Bahn Mi (Short Rib Sandwich)
with Spicy Yuzu Mayo
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
teaspoons Yuzu Juice** 10 mL
- 1 tablespoons Sriracha (Thai hot sauce) 15 mL
- 1/2 teaspoon Dijon mustard 2 mL
- 1 1/4 cup white vinegar 310 mL
- 1 cup water 250
- 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
- 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
- 2 teaspoons salt 10 mL
- 1/4 cup canola oil 60 mL
- 8 French baguettes (8 inch/20 cm) (or other crusty
- 80 cilantro leaves
- 2 jalapeno peppers, veined and thinly sliced
- To prepare Spicy Yuzu Mayo: In container, combine all mayo ingredients using
immersion blender until an emulsion forms.
- Store in refrigerator and use within
- To prepare Do Chua: In medium bowl, combine vinegar, water and sugar. Mix until
- Add cucumbers, carrots and jicama. Ensure liquid covers vegetables.
- Cover and refrigerate for at least 6 hours to marinate.
- To prepare Short Ribs: In resealable bag, combine short rib slices with chile
powder, garlic, onion, cayenne pepper, salt and canola oil.
- Let stand overnight
- In sauté pan, sauté short ribs strips with spice and canola oil mixture until
just cooked through. Stir frequently.
- To assemble Bahn Mi: Toast baguettes until warm and outside is golden brown and
- Slice baguettes in half so hinged. Spread 1 tablespoon (15 mL) of Spicy
Yuzu Mayo on inside of each baguette.
- Place 6 to 8 slices of jalapenos on top of
- Divide meat between baguettes.
- Divide Do Chua between baguettes and place
on top of beef.
- Top with 10 cilantro leaves.
- 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
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 CanolaInfo.org.