Recipe courtesy of The Banshee

Pho-Rench Dip Sandwich

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  • Level: Advanced
  • Total: 18 hr 20 min (includes chilling time)
  • Active: 1 hr 20 min
  • Yield: 12 to 16 servings
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Ingredients

Spice Rub:

2 tablespoons Chinese 5-spice powder

2 tablespoons salt

2 tablespoons pepper

Brisket Braise:

1 brisket, trimmed and quartered

Oil, for cooking

3 stalks lemongrass 

3 white onions, sliced 

10 Thai chiles 

10 jalapenos, cut into chunks 

1 cup brown sugar 

2 bunches fresh cilantro 

Prepared pho soup broth, such as Dragonfly brand 

1 tablespoon coriander seeds

3 cardamom pods 

3 star anise pods

1 cinnamon stick

Cucumbers:

1 cup thinly sliced cucumbers

2 tablespoons sugar 

1 tablespoon salt 

Sambal oelek chile paste, to taste

Carrot Pickle:

1 cup rice wine vinegar

2 tablespoons sugar 

1 tablespoon salt 

Thai chiles, to taste 

1 cup finely julienned raw carrots 

Spicy Mayo:

1 cup mayo

2 teaspoons salt

1 teaspoon pepper

1/2 teaspoon Chinese 5-spice powder

Sriracha, to taste

Sandwich:

Butter, for buttering bread

12 to 16 hoagie rolls, split

Fresh Thai basil leaves, for topping

Fresh cilantro leaves, for topping

Fresh mint leaves, for topping

White onion slices, for topping

Serving suggestions: bean sprouts, lime wedges, jalapeno slices, chile oil, cilantro leaves, sliced green onions

Directions

Special equipment:
cheesecloth
  1. For the spice rub: Preheat the oven to 220 degrees F.
  2. Stir together the 5-spice powder, salt and pepper in a small bowl.
  3. For the brisket braise: Rub spice rub on brisket. Sear brisket in oil in a skillet until brown, then set aside. Line the bottom of a large braiser or Dutch oven with lemongrass, onions, Thai chilies, jalapenos, brown sugar and cilantro. Place a rack over vegetables, then place brisket on the rack. Fill two-thirds the height of the brisket with prepared pho broth. Place the coriander seeds, cardamom pods, star anise and cinnamon stick into a piece of cheesecloth and tie into a sachet. Add spice sachet to pot, cover and transfer to the oven to braise, 12 hours. Remove meat from the braise and chill until cold, about 5 hours.
  4. Cut into 1/2-inch slices and reserve.
  5. For the cucumbers: Meanwhile, combine cucumber slices, sugar, salt and Chile sambal to taste in a bowl. Set aside for 1 hour, then refrigerate.
  6. For the carrot pickle: Boil vinegar, then add sugar, salt and Thai chiles. Pour over carrots in a bowl and set aside to cool, then refrigerate.
  7. For the spicy mayo: Mix mayo, salt, pepper, 5-spice powder and sriracha to taste in a bowl.
  8. For the sandwich: Butter the cut sides of the hoagie rolls and grill them until toasted. Coat each side with spicy mayo. Sear off 3 or 4 slices per sandwich of cooled brisket until hot, then layer them on roll bottoms, followed by spicy carrot pickle, pickled cucumber, fresh Thai Basil, cilantro, mint and white onion slices. Close sandwiches and cut in half on bias. Plate with bean sprouts, lime wedges and jalapenos. On side, fill a bowl with the pho soup broth, chile oil, cilantro and green onions for dipping, as one would a French Dip Sandwich.

Cook’s Note

Have lots of friends over; it's a big piece of meat!