Sandwiches & Burgers
Mar 7, 2016

Lemongrass Steak Bánh Mì Sandwich

Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
BY: Kylie Mazon-Chambers
5 from 6 votes
Marinated steak served with pickled vegetables, cilantro and more for a non-traditional version of a Vietnamese bánh mì sandwich.
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I love any kind of fusion food; Korean tacos, ramen burgers, BBQ nachos, cronuts, you name it — but this marinated steak bánh mì sandwich is one of my favorites. It’s the perfect balance of bright, tangy, savory, and fresh — a fun, non-traditional twist on the classic Vietnamese sandwich. Tender marinated flank steak meets crunchy pickled vegetables, fresh herbs, and a toasted baguette for a flavor-packed meal that still feels easy and weeknight-friendly. If you love Vietnamese-inspired or lemongrass-forward dishes, try my braised lemongrass chicken, Thai lemongrass coconut clams or this spicy Vietnamese chicken salad next.

How to Make Lemongrass Steak Banh Mi Sandwiches.

Why You’ll Love This Recipe

  • Deep, bold flavor with minimal work – The marinade does all the heavy lifting, tenderizing the steak and infusing it with lemongrass, soy, garlic, and ginger.
  • A fresh take on a classic – All the pickled, crunchy, herbaceous elements of bánh mì are here, but with a tender, sliceable steak that’s easy to eat.
  • Perfect make-ahead components – The pickled vegetables keep for weeks, and the steak can marinate overnight for easier prep the next day.

The Origin of Bánh Mì

Bánh mì sandwiches are traditionally made with roast pork, but I recently tried one with beef and loved the flavor combination. Normally, I’m not a fan of big chunks of steak on sandwiches—you take one bite and suddenly you’re wrestling the whole piece out, left holding an empty roll. Not graceful. This beef is nothing like that. Thanks to an overnight marinade, it becomes incredibly tender, so you can actually take clean, easy bites like a normal sandwich. The extra time is worth it: the marinade blends soy sauce, fish sauce, olive oil, lemongrass, vinegar, honey, ginger, and garlic for deep, balanced flavor.

Key Ingredients in This Recipe

  • Steak – I use flank steak for this recipe. This cut comes from the bottom abdominal part of the cow. Because of the location it is lean with hard-working muscles and creating tougher fibers. Marinades are great for this cut because they help to tenderize the meat and break down some of those fibers. Because it is a lean, wide cut it’s great for searing or grilling. Be sure to slice it against the grain. It can easily be substituted for skirt steak.
  • Fish sauce – I love the funky umami flavor fish sauce adds to any dish. It’s a great way to enhance the flavor of curries or even chicken wings. The flavor comes from a process of fermenting fish over a long period of time.
  • Daikon radish – Daikon has a sweet, lightly spicy flavor. It’s frequently served pickled with carrots which are frequently used as a garnish on banh mi sandwiches. Pickling them is quite simple and the can easily be made ahead of time.
  • Lemongrass – Lemongrass adds a bright, lemony flavor to dishes. Fresh lemongrass is best for this recipe since it has a more complex flavor. Pre-packaged paste or dried lemongrass can be substituted if needed. Only the bottom yellow part of the lemongrass stalk is used in cooking, the top part is typically much too tough.

A full ingredient list with exact amounts can be found in the recipe card below.

Pro Tip

Massage the daikon and carrots until they release liquid and shrink — this helps them pickle evenly and quickly, giving you that signature bánh mì crunch and tang.

Swaps and Substitutions

  • Flank steak: Substitute with skirt steak or flap meat; all take well to marinades and slice beautifully against the grain.
  • Daikon: If you can’t find daikon, use more carrot or substitute with jicama for a similar crunch.
  • Fish sauce: Soy sauce alone works, though you’ll lose some umami depth.
  • Lemongrass: Substitute with lemongrass paste or dried lemongrass if fresh isn’t available (use half the amount).
  • Baguette: Use bolillo rolls, ciabatta, or even soft hoagie rolls in a pinch.

