Bánh mì thịt bò xào (stir fried) or bánh mì thịt nướng (grilled)? Essentially the two are nearly identical, as the only difference is the cooking preparation.
If you took this marinated beef from this recipe, put it on a skewer and grilled it, you could 100% call it bánh mì thịt nướng. With that said, I’m LAZY, and the last thing I want to do on a rainy weekday in Seattle is all that extra prep work, just to grill in the cold and dreary weather. So today, we’re just going to toss it all in a pan and stir fry it – AND it’s still going to be absolutely delicious.
This sandwich was my favorite sandwich growing up, and I have a lot of fond memories of stopping by Seattle Deli or Saigon Deli after church with my dad. He’d let me pick one thing, and my go-to was usually bánh mì thịt nướng!
A couple of things to get out the way before we jump into the recipe. Make sure you peep my đồ chua (pickled veg) and garlic cilantro aioli recipe if you want to make it exactly how I did. The green sauce is not authentic at all but in my opinion, it just elevates the sandwich to a different stratosphere. If you want to make it like the OG’s do it, opt for some mayo, egg sauce, and Maggi seasoning instead.
I bought some thinly sliced ribeye for this recipe, but any cut of beef will work fine. The fattier the better in my opinion though. You could also swap for pork shoulder as well.
Hope you enjoy!
This post is part of a collaboration with The Asian American Foundation (TAAF). All opinions…
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