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Step
1
Combine carrots and radishes in large bowl; set aside. Heat rice vinegar and 1/4 cup brown sugar in small saucepan over medium heat 1 to 3 minutes or until sugar dissolves, stirring occasionally. Pour over vegetables. Cover and refrigerate until ready to serve.
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Step
2
Preheat oven to 325°F. Combine beef Shoulder Roast Boneless, 1-1/2 cups water, remaining 1 tablespoon brown sugar, fish sauce, garlic and ginger in stockpot over medium heat stirring constantly until sugar dissolves; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 1-3/4 to 2-1/4 hours or until beef is fork-tender.
Cooking Tip:
Two tablespoons reduced-sodium or regular soy sauce may be substituted for fish sauce.
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Step
3
Remove beef; keep warm. Skim fat from cooking liquid. Measure 1-1/4 cups cooking liquid; discard remaining liquid. Return reserved cooking liquid to stockpot. Dissolve cornstarch in remaining 1 tablespoon water; stir into cooking liquid. Bring to a boil; cook 1 to 2 minutes or until sauce is thickened, stirring occasionally. Return beef to cooking liquid; cook additional 1 to 2 minutes or until heated through, stirring occasionally.
Cooking Tip:
If cooking liquid is less than 1-1/4 cups, add enough water to equal 1-1/4 cups.
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Step
4
Strain vegetables from rice vinegar mixture; discard liquid. Slightly hollow out centers of split rolls. Spread 1 tablespoon mayonnaise on top and bottoms of each roll. Evenly fill each roll with beef and vegetables. Garnish with toppings, as desired.
Cooking Tip:
Banh mi rolls are long crusty rolls, similar to baguettes, made from wheat and rice flour. They are available in Vietnamese bakeries and some Asian markets.
Use bread pieces removed from rolls for bread crumbs for later use. To make bread crumbs, place bread pieces in food processor or blender container. Cover; pulse on and off to form fine crumbs.
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