2 crusty demi baguettes, halved
250g DukesHill sirloin roasting joint
Regular price
Regular price £0.00 Sale price £35.00
2 tbsp DukesHill chicken liver pate
Regular price
Regular price £0.00 Sale price £13.00
2 large garlic cloves, grated
1 shallot, thinly sliced
1 tbsp dark brown sugar
1 tbsp fish sauce
1 tbsp mirin
1 tbsp light soy sauce
1 turnip, finely sliced
1 carrot, finely sliced
1 tsp caster sugar
1 tsp fine salt
Lime, juiced
1 red chilli, finely sliced
Spring onion, sliced
Fresh coriander
White sesame seeds

Sirloin Beef Banh Mi

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Banh Mi is Vietnam's signature sandwich, bringing together crusty bread with flavoursome meat and pickled vegetables. This wonderful recipe puts an artisan spin on the much-loved Vietnamese creation and combines the finest DukesHill sirloin steak with a classic marinade. 
Category Dinner
Serving 2
Prep Time 4 hours
Cook Time 25 minutes


  1. Step 1 Slice the sirloin into 1cm thick minute steaks. Place the grated garlic, shallot, brown sugar, fish sauce, mirin and soy sauce in a bowl with the steak and rub in well. Cover with cling film and allow to marinade for a couple of hours - ideally overnight.

  1. Step 2 Place the sugar and salt in a bowl and add the juice of a lime. Stir well. Place the thinly sliced carrot and turnip into the mixture and allow to pickle for an hour.

  1. Step 3 In a smoking hot pan, add the steak and cook either side for a couple of minutes. Char the steak well for extra flavour. Allow to rest for 10 minutes, then slice against the grain into strips.

  1. Step 4 Spread the pate over one side of the baguette. Top with the drained, pickled carrot and turnip, then add the sliced steak. Drizzle over the sriracha, then finish with red chilli slices, coriander and spring onion. Sprinkle over sesame seeds and serve.

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