In what might be the ultimate combo, the American Sloppy Joe and the Vietnamese banh mi are blended to result in this show-stopper of a sandwich. Not all curry pastes are created equal, so adjust the amount to your spice preference. If you still want it hotter, feel free to add a squirt of hot sauce or some sliced jalapeños.

Try our Banh Mi Chicken Burger recipe too, or for something a little more traditional, our classic Pork and Pâté Banh Mi recipe.

  • Yields: 4 sandwiches
  • Difficulty: Easy
  • Total: 30 mins 
  • Active: 25 mins

Ingredients (12)

  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup minced shallot
  • 2 garlic cloves, minced
  • 2 to 3 tablespoons red curry paste
  • 1 pound ground beef
  • About 1/4 teaspoon kosher salt
  • 1 cup canned coconut milk
  • 2 to 3 teaspoons sugar
  • 1/2 cup each carrots, English cucumber, and jicama, cut into matchsticks
  • 1/2 cup cilantro sprigs
  • 1 tablespoon plus 2 teaspoons fresh lime juice
  • 4 French rolls, sub buns, or 1 baguette, cut into 4 equal pieces, split, and lightly toasted

Instructions

  1. Heat 1 tablespoon oil in a large frying pan over medium heat. Add shallot and garlic and cook, stirring, until shallot begins to soften, about 3 minutes. Stir in red curry paste and cook, stirring, 45 seconds. Add beef and salt, breaking beef into small pieces with a wooden spoon. Cook, stirring occasionally, until beef is just cooked through, about 5 minutes.
  2. Add coconut milk and sugar, reduce heat to medium-low, and cook until most of liquid is absorbed, about 8 minutes, stirring occasionally. Add remaining 2 teaspoons of lime juice.
  3. Fill toasted buns with beef, dividing evenly. Toss carrots, cucumbers, jicama sticks, and cilantro with remaining 1 tablespoon each oil and lime juice and a pinch of salt. Top sandwiches with vegetables.