When someone hears the term “bánh mì,” they immediately think of a sandwich that, to be honest, is a culinary mosaic—rich in flavor and texture, representing the diverse range of Vietnamese cuisine. Imagine that with the added smoky appeal of a BBQ in your backyard. The BBQ Beef Rib Bánh Mì sends your taste on a journey that will tantalize and leave it craving more. The ingredients combine to create an explosion of flavors that makes this sandwich more than just a meal.
The classic Vietnamese sandwich, banh mì, is the perfect example of a blending of cultures. It was created in Vietnam during the French colonial era and is a tasteful fusion of French and Vietnamese cooking. The Vietnamese added a variety of regional components like cilantro, pickled vegetables, and different meats, while the French contributed the baguette, pâté, and mayonnaise, resulting in a sandwich that is both familiar and unique.
A variation on this traditional dish, the BBQ Beef Rib Bánh Mì incorporates the rich, smoky tastes of barbecued beef. Each component is essential to the symphony of flavors in this forceful, powerful, and well-balanced sandwich. The pickled veggies’ acidic bite cuts through the richness of the perfectly marinated and grilled beef, which creates a substantial, savory basis. The spicy kick of Sriracha mayonnaise brings everything together, while the cilantro gives a burst of freshness.
How do you go about producing this fusion masterpiece
It all starts with the beef. For this recipe, I’ve chosen a lovely, well-marbled tri-tip and cut it against the grain to ensure it’s soft. The marinade complements it incredibly well—it fills the steak with depth, without which it would just be grilled meat.
The beef is only half the equation. As any Bánh Mì enthusiast will tell you, the bread represents a huge part of it. It holds everything together, so getting this right is not an option. You want good, quality bread that’s crunchy on the outside, soft on the inside, and sturdy enough to hold such generous fillings without falling apart, much like La Brea’s Demi-Baguette.
Of course, there are the pickled vegetables—don’t even think about bypassing this. Quick-pickled daikon and carrots form the soul of the Bánh Mì with that nice, sharp contrast against the richness of the beef. They are so easy to make and well worth it. Trust me, once you’ve had a Bánh Mì with homemade pickled veggies, there’s no going back.
Putting the sandwich together is a performance in and of itself. It’s all about layering flavors and textures—making something balanced and exciting. Slather a good quantity of Sriracha mayonnaise, then pile on the beef, pickled slaw, cilantro, and jalapeños. Every bite’s a revelation—a perfect smoky, spicy, tangy, and fresh bite.
Let the process begin constructing the ultimate homemade BBQ Beef Rib Bánh Mì. This sandwich will not only delight your taste buds but become such a creative expression of appreciation and love for all the flavors that define Vietnamese cuisine and American BBQ.
Ingredients：
- 1 cup rice vinegar
- 1/2 cup sugar
- Kosher salt
- 1 2-inch piece peeled fresh ginger, sliced
- 2 carrots, cut into matchsticks (about 1 cup)
- 1/2 small daikon radish, cut into matchsticks (about 1 cup)
- 4 stalks lemongrass, finely chopped
- 1 shallot, thinly sliced
- 3 tablespoons soy sauce
- 3 tablespoons fish sauce
- a pound of well-marbled tri-tip
- Vegetable oil, for the grill
- 1 cup fresh cilantro
- 1 loaf soft French bread, split and cut into four 6-inch pieces
- 1/4 cup mayonnaise, preferably Japanese (such as Kewpie)
- 2 Persian or other small cucumbers, thinly sliced
- 1 jalapeno pepper, thinly sliced
- Sriracha, for serving
The first step in our quest is to prepare the beef
Remember, the beef is the show’s star, and getting it properly is vital. You’ll want to start with a pound of well-marbled tri-tip. This cut is great for grilling; its marbling ensures the meat remains soft and juicy. Before slicing the beef against the grain to a quarter-inch thickness, a minor tip is to freeze it for about 15 minutes. This hardens up the meat, making it simpler to cut those precise slices.
The marinade is crucial and must not be rushed
In a medium bowl, add two large crushed garlic cloves, one finely minced shallot, a tablespoon of dark brown sugar, fish sauce, Mirin, light soy sauce, and two tablespoons of canola oil. Whisk these ingredients until they combine into a symphony of flavors. Add beef slices to the bowl, ensuring each piece is completely coated. Cover with plastic wrap and allow this marinate for at least an hour, or better yet, overnight. The longer it sits, the more deeply the flavors infiltrate the flesh.
Thread marinated beef onto soaked skewers for grilling
This makes for easier handling and adds a touch of showmanship to your BBQ. Grill the beef over medium-high heat for 5-7 minutes or until slightly charred. Remember to turn the skewers frequently for an even cook.
Turn our attention to the pickled Vietnamese slaw
This ingredient can’t be ignored, as it brings the sandwich an important tang and crunch. Bring a mixture of distilled vinegar, sweetened rice vinegar, sugar, and water to a boil in a medium saucepan. Add the julienne carrots and daikon in a large shallow bowl, sprinkle with kosher salt, and pour over the hot vinegar mixture. Let this sit for about 30 minutes, then drain. The result is a warm, zesty, roasted slaw.
Good quality bread is essential for a delicious Bánh Mì. Use quality bread, like La Brea Demi-Baguettes. Cut the baguette horizontally to create pockets. Toast lightly for the perfect crunch. Combine Sriracha mayo, ground beef, ground slaw, cilantro, and jalapeños. Balance in taste and texture.
As you take that first bite, the round bread gives way to tender, flavorful beef, sharp roasted herbs, fresh cilantro, jalapeños, and Sriracha mayonnaise to burn in. This is a moment of pure joy, a culinary creature that transcends borders and brings the importance of Vietnam to your backyard BBQ.
Homemade BBQ Beef Rib Bánh Mì is more than just a sandwich; it celebrates cultural hybridity and culinary creativity. It’s a testament to the power of food to connect and inspire.
Related posts:
Vietnamese Braised Short Rib Banh Mi- Courtesy of Chef Liz — Tiny Spoon Chef
Asian Short Rib Banh Mi Sandwich – the Old Woman and the Sea
