Skip to main content

This Spicy Banh Mi Recipe has the Kick You Need to Warm Up this Winter

banh mi recipe
Image used with permission by copyright holder
As a culinary journeyman, Matt Kuerbis’ cooking career didn’t start with Asian food, and especially not with banh mi. He actually began behind a tortilla press and fryer full of chili rellenos at the Boulder, Colorado outpost of a small gourmet Mexican chain.

He traded up after moving to Seattle and worked in the open kitchen at Wolfgang Puck’s Obachine. “It was an intense working environment,” he says. “You had to be constantly on because you weren’t just cooking; you were performing.”

Then, as a pantry cook with Lindbad Special Expeditons, Kuerbis spent summers in southeast Alaska and winters in the Sea of Cortez, Mexico. He eventually became the ship’s sous chef. On-board, a staff of three cooked three meals a day, seven days a week, two months straight, for 100 people. The crew would then take a month off.

After long hours in professional kitchens took its toll, Kuerbis decided to go back to school and earn a Master’s degree in teaching from Portland State University. After graduating, a chance opportunity landed him at Le Cordon Bleu’s Portland school. A second chance opportunity ascended him to director of the academy. This is all to say that Kuerbis has some serious cooking chops and legit culinary bona fides that all coalesced to form Hoss Soss, Kuerbis’ deliciously hot hot sauce.

The Hoss Soss journey began as a recipe he originally designed as a one-off for Oregon’s What The Festival, but with an entire crew raving about the sauces, he decided to put it into small-scale production. Technically a hot sauce, the Bi-Bim (bibimbap) flavor comes from a silky combination of vinegars, peppers, and a secret blend of spices. The Soss is really a jack-of-all-sauces that runs wild on anything from kale to a ribeye. Trust us, we’ve tried it. It’s all good.

Hoss Soss ships nationwide and can be ordered at Hoss Soss’ site or at Oregon Growers’ site. A few months ago, when Hoss Soss was still unavailable nationwide, we invited Kuerbis into The Manual’s kitchen to teach us how to make his droolworthy Bi-Bim banh mi sandwich.

Below is the recipe from our Facebook Live cooking session.

Hoss Soss Bi-Bim Banh Mi Sandwich

  • 1 French baguette, cut into three 6-inch lengths
  • 1 pound chicken or pork, cut into short strips
  • 1 tsbp Bi-Bim Hoss Soss
  • 1 tbsp vegetable oil
  • 1 tbsp soy or Tamari soy sauce
  • 1/2 cucumber, cut into 2-inch sticks
  • 1/2 bunch cilantro, stems trimmed
  • 1 jalapeño, deseeded and cut into strips
  • Bi-Bim Aioli*
  • Pickled red onion and carrot**


  1. Marinate chicken or pork in the Bi-Bim Hoss Soss, vegetable oil, and soy (or Tamari soy) sauce.
  2. Cook meat over med-high heat in a sauté pan until cooked (about 5 minutes depending on size of pieces). Set aside.
  3. Slice open the baguette pieces and toast in the oven until crispy but not burned.
  4. Spread Bi-Bim Aioli on both sides of the toasted baguette. Spoon in meat, as well as any pan juices for extra flavor!
  5. Place pickled onions and carrots over the top of the meat, then add cucumber and jalapeño slices. Finally, top with fresh cilantro.
  6. Add a final drizzle of Bi Bim Hoss Soss to the top of the sandwich.

*Bi-Bim Aioli

  • 1-2 tbsp Bi-Bim Hoss Soss
  • 3/4 cup canola oil
  • 1 1/2tsp fresh lemon juice
  • 1 tsp rice wine vinegar
  • 1/2 tsp salt plus more to taste
  • 1 large egg yolk

Method: Whisk together all ingredients except oil. Slowly whisk in the oil drop by drop. As the oil incorporates into the rest of the ingredients, you can pour a bit faster while continuing to whisk. If the mixture gets too thick, add a touch of water.

