Chopped Impossible™ Beef Banh Mi
Cucumber, Pickled Vegetables, Mayonnaise, Cilantro, Jalapeño, Baguette
Chefs Chad Newton and Grace Nguyen of East Side Banh Mi | Nashville, TN
Yield: 1 sandwich
Adapted by StarChefs | August 2024
INGREDIENTS
Chopped Impossible™ Beef:
5 pounds Impossible™ beef made from plants
½ cup yellow curry paste
⅓ cup Vietnamese sate paste
2 onions, roughly chopped
2 teaspoons toasted rice powder
¼ cup canola oil
½ cup granulated sugar
¼ cup ground black pepper
¼ cup tamari soy sauce
To Assemble and Serve:
One 10-inch French baguette
3 tablespoons mayonnaise
Cucumber, thinly sliced
1 cup pickled vegetables of your choice
¼ bunch cilantro, stems removed
1 small jalapeño, sliced into rounds
6 dashes soy sauce
Ground black pepper
METHOD
For the Chopped Impossible™ Beef:
Prepare and heat a flat top grill. In the bowl of a stand mixer fitted with a paddle attachment, add all ingredients. Mix 5 minutes on low speed. Once combined, portion mixture into 5-ounce balls. Transfer to grill and press down to form patty. Sear 3 minutes, flip patty, and then sear additional 1 minute.
To Assemble and Serve:
Heat oven to 375°F. Toast baguette 3 minutes, then slice and slather each half with mayonnaise. On the bottom half, layer cucumber, Chopped Impossible™ Beef, pickled vegetables, cilantro, jalapeño, and soy sauce. Season with black pepper. Close sandwich. Cut in half, transfer to a serving plate, and serve immediately.
