Sizzling Homemade BBQ Beef Rib Bánh Mì: A Culinary Adventure

When one hears the phrase Bánh Mì, they instantly picture a sandwich that is, quite frankly, a culinary mosaic—full of texture and flavor, embodying the rich tapestry that is Vietnamese cuisine. Imagine that, now enhanced by the smoky charm of a backyard cookout. You receive BBQ Beef Rib Bánh Mì, an explosion of flavors created by the ingredients that make this sandwich more than simply a meal; it takes the palate on a trip that will entice and leave it aching for more.

Bánh Mì, the quintessential Vietnamese sandwich, is a product of cultural fusion at its finest. Born during the French colonial period in Vietnam, it’s a harmonious blend of French and Vietnamese culinary traditions. The French brought with them the baguette, pâté, and mayonnaise, while the Vietnamese introduced an array of local ingredients like cilantro, pickled vegetables, and various meats, creating a sandwich that’s both familiar and exotic.

The BBQ Beef Rib Bánh Mì is a twist on this classic, incorporating the rich, smoky flavors of barbecued beef into the mix. It’s a sandwich that’s bold and assertive, yet balanced, with each ingredient playing a crucial role in the symphony of flavors. The beef, marinated and grilled to perfection, provides a hearty, savory base, while the pickled vegetables cut through the richness with their tangy crunch. The cilantro adds a burst of freshness, and the spicy kick of Sriracha mayonnaise ties it all together.

Before we dive into the how-to of creating this masterpiece at home, let’s take a moment to appreciate the journey that brought us here. Last year, I had the privilege of traveling around Southeast Asia with my son. It was an eye-opening experience, one that allowed us to immerse ourselves in the local culture and, of course, the food. Our adventure took us from the bustling streets of Bangkok to the historic charm of Hanoi, where we indulged in the local cuisine and discovered the magic of Bánh Mì.

In Hanoi, we visited Banh Mi 25, a place that set the bar high for all Bánh Mì sandwiches to come. It was there that I realized the potential of this humble sandwich to be so much more. And while the Bánh Mì we tried in Hoi An, made famous by Anthony Bourdain, was good, it was the homemade versions that truly captured my heart and taste buds.

Back home, I’ve taken it upon myself to recreate that magic, to bring a slice of Vietnam into my kitchen. And what better way to do so than by combining it with the quintessential American cooking method—BBQ. This BBQ Beef Rib Bánh Mì is not just a sandwich; it’s a bridge between cultures, a delicious testament to the power of food to bring us together.

How do you go about creating this fusion masterpiece

It all starts with the beef. For this recipe, I’ve chosen a nice, well-marbled tri-tip and cut it against the grain to make sure it’s tender. The marinade complements it really well—it infuses the beef with depth, without which it would just be grilled meat. I add garlic, shallots, brown sugar, fish sauce, Mirin, soy sauce, canola oil, and a thin dash of noir and blend for the marinade that becomes really complex and utterly irresistible.

The beef is only half the equation. As any Bánh Mì enthusiast will tell you, the bread represents a huge part of it. It’s what 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. A quick-pickled daikon and carrotsform 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 that feels both balanced and exciting. Slather up a good quantity of Sriracha mayonnaise, then pile on the beef, pickled slaw, cilantro, and jalapeños. Every bite’s a revelation—a perfect bite of smoky, spicy, tangy, and fresh.

It’s time to roll up our sleeves and get to work. In the next section, I’ll go through it step by step so that you’re armed with enough flair and tips to make your BBQ Beef Rib Bánh Mì nothing less than amazing. Get out your apron and fire up that grill; we are about to make sandwich magic.

At the center of our culinary journey, let the process begin to construct the ultimate homemade BBQ Beef Rib Bánh Mì. This is a sandwich that will not only delight your taste buds but turn out to be such a creative expression of appreciation and love for all the flavors that define Vietnamese cuisine and American BBQ.

The first step in our quest is to prepare the beef

Remember, the beef is the star of the show, and getting it right is crucial. You’ll want to start with a pound of well-marbled tri-tip. This cut is perfect for grilling, as its marbling ensures the meat remains tender and juicy. Before slicing the beef against the grain to a quarter-inch thickness, a little trick is to freeze it for about 15 minutes. This firms up the meat, making it easier to cut those perfect slices.

The marinade is crucial and must not be rushed

In a medium bowl, combine two large crushed garlic cloves, one finely minced shallot, a tablespoon each of dark brown sugar, fish sauce, Mirin, and light soy sauce, along with two tablespoons of canola oil. Whisk these ingredients until they meld into a symphony of flavors. Add your beef slices to the bowl, ensuring each piece is well coated. Cover with plastic wrap and let this marinate for at least an hour, or better yet, overnight. The longer it sits, the more deeply the flavors will penetrate the meat.

Thread marinated beef onto soaked skewers for grilling

This not only makes for easier handling but also adds a touch of showmanship to your BBQ. Grill the beef over medium-high heat for about 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 an important tang and crunch to the sandwich. In a medium saucepan, bring a mixture of distilled vinegar, sweetened rice vinegar, sugar and water to a boil. In a large shallow bowl, add the julienne carrots and daikon, 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 jalapenos. 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, jalapenos 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 is a celebration of cultural hybridity and culinary creativity. It’s a testament to the power of food to connect and inspire. The next time you want to impress at a backstage meeting or just have a mouthwatering meal, remember this guide and the fun comes from making something really special from scratch.

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