Beef Banh Mi With Garlic Aioli

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Beef Sandwich

A Different Approach

"Banh Mi" literally means "baguette made from wheat." The Vietnamese sandwich combines flavorful meat with a pop of freshness. In this version, I made a "slaw" instead of traditional pickled veggies. Common red radish replaces daikon, which can be difficult to find at certain markets. I also use a fresh garlic aioli for the condiment. I use carne picada for this recipe as I am in Texas and it is readily available. The translation of "carne picada" is thinly sliced beef.

Helpful Tip: In meal planning for the week, add a cabbage dish to one of your meals. You will have leftover with this recipe. More slaw or boiled cabbage works great. Let's create a cultural fusion!

Cook Time

Prep time: 1 hour
Cook time: 25 min
Ready in: 1 hour 25 min
Yields: 6 Sandwiches


Meat and Marinade

  • 2 lbs carne picada, Substitute any thinly sliced beef
  • 1/2 cup hoisin sauce
  • 1/4 cup sriracha
  • 1 TBSP sesame Oil
  • 2 TBSP rice wine vinegar
  • 1 tsp garlic powder
  • 1 tsp black pepper


  • 1/2 cup mayonnaise, I only use Duke's, no affiliation
  • 3 cloves garlic, minced
  • 1 medium lemon, juiced


  • 1/4 cup nayonnaise
  • 2 TBSP rice wine vinegar
  • 1 tsp sugar
  • To taste salt & pepper
  • 1 carrot, peeled and grated into strips
  • 2 red radish, thinly sliced, ends off
  • 1 cup red cabbage, thinly sliced, rinsed
  • 1 cup green Cabbage, thinly sliced, rinsed


  • 1 jalapeno, sliced thin
  • 1/2 bunch cilantro, roughly chopped
  • 6 baguette style rolls, cut 3/4 of the way through the center


  • cucumber, small, quartered and placed on the bread
  • fried egg, over easy, top the sandwich

Carne Picada

Allez Cuisine!

  1. Combine the marinade ingredients in a gallon sized ziplock bag. Add the meat, remove as much oxygen from the bag as possible. Seal the bag and rub the marinade over the meat. Refrigerate and marinate at least 2 hours.
  2. Combine the aioli ingredients. Refrigerate at least an hour to let the flavors combine.
  3. Combine the liquid slaw ingredients first, stirring with a whisk to combine. Add the veggies, toss to combine, and refrigerate for at least one hour.
  4. Remove the meat from the marinade and cook in a large skillet until the liquid evaporates and the meat begins to brown. Remove the meat to a plate. This may take some time to let the liquid concentrate and envelop the meat in a deep sauce. Stir occasionally.
  5. Assemble the sandwich. Spread a thin layer of garlic aioli on the bread. Place desired amount of meat, then slaw in the bread. Top with jalapeƱo and cilantro as desired.


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