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Tuesday, July 11, 2017

Roast Beef Banh Mi With Carrot, Daikon and Sriracha Aioli




JUL 6, 2011

Roast beef, plain and staid, takes nicely to the intense, pickled flavors in this Vietnamese sandwich. Though it’s traditional to use a soft baguette, bread that's a little crustier seems to work here.

SERVINGS: 4

INGREDIENTS

FOR THE SANDWICHES
One 6-ounce piece peeled daikon radish
2 medium (6 ounces total) carrots
2 tablespoons unseasoned rice wine vinegar
1 tablespoon sugar
Generous 1/4 teaspoon kosher salt
1/2 bunch (about 1 3/4 ounces) cilantro, washed and torn into small sprigs (discarding larger stems)
1 large whole-wheat baguette, cut into 4 equal sections, each section then cut in half horizontally
3/4 pound thinly sliced roast beef, preferably medium-rare
FOR THE AIOLI
1/3 cup regular or low-fat mayonnaise, or more to taste
1 tablespoon Thai chili paste, such as Sriracha, or more to taste
1 teaspoon freshly squeezed lime juice, or more to taste
1 teaspoon fish sauce, or more to taste
1 clove garlic, minced, or more to taste

DIRECTIONS
For the sandwich: Use a vegetable peeler (preferably Y-shaped) to shave the daikon and carrot into strips; try to use a little pressure to create slightly thicker shavings. Place the strips in a large bowl; toss with the rice vinegar, sugar and salt. Let sit for 15 minutes, tossing occasionally. Drain off most of the vinegar mixture, then add the cilantro and toss to incorporate.

For the aioli: Whisk together the mayonnaise, Thai chili paste, lime juice, fish sauce and garlic in a small bowl. Taste, and adjust by adding one or more of those ingredients as needed.

To assemble, spread the aioli on the cut sides of the bread. Layer the roast beef on 4 of the baguette sections, then top the meat with equal amounts of the pickled vegetable mixture. Use the 4 baguette sections to complete each sandwich, placing them cut side down and pressing slightly.

RECIPE SOURCE

From food writer Tony Rosenfeld.

Nutritional Facts
Calories per serving (using low-fat mayonnaise): 480
% Daily Values*
Total Fat: 11g 17%
Saturated Fat: 2g 10%
Cholesterol: 35mg 12%
Sodium: 1620mg 68%
Total Carbohydrates: 69g 23%
Dietary Fiber: 4g 16%
Sugar: 13g
Protein: 26g

https://www.washingtonpost.com/pb/recipes/roast-beef-banh-mi-with-carrot-daikon-and-sriracha-aioli/12200/ 

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