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

Oh my goodness, let me tell you about my latest obsession—the short rib pho french dip banh mi with Thai basil chimichurri! This sandwich is like a flavor explosion that brings the best of both worlds together in a way that’s just magical. Picture tender, juicy short ribs braised in a savory broth, paired with the crunch of pickled veggies, all nestled in a soft baguette. It’s inspired by my love for both Vietnamese pho and classic banh mi, and I thought, why not put them together? Trust me, when you dip that sandwich in the rich broth, it’s pure bliss! The fresh Thai basil chimichurri adds a zesty kick that just ties everything together. You really won’t believe how these flavors meld into one delightful bite. Whether it’s a cozy night in or a gathering with friends, this dish will definitely impress!

Ingredients List

• 1 lb short ribs: These should be well-marbled for maximum flavor and tenderness. They’ll become melt-in-your-mouth delicious after braising.
• 4 cups beef broth: Homemade is best, but store-bought works too! Just make sure it’s a good quality broth to enhance the overall flavor.
• 1 onion, quartered: Use a yellow onion for sweetness. The onion adds depth to the broth as it simmers away.
• 2 cloves garlic, minced: Fresh garlic is a must! It brings a lovely aromatic quality to the dish.
• 1 star anise: This spice adds a hint of licorice flavor that beautifully complements the richness of the beef.
• 1 cinnamon stick: Just one stick will infuse the broth with warmth and a subtle sweetness.
• 1 baguette: A fresh, crusty baguette is essential for holding all the juicy goodness. Look for one with a nice crust and soft interior.
• 1 cup pickled vegetables: You can use daikon, carrots, or a mix! They add a crunchy, tangy contrast that brightens the sandwich.
• Fresh cilantro: A handful of cilantro adds a burst of freshness and balances the flavors perfectly.
• Thai basil, for chimichurri: This is the star of your chimichurri! It has a distinct flavor that’s slightly sweet and peppery.
• 1/2 cup olive oil: Use a high-quality extra virgin olive oil for the best flavor in your chimichurri.
• 2 tbsp lime juice: Freshly squeezed lime juice brightens and enhances all the flavors in your chimichurri.
• Salt and pepper to taste: Always taste as you go, adjusting seasoning to make everything sing!

How to Prepare Instructions

Preparing the Short Ribs

First things first, let’s get those short ribs ready! Start by seasoning them generously with salt and pepper—don’t be shy, this is where the flavor begins! In a large pot, heat a splash of oil over medium-high heat. Once it’s hot and shimmering, add the short ribs, browning them on all sides. This should take about 3-4 minutes per side. You want that beautiful caramelization to happen! Once they’re perfectly browned, it’s time to move on to the broth.

Making the Broth

Now, let’s create that rich, aromatic broth! Carefully pour in the 4 cups of beef broth, then toss in the quartered onion, minced garlic, star anise, and cinnamon stick. Give it all a good stir to combine. Bring the mixture to a simmer, then cover and let it gently bubble away for 2-3 hours. This is the magic moment when the flavors meld! Check on it occasionally, and if it looks like it’s getting too thick, add a bit more broth or water.

Shredding the Meat

Once those ribs are tender and fall-apart good, remove them from the pot and let them rest for about 10-15 minutes. This resting time is crucial—it allows the juices to redistribute, making the meat even more juicy and flavorful. Now, grab two forks and shred that meat! Discard any excess fat or bones and set the shredded meat aside, ready for the sandwich.

Creating the Thai Basil Chimichurri

Let’s whip up that vibrant chimichurri! In a blender or food processor, combine a generous handful of Thai basil, 1/2 cup of olive oil, 2 tablespoons of fresh lime juice, and a pinch of salt and pepper. Blend until smooth, tasting as you go to adjust seasoning if needed. You want that bright, fresh flavor to shine through!

Assembling the Sandwich

Now comes the fun part—assembling your fabulous sandwich! Slice the baguette in half and start layering. First, add a hearty amount of shredded short ribs, then pile on those crunchy pickled vegetables. Drizzle a generous amount of your Thai basil chimichurri over the top. Trust me, this is where it all comes together! Serve your sandwich with a small bowl of that delicious broth on the side for dipping. Enjoy every single bite of this flavor-packed creation!

