Oh, let me tell you about this *short rib pho French dip banh mi with Thai basil chimichurri*! It’s like a delightful dance of flavors, merging the warm, comforting notes of Vietnamese pho with the hearty, indulgent experience of a French dip sandwich. I stumbled upon this fusion while experimenting in my kitchen one rainy afternoon, and wow, did it blow my mind! The tender short ribs soak up all that flavorful broth, and then when you pile it into a crusty baguette with that bright, herby chimichurri—trust me, it’s a flavor explosion! This dish is not just a meal; it’s a love letter to the beautiful blend of cultures on my plate. Let’s dive in and make some magic together!

Ingredients List

2 lbs short ribs: Look for bone-in short ribs for extra flavor. They should be well-marbled to ensure tenderness when cooked.
1 onion, quartered: Just chop it into quarters; it’ll infuse the broth with sweetness as it simmers.
2 cloves garlic, minced: Fresh garlic is key! Mince it finely so it releases all its aromatic goodness into the dish.
1 inch ginger, sliced: Use fresh ginger for that warm, spicy kick. Just slice it thin so it can easily flavor the broth.
4 cups beef broth: I recommend low-sodium beef broth to control the saltiness. Homemade is best, but store-bought works great too!
1 tablespoon fish sauce: This salty, umami-packed ingredient adds depth to the broth. Don’t worry; it won’t taste fishy!
1 tablespoon soy sauce: Adds a savory note. Again, low-sodium is a smart choice here.
1 baguette: A crusty, fresh baguette is essential for that perfect crunch and to soak up all the delicious juices.
Thai basil, for garnish: This herb has a unique flavor that’s slightly sweet and peppery. It’s the perfect finishing touch!
1 cup fresh cilantro: Use packed leaves for the chimichurri. It adds a bright flavor that complements the richness of the beef.
1/2 cup olive oil: Extra virgin olive oil works best for the chimichurri, giving it that smooth, luscious texture.
1 tablespoon lime juice: Freshly squeezed is always better! It adds a zesty brightness to the chimichurri.
1 red chili, chopped: Adjust the heat to your taste; this will bring a nice kick and vibrant color to the sauce.

How to Prepare Short Rib Pho French Dip Banh Mi with Thai Basil Chimichurri

Step 1: Prepare the Short Ribs

First things first, season those short ribs generously with salt and pepper. I like to really coat them to enhance the flavor. Now, heat a large pot over medium-high heat and add a splash of oil. Once it’s hot, sear the short ribs for about 4-5 minutes on each side until they’re beautifully browned. This step is crucial because it locks in all that rich flavor. Once you’ve got that savory crust, you’ll know you’re off to a great start!

Step 2: Build the Flavor Base

Next, let’s build some flavor! Add the quartered onion, minced garlic, and sliced ginger to the pot. Sauté everything for about 2 minutes until the onion starts to soften and those amazing aromas fill your kitchen. Trust me, this is where the magic begins. The aromatics will infuse the broth with depth and warmth, making every bite of your banh mi unforgettable.

Step 3: Simmering the Broth

Now it’s time to pour in the beef broth, along with the fish sauce and soy sauce. Bring everything to a boil, then lower the heat and let it simmer gently for about 2 hours. This slow cooking process is essential for breaking down the short ribs and letting all those flavors meld together. You’ll want to keep an eye on it, making sure it’s simmering gently and the kitchen smells absolutely divine!

Step 4: Shredding the Meat

Once your short ribs are fork-tender, carefully remove them from the pot and let them cool slightly. Now, the fun part—shredding the meat! I like to use two forks for this; just pull the meat apart until it’s nice and fluffy. If it’s falling apart easily, you’ve done it right! Set the shredded beef aside, and don’t forget to keep that rich broth to serve on the side!

Step 5: Making the Thai Basil Chimichurri

Let’s whip up that vibrant chimichurri! In a blender, combine the fresh cilantro, olive oil, lime juice, and chopped red chili. Blend until it’s well combined but still has a bit of texture. This sauce is a game-changer—bright, herby, and with just the right kick. Taste it and adjust the chili if you want it spicier; it’s all about your personal preference!

Step 6: Assembling the Banh Mi

Alright, it’s assembly time! Slice your baguette lengthwise, but don’t cut all the way through. Open it up and layer in a generous amount of shredded beef. Drizzle that gorgeous Thai basil chimichurri on top, and finish with garnishes of fresh Thai basil for a pop of color and flavor. If you’re feeling adventurous, serve with a small bowl of the broth on the side for dipping. Trust me, every bite is going to be a delightful experience!

Nutritional Information

Here’s the estimated nutritional breakdown for each serving of this delicious *short rib pho French dip banh mi with Thai basil chimichurri*. Keep in mind that these values can vary based on the specific ingredients you use, but this should give you a good idea of what you’re indulging in:

Calories: 550
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 800mg
Carbohydrates: 50g
Fiber: 2g
Sugar: 2g
Protein: 30g

This hearty meal packs a punch in protein and flavor while still being gluten-free! Enjoy every bite guilt-free, knowing you’re treating yourself to something truly special.

Tips for Success

To make your *short rib pho French dip banh mi with Thai basil chimichurri* truly shine, I’ve got some tried-and-true tips that I swear by. First, don’t rush the searing process! A good, golden crust on your short ribs is essential for building that deep, savory flavor. Make sure your pot is hot enough before you add the meat—this is where the magic begins!

Next, when it comes to the broth, let it simmer low and slow. This not only tenderizes the beef but also allows all those aromatic flavors to meld beautifully together. You’ll want to occasionally skim any foam or impurities off the top to keep your broth clear and clean-tasting.

