Beef Pho-Rench Dip Sandwich Recipe

Vietnamese banh mi inspired French dip sandwich featuring tender slices of beef seasoned in savory five-spice with pickled carrot and daikon, bold chili garlic paste, cool cucumber slices and fresh cilantro, served with a rich pho broth for dipping.

Step 1: Season meat evenly with salt and five-spice and allow to rest at room temperature for 15-20 minutes prior to cooking.

Step 2: Bring pho broth to a simmer, remove from heat and hold hot.

Step 3: Heat cooking oil in a sauté pan or on a flat top over high heat and cook beef, moving frequently to avoid over browning while cooking. Remove from heat and hold hot in pho broth.

Step 4: Toast bun and spread sambal on inside of bun.

Step 5: Use a slotted spoon or tongs to remove beef from pho broth and place evenly along the inside of the length of the bun.

Step 6: Tuck cucumber and pickled vegetables in next to beef lengthwise on the sandwich.

Step 7: Garnish with fresh picked cilantro over the top of sandwich.

Step 8: Serve with 4 oz. hot pho broth on the side for dipping.

Sub-Recipe Directions

Pickled Carrot and Daikon

Step 1: Bring water and vinegar to a boil.

Step 2: Remove from heat and whisk in salt and sugar to dissolve.

Step 3: Pour over carrots and daikon while liquid is still hot.

Step 4: Chill and reserve for use later.