The Banh Mi combines traditional French and Vietnamese flavours. Made on a crusty French-style roll, this sandwich incorporates an unbeatable blend of savoury, sweet and spicy flavours.
In a large sealable freezer bag combine soy sauce, fish sauce, hoisin sauce, canola oil, garlic, and pepper. Add striploin steak, seal the bag and marinate in the fridge for a minimum of 30 minutes, up to 4 hours, or overnight.
When ready to enjoy, preheat the broiler to high with a rack 6-inches from the broiler. Arrange a wire rack on a baking sheet. Pat the steak dry and arrange on the rack. Broil for 6 minutes per side, 12 minutes total, until cooked to medium. Let beef rest for 10 minutes before slicing.
Meanwhile, in a small bowl stir together the carrot, daikon radish, and rice wine vinegar. Set mixture aside to pickle for 10 minutes. Drain and rinse pickle mixture under cold water and set in a small bowl until ready to assemble. For the sriracha mayonnaise, stir together mayonnaise and sriracha in a small bowl, set aside.
To assemble, spread sriracha mayonnaise on one half of each crust roll. Top with sliced striploin steak, pickled vegetables, cucumber, cilantro and hot pepper (if using). Top with remaining bun half and serve.
For added Fibre, consider swapping white rolls for whole wheat.