**Pickled red onion an carrot

  • 1/2 red onion, julienned
  • 1 carrot, shredded
  • 1/2 cup rice wine vinegar
  • 1 tbsp sugar
  • 1-1/2 tsp kosher salt

Method: Heat rice wine vinegar and whisk in sugar and salt until dissolved. Pour mixture over onions and carrots in separate bowls. Place in refrigerator to marinate for at least 30 minutes.

Article originally published October 26, 2016 and updated January 10, 2018 by Chase McPeak. 

Geoff Nudelman
Former Digital Trends Contributor
Geoff is a former contributor to The Manual. He's a native Oregonian who’s always up for a good challenge and a great hike…
Sonrisa Rum: A quality brand that’s genuinely aiding the Puerto Rican community
Sonrisa Rum bottles with colorful background

Today, in true Dan Gaul fashion, the man with the plan sits down with Shareef Malnik (co-CEO and founder) and Jae Goodman (co-CEO and Founder), both from Sonrisa Rum. The idea is to get a backstory about the brand, learn a little about where these influential leaders come from, and maybe sip a little of the beverage. Above all, the rum takes center stage, and we really get the opportunity to learn why Sonrisa stands out in such a competitive market and why that's so exciting for the future of the beverage. I highly recommend watching the full interview for yourself, as always, but I've also gathered a few choice tidbits to share below. Let's pour a glass.

Crafting the Perfect Rum: Insights from Sonrisa Rum Founders
The origins of Sonrisa Rum
Dan Gaul: "If you could give us some highlights of how y'all met, what made you get into the rum business, and what's your passion around it?"

Read more
This is the one step you should never skip before grilling ribs
Once you add this step to your rib-making process, you'll never look back.
Babyback ribs cooking on a grill

Come summertime, we're big on ribs. There's just something about these meaty, saucy beauties that make you want to crack open a few cold ones and invite the neighbors over. Ribs bring out our fun summertime selves with their sticky, savory, smoky goodness, and we can't get enough of them. When it comes to ribs, everyone seems to have a recipe they claim is the best, one that's been passed down for generations or inherited from some cousin's hairstylist's friend who happens to be an expert grillmaster. Now, we're not here to debate recipes, we'll save that for another day. But no matter how you season and sauce your favorite ribs, there is a special perfect-rib-making secret you should know. One that will provide melt-in-your-mouth, sinfully tender ribs every single time. The secret? Water.

By cooking ribs in water at a low simmer before grilling them, the tough connective tissues have a chance to break down, giving you a much more tender, fall-off-the-bone rib. Additionally, it helps to par-cook the ribs, so the grilling time is cut in half, making burning or the meat drying out far less of a worry. Our favorite thing about simmering ribs, before they hit the grill, is that it provides an excellent opportunity to add additional flavor by adding ingredients like extra spices and vegetables to your cooking liquid.

Read more
Grab this Blackstone grill while it’s under $200 during 4th of July sales
A Blackstone Duo 17 out by the river.

With the 4th of July in full swing, it is no surprise that we are finding incredible deals on outdoor cooking goodies. And that means you're going to find some outstanding grills on sale. Take this 4th of July grill deal on the Blackstone Duo 17, for instance. It would usually run you $229 over at Walmart, but right now you can get it at a reduced price of just $177. That's a savings of $52. To take advantage of it, all you have to do is tap the button below. This is a Walmart "Popular Pick," is residing it over 200 people's carts at the time of this writing, and is quite seasonal as far as deals go, so be sure to purchase soon if you intend to pick up the deal. But feel free to keep reading to learn more about the Blackstone Duo 17.

Why you should buy the Blackstone Duo 17
It's yet another source of family division. Do you use the grill top or the griddle top to cook most of your outdoor foods? The grill is perfect for meats (and even some veg) and leaves behind that classic, crisscrossing of seared lines. Meanwhile, the griddle — smooth and whole — provides balanced heat and a reasonable surface to cook eggs, pancakes, and bacon. Choosing is difficult.

Read more