By Protein
Beef Pho-Rench Dip Sandwich Recipe
Ingredients
- 8 oz. ibp Trusted Excellence® Boneless Beef Chuck Roll, Sliced 5MM
- 1/2 tsp. Salt
- 1/2 tsp. Chinese Five-spice
- 1 tbsp. Canola Oil
- 1 ea. 8" Sliced Hoagie Roll
- 1/4 cup Fresh Cilantro, Picked
- 1/8 cup Fresh Cucumber, Sliced
- 1/4 cup Pickled Carrot and Daikon (Sub-Recipe)
- 1 tbsp. Sambal Oelek Garlic Chili Paste, Prepared
- 16 oz. Pho Broth, Prepared - 4 oz. Reserved
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.
Directions
- Season meat evenly with salt and five-spice and allow to rest at room temperature for 15-20 minutes prior to cooking.
- Bring pho broth to a simmer, remove from heat and hold hot.
- 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.
- Toast bun and spread sambal on inside of bun.
- Use a slotted spoon or tongs to remove beef from pho broth and place evenly along the inside of the length of the bun.
- Tuck cucumber and pickled vegetables in next to beef lengthwise on the sandwich.
- Garnish with fresh picked cilantro over the top of sandwich.
- Serve with 4 oz. hot pho broth on the side for dipping.
Pickled Carrot and Daikon
Ingredients
- 1 cup Carrot, Julienned
- 1 cup Daikon, Julienned
- 2/3 cup Rice Vinegar
- 1 cup Water
- 1/3 cup Sugar
- 1 tbsp. Salt
Directions
- Bring water and vinegar to a boil.
- Remove from heat and whisk in salt and sugar to dissolve.
- Pour over carrots and daikon while liquid is still hot.
- Chill and reserve for use later.
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