Description

A fusion sandwich combining the richness of short rib pho with the structure of a French dip and the freshness of a banh mi, topped with a bold Thai basil chimichurri.

Ingredients

Units Scale

2 lbs beef short ribs
1 onion, halved
1 thumb-sized piece of ginger, sliced
4 cups beef broth
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp brown sugar
1 star anise
1 cinnamon stick
1 French baguette
1/2 cup pickled carrots and daikon
1 cucumber, thinly sliced
1 jalapeño, thinly sliced
1/4 cup fresh cilantro leaves
1/2 cup Thai basil leaves
1/4 cup olive oil
1 clove garlic
1 tbsp lime juice
Salt and pepper to taste

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Instructions

Preheat oven to 325°F (163°C). Sear short ribs in a heavy pot until browned.
Add onion, ginger, beef broth, fish sauce, soy sauce, brown sugar, star anise, and cinnamon stick. Bring to a simmer.
Cover and braise in the oven for 2.5 hours until meat is tender.
Remove ribs and shred the meat. Strain broth and keep warm for dipping.
In a blender, combine Thai basil, olive oil, garlic, lime juice, salt, and pepper. Blend until smooth to make chimichurri.
Split and toast the baguette. Layer with shredded beef, pickled vegetables, cucumber, jalapeño, cilantro, and chimichurri.
Serve sandwich with a bowl of warm pho broth for dipping.

Notes

Broil short ribs for extra char before braising for deeper flavor.
Customize chimichurri with mint or parsley if Thai basil is unavailable.
Use leftover pho broth as a soup base or freezer meal starter.

Nutrition

Serving Size: 1 sandwich
Calories: 620
Sugar: 6g
Sodium: 980mg
Fat: 34g
Saturated Fat: 12g
Unsaturated Fat: 18g
Trans Fat: 1g
Carbohydrates: 45g
Fiber: 3g
Protein: 35g
Cholesterol: 95mg