Bahn Mi (Short Rib Sandwich) with Spicy Yuzu Mayo
Courtesy of CanolaInfo
Servings: 8
Prep Time: 25 Min.
Cook Time: 12 Min.
Chill Time: 8 Hr.
Prep Time: 25 Min.
Cook Time: 12 Min.
Chill Time: 8 Hr.
What you need:
Spicy Yuzu Mayo:
* 2-1/4 c. canola oil (560 mL)
* 1 c. soy milk (250 mL)
* 1 Tbsp. agave nectar (15 mL)
* 3/4 tsp. Ponzu* (4 mL)
* 2 tsp. Yuzu Juice** (10 mL)
* 1 Tbsp. Sriracha (Thai hot sauce) (15 mL)
* 1/2 tsp. Dijon mustard (2 mL)
Do Chua:
* 1-1/4 c. white vinegar (310 mL)
* 1 c. water (250 mL)
* 1 c. 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 lbs. boneless short ribs or brisket, thinly sliced (1kg)
* 3 Tbsp. guajillo or ancho chile powder (45 mL
* 1 Tbsp. garlic powder (15 mL)
* 1 Tbsp. onion powder (15 mL)
* 1 tsp. cayenne powder (5 mL)
* 2 tsp. salt (10 mL)
* 1/4 c. canola oil (60 mL)
* 8 French baguettes (8 in./20 cm) (or other crusty bread)
* 80 cilantro leaves
* 2 jalapeno peppers, veined and thinly sliced
* 2-1/4 c. canola oil (560 mL)
* 1 c. soy milk (250 mL)
* 1 Tbsp. agave nectar (15 mL)
* 3/4 tsp. Ponzu* (4 mL)
* 2 tsp. Yuzu Juice** (10 mL)
* 1 Tbsp. Sriracha (Thai hot sauce) (15 mL)
* 1/2 tsp. Dijon mustard (2 mL)
Do Chua:
* 1-1/4 c. white vinegar (310 mL)
* 1 c. water (250 mL)
* 1 c. 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 lbs. boneless short ribs or brisket, thinly sliced (1kg)
* 3 Tbsp. guajillo or ancho chile powder (45 mL
* 1 Tbsp. garlic powder (15 mL)
* 1 Tbsp. onion powder (15 mL)
* 1 tsp. cayenne powder (5 mL)
* 2 tsp. salt (10 mL)
* 1/4 c. canola oil (60 mL)
* 8 French baguettes (8 in./20 cm) (or other crusty bread)
* 80 cilantro leaves
* 2 jalapeno peppers, veined and thinly sliced
What to do:
To prepare Spicy Yuzu Mayo:
1. In container, combine all mayo ingredients using immersion blender until an emulsion forms. Store in refrigerator and use within 2-3 days.
To prepare Do Chua:
1. In medium bowl, combine vinegar, water and sugar. Mix until sugar dissolves. Add cucumbers, carrots and jicama. Ensure liquid covers vegetables.
2. Cover and refrigerator for at least 6 hr. to marinate.
To prepare Short Ribs:
1. In resealable bag, combine short rib slices with chile powder, garlic and onion powders, cayenne pepper, salt and canola oil. Let stand overnight in refrigerator.
2. In sauté pan, sauté short ribs strips with spice and canola oil mixture until just cooked through. Stir frequently.
To assemble Bahn Mi:
1. Toast baguettes until warm and outside is golden brown and crunchy. Slice baguettes in half so hinged.
2. Spread 1 Tbsp. (15 mL) of Spicy Yuzu Mayo on inside of each baguette. Place 6-8 slices of jalapenos on top of mayo. 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!
* 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.
* Recipe courtesy of CanolaInfo and Aaron Crumbaugh, Wagyu Wagon, Chicago.
1. In container, combine all mayo ingredients using immersion blender until an emulsion forms. Store in refrigerator and use within 2-3 days.
To prepare Do Chua:
1. In medium bowl, combine vinegar, water and sugar. Mix until sugar dissolves. Add cucumbers, carrots and jicama. Ensure liquid covers vegetables.
2. Cover and refrigerator for at least 6 hr. to marinate.
To prepare Short Ribs:
1. In resealable bag, combine short rib slices with chile powder, garlic and onion powders, cayenne pepper, salt and canola oil. Let stand overnight in refrigerator.
2. In sauté pan, sauté short ribs strips with spice and canola oil mixture until just cooked through. Stir frequently.
To assemble Bahn Mi:
1. Toast baguettes until warm and outside is golden brown and crunchy. Slice baguettes in half so hinged.
2. Spread 1 Tbsp. (15 mL) of Spicy Yuzu Mayo on inside of each baguette. Place 6-8 slices of jalapenos on top of mayo. 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!
* 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.
* Recipe courtesy of CanolaInfo and Aaron Crumbaugh, Wagyu Wagon, Chicago.
Nutritional information:
Calories: 740; Total Fat: 36g; Saturated Fat: 6g; Cholesterol: 65mg; Total Carbs: 76g; Fiber: 11g; Sugar: 11g; Protein: 58g; Sodium: 125mg; Potassium: 720mg;