How to Make Lemongrass Steak Bánh Mì Sandwiches (Step-by-Step)

  1. Make the marinade. In a bowl whisk together the soy sauce, fish sauce, olive oil, lemongrass, rice wine vinegar, honey, ginger, and garlic.
  2. Marinate the steak. Season the steak on both sides with the salt and pepper then place it in an airtight container, pour the marinade over the top and turn the steak so that both sides are coated. Marinate the steak for at least an hour and up to overnight.
  3. Cook the steak. Heat a large lightly oiled skillet over medium high heat then add the steak and sear on both sides.
  4. Slice the meat. Remove the steak to a cutting board and let the meat rest. Thinly slice the meat and set aside.
  5. Prep the vegetables. Add the daikon and carrots to a bowl and toss with the salt and 1 teaspoon of the sugar. Use your hands to massage and squeeze the vegetables until they have reduced in size. Rinse the vegetables in a fine mesh strainer under cold water then return to the bowl.
  6. Pickle the vegetables. In another medium bowl combine 1 cup of cold water, the remaining sugar and vinegar. Stir until the sugar has dissolved. Pour over the daikon and carrots then cover and refrigerate for at least an hour before using and up to 4 weeks. When ready to use remove the vegetables from the brine.
  7. Crisp the bread. Preheat broiler to high heat. Slice each baguette lengthwise and lightly butter on both sides. Place on a cookie sheet and broil until the bread is golden brown, about 2 minutes.
  8. Assemble sandwiches. To assemble the sandwiches, spread about a tablespoon of mayonnaise on the bottom half of each baguette, then top with a layer of cucumber then jalapeños followed by a layer of beef then pickled carrots and daikon then cilantro.
  9. Serve. Sprinkle the top with a little soy sauce then close the baguettes. Cut the sandwiches in half and serve.

How to Serve Steak Bánh Mì Sandwiches

  • Serve warm on toasted baguettes with cucumber, jalapeños, cilantro, and the pickled vegetables.
  • Add a drizzle of sriracha, Maggi seasoning, or chili crisp for extra heat.
  • Turn it into a bowl: rice + sliced steak + pickled veg + cucumber + cilantro + a squeeze of lime.
  • Make mini bánh mì sliders for entertaining.

How to Store Steak Bánh Mì Sandwiches

  • Steak: Store sliced steak in an airtight container for 3–4 days; reheat gently in a skillet.
  • Pickled vegetables: Keep in the pickling liquid for up to 4 weeks in the fridge.
  • Bread: Toast right before assembling for best texture.
  • Fully assembled sandwiches: Best eaten immediately; the bread softens if stored.

FAQ – Frequently Asked Questions

Can I grill the steak instead of searing it?

Yes — flank steak grills beautifully. Cook over high heat for 4–5 minutes per side.

Can I marinate the steak longer than overnight?

No, since the vinegar and salt can start to toughen the meat. Stick to 24 hours max.

What if I can’t find daikon?

Carrot-only pickles are totally fine. For a similar texture, add jicama or even thin-sliced radish.

Can I prep this recipe ahead?

Yes. The vegetables pickle ahead, and the steak can marinate overnight. Slice right before serving.

Do I have to toast the bread?

Highly recommended — the crisp texture is key to a great bánh mì.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!

Lemongrass Steak Banh Mi Sandwiches

By Kylie Mazon-Chambers
5 from 6 votes
Rate this Recipe
How to Make Lemongrass Steak Banh Mi Sandwiches.
Print Pin
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Serves 4
US Customary – Metric

Ingredients:

For the lemongrass steak:

  • ¼ cup soy sauce
  • 1 tablespoon fish sauce
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons minced lemongrass
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon minced ginger
  • 2 teaspoons minced garlic
  • ½ teaspoon ground white pepper
  • 1 teaspoon kosher salt
  • 2 pounds flank steak

For the pickled vegetables:

