Description
A unique blend of Vietnamese pho and French dip banh mi with a fresh Thai basil chimichurri sauce.
Ingredients
Scale
- 2 lbs short ribs
- 1 onion, quartered
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- 4 cups beef broth
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 baguette
- Thai basil, for garnish
- 1 cup fresh cilantro
- 1/2 cup olive oil
- 1 tablespoon lime juice
- 1 red chili, chopped
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