Vietnamese Skirt Steak Sandwiches
Vietnamese sandwiches, called banh mi, combine savory, sweet, spicy and herbal flavors, as well as a blend of crunchy and chewy textures. For our weeknight version, we streamline the ingredient list and use quick-cooking skirt steak. The best type of bread to use here is a supermarket baguette or French rolls with a light, airy crumb and thin, brittle crust, not a chewy, rustic bread. You'll need four 7- to 8-inch pieces of bread; you can cut one or two baguettes into sections or simply use individual rolls. For added heat, include a few thin slices of jalapeño chilies in each sandwich. Also try it with a smear of pork or chicken paté. This is also excellent made with the meatballs from our Vietnamese Meatball Lettuce Wraps.
cup white vinegar
cup white sugar
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