Banh mi is an entirely Vietnamese creation, stemming from the French Colonial period.  The name refers to the type of bread, a single serving French roll shaped like a torpedo.  It’s lighter and fluffier than a crusty baguette, so it makes for a perfect sandwich. This version is crunchy, spicy, salty, rich, refreshing, and sweet all in one bite.



For 2-3 sandwiches

1 jalapeño, sliced

1 carrot, grated

1 cucumber, thinly sliced

1/4 cup fresh cilantro, leaves plucked

1/4 cup mayonnaise

1 tablespoon hoisin sauce

1/2 teaspoon sriracha

1/2 beer braised short rib recipe, shredded *RECIPE

2-3 french torpedo roll

or half a thin crust baguette, not something too crusty


Shred the short rib with a fork and place on the bottom half of the baguette. Top with jalapeño, carrot, cucumber, and cilantro.

In a small bowl, mix together the mayo, hoisin, and sriracha.  Spread however much of the sauce you like on the other side of the baguette, and then sandwich the two sides together.

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