If you’ve always wanted to have a Bahn Mi sandwich, but never had the chance. Here is a recipe for making a pretty decent version, if I don’t mind saying so. This is my interpretation, of the Short Rib Vietnamese Baguette Sandwich. “Bánh mì ngắn xương sườn”
First step is to braise the Short Ribs. That will take the longest; meanwhile you can make the Asian Barbeque Sauce and the Pickled Vegetables.
Home Made Baguettes
Ingredients:
- 2 envelopes dry active yeast (1 1/2 tablespoons)
- 2 tablespoons honey
- 3 1/2 to 4 cups all-purpose flour, plus more for dusting
- 2 teaspoons salt
- Canola oil, for greasing bowl
- Cornmeal, for dusting pan
- 3 to 4 ice cubes
Preparation:
Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes.
Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water). If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it’s ready. Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth, so it doesn’t dry out. Let rest in a warm environment until doubled in size, 25 to 30 minutes. Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it’s about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan or baguette pan that has been dusted with cornmeal. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes. Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack. When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes. Cook’s Note: If you have a glass window on your oven, place a towel over it when throwing the ice in, hot glass can shatter if ice touches itBraising the Short Ribs
Ingredients:
- 6 pounds short ribs
- 10 onions, quartered
- ½ cup peanut oil
- 4 carrots, chopped
- 1 tablespoons Five Spice
- 4 cloves garlic, crushed
- 2 Serrano peppers, chopped
- 2 tablespoons black pepper corns, crushed
- ¼ cup brown sugar
- Salt
- Water
Preparation:
Season the short ribs with peanut oil, five spice, brown sugar and salt. Grill the short ribs until they are charred on both sides, but not cooked through. Set aside until cool to the touch.
Preheat the broiler. On a deep and lined roasting pan, spread out the onions, carrots and garlic and coat with oil. Brown the vegetables on all sides. Turn the oven down to 350° F. Place the short ribs over the roasted vegetables. Fill the pan with enough water to braise, from ½ to ¾ full depending on the size. Cover tightly with foil and braise for a minimum of 3 hours. Check half way to make sure water level is OK.
Remove from the oven and let them cool to the touch. Once cooled, remove the bone and wrap the meat in plastic tightly to form a block, and then place in the refrigerator for at least 1 hour. Remove from the refrigerator and take off the plastic wrap. Then carefully trim away the connective tissue that was holding the bone. Thinly slice portions of about 3 ounces each.
Pickled Vegetables
Ingredients:
- 1 cup rice vinegar
- ½ cup sugar
- 2 teaspoons mint, finely chopped
- 2 teaspoons cilantro, finely chopped
- 1 cup shredded carrots
- 1 cup shredded daikon radish
Preparation:
In a non-reactive soup pot add the vinegar, sugar, mint and cilantro. Cook over a medium heat until the sugar is dissolved. In a glass bowl, pour the liquid over the shredded vegetables. Allow to marinade for at least 1 hour.
Build The Sandwich
Ingredients:
- 3 oz short rib
- 2 oz pickled vegetables
- ½ jalapeño pepper, sliced thin
- ½ oz cilantro sprigs
- 1 ½ oz Asian Barbeque Sauce
- ½ Baguette, sliced open
- ½ tablespoon Sriracha Sauce
- ½ tablespoon mayonnaise
- Bread and butter spears sliced in half
Preparation:
While toasting the baguette inside and out, take the 3 oz. portion of short rib meat and pan fry it in a little oil. Baste both sides with the Asian Barbeque Sauce. After the rolls are toasted, spread equal amounts of the Sriracha and mayonnaise on the inside of the roll. Place the meat, pickled vegetables, bread and butter spears with a few sprigs of cilantro.
Bring sandwich to mouth and enjoy!
Big Bobby's Stuff 