Pho French Dip Recipe
12 hr slow roasted beef brisket, spicy hoisin, thai basil chimichurri, sautéed bean sprout & onion, cilantro, toasted La Tour baguette, our signature pho 75 broth for dipping
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Ingredients
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Beef Brisket
Chimichurri Sauce
Sautéed Vegetables
Baguette
Pho Broth
Method
Beef Brisket Preparation
- 1
Seasoning the Brisket
Rub the beef brisket with salt, black pepper, garlic powder, and onion powder. Let it sit at room temperature for 30 minutes.
- 2
Slow Cooking
Place the seasoned brisket in a slow cooker. Add beef broth, soy sauce, hoisin sauce, star anise, cinnamon stick, and sliced ginger. Cook on low for 12 hours until tender.
- 3
Resting and Slicing
Once cooked, remove the brisket from the slow cooker and let it rest for 15 minutes before slicing thinly against the grain.
Chimichurri Preparation
- 4
Mixing the Sauce
In a bowl, combine chopped Thai basil, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well and set aside.
Sautéed Vegetables
- 5
Sautéing
In a skillet, heat oil over medium heat. Add sliced onions and sauté until translucent. Add bean sprouts and cook for an additional 2-3 minutes. Remove from heat.
Pho Broth Preparation
- 6
Preparing the Broth
In a pot, bring 8 cups of beef broth to a simmer. Add fish sauce and lime juice. Allow to simmer for 10 minutes. Adjust seasoning as needed.
Assembly
- 7
Assemble the Sandwich
Slice the La Tour baguette and layer with sliced brisket, sautéed vegetables, and drizzle with chimichurri sauce.
- 8
Serve with Broth
Serve the pho French dip sandwich with a side of the prepared pho broth for dipping.
