A bold twist on the classic Vietnamese bánh mì, this Burnt End Bánh Mì is packed with tender, smoky chuck roast burnt ends coated in a sweet and tangy barbecue sauce. The savory, melt-in-your-mouth beef is balanced by crunchy, pickled carrots and daikon, fresh cucumber matchsticks, and a spicy kick from sliced jalapeños. Topped off with fresh cilantro and a creamy Sriracha aiaïoli all inside a baguette, this sandwich is a flavor-packed fusion of smoky, spicy, and fresh notes that will have your taste buds dancing. Check out Brandon on <a href="https://www.instagram.com/brandongouveia/?hl=en">Instagram</a> @brandongouveia for more recipe inspo!

Quick Info

⏱️ 215 min • 🍽️ 4 servings • ⭐ 88%

Nutrition

1501 cal • 88g protein • 168g carbs • 58g fat

Tags

[Fusion] • [High-Protein]

Ingredients

• 3 tablespoon yellow mustard
• 3 pounds chuck roast
• 2 tablespoons spice rub (I like Kinder’s All-Purpose Rub)
• 2 cups barbecue sauce
• 4 tablespoons unsalted butter, cut into 1-tablespoon pats
• 1 tablespoon brown sugar
• 3 baguettes, split lengthwise
• Sriracha aïoli
• 2 cucumbers, seeds removed and cucumbers cut into julienne pieces
• 1 jalapeño, sliced
• Fresh cilantro sprigs
• 2 medium carrots, cut into julienne pieces
• 1/2 daikon radish, cut into julienne pieces
• 2 teaspoons kosher salt
• 2 teaspoons sugar
• ½ cup rice vinegar
• ½ cup water
• ½ cup granulated sugar

Instructions Preview

1. Preheat the oven to 300°F (150°C).
2. Rub the mustard evenly all over the chuck …
3. Place the seasoned roast on a roasting rac…

…and 7 more steps

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Recipe by: Brandon Gouveia • From: Tasty