Description
A fusion sandwich combining short rib pho and banh mi flavors with Thai basil chimichurri.
Ingredients
Scale
- 1 lb short ribs
- 4 cups beef broth
- 1 onion, quartered
- 2 cloves garlic, minced
- 1 star anise
- 1 cinnamon stick
- 1 baguette
- 1 cup pickled vegetables
- Fresh cilantro
- Thai basil, for chimichurri
- 1/2 cup olive oil
- 2 tbsp lime juice
- Salt and pepper to taste
Instructions
- Season short ribs with salt and pepper.
- In a pot, brown the short ribs on all sides.
- Add broth, onion, garlic, star anise, and cinnamon.
- Simmer for 2-3 hours until tender.
- Remove short ribs and shred meat.
- For chimichurri, blend Thai basil, olive oil, lime juice, salt, and pepper.
- Slice baguette and layer with shredded short ribs, pickled vegetables, and chimichurri.
- Serve with a side of broth for dipping.
Notes
- Allow short ribs to rest before shredding.
- Use fresh ingredients for best flavor.
- Adjust pickled vegetables to your taste.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: short rib pho, banh mi, chimichurri, sandwich