Vietnamese Short Rib Pho French Dip Banh Mi with Thai Basil Chimichurri.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creative fusion sandwich layering beef short ribs braised in pho spices with banh mi toppings and Thai basil chimichurri. Complex and deeply flavored, it merges three Asian cuisines into one ambitious, delicious creation.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
- 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
- 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
At a glance
PER SERVING · TIME 240M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 3h 30m
- Sodium
- 2818mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2371mg
- Calcium
- 389mg
- Iron
- 17mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2818MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.