And here’s a little secret: using fresh herbs makes a world of difference in your chimichurri! They brighten up the sauce and enhance the overall flavor. So, if you can, opt for fresh cilantro and Thai basil instead of dried. Finally, when assembling your banh mi, don’t be shy with the chimichurri! A generous drizzle elevates every bite and ties the whole dish together.

Oh, and one last tip: serve the broth warm on the side for dipping! It’s a delicious way to enjoy those extra flavors, and trust me, your guests will be raving about it!

Variations

There are so many fun ways to switch up your *short rib pho French dip banh mi with Thai basil chimichurri*! Here are a few ideas that I love:

Herb Swap: If you’re not a fan of Thai basil, try using regular basil or even mint for a fresh twist. Each herb brings its own unique flavor that can change the whole vibe of the dish!
Vegetable Additions: Feel free to add some sliced jalapeños or pickled carrots into the banh mi for a crunchy texture and a bit of tang. It’s a great way to add color and flavor!
Spice It Up: For those who love a kick, consider adding a dash of sriracha or a sprinkle of crushed red pepper flakes into the chimichurri. It’ll bring that vibrant heat that pairs perfectly with the rich beef!
Different Proteins: Not in the mood for short ribs? You can easily substitute with brisket, pulled pork, or even grilled chicken! Just adjust the cooking time as needed.
Broth Variations: Try using a mix of beef and chicken broth for a lighter flavor, or even add a splash of coconut milk for a creamy twist that still retains that Southeast Asian flair.

These variations can make each time you make this dish feel like a whole new adventure. So don’t be afraid to get creative and tailor it to your taste buds! Enjoy experimenting!

Serving Suggestions

When it comes to enjoying your *short rib pho French dip banh mi with Thai basil chimichurri*, the right sides and drinks can really elevate the experience. Here are some of my favorite pairings that bring out the best in this delicious dish!

Fresh Spring Rolls: Light and refreshing, these rolls filled with shrimp, veggies, and vermicelli noodles are the perfect accompaniment. Dip them in a tangy peanut or hoisin sauce for a delightful contrast to the rich banh mi.
Asian Slaw: A crunchy slaw made with cabbage, carrots, and a zesty vinaigrette can add a nice crunch and balance to your meal. I love to toss in some sesame seeds for an extra layer of flavor!
Rice Noodle Salad: A chilled rice noodle salad with herbs, lime juice, and a touch of fish sauce complements the flavors in your banh mi beautifully. It’s a refreshing side that also ties back to the Vietnamese roots of the dish!
Chilled Beer: For drinks, a crisp lager or a light pilsner works wonderfully. The cold beer cuts through the richness of the beef and refreshes your palate between bites.
Iced Vietnamese Coffee: If you’re looking for something a bit sweeter, an iced Vietnamese coffee with condensed milk is a fantastic way to finish off the meal. The coffee’s bold flavors pair perfectly with the aromatic notes of the chimichurri!

These sides and drinks not only complement the *short rib pho French dip banh mi*, but they also create a vibrant, multi-layered dining experience. So go ahead, mix and match to your heart’s content, and enjoy every delicious bite!

FAQ Section

Can I use other cuts of beef instead of short ribs?

Absolutely! While short ribs add a rich flavor, you can also use brisket or chuck roast. Just keep in mind that cooking times may vary depending on the cut you choose, so adjust accordingly!

How do I store leftover banh mi?

To keep your banh mi fresh, I recommend storing the shredded beef and chimichurri separately from the baguette. Wrap the bread in foil or parchment to maintain its crustiness. The beef and chimichurri can be stored in an airtight container in the fridge for up to 3 days.

Can I make the chimichurri ahead of time?

Yes! In fact, making the chimichurri a day in advance allows the flavors to meld beautifully. Just keep it in the fridge in a sealed container, and give it a quick stir before using.

What can I serve with the broth?

The broth is perfect for dipping your banh mi! You can also serve it with a side of steamed rice or noodles for a heartier meal. Adding fresh herbs or lime wedges on the side enhances the flavors even more!

Is this recipe gluten-free?

Yes! This *short rib pho French dip banh mi with Thai basil chimichurri* is gluten-free as long as you use a gluten-free baguette. Just double-check the labels on your broth, fish sauce, and soy sauce to ensure they’re gluten-free as well.

Short Rib Pho French Dip Banh Mi with Bold Thai Basil Chimichurri

Author: [email protected]
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Braised and assembled
Cuisine: Vietnamese-French Fusion
Diet: Gluten Free

Print Recipe

Description

A unique blend of Vietnamese pho and French dip banh mi with a fresh Thai basil chimichurri sauce.

Instructions

Season short ribs with salt and pepper.
Sear short ribs in a pot until browned.
Add onion, garlic, and ginger, sauté for 2 minutes.
Pour in beef broth, fish sauce, and soy sauce.
Bring to a boil, then simmer for 2 hours.
Remove short ribs and shred the meat.
Prepare chimichurri by blending cilantro, olive oil, lime juice, and chili.
Slice baguette and fill with shredded beef and chimichurri.
Garnish with Thai basil before serving.

Notes

Use fresh herbs for the best flavor.
Adjust heat by adding or reducing chili.
Serve with broth on the side for dipping.

Nutrition

Serving Size: 1 sandwich
Calories: 550
Sugar: 2g
Sodium: 800mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 30g
Cholesterol: 70mg

Keywords: short rib pho, french dip, banh mi, chimichurri, Thai basil

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