Beef Banh Mi --
Lean Cut
  • Total Recipe Time: 2-1/4 to 2-3/4 hours
  • Makes 6 servings


  1. 1 beef Shoulder Roast Boneless, about 2 pounds, cut into 1-inch cubes
  2. 1 cup thinly sliced carrots
  3. 1 cup thinly sliced radishes
  4. 1/2 cup rice vinegar
  5. 1/4 cup plus 1 tablespoon packed brown sugar, divided
  6. 1-1/2 cups plus 1 tablespoon water, divided
  7. 1 tablespoon fish sauce (nam pla)
  8. 2 cloves garlic, thinly sliced
  9. 2 slices (1/8 inch) fresh ginger
  10. 1 tablespoon cornstarch
  11. 6 Banh Mi or soft hoagie rolls (each 5 inches long), split
  12. 6 tablespoons reduced-fat or regular mayonnaise
  1. Thinly sliced cucumber, thinly sliced jalapeño peppers and fresh cilantro leaves (optional)


  1. Combine carrots and radishes in large bowl; set aside. Heat rice vinegar and 1/4 cup brown sugar in small saucepan over medium heat 1 to 3 minutes or until sugar dissolves, stirring occasionally. Pour over vegetables. Cover and refrigerate until ready to serve.
  2. Preheat oven to 325°F. Combine beef pot roast, 1-1/2 cups water, remaining 1 tablespoon brown sugar, fish sauce, garlic and ginger in stockpot over medium heat stirring constantly until sugar dissolves; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 1-3/4 to 2-1/4 hours or until beef is fork-tender.
  3. Remove beef; keep warm. Skim fat from cooking liquid. Measure 1-1/4 cups cooking liquid; discard remaining liquid. Return reserved cooking liquid to stockpot. Dissolve cornstarch in remaining 1 tablespoon water; stir into cooking liquid. Bring to a boil; cook 1 to 2 minutes or until sauce is thickened, stirring occasionally. Return beef to cooking liquid; cook additional 1 to 2 minutes or until heated through, stirring occasionally.
  4. Strain vegetables from rice vinegar mixture; discard liquid. Slightly hollow out centers of split rolls. Spread 1 tablespoon mayonnaise on top and bottoms of each roll. Evenly fill each roll with beef and vegetables. Garnish with toppings, as desired.
  • Test Kitchen Tips
  • If cooking liquid is less than 1-1/4 cups, add enough water to equal 1-1/4 cups.
  • Use bread pieces removed from rolls for bread crumbs for later use. To make bread crumbs, place bread pieces in food processor or blender container. Cover; pulse on and off to form fine crumbs.
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