rib eye steak banh mi

Beef

Rib eye steak banh mi

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

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.

Ingredients

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

Directions

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