Sabrina came across a Foodbeast post showing a Pho Bahn Mi French Dip sandwich, and she knew she had to give it a try. She was inspired by a Vietnamese steak marinade, and really wanted to capture the essence eating of a bowl of Pho, in the sandwich. Sabrina usually has some type of home-made Pho broth in the freezer, but you can pick up a pre-made version at a specialty store, and even some major supermarkets are carrying them as well. The crunch of the crispy pickled veg works great with the richness of the steak, and the hoisin mayo and fresh cilantro round out the Pho flavor. Dipping the sandwich in the reduced Pho broth... OMG!
Prep the marinade for the steak:
1/2 cup fish sauce
1 Tbls packed lime zest
1/3 cup fresh lime juice (from about 3 limes)
2 Tbls dark brown sugar
2 garlic cloves, grated or minced
1 large jalapeño, seeded and minced
2 ribeye steaks
Place all ingredients in a small bowl, and stir until sugar is dissolved. Place steaks in a zip top bag or dish, pour in marinade, seal bag and massage in the marinade. Place in fridge and let steaks marinate for at least a couple hours.
Next make some pickled carrots and daikon:
- 1 cup distilled white vinegar
- 1/2 cup white sugar
- 2 small carrots, peeled and cut into matchsticks
- 1 small daikon radish, peeled and cut into matchsticks
- 2 Tbls chopped fresh cilantro
- 2 garlic cloves, smashed
- 1 Thai red chile, seeded and thinly sliced (Sabrina used a red jalapeño pepper)
In a small saucepan over medium heat, add vinegar and sugar, and stir until sugar is dissolved. Bring to a boil, add sliced chiles and kill the heat. Let cool for a minute or two. Tightly pack the cut veggies into a mason jar, place garlic and cilantro on top, and pour the hot liquid over the veggies and herbs. Seal the jar and let cool to room temperature. Chill in the fridge for at least 4 hours.
Make the Hoisin-Srirach-Mayo:
- 2 Tbls mayo
- 2 tsp Sriracha chile sauce
- 1 ½ Tbls prepared hoisin
Whisk together in a small bowl and set aside
Char some steaks and get the sandwich ready!
- reserved marinated steak
- reserved pickled carrots and daikon
- reserved hoisin mayo
- French baguette, cut into thirds, or use french rolls
- 4 cups Pho broth reduced to 1 ½ cups
- fresh cilantro for garnish
Prepare a hot grill, or grill pan, and char-grill the steaks until cooked to medium-rare (about 3 - 4 min per side). Let rest while you prepare the sandwiches.
Cut the rolls in half lengthwise, and spread some of the hoisin mayo on each cut side of the bread. Slice the steak into thin strips, against the grain, and lay a few slices on the bottom of the sliced roll. Layer some pickled veg across the top of the steak, and top with fresh cilantro. Place top bun on, and cut in half if desired. Serve with reduced Pho broth.