A delicious take on Vietnamese Banh Mi sandwiches!

Emu Banh Mi

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1 Emu fan or flat filet


2 tsp fish sauce

2 tsp soy sauce

2 tsp sugar

1 TBS olive oil

Pickled radish and carrots:

1 Daikon radish cut into matchsticks

1-2 Carrots cut into matchsticks

1 Cup water

1/2 Cup rice wine vinegar

1 TBS Salt

1/4 cup sugar



Green onions cut into thin long slices

Fresh thinly sliced jalapeños 

Watercress (optional)

Pea shoots (optional)



Combine the ingredients for the pickled radish and carrots and mix until the sugar and salt are dissolved.  Pour over the carrots and daikon radish in a glass jar.

Combine emu marinade ingredients and marinade the emu in the refrigerator for at least 2 hours.

Grill or pan cook the emu steaks to medium rare, apps 135F internal temp.  Cover with foil and allow to rest for 10 minutes.  Slice thinly, and make a sandwich, I like to add mayonnaise, Sriracha sauce, the thinly sliced meat, and top with the pickled vegetables, cilantro, green onions, and additional toppings of choice, such as jalapeños, fresh watercress and/or pea shoots.