The baguette (and that other banh mi staple, pâté) came to Vietnam by way of French colonisation. By the time the French left, the baguette was deeply entrenched in Vietnamese culture thanks to our favourite streetfood sandwich, the banh mi. With sticky beef and pickled vegetables on a soft bun, this burger is a two-handed homage to that delicious cultural mash-up.
Using a vegetable peeler, peel carrot and cucumber into ribbons. Place 40ml (2 tablespoons) rice wine vinegar, 2 teaspoons warm water, 1 teaspoon caster sugar and a pinch of salt in a bowl and whisk to combine. Add carrot and cucumber, toss to combine and set aside to pickle for 10 minutes.
Finely chop garlic. Add beef, garlic, oyster sauce, 2 teaspoons sesame oil and remaining sugar to a dish. Toss to coat in marinade.
Slice spring onions into 5cm lengths. Rinse coriander and pick leaves from their stems. Finely chop stems.
Slice buns in half and toast in a dry frypan over medium heat until warm. Finely shred cabbage. Place coriander stems and leaves, cabbage, remaining rice wine vinegar, fish sauce and remaining sesame oil in a bowl and toss to coat.
Heat oil in a large wok or frypan over medium-high heat. Add beef to pan with marinade and cook, turning occasionally, for 30 seconds each side or until golden and cooked to your liking.
Spread buns with mayonnaise and top with beef, carrot and cucumber pickle, spring onion and cabbage salad.