Rib-eye steak banh mi
Vietnamese bahn mi boast a perfect combination of salty, sweet, crunchy, tangy, fresh and rich flavours served inside a French-style baguette. It’s not something you can knock together in five minutes, but it’s definitely worth the effort. Thuy Diem Pham’s version – including British sandwich favourites like fried egg and cheddar inside toasted Italian panini rolls – adds even more deliciousness into the mix.
Ingreadient
- 2 rib-eye steaks (around 200g each)
- 4 tsp light soy sauce
- 4 tsp sesame oil
- 4 tsp oyster sauce
- 1 tsp sugar
- 1 tsp garlic powder
- 2 tsp freshly ground black pepper
- 1 tsp lime juice or white vinegar
- 40g carrot, cut into matchsticks
- 40g mooli radish (or more carrot), cut into matchsticks
- 120ml lime juice or white vinegar
- 50g caster sugar
- 2 tbsp mayonnaise
- 1 tbsp sriracha
- 1 tbsp ketchup
- 2 tsp freshly ground black pepper
- 2 tsp vegetable oil, plus a dash extra (optional)
- 2 panini (from most supermarkets)
- Unsalted butter for spreading
- 2 medium free-range eggs
- 40g coarse pork pâté or chicken pâté
- ½ cucumber, sliced
- 20g mature cheddar, coarsely grated
- 2 red chillies, finely sliced
- 10g coriander, roughly chopped
- 1 spring onion, finely sliced on the diagonal
- 1 red onion, halved and finely sliced into half-moons
- 10g mint, leaves picked
Instruction
- Pat the steaks dry. Mix the rest of the steak ingredients together to make a marinade, then pour it over the steaks, ensuring they are completely covered. Cover and leave for up to 3 hours in the fridge.
- To make the pickle, put the carrot and mooli in a bowl, then pour over the lime juice (or vinegar) and caster sugar. Mix well, then put in the fridge for at least 30 minutes.
- To make the mayo, mix all the ingredients together and keep in the fridge until needed.
- Once the steak has marinated and you’re ready to build your bahn mi, put a large frying pan over a high heat and add the vegetable oil. Once smoking hot, add the steaks and cook for 1-2 minutes per side (or more depending on thickness and how rare you like your steak). Remove from the heat and leave to rest for 5 minutes before slicing.
- Meanwhile, split open your panini and butter the cut sides. Fry, cut-side down in the hot steak pan for 15 seconds, then flip and cook for a further 20 seconds. Set aside, then fry the eggs in the same pan (adding a dash more oil if needed) until the whites are firm but the yolk is still runny.
- Spread the pâté on the base of each panini, top with cucumber slices and the drained pickles, then top with slices of steak. Drizzle over the spicy mayonnaise, sprinkle over the cheese, then finish with red chilli, coriander, spring onion, red onion and mint. Top with a fried egg, pop the lid on top and enjoy one of the best sandwiches in existence!
