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| Chất dinh dưỡng | Mỗi khẩu phần1 roll (approx. 310 g) | Mỗi phần310 g |
|---|---|---|
| Sugar | 9 g | 9 g |
| Energy | ~2200 kJ | ~2200 kJ |
| Sodium | 1150 mg | 1150 mg |
| Protein | 24 g | 24 g |
| Fat, total | 16 g | 16 g |
| Carbohydrate | 66 g | 66 g |
| Saturated fat | 4.5 g | 4.5 g |
Wok-tossed lemongrass beef with pickled carrot, cucumber, fresh coriander and chilli in a crispy Vietnamese baguette
Crusty French-style baguette, wok-tossed beef marinated with lemongrass, chicken pâté, mayonnaise, pickled carrots, cucumber strips, fresh coriander, sliced red chilli, savory house seasoning sauce.
Bánh mì bò xào sả highlights the wonderful marriage of robust French bread making and traditional Vietnamese street-side stir-frying techniques. Lemongrass (sả) has long been used in Vietnamese culinary history as a foundational aromatic marinade for thinly sliced beef, infusing the meat with a bright, herbal citrus lift that pairs perfectly with rich pâté and crisp pickles.
Contains gluten (wheat baguette, soy sauce) and egg (mayonnaise). May contain soy and fish sauce. Prepared in a kitchen that also handles peanuts, shellfish, dairy, and sesame.
Best consumed immediately while the baguette is crisp and the beef remains tender. For short-term storage, wrap tightly and keep in the refrigerator for up to 24 hours.
If refrigerated, separate the fresh pickled components and salad greens from the baguette and beef before warming.
To restore the baguette's signature crustiness, heat the roll and marinated beef in an oven or air fryer at 180 degrees Celsius for 3 to 5 minutes (avoid microwaving as it softens the crust).
Serve warm. Customise with extra fresh herbs, sliced red chilli, or a drizzle of soy sauce to taste.
