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Bahn Mi (Short Rib Sandwich)
with Spicy Yuzu Mayo

Bahn Mi

The baguette was introduced by the French in Vietnam during its Colonial period, therefore, the term bánh mì is synonymous with this style of bread. Just add spicy short rib meat and an exotic mayo made with canola oil for a sandwich to remember!


Spicy Yuzu Mayo

  • 2 1/4 cups canola oil 560 mL
  • 1 cup soy milk 250 mL
  • 1 tablespoon agave nectar 15 mL
  • 3/4 teaspoon Ponzu* 4 mL
  • 2 teaspoons Yuzu Juice** 10 mL
  • 1 tablespoons Sriracha (Thai hot sauce) 15 mL
  • 1/2 teaspoon Dijon mustard 2 mL

Do Chua

  • 1 1/4 cup white vinegar 310 mL
  • 1 cup water 250 mL
  • 1 cup sugar 250 mL
  • 1 cucumber, peeled and thinly sliced
  • 1 carrot, peeled and cut into matchsticks
  • 1 jicama, peeled and cut into matchsticks

Short Ribs

  • 2 pounds boneless short ribs or brisket, thinly sliced 1 kg
  • 3 tablespoons guajillo or ancho chile powder 45 mL
  • 1 tablespoon garlic powder 15 mL
  • 1 tablespoon onion powder 15 mL
  • 1 teaspoon cayenne powder 5 mL
  • 2 teaspoons salt 10 mL
  • 1/4 cup canola oil 60 mL

To Assemble

  • 8 French baguettes (8 inch/20 cm) (or other crusty bread)
  • 80 cilantro leaves
  • 2 jalapeno peppers, veined and thinly sliced


  1. To prepare Spicy Yuzu Mayo: In container, combine all mayo ingredients using immersion blender until an emulsion forms.
  2. Store in refrigerator and use within 2-3 days.
  3. To prepare Do Chua: In medium bowl, combine vinegar, water and sugar. Mix until sugar dissolves.
  4. Add cucumbers, carrots and jicama. Ensure liquid covers vegetables.
  5. Cover and refrigerate for at least 6 hours to marinate.
  6. To prepare Short Ribs: In resealable bag, combine short rib slices with chile powder, garlic, onion, cayenne pepper, salt and canola oil.
  7. Let stand overnight in refrigerator.
  8. In sauté pan, sauté short ribs strips with spice and canola oil mixture until just cooked through. Stir frequently.
  9. To assemble Bahn Mi: Toast baguettes until warm and outside is golden brown and crunchy.
  10. Slice baguettes in half so hinged. Spread 1 tablespoon  (15 mL) of Spicy Yuzu Mayo on inside of each baguette.
  11. Place 6 to 8 slices of jalapenos on top of mayo.
  12. Divide meat between baguettes.
  13. Divide Do Chua between baguettes and place on top of beef.
  14. Top with 10 cilantro leaves.
  15. Serve with plenty of napkins!

Yield: 8 servings

Serving Size: 1 baguette (8 inches/20 cm), 4 oz (125 g) beef, 1/2 cup (125 mL), Do Chua, 2 Tbsp (30 mL) Spizy Yuzu Mayo

* Ponzu is a citrus and soy-based sauce commonly used in Japanese cooking. It can be purchased in Asian grocery stores or there are recipes for it on the Internet. A simple substitution would be soy sauce equally mixed with lime or grapefruit juice.

** Yuzu juice comes from a Japanese citrus fruit that is about the size of a tangerine and has a sour flavor. You can substitute it with lime, lemon or white grapefruit juice.

Nutritional Analysis Per Serving: Calories 740 Total Fat 36g Saturated Fat 6.5g Cholesterol 65mg Sodium 125mg Potassium 720mg Carbohydrates 76g Fiber 11g Sugars 11g Protein 58g

Source: Aaron Crumbaugh, Wagyu Wagon, Chicago

Recipe and photograph courtesy of


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