Nutritional Information

Each short rib pho french dip banh mi with Thai basil chimichurri sandwich is packed with flavor and nutrition! Here’s the estimated breakdown per serving:

• Calories: 550
• Fat: 30g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Protein: 25g
• Carbohydrates: 45g
• Fiber: 3g
• Sugar: 5g
• Sodium: 800mg
• Cholesterol: 90mg

Keep in mind that these values are estimates and can vary based on the specific brands and sizes of ingredients you use. Always feel free to adjust according to your dietary needs!

Why You’ll Love This Recipe

• Unique Flavor Fusion: This sandwich combines the best elements of Vietnamese pho and banh mi, creating a taste experience like no other.
• Hearty and Satisfying: With tender short ribs and a soft baguette, it’s a filling meal that’ll keep you coming back for more.
• Quick Prep Time: While it simmers, you can relax or prep other things, making it perfect for busy days.
• Fresh Ingredients: The vibrant Thai basil chimichurri adds a bright, zesty kick that elevates the flavors.
• Perfect for Sharing: This recipe yields four servings, making it ideal for gatherings or cozy nights in with friends!

Tips for Success

Alright, let’s make sure your short rib pho french dip banh mi with Thai basil chimichurri turns out absolutely amazing! First, when selecting your short ribs, look for ones with good marbling—this means more flavor and tenderness after cooking. Don’t rush the browning process; getting that caramelization right is key to building flavor in your broth.

Also, remember to taste your broth as it simmers! This way, you can adjust the seasoning and really let those spices shine. If you find the broth too strong, just add a splash of water to mellow it out.

When shredding the meat, give it a little time to rest before diving in. This helps keep it juicy! And for the chimichurri, don’t hesitate to play around with the lime juice or add a pinch of chili flakes if you like some heat. Finally, serve the broth warm alongside the sandwich—it’s a delightful dip that brings everything together!

Variations

Feel free to get creative with your short rib pho french dip banh mi with Thai basil chimichurri! If you’re in the mood for something different, try swapping out the Thai basil for fresh mint or cilantro for a new twist on the chimichurri. You can also experiment with adding sliced jalapeños for a spicy kick or roasted red peppers for a hint of sweetness. For the pickled vegetables, mix in some sliced cucumbers or radishes for extra crunch! And if you want to change up the protein, shredded chicken or even tofu can work beautifully. The essence of this dish is all about bold flavors and fresh ingredients, so don’t hesitate to make it your own!

Storage & Reheating Instructions

If you happen to have leftovers of your short rib pho french dip banh mi with Thai basil chimichurri, you’re in for a treat! To store, wrap the sandwich tightly in plastic wrap or place it in an airtight container, and keep it in the fridge for up to 2 days. For the broth, let it cool and then transfer it to a separate container, where it can also be stored in the fridge for about 3 days.

When it’s time to enjoy again, simply reheat the broth on the stove over low heat until warm. For the sandwich, you can warm it up in a toaster oven for that lovely crust or wrap it in foil and pop it in the oven at 350°F (175°C) for about 10-15 minutes. Enjoy those wonderful flavors all over again!

FAQ Section

Can I make this sandwich gluten-free?
Absolutely! To make your short rib pho french dip banh mi with Thai basil chimichurri gluten-free, simply swap out the baguette for a gluten-free bread option. There are great gluten-free baguettes available now that won’t compromise on taste!

What can I substitute for short ribs?
If you can’t find short ribs, you can use flank steak or brisket instead. Just keep in mind that the cooking time might vary slightly, so adjust accordingly until the meat is tender.

How can I meal prep this recipe?
This dish is perfect for meal prep! You can braise the short ribs ahead of time and store them in the fridge for up to three days. Just reheat the meat and broth when you’re ready to assemble your sandwich!

Can I use a different herb for the chimichurri?
Definitely! While Thai basil brings a unique flavor, you can experiment with cilantro, parsley, or even mint to give your chimichurri a fresh twist. Just remember to adjust the seasoning to balance the flavors.

How do I store leftovers?
Wrap the sandwich tightly in plastic wrap or place it in an airtight container and store in the fridge for up to 2 days. Keep the broth in a separate container for up to 3 days, and reheat both when you’re ready to dig back in!

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