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
Units
Scale
- 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