How to Make a Vietnamese French Dip (Pho’Rench Dip) | The Best Vietnamese Brisket Phở Recipe |

Start by par boiling the meat to ensure a clearer broth.

Char the ginger and onion over an open flame or in the oven.

Rough chop cilantro for the sandwich, removing excess stems.

Chop onion and sauté in a pan with vegetable oil on high heat until slightly brown but still crispy.

Once the meat has boiled, dump out the scum and impurities, then wash the meat before returning it to the pot.

Add 3 lbs of brisket, 1.5 lbs of bones, and 15 cups of water back into the pot.

Add spices, salt, sugar, chicken stock, and MSG to the pot.

Cut the ginger in half to release more scent and add it to the pot with the roasted onion.

Let the broth come to a boil.

Thinly slice the brisket for the sandwich.

Assemble the sandwich with Vietnamese mayo, herbs, aromatics, and slices of brisket.

Preheat the oven to 400°F and place the assembled sandwiches inside until the mozzarella cheese melts, keeping an eye on them to prevent burning.

Garnish the sandwiches with cilantro before serving.

Taste the broth to ensure it's good before serving with the sandwich.

Serve the sandwich with the broth for dipping.

Equipment Needed

Spice Level:

Dietary

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