Beef Pho Vietnamese Sandwich
Hello hello everyone! Things have been quite busy and exciting lately and it has taken me away from this blog, so my apologies, a thousand times over. In the past couple months, I have been slaving away making and spreading the macaron love all over the United States. What once started as a macaron initiative to supply my friends and family became an ever-expanding dessert catering project. I have supplied countless desserts of all sorts to all different parties and occasions and my talents have taken me towards catering weddings now! I’m telling ya, life takes you on the craziest most unpredictable journey and all you can do is openly embrace it. I started this blog with an obsessive love for cooking all things savory with a minor interest in baking. Now, my life revolves around flour, butter and sugar and I’m usually found sitting on the floor while staring at the oven as things bake.
Back to the real purpose of this post, I recently created this fast and easy recipe that combines my two favorite Vietnamese dishes: pho (beef noodle soup) and banh mi (Vietnamese sandwich). So check out this pretty amazing recipe and make it for yourself!
Pho Banh Mi
1/2 tsp of spices: star anise, coriander, white pepper powder, cinnamon, cloves
1 tbsp fish sauce
1 tbsp sugar
1 tbsp onion, minced
1 tbsp ginger, minced
1 tbsp lime juice
1 tbsp hoisin sauce
2 tbsp vegetable oil
a handful of roughly chopped scallions (optional)
1 lb ribeye, thinly sliced (you can use sirloin or any other cuts of beef, I just love ribeye)
Vietnamese mayonnaise (recipe below)
Various pickled vegetables, in my case, daikon and carrots
– Add all of marinade ingredients in a bowl and stir well to combine. In a ziplock bag, seal together beef and marinade mixture while squeezing as much air out as possible. In a massaging motion, evenly distribute the marinate with the beef. Place in a refrigerator and marinate for 1 hour (30 mins minimum).
– On a very hot pan, lightly coat with oil (oil is not absolutely necessary bc oil is in marinade), cook the beef slices about 1-2 minutes total. Once the meat is placed in the pan, leave undisturbed in order to achieve a caramelized cook on the beef.
– Assemble the sandwich with a toasted baguette, slathered with Vietnamese mayonnaise (combine mayo with sriracha for spicy mayo) and hoisin sauce on the other side. Top with the beef, pickled vegetables, bean sprouts, cilantro and jalapenos.
Yessss. Your welcome 🙂
2 egg yolks
1 cup canola oil
1/2 tsp salt
Couple ways you can make this: manually whisk, handheld mixer, processor…
While the egg yolks and salt are being mixed by whichever method you choose, slowly pour the oil in a thin, steady stream until it becomes incorporated and thick, creamy and pale yellow in color. (What makes this a “Vietnamese” mayo versus any other homemade mayo… not sure).