There is no better way to use leftover pho than turning it into a traditional Vietnamese Sandwich with a twist - Pho Dip Banh Mi. It's the Vietnamese version of the classic French Dip Sandwich. It holds all the flavors of pho in one little package.
If you've ever made beef pho at home, you'll know that it can be difficult to gauge how much meat to make. Since it comes in large pieces and everyone usually wants a different amount of beef in their bowl, you're often left with extra beef and extra soup. I always overestimate how much beef and soup I need for the sole purpose of making Pho Dip Vietnamese Sandwiches the next day. Tender slices of beef in a warm baguette, dipped in piping hot pho broth. Mmm…
This recipe was inspired by The Pig & The Lady's Pho French Dip. The first time I had this sandwich on the beautiful island of Oahu, I though it was brilliant! With Hawaii's tropical climate, there are very few opportunities to enjoy a hot bowl of noodle soup. This sandwich can be enjoyed year round in all weather.
How to Make Leftover Pho Dip Banh Mi
You will need some leftover pho broth, enough for about a cup per sandwich. And of course you will need beef brisket or flank, thinly sliced the same way you do for pho. I start by reheating the pho broth, add the sliced beef and let it return to a boil.
For the bread, I'm fortunate that I live near a Vietnamese market that carries authentic baguettes. They're similar to French baguettes except they're light and and airy with a thin, flakey crust. If you can't find Vietnamese baguettes, any crusty bread will work.
Aside from a simple chimichurri sauce and blanching some bean sprouts, the rest of the steps are as easy as assembling any other sandwich. Always toast your baguette, a crispy crust makes all the difference. Spread a bit of basil chimichurri and hoisin sauce. Add the sliced beef, top it off with blanched bean sprouts and sprigs of cilantro. And of course, don’t forget to serve it with a bowl of pho broth. Eat it the way you would eat a French Dip Sandwich - dunk, bite, rinse and repeat. A classic Vietnamese Sandwich with a twist, Leftover Pho Dip Banh Mi! Yes please!
- pho beef (brisket or flank), thinly sliced
- pho broth
- 4-6 baguettes, depending on how much leftover beef you have
- 8 oz bean sprouts, blanched or lightly steamed
- 1 bunch of cilantro
- 3 tablespoon hoisin sauce
- 1 bunch of Thai basil
- 3 tablespoon olive oil
- salt, to taste
- freshly cracked pepper, to taste
- Start by preparing the Basil Chimichurri. Place the basil leaves in a small blender or food processor. Add olive oil, salt and pepper and blend until smooth.
- Boil the pho broth and add the sliced beef in the broth. Bring it back to a boil and turn off the heat.
- Slice open the baguettes lengthwise and toast them in an oven or toaster oven.
- Assemble your sandwich by spreading some basil chimichurri and hoisin sauce on the baguette. Add sliced beef and top with bean sprouts and cilantro.
- Serve with a bowl of hot pho broth for dipping.