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Beef Banh Mi
RecipeBeef Cuts
Beef Banh Mi
The sweet-savory flavors of Vietnam are on a roll, and suddenly Banh Mi sandwiches are a bona fide sensation. So try this: Layer a griddled baguette with clay-pot style braised boneless country-style beef ribs, crunchy pickled veggies, cucumber, jalapeño and a little mayo. Mmm. Vietna-meaty.
Yield: 24 servings
Braised Short Ribs: 
Season beef with salt, garlic powder and pepper. Combine water, brown sugar and fish sauce in braising pan; stir over low heat until sugar dissolves. Add beef ribs and remaining ingredients except cornstarch; bring to a simmer. Cover tightly. Braise in 325°F oven 1-3/4 to 2 hours or until beef is fork-tender.

Cool; remove beef from pan and cut into 3/4-inch pieces. Strain and skim fat from braising liquid. Combine cornstarch and water, using 1 Tbsp cornstarch plus 1 Tbsp water for each cup of liquid. Heat liquid; add cornstarch mixture. Simmer until sauce thickens. Refrigerate beef and sauce separately until ready to use.

Yield: 18 cups of Braised Ribs

8 cups Thickened Sauce
Boneless country-style beef chuck ribs**12 pounds
Kosher salt2 tablespoons
Garlic powder2 teaspoons
Ground Black pepper2 teaspoons
Water4 cups
Packed Dark brown sugar1/2 cup
Fish sauce1/2 cup
Chinese light soy sauce1/4 cup
Chinese dark soy sauce2 tablespoons
Thinly sliced garlic (1/8 inch thick)2 tablespoons
Thinly sliced galangal (1/8 inch thick)6 pieces
Thinly sliced ginger (1/8 inch thick)3 each
Lemongrass bottoms (4-inch pieces)2 each
Cornstarch as needed
Pickled Carrots and Daikon: 
Combine carrots, radishes and salt in bowl. Let stand 30 minutes; rinse and drain well. Combine sugar, vinegar and water in nonreactive bowl; stir to dissolve sugar. Add carrots and radishes. Refrigerate, covered, at least 2 hours before using.

Yield: 12 cups
Thin carrot ribbons1 1/2 pounds
Thin daikon radish ribbons1 1/2 pounds
Kosher salt1 tablespoon
Granulated sugar1 1/2 cups
White vinegar1 1/2 cups
Water1 1/2 cups
Scallion Oil: 
Place green onions in stainless steel container. Heat oil until it smokes; pour over green onions. Cool before using. (Do not strain.)

Yield: 1-1/2 cups.
Chopped green onions1 1/2 cups
Vegetable oil3/4 cup
Per Order:

Heat 3/4 cup beef ribs in 1/3 cup sauce. Spread with 1 Tbsp butter; Toast on buttered sides. Spread with 1 Tbsp mayonnaise, top with 1/2 cup Drained Pickled Carrots and Daikon, 1/4 cup cucumber and 1 Tbsp jalapeño pepper.

Place beef on top; spoon braising liquid over beef. Top with 1 Tbsp Scallion Oil; garnish with 3 cilantro sprigs.

Chef’s Note: The carrot and daikon ribbons were sliced 1/8- inch thick x 1/2- inch wide on a mandoline.
Banh mi rolls, split24 each
Butter12 oz (1-1/2 cups)
Mayonnaise1 1/2 cups
Sliced cucumber6 cups
Sliced jalapeño peppers1 1/2 cups
Fresh cliantro sprigs72 each

*  *Boneless country-style beef chuck ribs are cut from the Beef Chuck, Chuck Eye Roll (IMPS/NAMP 116D).

Nutrition information per serving: 524 calories; 29.7 g fat(1.2 g saturated fat; 8.9 g monounsaturated fat); 43 mg cholesterol; 3.8 mg sodium; 57 g carbohydrate; 4.0 g fiber; 11 g protein; 3.5 mg niacin; 0.2 mg vitamin B6; 1888 mg vitamin B12; 2 mg iron; 11 mg selenium; 0.3 mg zinc; 24 mg choline.
This recipe is an excellent source of protein and vitamin B12; and a good source of fiber, niacin, vitamin B6, iron and selenium
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