The Short Rib Pho French Dip Banh Mi with Thai Basil Chimichurri is a next-level fusion sandwich that combines the best of Vietnamese, French, and Latin American culinary traditions. Tender, braised short rib inspired by pho broth flavors is tucked inside a crusty baguette, topped with fresh herbs and pickled vegetables, then served with a rich pho-style dipping jus and drizzled with a punchy Thai basil chimichurri.
Why You’ll Love This Recipe
This sandwich is everything—savory, aromatic, crispy, juicy, and bold. It’s an elevated twist on the classic banh mi, with rich umami short ribs and a pho-infused dipping sauce that makes each bite burst with flavor. The Thai basil chimichurri adds an herbaceous, zesty finish that cuts through the richness beautifully. It’s the ultimate comfort food, and a true showstopper for guests or special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the short ribs and pho jus:
- Beef short ribs
- Onion
- Garlic
- Fresh ginger
- Star anise
- Cinnamon stick
- Cloves
- Fish sauce
- Soy sauce
- Brown sugar
- Beef broth or bone broth
- Lime juice
For the Thai basil chimichurri:
- Thai basil
- Cilantro
- Garlic
- Red chili (optional)
- Lime juice
- Olive oil
- Rice vinegar
- Salt
For assembling the banh mi:
- Baguettes or banh mi rolls
- Pickled carrots and daikon
- Cucumber slices
- Jalapeño slices (optional)
- Fresh cilantro
- Thai basil leaves
- Mayonnaise or vegan mayo (optional)
Directions
- Cook the short ribs: Sear the short ribs in a Dutch oven or heavy pot until browned. Remove and set aside.
- Build the broth: In the same pot, add sliced onion, garlic, and ginger. Sauté until fragrant. Add the star anise, cinnamon stick, cloves, beef broth, soy sauce, fish sauce, and sugar. Return the short ribs to the pot, bring to a boil, then reduce to a low simmer. Cover and braise for 2.5–3 hours until meat is fall-apart tender.
- Make the chimichurri: In a food processor, blend Thai basil, cilantro, garlic, chili, lime juice, vinegar, and salt. Stream in olive oil until the sauce is smooth but textured. Set aside.
- Prepare the banh mi fixings: Lightly toast the bread. Slice open and layer with mayo, pickled vegetables, cucumbers, jalapeños, fresh herbs, and shredded short rib.
- Strain the pho broth: Remove spices and solids. Skim off excess fat, season with lime juice, and serve as the dipping jus.
- Assemble and serve: Drizzle sandwiches with Thai basil chimichurri, serve with a cup of warm pho broth on the side for dipping.
Servings and timing
This recipe makes 4 sandwiches.
Prep time: 25 minutes
Cook time: 3 hours
Total time: 3 hours 25 minutes
Variations
- Make it spicy: Add extra chilies to the chimichurri or infuse the pho jus with chili oil.
- Pork alternative: Swap short ribs for pork shoulder for a lighter variation.
- Vegan option: Use mushrooms or jackfruit in a vegetable pho broth and skip the fish sauce.
- Cheesy twist: Add a slice of melty cheese for a banh mi–meets–cheesesteak vibe.
- Quick version: Use store-bought roast beef and pre-made pho broth for a fast shortcut.
Storage/reheating
Store leftover short rib meat in its braising liquid in the refrigerator for up to 4 days.
Reheat the broth and meat on the stove over low heat.
Assembled sandwiches are best enjoyed fresh but can be reheated briefly in a toaster oven.
Chimichurri keeps well in the fridge for 3–4 days in an airtight container.
FAQs
What cut of meat works best for this?
Bone-in beef short ribs are ideal due to their rich flavor and tenderness after long braising.
Can I make the pho broth in advance?
Yes, it actually gets better overnight. Cool and refrigerate, then reheat gently when ready to serve.
What if I can’t find Thai basil?
Use regular basil with a small amount of mint for a similar flavor profile.
