Vietnamese · Serves 2
with Sesame Slaw & Chili Mayo
One type of cuisine found in nearly every part of the world? The sandwich! Our take on the Vietnamese banh mi combines textures and sweet and savory flavors between two slices of bread: The split baguette is filled with a sweet soy-glazed steak, fresh cucumber, sesame slaw, cilantro and as much chili mayo as you like. You're soy going to love it.
Wash and dry all produce.
Trim and thinly slice cucumber crosswise on a diagonal.
In a large bowl, combine cabbage, carrots, and sesame dressing. Taste and season with salt, pepper, and a pinch of sugar if desired.
In a small bowl, combine mayonnaise with chili sauce to taste.
Pat diced steak* dry with paper towels and season with salt and pepper.
Heat a drizzle of oil in a large pan over high heat. Add steak and cook until browned and cooked to desired doneness, 2-3 minutes.
Stir in sweet soy glaze and cook until steak is coated, 1-2 minutes more. Turn off heat.
While steak cooks, halve and toast baguettes.
Divide cucumber slices between bottom halves of baguettes. Top with saucy steak and a bit of sesame slaw (save the rest for serving). Pick and tear cilantro leaves from stems; sprinkle leaves over slaw. Spread chili mayo on cut sides of top buns and close sandwiches.
Divide banh mi between plates. Serve with remaining sesame slaw on the side. TIP: It’s okay if the sandwiches are a bit messy—just bring some extra napkins to the table!
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