Description
These Beef Banh Mi Sandwiches combine tender, slow-cooked shredded beef with crisp, tangy pickled vegetables and a spicy Sriracha mayonnaise, all layered inside a fresh hoagie roll. Inspired by the classic Vietnamese sandwich, this recipe features a savory marinade and quick pickled veggies for a perfect balance of flavors and textures. Ideal for a hearty lunch or dinner, the sandwiches are simple to assemble and bursting with bold, vibrant taste.
Ingredients
Beef and Marinade
- 3-4 lb boneless beef chuck roast
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 3 cloves garlic, minced
- 1 tbsp fresh minced ginger
Pickled Vegetables
- 3 carrots, shredded
- 1 cucumber, thinly sliced
- 1 red onion, sliced into half circles
- 1 cup water
- 1 cup white vinegar
- 1 cup granulated sugar
Sriracha Mayo
- 1/2 cup mayonnaise
- 1-2 tbsp Sriracha, depending on spice preference
Assembly
- Fresh cilantro, to taste
- Hoagie rolls
Instructions
- Prepare the beef: Place the chuck roast into a slow cooker or Instant Pot. In a mixing bowl, combine chicken broth, soy sauce, fish sauce, brown sugar, minced garlic, and fresh minced ginger. Pour this marinade evenly over the beef.
- Cook the beef (Slow Cooker): Set the slow cooker on low and cook the beef for 8 hours, or on high for 4 hours, until it is tender and easy to shred.
- Cook the beef (Instant Pot): Cook the beef on high pressure for 75 minutes. After cooking, allow the pressure to naturally release for 10 minutes before releasing any remaining pressure manually. Remove the beef and shred it using forks.
- Make the pickled vegetables: Place shredded carrots, sliced cucumber, and red onion into a mason jar or large glass container.
- Prepare the pickling liquid: In a saucepan, combine water, white vinegar, and granulated sugar. Bring to a simmer over medium heat and let it simmer for 3-4 minutes until the sugar dissolves completely.
- Pickle the vegetables: Pour the hot vinegar mixture over the vegetables in the jar, cover, and let sit at least 30 minutes. Refrigerate until ready to use for best flavor.
- Make the Sriracha mayo: In a small bowl, mix together mayonnaise and Sriracha until smooth. Adjust the quantity of Sriracha based on spice preference.
- Assemble the sandwich: Spread about 2 tablespoons of Sriracha mayo on each hoagie roll. Top with a generous amount of shredded beef, pickled vegetables, and fresh cilantro leaves.
- Serve: Close the sandwich, serve immediately, and enjoy the fresh and vibrant flavors.
Notes
- If you don’t have a slow cooker or Instant Pot, you can also braise the beef in the oven at 300°F for 3-4 hours with the marinade.
- The pickled vegetables can be made a day ahead to enhance the flavor.
- Adjust the amount of Sriracha in the mayo to control the heat level of the sandwich.
- For extra crunch, add fresh jalapeño slices or radishes.
- Hoagie rolls can be substituted with baguettes or French rolls for a more authentic Banh Mi experience.
