Banh Mi Brisket Recipe

Season and Sear

Pat the brisket dry and season evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. In a heavy skillet or Dutch oven over medium-high heat, add 1 tbsp vegetable oil. When shimmering, add the brisket and sear 3–4 minutes per side until well-browned. Remove brisket and set aside.

Aromatics and Deglaze

Reduce heat to medium. Add the minced garlic and grated ginger to the pot and cook 30–45 seconds until fragrant. Stir in 1 tbsp soy sauce and 1 tbsp fish sauce to deglaze, scraping up browned bits.

Braise

Return the brisket to the pot. Add 1 tbsp brown sugar and pour in 1 cup beef broth (or water) so liquid comes about halfway up the meat. Bring to a gentle simmer, then cover and reduce heat to low. Cook until brisket is tender, about 1.5–2 hours (depending on thickness). Alternatively, cover and place in a 300°F (150°C) oven for 1.5–2 hours. Check every 30 minutes and add a splash of water if necessary.

Rest and Slice

When tender, transfer brisket to a cutting board and let rest 10 minutes. Slice thinly against the grain into sandwich-ready pieces. Reserve 2–3 tablespoons of braising liquid to moisten sandwich if desired.

Place 1 cup julienned daikon and 1 cup julienned carrot in a bowl. In a separate small bowl whisk together 1 tbsp rice vinegar, 3 tbsp water, 1 tsp granulated sugar, and 1 tsp kosher salt until sugar and salt dissolve. Pour the liquid over the vegetables, toss to combine, and let sit at room temperature for at least 20–30 minutes (or refrigerate up to 24 hours). Drain just before assembling.

In a small bowl combine 1/2 cup mayonnaise, 1 tsp lemon juice, 1 tsp togarashi, 1/2 tsp grated garlic, 1/2 tsp sesame oil, and 1/4 tsp salt. Whisk until smooth and taste-adjust for heat or acidity. Refrigerate until ready to use.

Toast Baguette

Split the 2 baguette rolls lengthwise. Spread 1/2 tsp butter on cut sides and toast in a skillet or under a broiler until lightly golden and crisp, about 1–2 minutes per side.

Fry Eggs

In a small nonstick skillet, heat 1 tsp vegetable oil over medium. Crack 2 eggs and fry sunny-side up until whites are set but yolks remain runny, about 2–3 minutes. Season with a pinch of salt. If you prefer, baste with a spoon of hot oil or cover briefly to set whites.

Assemble Sandwiches

Spread about 1–2 tbsp togarashi aioli on each cut side of the toasted rolls. Layer sliced brisket (about half the sliced brisket per sandwich), then a generous handful of drained pickled vegetables, a fried egg on top, and scatter cilantro leaves and optional sliced jalapeño. If desired, drizzle 1–2 tsp reserved braising liquid over the meat to add moisture. Close sandwiches and press gently.

Serve

Cut sandwiches in half and serve immediately while warm. Provide extra aioli and pickles on the side if desired.