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Steamed Banh Mi with beef cheeks and pickled veggies
5 from 5 votes

Steamed Bun Bahn Mi with Braised Beef Cheeks

Steamed Banh Mi with beef cheeks and pickled veggies are over the top delicious.

Course Appetizer, Main Course
Cuisine American, Vietnamese
Prep Time 20 minutes
Cook Time 35 minutes
standing time 1 hour
Total Time 55 minutes
Servings 4 people
Calories 450 kcal


Pickled Vegetables:

  • 2-3 jalapeno peppers
  • sliced 1 carrot julienne
  • 1 beet julienne
  • 2 spring onions sliced
  • 2 cups rice vinegar 1
  • teaspoon kosher salt
  • 2 tablespoons sugar

Braised Beef:

  • 3 cloves garlic minced
  • 2 tablespoons fresh ginger chopped
  • 1/2 cup soy sauce
  • 1/2 cup rice vinegar
  • 1 1/2 tsp. Chinese Five Spice
  • 2 tablespoons coconut sugar or brown sugar
  • 1 tablespoon chili garlic sauce
  • 1 teaspoon sesame oil
  • 1 cup coconut water water or unsalted beef broth
  • 2 lbs. beef cheeks or beef chuck roast cut into 3-inch pieces
  • 2 tablespoons coconut oil
  • 8 - 10 steamed buns recipe:  Steamed Buns  OR use bibb lettuce leaves to make lettuce wrapsoptional:  Sriracha  (optional, but mandatory)


  1. To make the pickled vegetables: Place jalapenos, carrots, beets, and onions in separate jars.  Mix rice vinegar, salt, and sugar together until dissolved.  Poor vinegar mixture equally over prepared veggies.  Cover and place in refrigerator for at least 1 hour.

Braised Beef Cheeks:

  1. In a small bowl, mix together garlic, ginger, soy sauce, vinegar, Chinese 5 spice, coconut sugar, chili garlic sauce, and sesame oil. Set aside.  Heat, skillet or pan or pressure cooker, brown beef on all sides in the coconut oil.  Do not crowd the pan.  Remove beef and deglaze pan with coconut water, beef broth or water.  Return beef to pot or a crockpot.  Pour soy mixture over meat.  Cover tightly with a lid and cook beef in a 275 degree oven for 4-5 hours or until tender.  Remove beef from juices and using two forks shred the beef.  Strain off any fat that has accumulated and discard the fat. Return juices to pot. Add beef to pot and keep warm until ready to serve. Crockpot:  If using a crockpot, cook on high heat for 4 hours.  Follow directions above.
  2. Pressure Cooker:  Pressure on high for 30 minutes.  Follow directions above.  After beef has been shredded and fat has been removed from juices, return to pressure cooker and cook beef in juices on low pressure for another 5 minutes.  Beef can be left on low heat until ready to serve for 2-3 hours.

Recipe Notes

  • Frozen pre-made steamed buns may be purchased in an Asian market.  Follow directions on package for reheating.
  • Note the option for GF or Paleo with the use of Bibb lettuce leaves.
  • Cucumbers, radishes, or other veggies may be used also.
  • Steamed Buns  OR use bibb lettuce leaves to make lettuce wrap optional.
  • Sriracha  (optional, but mandatory)
Nutrition Facts
Steamed Bun Bahn Mi with Braised Beef Cheeks
Amount Per Serving (10 g)
Calories 450 Calories from Fat 266
% Daily Value*
Fat 29.5g45%
Saturated Fat 12.8g64%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 15.7mg5%
Sodium 1054mg44%
Potassium 0mg0%
Carbohydrates 93g31%
Fiber 1.1g4%
Sugar 4.2g5%
Protein 27g54%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.