Grilled Vietnamese Skirt Steak Sandwiches (Banh Mi)
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.
cup distilled white vinegar
tablespoons plus 2 teaspoons light brown sugar, divided
01In a medium bowl, whisk the vinegar, 2 tablespoons of sugar, 2 teaspoons of fish sauce and 1 teaspoon salt until the sugar dissolves. Stir in the carrot and daikon; set aside. In a small bowl, stir together the mayonnaise, chilies, ½ teaspoon salt and ¼ teaspoon pepper; set aside. In another medium bowl, stir together the remaining 2 teaspoons sugar, the remaining 3 teaspoons fish sauce, the garlic, 2 teaspoons salt and 1 teaspoon pepper. Add the steak and rub the seasoning mixture into the meat. Let stand at room temperature for 15 minutes.
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