Our Bahn Mi Sandwiches

Our Bahn Mi Sandwiches

Our Bahn Mi Sandwiches will make you squeal with delight. The fiery seasoned meat, the tangy Lemongrass aioli and bright pickled vegetables will make your mouth sing. Our clients love them so much we have decided to spread the joy (and recipe) this holiday season. We used the Cuisinart PrepExpress for our Spiralized Pickled Vegetables and it made the work a snap!

Here's how we make them...

You will need:

Bahn Mi Beef Short Rib (Feel Free to substitute Chicken Thighs, Firm Tofu or Pork Shoulder)

Pickled Daikon & Carrots

A Crusty Baguette

Fresh Cilantro, Cucumber & Mint

Lemongrass Aioli

Bahn Mi Beef Short Rib

1/4 cup minced Ginger Root
12 cloves Garlic
1 cup Honey
1/2 cup Sesame OIl
3 tablespoons Sriracha
1 diced Onion
1/2 cup Fish Sauce
1 cup Brown Sugar
1 1/2 tsp Chili Flake
6 tablespoons Chipotle with Adobo
1 tablespoon Chinese 5 Spice
1 cup Rice Wine Vinegar
1/2 cup Soy Sauce
1/2 cup Canola Oil

4 cups Beef Stock

5 lbs. Beef Short Ribs

Saute garlic, onions, and ginger in canola oil until translucent
Add all other ingredients and cook for apronximately 30 minutes
Puree with stick blender and simmer for another 30 minutes.

Season beef ribs generously with kosher salt and fresh ground black pepper.
In Dutch Oven, with 1/4 cup of oil, sear beef ribs on all sides until dark golden brown.

Cover Beef with stock and place in oven at 325 degrees for 3 to 4 hours covered. When beef is fork tender and starts to fall apart, it is ready. Pour Bahn Mi Sauce over cooked ribs and continue to cook in Oven for approximately 30 minutes more uncovered until glazed and shiny.


Pickled Vegetable Recipe

2 cups rice wine vinegar
1 cup sugar
1/2 cup salt
1/4 cup coriander seeds
2  bulbs garlic, crushed
1 cup fish sauce
1 teaspoon red chili flake
1 pound daikon radish, cut with the spiral Cuisinart PrepExpress
2 each carrot, cut with the spiral Cuisinart PrepExpress

Heat pickling liquid until boiling, take off heat and allow to infuse for 30 minutes.
Pour warm pickling liquid over julienne carrot and daikon radish. Place in refrigerator in airtight container until ready to use (the Daikon can be smelly). 

Aioli, Lemongrass

2 each Lemongrass stalk centers, finely grated
1 each Lemon , juice and microplaned zest
1 each Garlic Clove, microplaned
1 cup mayonaise
1 tablespoon EVO
salt & pepper, to taste

Whisk all ingredients in a bowl till smooth. Allow to infuse overnight, then push though a fine screen strainer or chinois to remove fibers of lemongrass. 

To Assemble:

Slice Cucumbers thinly. Cut Baguette in half lengthwise, spread a generous amount of aioli on both sides of the bread. Add Cucumber slices, Cilantro leaves and Mint leaves. Add Pickled Daikon and Carrots. Place warm meat on top.