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

Tieghan, Half Baked Harvest
  • 240 minutes
  • Serves

INGREDIENTS

5 lb

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 oz

shiitake mushrooms

2 tbsp

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 tsp

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