Go Back
+ servings
Print Recipe
4.2 from 35 votes

Vietnamese Short Rib Pho French Dip Banh Mi with Thai Basil Chimichurri.

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.
Prep Time30 mins
Cook Time3 hrs 30 mins
Total Time4 hrs
Course: Main Course, Sandwiches
Cuisine: Asian, korean, thai, Vietnamese
Keyword: Bahn Mi, basil, chimichuri, pho, short ribs
Servings: 4 Sandwiches
Calories: 658kcal
Author: halfbakedharvest

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.

Nutrition

Calories: 658kcal | Carbohydrates: 15g | Protein: 97g | Fat: 82g | Saturated Fat: 28g | Cholesterol: 433mg | Sodium: 1765mg | Potassium: 2029mg | Fiber: 2g | Sugar: 6g | Vitamin A: 865IU | Vitamin C: 21.9mg | Calcium: 323mg | Iron: 11.3mg