  • 1 large daikon radish, peeled and julienned
  • 1 large carrot, peeled and julienned
  • 1 teaspoon kosher salt
  • 1 teaspoon plus ½ cup granulated sugar, divided
  • 1 cup white vinegar

For the sandwich:

  • 2 French baguettes, trimmed and halved so they are each about 10”
  • 2 tablespoons unsalted butter, at room temperature
  • ¼ cup mayonnaise
  • 1 large cucumber, thinly sliced
  • 2 jalapeños, thinly sliced
  • ½ cup cilantro leaves
  • 1 tablespoon soy sauce

Instructions:

For the lemongrass steak:

  • In a bowl whisk together the soy sauce, fish sauce, olive oil, lemongrass, rice wine vinegar, honey, ginger, and garlic.
  • Season the steak on both sides with the salt and pepper then place it in an airtight container, pour the marinade over the top and turn the steak so that both sides are coated. Marinate the steak for at least an hour and up to overnight.
  • When ready to cook the steak, let it stand at room temperature for 20 minutes. Heat a large lightly oiled skillet over medium high heat then add the steak and sear on both sides, about 5 minutes each side (depending on thickness), until the meat registers an internal temperature of 140°F (60ºC), medium doneness.
  • Remove the steak to a cutting board and let the meat rest for at least 15 minutes. Thinly slice the meat and set aside.

For the pickled vegetables:

  • Add the daikon and carrots to a bowl and toss with the salt and 1 teaspoon of the sugar. Use your hands to massage and squeeze the vegetables until they have reduced to about ¼ of their size.
  • Rinse the vegetables in a fine mesh strainer under cold water then return to the bowl. In another medium bowl combine 1 cup of cold water, the remaining sugar and vinegar. Stir until the sugar has dissolved.
  • Pour over the daikon and carrots then cover and refrigerate for at least an hour before using and up to 4 weeks. When ready to use remove the vegetables from the brine.

For the sandwich:

  • Preheat broiler to high. Slice each baguette lengthwise and lightly butter on both sides. Place on a cookie sheet and broil until the bread is golden brown, about 2 minutes.
  • To assemble the sandwiches, spread about a tablespoon of mayonnaise on the bottom half of each baguette, then top with a layer of cucumber then jalapeños followed by a layer of beef then pickled carrots and daikon then cilantro.
  • Sprinkle the top with a little soy sauce then close the baguettes. Cut the sandwiches in half and serve.

Notes:

Massage the daikon and carrots until they release liquid and shrink — this helps them pickle evenly and quickly, giving you that signature bánh mì crunch and tang.

Nutrition:

Calories: 1028kcal | Carbohydrates: 88g | Protein: 71g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 157mg | Sodium: 3654mg | Potassium: 2696mg | Fiber: 8g | Sugar: 15g | Vitamin A: 4592IU | Vitamin C: 198mg | Calcium: 605mg | Iron: 22mg
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5 from 6 votes

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Recipe Rating




    • I am so glad that you enjoyed the recipe Holli! That makes me so happy!!

      Reply

    • My apologies Fasi, I have made that correction to the recipe. Thank you for bringing it to my attention. Add a layer of the beef after the cucumber and jalapeño when assembling the sandwich. Enjoy!

      Reply

  3. 5 stars

    Thank you so much for posting a fabulous recipe! Right now, I just wanna grab the sandwich through the screen, lol. I can’t wait to make this and devour it! I always enjoy making my own banh mi sandwich because in my area (Rochester, NY) only serves pork banh mi’s and I don’t eat pork.

    Reply

  6. 5 stars

    Wow, these are amazing! This is one of my favorite sandwiches ever and this recipe nails it! Thanks so much for sharing!

    Reply

  9. We used fish sauce on pork and and soy sauce on beef. The fish sauce would changed the taste of beef. Other alternative, we used American BBQ brisket (re-seared at high heat with oil and lemon grass extract for 1 minute) and served our customer in the same manner.

    Reply

    • Thank you for the note on the fish sauce! The brisket sounds great too!

      Reply