Mexican Spiced Bahn Mi (Vietnamese Sandwiches)
By: TheTomatoTart
Published: Tuesday, November 9, 2010 - 12:03pm

Ingredients




FOR CARNE ASADA
3/4 pound skirt steak
1 tablespoon cumin
1/4 teaspoon sea salt
1 teaspoon moscado sugar
1/2 tablespoon aji amarillo chili (chipotle powder is a fine substitute, but use sweet 
1 tablespoon smoked paprika
high temp oil for pan-frying (grapeseed or canola work well)
FOR AOLI
3 tablespoons mayonnaise
cilantro finely chopped (to taste)
1 zest of lime
1/2 juice of lime
1 clove of garlic finely minced
FOR SLAW
2 carrots
1 granny smith apple
1 red beet
handful of cilantro leaves roughly chopped
1/2 juice of lime
1 teaspoon agave nectar
salt to taste
fresh ground black pepper to taste
1 piece baguette cut into four
1 hot chile (aji, jalapeño, Serrano, etc.) sliced thin





Preparation

1 MAKE SLAW 2 Grate peeled carrot & apple into a bowl 3 Add lime juice, zest, agave, cilantro, salt, & pepper 4 Mix well 5 Grate peeled red beet into a separate bowl 6 Refrigerate both bowls 7 MAKE AOLI 8 Mix mayonnaise, lime juice, zest, cilantro, & garlic 9 CARNE ASADA 10 Leave unfolded skirt steak at room temp for 30-45 minutes 11 Prepare rub for steak by mixing cumin, salt, sugar, aji, & paprika together very well 12 Massage the rub into the steak 13 Pour enough oil (I like grapseed) into a well-seasoned cast iron skillet on high until shimmering 14 Cook the steak for a couple of minutes on each side to desired doneness. I use grass fed beef which cooks very quickly. Skirt steak is thin, so keep an eye on it. 15 Once steak is done, remove from heat and allow to rest for 10 minutes before slicing against the grain 16 ASSEMBLE SANDWICHES 17 Right before assembling, you can mix the beets with the rest of the slaw (this prevents color bleed) 18 Take your baguette and add a little mayo 19 Top with sliced carne asada 20 Top that with the slaw 21 And the crown jewels are the bright and beautiful chiles 








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Preparation

 1  MAKE SLAW  2  Grate peeled carrot & apple into a bowl  3  Add lime juice, zest, agave, cilantro, salt, & pepper  4  Mix well  5  Grate peeled red beet into a separate bowl  6  Refrigerate both bowls  7  MAKE AOLI  8  Mix mayonnaise, lime juice, zest, cilantro, & garlic  9  CARNE ASADA  10  Leave unfolded skirt steak at room temp for 30-45 minutes  11  Prepare rub for steak by mixing cumin, salt, sugar, aji, & paprika together very well  12  Massage the rub into the steak  13  Pour enough oil (I like grapseed) into a well-seasoned cast iron skillet on high until shimmering  14  Cook the steak for a couple of minutes on each side to desired doneness. I use grass fed beef which cooks very quickly. Skirt steak is thin, so keep an eye on it.  15  Once steak is done, remove from heat and allow to rest for 10 minutes before slicing against the grain  16  ASSEMBLE SANDWICHES  17  Right before assembling, you can mix the beets with the rest of the slaw (this prevents color bleed)  18  Take your baguette and add a little mayo  19  Top with sliced carne asada  20  Top that with the slaw  21  And the crown jewels are the bright and beautiful chiles

About


I am a real California Girl. Well, not in the blonde, surfery, tan sort of way that people in far-flung places imagine California girls. I am a California girl in that I’ve been lucky enough to grow up amongst the sights, smells, sounds, and tastes of a mish mash of cultures. 
When you eat my food, you’ll always taste a hint of my French upbringing, I just can’t seem to help it. Whenever I think I’ve created something soooo authentically Mexican or Chinese, it comes out a little “Frenchxican” or Chinoise. Perhaps that’s why I adore Vietnamese sandwiches so much. They are traditional Vietnamese meats with shredded veggies, cilantro, & jalapeño, on French baguettes slathered with a good dose of mayo.
Here, I’ve taken my love of wild mixtures one step further with a Mexican Spiced Bahn Mi (Vietnamese Sandwich). I replace the regular shredded carrots with a mixture of carrots, apples, and beets. The meat is a spicy & sweet carne asada (of course) and we make a lovely lime & cilantro aioli for our baguettes. This is a quick and lovely meal for family and friends or a pretty and tasty sandwich just for you on a Saturday afternoon.