Description
A fusion sandwich combining Vietnamese banh mi with French dip and pho flavors, topped with a vibrant Thai basil chimichurri.
Ingredients
Scale
For the Crust:
- 1.5 lbs beef short ribs
- 4 cups beef pho broth
- 1 baguette, sliced into 4 portions
- 1/2 cup Thai basil leaves
- 1/4 cup cilantro
- 2 cloves garlic
- 1/4 cup olive oil
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp red pepper flakes
- 1 carrot, julienned
- 1/2 cucumber, sliced
- 1 jalapeño, sliced
- 1/4 cup mayonnaise
Instructions
1. Prepare the Crust:
- Slow cook short ribs in pho broth for 4-6 hours until tender. Shred meat and reserve broth for dipping.
- Blend Thai basil, cilantro, garlic, olive oil, lime juice, fish sauce, sugar, and red pepper flakes to make chimichurri.
- Toast baguette slices. Spread mayonnaise on each half.
- Layer shredded short rib, carrot, cucumber, and jalapeño on baguette. Drizzle with chimichurri.
- Serve with small bowls of warm pho broth for dipping.
Notes
You can customize the seasonings to taste.