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Restaurants›blossom vietnamese›Classic Recipe

Classic Recipe

Name: blossom vietnameses Classic Recipe
Cook time: 40 min
Total time: 40 min
Yield: 1 servings
Cuisine: Vietnamese
Ingredients: 1 unit French baguette or hoagie roll; 8 oz Thinly sliced roast beef (thin deli-style); 1 tbs Soft butter (room temperature); 1 tbs Mayonnaise; 1 cup Soy sauce–garlic beef jus (see Broth/consommé); 0.25 cup Fresh cilantro leaves; 0.5 unit Fresh jalapeño, thinly sliced; 0.75 cup Daikon, julienned; 0.5 cup Carrot, julienned; 0.25 cup Rice vinegar; 0.25 cup Water; 2 tsp Sugar; 0.5 tsp Kosher salt; 2 cups Beef stock (low-sodium); 1 tbs Soy sauce; 1 unit Garlic clove, smashed; 4 g Fresh ginger, thinly sliced; 1 unit Green onion, white part, smashed; 4 unit Black peppercorns; 0.5 tsp Fish sauce (optional, for umami); 1 unit Fresh lime wedges; 0.25 tsp Salt; 0.125 tsp Freshly ground black pepper

Inspired by blossom vietnamese

Time40m

Serves1

All served with pickled daikon + carrots, cilantro, jalapeño and a side of beef broth

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Ingredients

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Sandwich

1 unit French baguette or hoagie roll

8 oz Thinly sliced roast beef (thin deli-style)

1 tbs Soft butter (room temperature)

1 tbs Mayonnaise

1 cup Soy sauce–garlic beef jus (see Broth/consommé)

1/4 cup Fresh cilantro leaves

1/2 unit Fresh jalapeño, thinly sliced

Pickled daikon + carrots

3/4 cup Daikon, julienned

1/2 cup Carrot, julienned

1/4 cup Rice vinegar

1/4 cup Water

2 tsp sugar

1/2 tsp Kosher salt

Beef Broth (Side)

2 cups Beef stock (low-sodium)

1 tbs Aged soy sauce

1 unit Garlic clove, smashed

1/8 oz (4 g) Fresh ginger, thinly sliced

1 unit Green onion, white part, smashed

4 unit Black peppercorns

1/2 tsp Fish sauce (optional, for umami)

Garnish / Finish

1 unit Fresh lime wedges

1/4 tsp Celtic sea salt

1/8 tsp Freshly ground black pepper

Method

Pickled daikon + carrots

Combine rice vinegar, water, sugar and kosher salt in a small bowl and stir until sugar and salt dissolve.

Place julienned daikon and carrot into a jar or bowl. Pour the pickling liquid over the vegetables, press down so they’re submerged, cover and refrigerate for at least 30 minutes (up to 24 hours). Drain before assembling sandwich.

Beef Broth (Side)

In a small saucepan, add beef stock, soy sauce, smashed garlic, sliced ginger, smashed green onion and peppercorns. Bring to a gentle simmer over medium heat.

Reduce heat to low and simmer gently for 10 minutes to meld flavors. Taste and add fish sauce if desired for extra umami, and adjust salt with a pinch if needed. Keep warm until serving; strain into a serving cup or small bowl if you prefer a clear broth.

Sandwich

Warm the baguette or roll: split lengthwise without cutting all the way through and warm in a 375°F (190°C) oven for 3–5 minutes, or toast cut sides briefly on a skillet until slightly crisp.

Lightly spread butter on the inside of the warm bread, then spread mayonnaise on one side.

Fold the thinly sliced roast beef to build height and place evenly inside the roll. Spoon about 2–3 tablespoons of the warm soy-garlic beef jus over the meat to moisten (reserve remaining jus for the broth cup).

Top the beef with a generous handful of drained pickled daikon and carrots, scatter cilantro leaves and arrange jalapeño slices to taste. Season lightly with salt and freshly ground black pepper, and squeeze a wedge of lime over the fillings if desired.

Close the sandwich and press gently. Serve immediately with a side cup or small bowl of the warm beef broth for sipping or dipping.

Garnish / Finish

Place lime wedge on the plate alongside the sandwich and broth, and offer extra pickles, cilantro or jalapeño on the side.