My Take on Banh Mi

Banh Mi with BeefWhile living in Dallas, Texas, I would often frequent the markets on the weekends. Typically the Mexican supermercados as they were in abundance, however, I would also visit quite a few Asian markets. The reason being is that all of their ingredients were much more fresh, and cheaper than the traditional grocery store. During my weekend visits to the Asian markets, which were typically located in Asian districts and embedded in plazas, I would stop in one of the smaller stores that were serving food. I would not call them restaurants because there was lack of seating, however they did serve food from the counter. One of these stores served the Banh Mi. If you have never had a Banh Mi, you have to try one in your lifetime. Banh Mi typically means salad sandwich, served with cucumber, tomato, and carrot on a french bread loaf.
The Vietnamese did this sandwich right, and the variations were typically with pork, either steamed pork, or a barbecued pork. The bbq pork was one that I really loved. The flavors were awesome and had a bit of vinegar and spice that just went well as a sandwich. I have been thinking of this sandwich for some time now, and finally got around to making it, well, making it my way.

Banh Mi with BeefInstead of using pork, I had some nice beef that was marinating in oyster sauce, sesame oil, black pepper, and of course garlic. I cut the steak in thin slices and broiled them, as my grill was not accessible due to the snow. I also served this on a rustic Italian loaf that I made that morning. My wife loved the sandwich so much, I cannot wait to make her one with the pork.


  • French or Italian Bread
  • Marinated Beef (oyster sauce, garlic, pepper, sesame oil), sliced
  • Cucumber, thinly sliced
  • Cilantro
  • Romaine lettuce, sliced
  • Carrot, shredded
  • 2-3 tbs of rice wine vinegar
  • Splash of soy sauce
  • Splash of sesame oil
  • Black Pepper

Combine the vegetables in a bowl. In a small bowl, whisk the vinegar, black pepper, sesame oil, and soy sauce to make the dressing. Add the dressing to the bowl of sliced vegetables and toss to coat.

Now that your meat has already been cooked through the broiler, slice your bread, add the steak, and wrap in foil. Add to a preheated 400-degree oven for roughly five minutes, as you only want the bread to warm through. Remove from the oven and add a nice amount of vegetables to the top. Add your top slice of bread, and get ready to rumble. This one is a sandwich you will most likely come back to throughout the year. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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