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Beef Banh Mi With Garlic Aioli Recipe

Melissa is a certified food scientist with over 20 years in the food industry. New food development and matching are her specialities.

The banh mi, Texas-style.

The banh mi, Texas-style.

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 the traditional pickled veggies. Common red radish replaces daikon, which can be difficult to find in 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 leftovers with this recipe. More slaw or boiled cabbage works great.

Let's create a cultural fusion!

Cook Time

Prep timeCook timeReady inYields

1 hour

25 min

1 hour 25 min

6 sandwiches


For the meat and marinade:

  • 2 pounds carne picada, or substitute any thinly sliced beef
  • 1/2 cup hoisin sauce
  • 1/4 cup sriracha
  • 1 tablespoon sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper

For the aioli:

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

For the slaw:

  • 1/4 cup mayonnaise
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon sugar
  • salt and pepper, to taste
  • 1 carrot, peeled and grated into strips
  • 2 red radishes, thinly sliced, ends off
  • 1 cup red cabbage, thinly sliced, rinsed
  • 1 cup green cabbage, thinly sliced, rinsed

For the toppings:

  • 1 jalapeño, 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, atop the sandwich


  1. Combine the marinade ingredients in a gallon-sized Ziploc bag. Add the meat, then 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, on the bread. Top with jalapeño and cilantro as desired.

Photo Guide

Cooking the carne picada.

Cooking the carne picada.

Making the slaw.

Making the slaw.

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