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Banh Mi, with leftover grilled steak

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Banh Mi with Leftover Grilled Steak

Banh Mi, with leftover grilled steak

If it weren’t for the surge of Banh Mi sandwich shops currently dotting the culinary landscape, the average Philadelphian might even considered it to be a new fusion invention of a Hoagie, a Vietnamese Hoagie.

In its history though, the Banh Mi is a sort of fusion, one brought about combining those brightly colored, fresh elements of flavor found in Vietnamese cuisine then merged between the love of crusty bread and pate style meats, tastes favored among the French during their time of colonization.  Together these make the Banh Mi, the continued popular sandwich widely prepared in Vietnamese cuisine.

long red hot chilies

While the pate style meats within the sandwich are classic there are many versions of the Banh Mi, those just vegetable, or with chicken, pork, beef, or seafood.

With many seasoning combinations too, this filled outer crisped roll offers lots of flexibility including this easy and flavorful spin added between some pickled and fresh vegetables topped with scented green leaves of cilantro, and it’s a great way to use up any remaining grilled meat, Banh Mi, with leftover grilled steak. 

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