Seasoned tender beef, cooked in its own juice soft: this is the Banh Mi!

My first encounter with the vietnameese sandwitches was in one Vietnamees bubble tea bistro in Budapest. I have been impressed with the mouth-watering flavors for the first time!

It was almost my duty to reproduce at home, home circumstances! After a little detective work, I realized that there is no specific recipe, so many different methods and recipes you can read about it. It's mine!

Ingredients for 8 person

  • 1 kg brisket (beef)
  • 3 dl soy sauce
  • 1 dl rice vinegar
  • 1/2 dl sesame oil
  • 1 lime zest and juice
  • 1 lime zest and juice
  • 4 -6 tbs brown sugar
  • ¼ tbs chilli flake (or ½ kk grounded chilli)
  • 1 tbs coriander seed
  • 1,5 tbs dried lemongrass
  • 5 dkg ginger (grated)
  • 1 medium size carrot
  • 1 medium size beet
  • ¼ tbs liquid smoke (optional)


The preparation is not too complicated! Wash the brisket thorougly, cut off the fatty parts, carefully remove the outer membranes of the meat and tendons. If you have tenderizer needle, prickle the surface of the meat. Wipe the meat thorougly, and put it to vacuum bag, or plast bag.

Peel the ginger, the carrot and the beet, and cut it to thin slices. Pour the soysauce, the sesam oil, the liquid smoke, and the juice of lime and lemon into a pan, drop the brown sugar, the spices, the zests, and the sliced vegetables into the pan. Cook it 10-15 minutes. When the smell of lime and the ginger spreading over the kitchen, the mix is ready. take of from stove and wait until the heat going down to ~37 °C (98 F). Pour the soyasauce mixture into vacuum bag, to the meat.

Clse the bag, and put into refrigerator for 24 hours. Of you use vacuum bag, do not vacuuming the bag, because the soy sauce clog and ruin the vacuum soldering machine!

2 -3 hour move the content of the bag, to consistently reach the sauce the meat. In the next day take out the the bag from the fridge, make sure that the meat involved everywhere the sauce. It's time to sous vide cooking!! There are two ways to cook:  65 °C (150 F) and 48 hours, or 75 °C (168 F) and 24 hours. I chose the slower cooking, and I do not regret it!

2 days later the texture of the meat was perfect, the sauce is delicious crust formed on the outer surface, inside was soft and friable.

Pour the sauce into pan, and concentrate on the density of honey. Pluck the meat by hand into small fibers, and spin into the concentrate sauce.

Serve with crispy outside, soft inside baguette, spread with butter, put the meat into butter, put to top prickled carrot, and sprinkle with plenty of chopped coriander leaves.

Good appetite!

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Tags: sous vide, vietnam, chilli, sousvide, lime, sousvidecenter, beef, brisket, coriander, lemon zest, tender, juicy, ginger, lemongrass, carrot, beet, brown sugar

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