Join! 12 weeks for $1

Grilled Vietnamese Skirt Steak Sandwiches (Banh Mi)

4 Servings

50 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Banh mi began with Vietnam's lighter, fluffier take on the baguette—the name roughly translates to “wheat bread”—and are arguably the most prominent example in a history of innovative takes on French cuisine. Crumbs get pulled out to make room for the filling—meat, pickles, mayonnaise, maybe some cilantro—a signature mix of savory, sweet, crunchy and herbal. We take banh mi to the grill, lightly charring skirt steak for crunch and flavor. Use a supermarket baguette or French rolls with an airy crumb and thin, brittle crust, for this sandwich, not a chewy, rustic bread. You'll need four 7- to 8-inch pieces of bread; cut one or two baguettes into sections or use individual rolls. Pâté is a classic filling—it adds richness—but the sandwiches are perfectly delicious without it. Other possible additions include thinly sliced cucumber, thin rounds of jalapeño and Sriracha.




Don’t shred the carrots and daikon finely. Use the large holes on a box grater so that the vegetables retain their crunchy texture. Equally important: Don't prepare the carrot-radish pickle too far in advance. If left to stand too long in the pickling liquid, the vegetables will lose their crunchy texture.

50 minutes


  • ½

    cup distilled white vinegar

  • 2

    tablespoons plus 2 teaspoons light brown sugar, divided


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Grace V.
June 28, 2022
Reminded me of Vietnam
I had my first Bahn Mi in Vietnam and could never find one here in the US as good as I had there. This is very near to what I had experienced and to be able to make it at home is amazing. I added lemon grass to the marinade (as that was what was used in Vietnamese version I had) and it just made the flavor pop even better.
Lorraine T.

Delicious! All parts meld together so well. Specially the spicy chili mayo dressing! Will do it again.