Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Vietnamese Bánh mì with Beef and Spicy Mayo
An authentic Vietnamese sandwich with a crispy baguette, marinated beef, crunchy vegetables and a spicy Asian mayo. Ideal for a quick lunch or a light dinner.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Vegetable marination (at least 2 h)
- • Beef marination (at least 2 h)
- • Cook beef over medium‑high heat without overcooking
- • Even distribution of spicy mayo on the bread
Safety Warnings
- • Handle raw meat with separate utensils to avoid cross‑contamination.
- • Cook beef to an internal temperature of at least 71 °C.
- • Be careful with hot oil when cooking the beef.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
World-Class Vietnamese Pho (4-Step Blend Method)
A deeply flavorful, restaurant-quality Vietnamese pho using a 4-step blend method, based on Leighton Rossi's techniques. This recipe focuses on a rich beef bone broth, precise spice infusion, and the secret Vietnamese seasoning (Hat Nem) for unmatched depth and complexity. Includes detailed steps for broth, meat, noodles, and herb salad.
Vietnamese Bò Viên (Bouncy Beef Meatballs, No Stand Mixer)
A step-by-step guide to making classic Vietnamese beef meatballs (bò viên) at home, with a springy, bouncy texture—no stand mixer or meat grinder required. This method uses a home blender/food processor and careful chilling to achieve the signature texture. Serve with noodle soups, in banh mi, or as a snack with chili sauce.
Fermented Pork Salami (Nham)
A traditional Vietnamese‑style fermented pork salami made with pork skin, ground pork, chilies, garlic, fish sauce and a curing powder. The mixture is sealed in a zip‑lock bag and cured at room temperature for two days, then sliced into bite‑size squares and wrapped for a tangy, salty snack.
Crispy Vietnamese Fried Spring Rolls
Ultra crispy Vietnamese spring rolls, easy to prepare even for beginners. This recipe details each tip to prevent the rice paper from bursting, with a double fry for a golden and light result. Served with a mache salad and a dipping sauce, they are perfect as an appetizer or main dish.
Vietnamese Fried Spring Rolls (Nem) – Two Wrapping Techniques
Crispy Vietnamese fried spring rolls (nem) made with pork, taro, shrimp and fresh vegetables. The recipe compares the classic water‑soaked rice paper method with a modern coconut‑milk softening technique, includes a double‑fry for extra crunch, and provides a tangy dipping sauce and pickled garnish for a complete meal.
Poulet au gingembre vietnamien (Gar Kogun)
Recette vietnamienne simple et savoureuse de poulet au gingembre, appelée Gar Kogun. Le poulet est mariné dans du gingembre, de l'ail, de l'échalote, du poivre et de la sauce poisson, puis caramélisé au sucre avant d'être mijoté jusqu'à tendreté. Servi avec du riz blanc et parsemé de coriandre fraîche.