Is the dipping sauce like traditional pho?
It’s inspired by pho broth but reduced slightly to concentrate the flavor for dipping.
Can I use a slow cooker?
Yes, after searing the short ribs and aromatics, transfer everything to a slow cooker and cook on low for 8 hours.
Is this sandwich spicy?
Not inherently—spice level depends on how much chili you use in the chimichurri or toppings.
Can I freeze the short ribs?
Yes, freeze the meat with its broth in a sealed container for up to 3 months.
How do I make the pickled vegetables?
Mix equal parts vinegar and water with sugar and salt, and soak thinly sliced carrots and daikon for at least 30 minutes.
What kind of bread should I use?
A light, airy baguette or banh mi roll is ideal—crusty outside, soft inside.
Can I serve this without the dip?
Absolutely, but the pho broth dip takes it to the next level and ties the dish together beautifully.
Conclusion
The Short Rib Pho French Dip Banh Mi with Thai Basil Chimichurri is a bold, unforgettable sandwich that layers rich, aromatic flavors with fresh textures and herbaceous zing. Whether you’re cooking for a special gathering or treating yourself to something extraordinary, this sandwich delivers comfort and complexity in every bite. A fusion feast that’s sure to impress.
Print
Short Rib Pho French Dip Banh Mi with Thai Basil Chimichurri
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 4 sandwiches 1x
- Category: Main Course
- Method: Braising
- Cuisine: Fusion
- Diet: Halal
Description
Short Rib Pho French Dip Banh Mi with Thai Basil Chimichurri is a fusion sandwich combining tender pho-inspired braised short ribs, crisp banh mi vegetables, and a savory pho broth for dipping, all elevated with a zesty Thai basil chimichurri.
Ingredients
- 2 pounds beef short ribs
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 3 cloves garlic, smashed
- 1 thumb-sized piece ginger, sliced
- 4 cups beef broth
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 star anise pod
- 1 cinnamon stick
- 1 teaspoon coriander seeds
- For the Banh Mi:
- 4 crusty baguette rolls
- 1/2 cup pickled carrots and daikon
- 1 cucumber, sliced thinly
- Fresh cilantro sprigs
- Sliced jalapeños (optional)
- For the Thai Basil Chimichurri:
- 1/2 cup Thai basil leaves
- 1/4 cup cilantro leaves
- 2 tablespoons mint leaves
- 1 garlic clove
- 1 small shallot
- 1/2 teaspoon red pepper flakes
- 2 tablespoons rice vinegar
- 1/4 cup olive oil
- Salt to taste
Instructions
- Preheat oven to 325°F (165°C). Season short ribs with salt and pepper.
- Heat oil in a Dutch oven over medium-high heat. Brown short ribs on all sides, then remove and set aside.
- Add onion, garlic, and ginger to the pot. Cook for 3–4 minutes, then add beef broth, fish sauce, soy sauce, star anise, cinnamon stick, and coriander seeds.
- Return short ribs to the pot. Bring to a simmer, cover, and braise in the oven for 2.5–3 hours, until meat is tender and falling off the bone.
- Remove ribs, shred the meat, and strain the broth to serve as a pho-style dipping sauce.
- To make the chimichurri, blend Thai basil, cilantro, mint, garlic, shallot, red pepper flakes, vinegar, olive oil, and salt until finely chopped and combined.
- Toast baguette rolls if desired. Spread chimichurri on each side, add shredded short rib, pickled carrots and daikon, cucumber slices, jalapeños, and cilantro.
- Serve sandwiches with a small bowl of the strained pho broth for dipping.
Notes
- The short ribs can be made in advance and reheated before serving.
- Chimichurri can be stored in the fridge for up to 3 days.
- Use hoisin sauce for a sweeter, more traditional Vietnamese twist if preferred.
Nutrition
- Serving Size: 1 sandwich
- Calories: 780
- Sugar: 8g
- Sodium: 950mg
- Fat: 42g
- Saturated Fat: 16g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 110mg