Pho banh mi is a creative Vietnamese fusion sandwich that takes the rich, aromatic broth of pho and turns it into a savory, portable meal. Slices of beef are simmered in a spiced broth, then piled onto a crisp baguette with pickled vegetables, fresh herbs, and a drizzle of spicy sauce. It works because it combines the deep, warming flavors of pho with the satisfying crunch and tang of a banh mi, making it a fun and delicious twist on two beloved classics.
Ingredients
- 1 lb (450 g) beef sirloin or flank steak, thinly sliced against the grain
- 4 cups (960 ml) beef broth
- 1 cinnamon stick
- 2 star anise
- 1 onion, halved
- 1 (2-inch) piece fresh ginger, sliced
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 baguette (about 24 inches / 60 cm), cut into 4 equal pieces
- 1 cup (240 ml) mayonnaise
- 2 tablespoons sriracha (or to taste)
- 1 cup (150 g) julienned carrots
- 1 cup (150 g) julienned daikon radish
- 1/2 cup (120 ml) rice vinegar
- 1/2 cup (120 ml) water
- 1/4 cup (50 g) sugar
- 1 teaspoon salt
- 1 cucumber, thinly sliced
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh Thai basil leaves
- 1 jalapeño, thinly sliced (optional)
Instructions
- In a medium bowl, combine the rice vinegar, water, 1/4 cup sugar, and salt. Stir until dissolved. Add the julienned carrots and daikon. Let sit for at least 30 minutes while you prepare the rest.
- In a large pot, combine the beef broth, cinnamon stick, star anise, onion, and ginger. Bring to a boil, then reduce heat and simmer for 20 minutes to infuse the broth with spices.
- Add the sliced beef and fish sauce and 1 tablespoon sugar to the broth. Simmer gently for 10-15 minutes, until the beef is just cooked through. (If using whole steak, cook to 145°F (63°C) safe minimum internal temperature for whole cuts of beef, then rest 3 minutes before slicing.) Remove beef from broth and set aside. Strain the broth if desired.
- Preheat your oven broiler. Split the baguette pieces lengthwise (not all the way through) and toast them under the broiler for 1-2 minutes until crisp.
- Mix the mayonnaise and sriracha in a small bowl. Spread the mixture on both cut sides of each baguette.
- Drain the pickled carrots and daikon. Layer the beef, pickled vegetables, cucumber slices, cilantro, basil, and jalapeño (if using) into each baguette.
- Drizzle a little of the strained broth over the filling for extra flavor, if desired. Serve immediately.
Tips
- For the best texture, slice the beef very thinly against the grain. If it’s easier, freeze the steak for 20 minutes before slicing.
- Don’t skip the pickling step—the tangy vegetables balance the rich beef and spicy mayo.
- If you can’t find daikon, use extra carrots or turnips. The flavor will be slightly different but still delicious.
- Use a good-quality baguette with a crisp crust and soft interior. If it’s too hard, it will be difficult to eat.
Serving Suggestions
Serve the pho banh mi warm, with a small cup of the strained broth on the side for dipping or sipping. A simple side of Vietnamese pickled onions or a fresh green salad with a light vinaigrette complements the sandwich well. For a casual meal, pair with crispy spring rolls or a bowl of edamame.
Variations
- Chicken Pho Banh Mi: Replace beef with thinly sliced chicken breast and use chicken broth. Cook chicken to 165°F (74°C) safe minimum internal temperature.
- Vegetarian Pho Banh Mi: Use vegetable broth and sliced tofu or mushrooms. Skip the fish sauce and use soy sauce or tamari.
- Spicy Version: Add more sriracha or a drizzle of chili oil to the mayonnaise, or include fresh Thai chilies.
- Classic Banh Mi Style: Use pâté and cold cuts like ham or pork roll instead of beef, and skip the broth step.
Storage and Reheating
Assembled sandwiches are best eaten immediately, as the bread will become soggy from the pickles and meat. Store leftover beef and pickled vegetables separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the beef in a microwave or in a skillet over medium heat until hot, then assemble fresh sandwiches with new bread. The pickled vegetables can be kept refrigerated for up to 1 week.
Frequently Asked Questions
Can I use a different cut of beef? Yes, any tender cut like ribeye or tenderloin works well. For tougher cuts like brisket, simmer longer until tender before slicing.
Do I have to make the pickles? No, you can use store-bought pickled carrots and daikon, or substitute with regular cucumber slices for a fresher crunch.
Can I make this ahead of time? You can prepare the beef, pickles, and sauce a day ahead. Store them separately in the refrigerator, then assemble the sandwiches just before serving.
What if I don’t have fish sauce? You can substitute with soy sauce or a mixture of soy sauce and a little lime juice. The flavor will be less umami but still good.
Is the broth necessary? The broth adds moisture and flavor, but if you’re short on time, you can skip it and just use the seasoned beef. The sandwich will be drier but still tasty.
Can I grill the beef instead? Absolutely. Grill the steak to 145°F (63°C) safe minimum internal temperature, rest, then slice thinly. This adds a smoky flavor.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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