News and updates available here.   Flood, drought, and other emergency planning resources for producers are available here.



  • 1lb – Grilling Strip Steak
  • Hoisin Sauce, for glazing
  • 4 pcs – French Roll
  • English Cucumber, ribbons
  • 1 bunch – Cilantro

Carrot-Daikon Pickle

  • 1/4 Cup (60 mL) white sugar
  • 1/4 Cup (60 mL) white vinegar
  • 2 Tbsp (30 mL) water
  • 2” Chunk Daikon, 2” matchsticks
  • 1 x 6” Carrot, 2” matchsticks

Nuoc Cham

  • 1½ Tbsp (45mL) white Sugar
  • 2 Tbsp (30 mL) water, hot
  • 1 Tbsp (15 mL) fish sauce
  • 1 Tbsp (15 mL) rice vinegar
  • 1 Tbsp (15 mL) lime juice, fresh
  • 1 tsp (5 mL) garlic, minced
  • 1 tsp (5mL) ginger, minced
  • 1-2 Thai chilis, sliced

Maggi Sriracha Mayo

  • ¼ C (60 mL) mayo
  • 1 tsp (5 mL) Sriracha
  • ½ tsp (2.5 mL) Maggi Sauce

Chicken Pate Spread

  • 120 g – chicken liver pâté
  • 3 Tbsp (45 mL) butter



  1. Whisk together sugar, vinegar, and water until dissolved.
  2. Add vegetables and toss to coat. Allow to sit for minimum 20 minutes before using. Set aside until required.


  1. Using a vegetable peeler, peel long strips of cucumber and set aside until required.

Nuoc Cham

  1. Whisk together all ingredients. Set aside until required.

Maggi Sriracha Mayo

  1. Whisk together all ingredients. Set aside until required.

Chicken Pate Spread

  1. Add pate and butter to a food processor and blend until butter is completely incportated and mixture is smooth and spreadable. Set aside until required.

To Make the Banh Mi

  1. Heat grill to high heat.
  2. Lightly pat dry meat and liberally season with salt and pepper. Brush all sides of steak with hoisin sauce.
  3. Place steak on hot grill, rotating the steak 90° to establish grill marks after 2 minutes.
  4. Flip steak after 4 minutes and continue to cook steak until desired temperature is met. Glaze steak with more hoisin as desired. For medium rare, take steak off when a meat thermometer reads 125-130°F. Remove steak from grill and set aside to rest for at least 5 minutes (please note cook times vary based on size of steak).
  5. Warm French rolls in microwave for about 20 seconds. Remove from microwave and slice lengthwise down the side of the roll.
  6. Smear a dollop of chicken pâté spread along bottom bun.
  7. Spread the top bun with desired amount of Maggi Sriracha Mayo.
  8. Layer a few ribbons of cucumbers on top of pâté.
  9. After steak has rested, thinly slice against the grain and toss in the Nuoc Cham to coat.
  10. Place desired amount of steak on top of cucumber. Spoon extra nuoc cham over steak if desired.
  11. Top with healthy amount of pickled vegetables and cilantro. Enjoy!

Curated for Manitoba Beef Producers/Great Tastes of Manitoba digital cooking series by Chef Anna Borys.

Watch Chef Anna make the sandwich here!

Newsletter Sign Up

Sign up to receive our weekly newsletter featuring timely beef topics. Delivered right to your inbox.