Description
This Short Rib Pho Banh Mi combines the rich, tender flavors of slow-braised beef short ribs with aromatic Vietnamese pho-inspired broth and vibrant pickled vegetables, all layered inside a crisp French baguette. Enhanced by a fresh Thai basil chimichurri, this fusion sandwich delivers a satisfying balance of savory, tangy, and herbal notes, perfect for a gourmet lunch or dinner.
Ingredients
Scale
Meat and Broth
- 2 lbs beef short ribs
- 6 cups beef broth
- 1 large onion, peeled and quartered
- 4 cloves garlic, smashed
- 2-inch piece ginger, sliced
- 2 star anise pods
- 1 cinnamon stick
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- Salt and pepper to taste
Pickled Vegetables
- 1 cup pickled carrots
- 1 cup pickled daikon radish
Herbs and Garnishes
- 1 bunch fresh cilantro
- 1 bunch Thai basil leaves
Chimichurri Sauce
- 1 cup fresh Thai basil leaves, chopped
- 1/2 cup olive oil
- 2 tablespoons lime juice
- 1/2 teaspoon chili flakes
- Salt to taste
Assembly
- 4 French baguettes
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for braising the short ribs slowly.
- Sear the Short Ribs: Season the beef short ribs generously with salt and pepper. Heat a large Dutch oven over medium-high heat and sear the ribs on all sides until they develop a deep brown crust, about 3-4 minutes per side. This step locks in flavor and juices.
- Sauté Aromatics: Remove the short ribs from the pot and set aside. In the same pot, add the onion, garlic, and ginger, sautéing until fragrant and translucent, about 5 minutes, scraping up browned bits to deepen the flavor.
- Add Liquids and Spices: Return the short ribs to the pot. Pour in the beef broth, soy sauce, and fish sauce. Add star anise and the cinnamon stick. Bring the mixture to a gentle simmer on the stovetop.
- Braise in Oven: Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise for about 3 hours, or until the meat is tender enough to shred easily with a fork.
- Shred the Meat: Remove the pot from the oven, take out the short ribs, and shred the meat, discarding bones and excess fat.
- Prepare Pho Elements: In a bowl, place shredded short rib meat and ladle hot broth over it. Add cooked rice noodles and fresh herbs like cilantro and Thai basil if desired to enjoy as a pho-style soup base.
- Toast Baguettes: Slice the French baguettes lengthwise and toast them until golden brown and crispy, either in a toaster oven or under a broiler.
- Make Chimichurri: In a bowl, combine chopped Thai basil, olive oil, lime juice, chili flakes, and salt. Mix well to create a vibrant, herbaceous chimichurri sauce.
- Assemble Banh Mi: Spread a generous layer of Thai basil chimichurri inside the toasted baguettes. Layer the shredded short rib meat, followed by pickled carrots and daikon radish, and finish with fresh cilantro. Drizzle more chimichurri on top for extra flavor.
- Serve: Serve immediately while the bread is warm and the meat is juicy for the best taste experience.
Notes
- You can prepare the short ribs a day ahead and reheat them gently in the broth for ease of serving.
- Pickled vegetables add brightness and crunch; if unavailable, quickly pickle fresh carrots and daikon with rice vinegar, sugar, and salt.
- Adjust chili flakes in chimichurri to your preferred spice level.
- Use fresh, crusty baguettes to achieve the perfect textural contrast with the tender meat.
- Leftover broth can be strained and stored for use in soups or sauces.
