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Banh Mi Baguette- Saigon Sub with Filipino Beef Tapa

I made these delightful Banh Mi, (say ‘bun me’) a Vietnamese submarine sandwich, and filled it with my own Filipino Beef Tapa slices. This Asian sandwich has terrific layers of flavors ranging from sweet, savory to the very spicy. First I baked the baguettes from a recipe in the cookbook, but using regular bread flour instead of whole wheat.  Then, I made the homemade mayonnaise and pan seared the beef. To assemble, I put together the beef strips, vegetables and fiery Kimchi in the luscious homemade baguette.
. My recipe for the
. The Homemade Mayonnaise, which makes 2 cups was adapted from the cookbook “Baking By Hand” by Andy and Jackie King. Serves 2.
Course: Brunch, Dinner, Lunch
Cuisine: Asian, Filipino, Vietnamese
Keyword: Banh Mi Saigon Sub Filipino Tapa
Servings: 2 people
Calories: 204kcal
Author: Asian in America

Ingredients

  • 2 whole pieces baguette loaves
  • 1/2 pound cooked Filipino Beef Tapa sliced thin for Banh Mi filling (see my blog post for recipe)
  • 2 cups canola oil for homemade mayonnaise
  • 2 whole (4 oz./70 g. each) fresh pasteurized egg yolks for homemade mayonnaise
  • 1 teaspoon salt for mayonnaise
  • 3/4 teaspoon dry mustard for mayonnaise
  • 1 1/2 Tablespoons white wine vinegar for mayonnaise
  • 4 whole large bok choy leaves blanched for 1 minute
  • 1 whole large tomato sliced
  • 1 whole large red bell pepper seeded, membrane removed, sliced in 2-inch strips
  • 1 whole medium-sized red onion sliced thin
  • 1 whole medium-sized cucumber peeled, sliced
  • 1/2 cup Kimchi (spicy Korean cabbage pickles) bottled

Instructions

  • Bake two loaves of baguettes (see blog post of www.karenskitchenstories.com).
  • To make the homemade mayonnaise: In a large non reactive bowl, mix together the egg yolk, sea salt, dry mustard, white wine vinegar. Combine these well. Slowly add the canola oil in trickles, while whisking. Keep whisking to allow the emulsification to happen. When the mayonnaise starts to thicken, you can add more canola oil a bit faster. Keep refrigerated for up to 1 week till ready to use.
  • To make the Beef Tapa, see my previous blog post of “Pindang Baka”. When beef tapa slices are pan seared, drain right after cooking on parchment paper to remove excess oil.
  • To prepare vegetable filling: Wash and slice vegetables needed; blanch bok choy leaves in boiling water for 1-2 minutes, drain and set aside on flat platter till ready to use.
  • To assemble the Banh Mi: Slice open the baguettes lengthwise. Spread a thin layer of homemade mayonnaise on the bottom baguette. Fill sandwich in this order: bok choy leaves, beef, tomatoes, cucumbers, peppers, onions. Top with kimchi.
  • Cook’s comments: This is my version of Banh Mi, using ingredients I had on hand. Feel free to use other traditional Banh Mi ingredients for fillings : Smoked ham, fresh cilantro, pickled vegetables like daikon radish, carrots, chile peppers.
  • Bread recipe notes: The original recipe in the cookbook used whole wheat flour for the baguettes. I used regular bread flour which I already had in my pantry.. You can use whole wheat if you prefer.
  • Disclosure: The cookbook was a gift and I was not compensated to review or mention it. My views are my own. I will gladly recommend this bread baking cookbook to anyone who enjoys the craft. Find this where most books are sold, Amazon, Barnes and Noble and independent book sellers.

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    Nutrition

    Serving: 1g | Calories: 204kcal | Carbohydrates: 1g | Protein: 1g | Fat: 23g | Saturated Fat: 2g | Sodium: 1164mg | Sugar: 1g