Sirloin Steak Banh Mi Baguettes
with Spicy Slaw & Cucumber Spears
- Eggs
- Soy
- Wheat
Time Out, known for their Best Of City guides, has partnered with HelloFresh to bring a taste of Ho Chi Minh City, Vietnam straight to your kitchen. The team at Time Out selected this recipe to transport you there and tells us of a bustle street that will satisfy the hungriest of travelers. "This salmon banh mi with fresh cucumber portable version of all of the energy that is Hoi Ho Chi Minh City. Banh mi is perhaps the most perfectly realized fusion in Vietnamese food: a French baguette adapted over generations to carry pickled daikon, fresh herbs, chili and now salmon. Be sure to visit Vinh Khanh Street, with roots that reference its location by the Saigon River and nearby canals, which for years made it a gateway for fishermen bringing their daily catches straight into the heart of the city. Today, it's a working-class street party: nearly 90 vendors and restaurants packed into a strip where young locals congregate around small plastic tables cracking crab legs and clinking beer bottles. The real draw, though, is the atmosphere, which is loud, communal and deeply local."
Ingredients
12 ounce
Sirloin Steak
1 ounce
Sweet Thai Chili Sauce
1 unit
Mini Cucumber
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
4 ounce
Coleslaw Mix
1 teaspoon
Sriracha
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
¼ ounce
Cilantro
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Pat salmon* dry with paper towels and season all over with salt and pepper.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan (skin sides down) and cook until skin is crisp, 5-7 minutes.
Flip and cook until cooked through, 1-2 minutes more. TIP: While salmon cooks, move on to the rest of the recipe.
Once cooked, remove skin and discard; transfer salmon to a medium bowl. Using a fork, break salmon into pieces. Stir in chili sauce.
Wash and dry produce.
Roughly chop cilantro. Quarter lime. Trim and quarter cucumber lengthwise into spears.
In a second medium bowl, combine coleslaw mix, cilantro, mayonnaise, Sriracha, a squeeze of lime juice (big squeeze for 4 servings), salt, and pepper. TIP: For a brighter flavor, add more lime.
Halve and toast baguettes until golden; fill with salmon and as much spicy slaw as you like.
Divide sandwiches between plates. Serve with cucumber spears and any remaining spicy slaw on the side.
