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Back to Asian Concept Street Food Feature Recipes
Chef Angelo Sosa of Xie Xie  New York, NY
Chef Angelo Sosa
Xie Xie
645A 9th Avenue
New York, NY 10036
(212) 265-2975
www.xiexieproject.com
Xie Xie's Vietnamese BBQ Beef Sandwich
+ Click dish photo to enlarge

Vietnamese BBQ Beef Sandwich
Chef Angelo Sosa of Xie Xie – New York, NY
Adapted by StarChefs.com
December 2009


INGREDIENTS

Carrot Kimchi (Makes 80 Servings):
½ gallon simple syrup
½ cup sriracha
12 ounces vinegar
½ ounce salt
8 ounces fish sauce
50 grams cilantro
10 pounds carrots, julienne

Braised Short Rib (Makes 53 Servings):
1½ pints soy sauce
15 ounces vinegar
18 ounces sugar
10 pounds short ribs
Salt

Basil Mayonnaise (Makes 12 Servings):
113 grams basil leaves, blanched
22 ounces mayonnaise
1½ teaspoons salt
1 ounce water

To Assemble and Serve:
2 sprigs fresh cilantro
4 sprigs fresh dill
1 small baguette, halved

METHOD

For the Carrot Kimchi:
Combine the simple syrup, sriracha, vinegar, salt, fish sauce, cilantro, and carrots in an airtight container. Allow to pickle for at least one day.

For the Braised Short Ribs:
Preheat the grill. Combine the soy sauce, vinegar, and sugar in a large mixing bowl. Lay the short ribs on a sheet pan and season with salt. Cook the short ribs on the grill over high heat until charred. Transfer to a hotel pan, toss with the marinade, and cover with water. Set aside.

For the Basil Mayonnaise:
Combine the blanched basil with the water and half the mayonnaise in a blender. Blend until fully combined. Add the remaining mayonnaise and blend. Refrigerate until ready to use.

To Assemble and Serve:
Spread the basil mayonnaise evenly on each side of the bread. Add the cilantro and dill; place a heaping portion of braised short rib on the bottom half of the baguette, top with the carrot kimchi and close the sandwich.

 
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