If you’ve been following along with my food adventures, you know that I love Vietnamese food and I love BBQing! This Smoked Brisket Bánh Mì is the perfect fusion of some of my favorite types of food and beautifully captures my pride as a Vietnamese American. I was super excited to have leftover brisket to make this incredible Bánh Mì that you don’t see anywhere, and it tasted as great as it looked.
I love to eat my smoked brisket with tangy pickles and pickled jalapenos, so naturally, I think the smoked brisket is the perfect protein to pair with all the yummy textures, fresh veggies, spicy, and tangy pickled veggies in a Bánh Mì.
To see how I smoke my brisket, check out my previous Smoked Brisket post!
Ingredients:
Long French Baguette
1 pound smoked brisket, sliced
Flower Brand Cured Pork Liver Pâté
BBQ Mayo Sauce
Maggi seasoning
Pickled Carrots and Daikon
Pickled jalapeños
Jalapeños, sliced
Cucumber, sliced
Black pepper
Cilantro
Fried shallots
Crushed peanuts
BBQ Mayo Sauce Ingredients:
½ cup Japanese Mayo
¼ cup BBQ Sauce
1 tablespoon Maggi Seasoning
1 tablespoon Sriracha Sauce
½ teaspoon black pepper
Pinch of salt
Steps:
Make BBQ Mayo Sauce – In a small bowl, combine all the BBQ Mayo Sauce ingredients and mix well. Refrigerate for at least 30 minutes.
Assemble Smoked Brisket Bánh Mì Hot Link – Assemble the Bánh Mì with all the Bánh Mì ingredients and enjoy.
Tips:
- To reheat smoked brisket, wrap the brisket and butter in foil, and bake at 275 in the toaster oven until the internal temperature reaches 150-160 degrees.
- I didn’t put exact measurements in the ingredients list because you can customize and assemble the Bánh Mì with as much or as little ingredients you want.
No Limit Cooking 
Leave a comment