I’ve been thinking about this one ever since I made it… Soy-Braised Beef 1.8kg chuck steak Salt 2 tbsp neutral oil 6 garlic cloves 4–5cm ginger, sliced 3 spring onions 2–3 star anise 1 cinnamon stick 2–3 dried chillies ½ tsp Chinese five spice ⅓ cup soy sauce 2 tbsp dark soy sauce ¼ cup rice wine vinegar 2 tbsp brown sugar 2 cups beef stock or water Pickled Daikon & Carrot 1 medium daikon, julienned 1 large carrot, julienned 1 tsp salt ⅓ cup sugar 1 cup white vinegar 1 cup water Pickled Red Cabbage 2 cups shredded red cabbage 1 tsp salt ¼ cup brown sugar 1 cup white vinegar ½ cup water 2 strips lemon or lime peel To Assemble Vietnamese rolls Mayonnaise Lebanese cucumber, sliced Fresh coriander Method Season beef with salt. Heat oil in a heavy pot over medium-high heat and sear beef on all sides until deeply browned. Remove and set aside. Toast star anise, cinnamon and chillies until fragrant. Add garlic, ginger and spring onions and cook for 1 minute. Add five spice, soy sauces, vinegar, brown sugar and stock. Return beef to the pot. Pressure cook on high for 50 minutes with a natural release, or cover and cook at 160°C for 3–3½ hours until tender. Remove beef and strain the braising liquid. Shred beef, then reduce some of the liquid in a pan until glossy. Add beef and toss through. For the daikon and carrot, toss with salt and leave for 10 minutes. Rinse and squeeze out excess liquid. Dissolve sugar in vinegar and water, pour over vegetables and pickle for at least 30 minutes. For the cabbage, heat vinegar, water, salt and brown sugar until dissolved. Pour over cabbage, add citrus peel and allow to cool. Spread rolls generously with mayo. Add soy-braised beef, a spoonful of reduced sauce, cucumber, pickled daikon and carrot, pickled cabbage and plenty of coriander. Enjoy! 💡 Save and send this recipe to someone who loves a good Banh Mi #soybraisedbeef #banhmi - @dansfoodforthought