Vietnamese·non-vegetarian·easy

Pho-Spiced Beef Banh Mi with Pickled Daikon and Carrot

Name: Pho-Spiced Beef Banh Mi with Pickled Daikon and Carrot
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 4 small loaves baguette (Vietnamese or similar); 400g beef sirloin, thinly sliced; 2 tbsp fish sauce; 1 tbsp soy sauce; 1 tbsp brown sugar; 3 cloves garlic, minced; 1 tbsp ginger, grated; 1/2 tsp star anise, ground; 1/4 tsp cinnamon, ground; 200g daikon radish, julienned; 150g carrot, julienned; 150 ml rice vinegar; 150 ml water; 2 tbsp sugar (for pickling); 1 tsp salt (for pickling); 3 tbsp mayonnaise; 2 tsp sriracha sauce; 1 small cucumber, sliced; 1/2 cup fresh cilantro leaves

Imagine the soul of a steaming bowl of pho — star anise, cinnamon, and ginger — captured in a crispy baguette, then layered with tender, marinated beef and the bright crunch of pickled daikon and carrot. This banh mi is my love letter to Vietnamese street food, reimagined with the deep, warming spices that make pho so comforting. You’ll toast the bread until it shatters, spread it with creamy mayo and a hit of sriracha, then pile on the savory beef, cooling cucumber, and fresh cilantro. Each bite is a symphony: crackle, spice, tang, and herb. It’s the kind of sandwich that turns a simple lunch into a small celebration — messy, fragrant, and utterly irresistible.

40 min(prep 25 + cook 15)

4 servings

550 kcal

Ingredients

baguette (Vietnamese or similar)4 small loaves
beef sirloin, thinly sliced400g
fish sauce2 tbsp
soy sauce1 tbsp
brown sugar1 tbsp
garlic, minced3 cloves
ginger, grated1 tbsp
star anise, ground1/2 tsp
cinnamon, ground1/4 tsp
daikon radish, julienned200g
carrot, julienned150g
rice vinegar150 ml
water150 ml
sugar (for pickling)2 tbsp
salt (for pickling)1 tsp
mayonnaise3 tbsp
sriracha sauce2 tsp
cucumber, sliced1 small
fresh cilantro leaves1/2 cup

Nutrition

550 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
In a bowl, combine fish sauce, soy sauce, brown sugar, minced garlic, grated ginger, ground star anise, and cinnamon. Add the sliced beef, toss to coat, and let marinate at room temperature for 15 minutes.
2
Meanwhile, prepare the pickles: in a small saucepan, heat rice vinegar, water, sugar, and salt until dissolved. Pour over the julienned daikon and carrot in a bowl. Let cool to room temperature, then drain.
3
Mix mayonnaise and sriracha in a small bowl; set aside.
4
Heat a large skillet over high heat. Add the marinated beef in a single layer (in batches if needed) and sear for 2-3 minutes per side until browned and cooked through. Remove from heat.
5
Slice the baguettes lengthwise (not fully through) and toast them in a dry pan or oven until crisp.
6
Spread the sriracha mayo inside each baguette. Divide the beef evenly among the loaves, then top with pickled daikon and carrot, cucumber slices, and fresh cilantro leaves.
7
Serve immediately, pressing the baguette gently to pack everything in.

#banh-mi #vietnamese #beef #sandwich #pho-spiced

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