Vietnamese food is one of my favourite take-out treats and while most dishes are gluten-free there is incredibly large void in the menu for me. The Bahn Mi otherwise known as a Vietnamese sub has been something I’ve desired eating forever now and thanks to the fabulous gluten-free bakery Big Star BakeHouse I was able to re-create the delicious sandwich.
make it:
2 crusty baguettes cut lengthways
handful of daikon pickled carrots
1 sliced cucumber
Healthy squirt of Sriracha hot sauce
A small dish of mayo
1/4 cup fish sauce
1 tbsp fresh grated ginger
3 cloves of chopped garlic
1 cup sliced tender beef
sprigs of cilantro
1/4 cup gluten-free soy sauce
swizzle of honey
1 tbsp sesame oil
first things first:
You’ll need a medium sized bowl to prepare the beef marinade. Stir together the garlic, fish sauce, soy sauce, honey and 1 tbsp seasame oil in a large bowl. Yum, right? Add the sliced beef and coat each slice. Marinate at room temperature for 30 minutes.
Heat your pan with a tbsp of sesame oil. Place the beef slices flat on the pan and cook for 30 – 60 seconds, flipping each over until thoroughly cooked.
put it all together:
Okay, here is the fun part when you get to layer up your baguettes with all sorts of tasty toppings. Spread on mayo on one side and Sriracha on the other side and then start placing the meat on the bun, finished by the veg. Just see how much you can cram on for one delicious bite. I like to wrap my finished sandwich in parchment paper and tie it up with some string – but that’s just me.
What is your favourite kind of sandwich? Besides the likes of this ‘wich’ I dig me a mean grilled cheese or a crunchy BLT. Nom. Nom. Nom.
