St. Francis Winery & Vineyards

CULINARY : St. Francis Wine & Food Pairing : Banh Mi Sandwich

Banh Mi Sandwich


Sweet Chili sauce
2 cups sugar
2 cups water
2 Thai chilies, sliced thin
1 red bell pepper
1 tablespoon fish sauce
¼ cup rice wine vinegar
3 limes, juiced

1 pound beef sirloin sliced thin
1 carrot, peeled and julienned
1 medium daikon, peeled and julienned
½ bunch cilantro leaves
½ cup Thai basil leaves
½ cup mint leaves
¼ cup aioli
½ cup soy sauce
4 cloves garlic, crushed
1 tablespoon brown sugar
6 sprigs thyme
1 tablespoon & 1 teaspoon sesame oil
¼ cup seasoned rice wine vinegar
1 teaspoon fish sauce
Duck or pork pate or rillette
1 fresh sweet baguette


Sweet Chili Sauce
Combine the water and sugar in a sauce pot and bring to a boil, remove to a heat proof container and refrigerate until cool. Cook the pepper on a grill over high heat until black all around, place in a bowl covered with plastic wrap until cool. When cool remove the black burned skin, remove the seeds and finely chop the pepper. Add the pepper and the rest of the ingredients to the simple syrup (water and sugar mixture) and adjust seasoning with salt and white pepper.

Marinate the beef in a bowl with the soy sauce, crushed garlic, brown sugar, thyme and 1 tablespoon sesame oil. Refrigerate for up to 3 hours. Grill the beef on medium high heat to desired doneness. Toss the carrots and daikon in a bowl with the rice wine vinegar, fish sauce, and 1 teaspoon of sesame oil. Slice the baguette in half lengthwise; spread the aioli on the top half. Spread the bottom with the pate or rillette. Place the grilled beef on top of the pate or rillette, then pile the pickled vegetables and picked herbs on top of the beef. Place the top back on the sandwich and slice to desired size, hold together with toothpicks if necessary, serve immediately.

Serve the sweet chili sauce on the side for dipping.


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