Ingredients
3 lbs Bone-in Beef Short Ribs
4 Large Baguettes (split and toasted)
6 cups Beef Stock
1 large Onion, halved and charred
4-inch piece of Ginger, sliced and charred
4 Star Anise
1 Cinnamon Stick
2 tbsp Fish Sauce
1 cup Pickled Daikon and Carrots (Do Chua)
1 cup Fresh Thai Basil leaves
1/2 cup Fresh Cilantro
2 cloves Garlic, minced
1 Shallot, finely minced
1/4 cup Olive Oil
1 tbsp Lime Juice
Sliced Jalapeños and Mayo for garnish
Instructions
Step 1: Sear the beef short ribs in a heavy pot over medium-high heat until browned on all sides. Remove and set aside.
Step 2: In the same pot, char the onion and ginger. Add the star anise and cinnamon stick, toasting for 1 minute until fragrant.
Step 3: Return the beef to the pot and add the beef stock and fish sauce. Bring to a boil, then reduce heat to low and simmer, covered, for 3-4 hours until the meat is falling off the bone.
Step 4: While the beef cooks, prepare the chimichurri by finely chopping the Thai basil and cilantro. Mix with garlic, shallots, olive oil, and lime juice.
Step 5: Once the beef is done, remove the meat from the bones and shred. Strain the braising liquid through a fine-mesh sieve to create your dipping ‘jus’.
Step 6: Assemble the short rib pho french dip banh mi with thai basil chimichurri by spreading mayo on the toasted baguettes, adding shredded beef, pickled veggies, jalapeños, and a generous drizzle of chimichurri.
Step 7: Serve each sandwich with a small bowl of the strained hot broth for dipping.
Notes
Ensure you toast the spices for the best aroma. If the jus is too salty, dilute with a little water or unsalted beef stock.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Dishes
- Cuisine: Fusion
Nutrition
- Serving Size: 1 sandwich
- Calories: 845 kcal
- Sugar: 8 g
- Sodium: 1450 mg
- Fat: 42 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 54 g
- Cholesterol: 115 mg
Keywords: Short Rib, Pho, Banh Mi, French Dip, Thai Basil Chimichurri, Fusion Recipe
