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.

A delicious take on Vietnamese Banh Mi sandwiches!

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)


For printable pdf format, click here

Emu Banh Mi