Vietnamese Short Rib Pho French Dip Banh Mi with Thai Basil Chimichurri.

Step 1

Preheat the oven to 325 degrees F.

Step 2

Heat a large heavy bottom dutch oven over medium high-heat. Add the ribs to the skillet and sprinkle with salt + pepper. Sear the ribs on all sides for about 1 minute per side.

Step 3

To the pot, add the onion, garlic, ginger, 3 cups beef broth, star anise and cinnamon. Cover and place in the oven, cook for 2 1/2 to 3 hours or until the meat shreds easily. Check once or twice while the ribs are cooking to make sure there is enough liquid. If needed, add 1 1/2 cups of water to keep the ribs in liquid about 1/3 a way up the pot.

Step 4

Once the ribs are cooked, remove them from the broth and place on a plate to cool slightly. Carefully strain the broth through a fine mesh strainer and then place back in the pot. Add the remaining beef broth and 1 to 1 1/2 cups water depending on how much water you added during cooking. You want a total of at least 2 1/2 to 3 cups broth. Add the shiitake mushrooms and bring to a boil, cook five minutes. Remove from the heat and add the fish sauce and green onions. Keep warm over low heat if needed. Shred the meat.

Step 5

To assemble, spread the thai basil chimichurri (recipe below) along the bottom of each baguette and then stuff with meat. Top with a few slices of swiss cheese. Place on a baking sheet and place under the broiler for 1 minute to melt the cheese. Remove and open the sandwiches back up. Top with mung bean sprouts, pickled jalapenos + carrots and a fried egg. Ladle the pho broth into small bowls and serve along side the sammies for dipping. Serve with extra chimichurri.

Step 6

To make the, chimichurri (I make mine while the ribs are cooking), combine red wine vinegar, balsamic vinegar, salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in thai basil and cilantro. Using a fork, whisk in oil. Taste and season with salt if needed. Store in the fridge until ready to serve or up to one week.