This post may contain affiliate links, please see our privacy policy for details.
Ahh, are you confused??
Yeah, so sorry! I just could not figure out a non confusing title for the recipe. It happens when you have killer fusion food (general term for the combination of various forms of cuisine) like this.
It’s basically three recipes all wrapped into one, but made better with new additions and flavors. And it’s basically the BEST sandwich ever. EVER.
It has texture, color and so much flavor. Now put all three of those elements together and you have one incredible Vietnamese, Thai and French fusion sandwich.
You probably can’t tell (or maybe you can by my forcefulness here?), but my excitement for this sandwich on a scale of 1-10 is probably at about an 18 right now. So much love for this recipe…and um, a lot of it is due to the colors…and that egg.
When in doubt, add an egg… never fails.
Plus, eggs are sometimes common on Banh Mi sandwiches, so I went with it.
Ok, so here’s the deal, this sandwich was inspired by The Pig and The Lady in Hawaii. They have a sandwich on their menu called the Pho French Dip Banh Mi. Sadly, I have never been to Hawaii, but as I was reading about this sandwich, I knew I had to make my own version. I am sure their sandwich is WAY awesome, and if I ever make it to Hawaii I will be sure to try it, but for now, I am loving this sandwich.
While this sandwich may sound complicated, it’s actually pretty simple and easy. It is the perfect mix of winter, spring and summer. It’s semi cozy because of the slow cooked short rips and the piping hot pho broth, but it’s also crazy colorful and fresh, thanks to the chimichurri and all those classic Banh Mi toppings.
See, the perfect mix of everything and perfect for making right this second.
Here’s how this short rib pho french dip banh migoes down. The short ribs get slow cooked in a simple pho broth – just a handful of ingredients (think beef broth, onion, garlic, ginger, star anise, cinnamon, mushrooms and fish sauce), nothing too fancy except maybe the star anise. If you don’t have star anise, you can find it at Whole Foods and most grocery stores, or I suppose you could leave it out, but I wouldn’t.
So once the ribs are cooked, you remove them from the pho broth, strain the broth and then add a few more ingredients and well, that’s pretty much it. You have your juicy short ribs for the sandwich and your pho broth for dipping. Eat it just like you would dip a french dip. Can you say awesome?!?
And then there is the Thai Basil Chimichurri. So simple and easy, but it adds so much fresh flavor. I like to make this while the ribs are cooking so it’s all ready to go when the ribs are done, and it doesn’t take longer than ten minutes to make.
ASSEMBLY. You must have a delicious french baguette, swiss cheese (YES), pickled veggies, mung bean sprouts (or just sprouts), fried eggs (a big must for me) and limes. Oh, and of course the chimichurri and pho broth.
Then you’re good to go.
The sandwiches take a little trip into the oven to melt the cheese. Then just add the fresh toppings, top it all off with the fried egg, break that egg yolk, put the bun back on and start dipping that crusty sandwich in the amazing slow cooked steaming pho broth. <– It’s really good and it’ll also warm you right up.
Wow, I’m getting excited just sitting here typing about it. It’s that good.
But really, I just have to say that dipping these sandwiches into pho broth is DELICIOUS. Like if you thought a french dip was good wait until you try these. These are better. So much better.
Vietnamese Short Rib Pho French Dip Banh Mi with Thai Basil Chimichurri.
Author: Tieghan Gerard
Prep Time 30 minutes minutes
Cook Time 3 hours hours 30 minutes minutes
Total Time 4 hours hours
Servings: 4 Sandwiches
Calories Per Serving: 1709 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
SavePrintEmail
Ingredients
Short Ribs
- 5 pounds bone in short ribs
- 1/2 of a small onion
- 4 cloves garlic peeled
- 1 inch piece of fresh ginger peeled, 1
- 4 cups beef broth divided
- 1 star anise
- 1 inch cinnamon stick 4
- 8 ounces shiitake mushrooms
- 2 tablespoons fish sauce (may use soy sauce but fish sauce is best)
- 2 green onions chopped
Thai Basil Chimichurri
- 1/4 cup each red wine vinegar + balsamic vinegar*
- 2 cloves garlic minced
- 1 shallot chopped
- 1 fresno chile seeded + chopped
- 1/2 cup fresh thai basil may sub regular basil
- 1/4 cup fresh cilantro
- 1/2 cup olive oil
- 1 teaspoon salt
To assemble
- 1 in long french baguette cut fourths, halved + toasted, use your favorite gluten free loaf if needed)
- 4 slices swiss cheese
- mung bean sprouts sliced limes and pickled carrots + jalapenos
- 4 fried eggs
Instructions
Preheat the oven to 325 degrees F.
Heat a large heavy bottom dutch oven over medium high-heat. Add the ribs to the skillet and sprinkle with salt + pepper. Sear the ribs on all sides for about 1 minute per side.
To the pot, add the onion, garlic, ginger, 3 cups beef broth, star anise and cinnamon. Cover and place in the oven, cook for 2 1/2 to 3 hours or until the meat shreds easily. Check once or twice while the ribs are cooking to make sure there is enough liquid. If needed, add 1 1/2 cups of water to keep the ribs in liquid about 1/3 a way up the pot.
Once the ribs are cooked, remove them from the broth and place on a plate to cool slightly. Carefully strain the broth through a fine mesh strainer and then place back in the pot. Add the remaining beef broth and 1 to 1 1/2 cups water depending on how much water you added during cooking. You want a total of at least 2 1/2 to 3 cups broth. Add the shiitake mushrooms and bring to a boil, cook five minutes. Remove from the heat and add the fish sauce and green onions. Keep warm over low heat if needed. Shred the meat.
To assemble, spread the thai basil chimichurri (recipe below) along the bottom of each baguette and then stuff with meat. Top with a few slices of swiss cheese. Place on a baking sheet and place under the broiler for 1 minute to melt the cheese. Remove and open the sandwiches back up. Top with mung bean sprouts, pickled jalapenos + carrots and a fried egg. Ladle the pho broth into small bowls and serve along side the sammies for dipping. Serve with extra chimichurri.
To make the, chimichurri (I make mine while the ribs are cooking), combine red wine vinegar, balsamic vinegar, salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in thai basil and cilantro. Using a fork, whisk in oil. Taste and season with salt if needed. Store in the fridge until ready to serve or up to one week.
Notes
*If needed, you may use another 1/2 cup red wine vinegar instead of using any balsamic vinegar. **To make these in the Crockpot. Add the ribs, onion, garlic, ginger, 3 cups beef broth, star anise and cinnamon. Cover and cook on low for 6 hours or on high for 4 hours or until the meat shreds easily. Check once or twice while the ribs are cooking to make sure there is enough liquid. If needed, add 1 1/2 cup of water to keep the ribs in liquid about 1/3 a way up the bowl. Follow the remainder of the recipe as directed above. ***Inspired by The Pig and The Lady in Hawaii.
View Recipe Comments
So much deliciousness right there, I cannot even stand it!
