Recipe: Vietnamese Grilled Lemongrass Beef Banh Mi Bowls With Pickled Carrots And Daikon
Introduction
Vietnamese cuisine is known for its fresh and vibrant flavors, and one dish that perfectly encapsulates this is the Banh Mi bowl. This dish is a modern take on the traditional Banh Mi sandwich, which is a popular street food in Vietnam. The Banh Mi bowl is a deconstructed version of the sandwich, with all the same delicious ingredients served in a bowl. In this recipe, we will be making Vietnamese grilled lemongrass beef Banh Mi bowls with pickled carrots and daikon.
Ingredients
For the pickled carrots and daikon:
- 1 large carrot, peeled and julienned
- 1 small daikon, peeled and julienned
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1/2 teaspoon salt
For the grilled lemongrass beef:
- 1 pound flank steak, thinly sliced
- 2 tablespoons lemongrass paste
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
For the Banh Mi bowls:
- Cooked rice or vermicelli noodles
- Sliced cucumber
- Sliced jalapeño
- Fresh cilantro leaves
- Chopped peanuts
- Sriracha sauce
Instructions
Step 1: Pickle the carrots and daikon
In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved. Remove from heat and let cool. In a medium bowl, combine the julienned carrots and daikon. Pour the cooled vinegar mixture over the vegetables and toss to combine. Cover and refrigerate for at least 30 minutes.
Step 2: Make the lemongrass beef marinade
In a large bowl, whisk together the lemongrass paste, soy sauce, brown sugar, garlic, and vegetable oil. Add the sliced flank steak and toss to coat. Cover and refrigerate for at least 30 minutes.
Step 3: Grill the lemongrass beef
Preheat a grill or grill pan over high heat. Remove the beef from the marinade and discard any excess marinade. Grill the beef for 2-3 minutes per side, or until cooked to your liking.
Step 4: Assemble the Banh Mi bowls
Divide the cooked rice or vermicelli noodles among four bowls. Top each bowl with some of the pickled carrots and daikon, sliced cucumber, sliced jalapeño, and fresh cilantro leaves. Add some of the grilled lemongrass beef to each bowl. Sprinkle with chopped peanuts and drizzle with sriracha sauce.
Conclusion
These Vietnamese grilled lemongrass beef Banh Mi bowls with pickled carrots and daikon are a delicious and healthy meal that is perfect for any day of the week. They are easy to make and can be customized to your liking. Give this recipe a try and enjoy the flavors of Vietnam in the comfort of your own home.