cilantro, and a fried egg.

The tender, juicy steak is slightly sweet and salty while the jalapeno and spicy mayo add heat. The pickled vegetables add another layer of sweet and sour while the fried egg brings the entire steak banh mi together. Hands down, my favorite banh mi that I've created so far.

steak banh mi

For more sandwich inspiration check out this Mexican carnitas torta!


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Reader Interactions

Comments

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  1. Marye Audet

    March 24, 2014 at 4:16 pm

    I have yet to try a banh mi.. this looks so good!

    Reply
    • cma0425

      March 24, 2014 at 7:45 pm

      They're delicious! Once you have one, you'll never go back 🙂

      Reply
  2. Betsy @ Desserts Required

    March 25, 2014 at 12:30 pm

    I had a banh mi sandwich about a week ago and have been fantasizing about my next one since. This looks delicious and I LOVE that you added the egg.

    Great pics, too!

    Reply
    • cma0425

      March 25, 2014 at 8:11 pm

      Everything is better with a fried egg!

      Reply
  3. Peter @Feed Your Soul Too

    March 25, 2014 at 8:39 pm

    I love a bahn mi sandwich. I love your egg flowing on the sandwich.

    Reply
    • cma0425

      March 25, 2014 at 11:48 pm

      Who doesn't love a runny egg on anything? 🙂

      Reply
  4. Becky @ A Calculated Whisk

    March 25, 2014 at 9:59 pm

    This looks AMAZING! Steak is my favorite thing to order in banh mi, but I haven't tried making them at home yet. Pinned 🙂

    Reply
    • cma0425

      March 25, 2014 at 11:48 pm

      Thank you! Steak and banhmi with fried egg - you just cant go wrong

      Reply
  5. slk3

    March 30, 2014 at 11:51 pm

    This was awesome! Husband and daughter both thought the banh mi was tremendous. They were a little skeptical of the pickled carrot and daikon but that (and the egg...) were what inspired me to make your recipie. The steak was so tender and the whole deal was incredibly tasty.

    Reply
    • cma0425

      March 31, 2014 at 3:47 pm

      So glad you and your family loved it!

      Reply
  6. Lucy

    April 02, 2014 at 6:33 am

    Can you clarify how the steak should be sliced? The ingredient list says 1/2 inch slices, and then the directions start with slicing the steak into "3-4 inch" slices. This is confusing! Thanks!

    Reply
    • cma0425

      April 02, 2014 at 3:09 pm

      Sorry about that! To clarify, you're going to cut the meat into 3-4 large pieces and than marinate. After you cook the steak, you'll be slicing those pieces into bite-size pieces to put in the sandwich. I updated the recipe to make it clearer. Hope this helps!

      Reply

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Hey there! My name is Christine and I'm a chef during the day and food blogger at night. Welcome to my world highlighting what's in season, sharing travel tidbits, and just living a simple life in the busy city of Los Angeles.

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