BBQ Vietnamese Beef Bahn Mi

Ingredient

2 x long Coles baguettes, split down the middle

Beef
2 x 300g Coles Graze beef (rump or fillet), trimmed, thinly sliced
1 Tablespoon fish sauce
1 Tablespoon Coles honey
1/2 lemongrass stalk, finely chopped
1 clove garlic, crushed
2 teaspoons sesame oil

Pickled Carrot
2 large carrots, peeled & shredded or into noodles
2 teaspoons Coles Sea Salt Flakes
1/2 cup white vinegar
1/3 cup Coles white sugar

Fillings
100g liver pate
1/2 cup Kewpie mayo
2 teaspoons Sriracha chilli sauce (optional)
2 large Lebanese cucumbers, sliced
2 spring onions, sliced
1/2 bunch coriander, leaves picked
1 long red chilli, thinly sliced
1/3 cup Coles Crushed Peanuts, to serve

Method

For the pickled carrots, rub the salt into the carrots in a bowl and set aside for 10 minutes. Squeeze any excess liquid that the salt has drawn from the carrots and discard. Mix the vinegar and sugar into the carrot and set aside.

Mix all beef and marinade ingredients together & set aside for 10 minutes.

Heat BBQ or non-stick frying pan to medium/high heat and cook the beef for 3-4 minutes, or until cooked through and fragrant.

Drain the carrot from the pickling liquid.

Slice baguette & spread with pate, mayonnaise and Sriracha sauce, if using. Add in the cucumber, pickled carrot, shallots, beef, coriander, chilli and fried Peanuts.

Slice into 15cm long Bahn Mi and serve.

Recipe by Courtney Roulston