I enjoy this sandwich because it’s quick, vibrant, and full of texture. The combination of juicy roast beef with creamy, spicy-sweet sauce makes each bite incredibly flavorful. The fresh herbs and pickled carrots and daikon add that signature Vietnamese brightness, balancing richness with freshness. It’s perfect for lunch, an easy dinner, or even a picnic meal when I want something unique but fuss-free.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 large baguette or Vietnamese roll, split lengthwise 6 ounces roast beef, thinly sliced 2 tablespoons hoisin sauce 1 tablespoon sriracha 2 tablespoons mayonnaise 1/2 cup pickled carrots and daikon 1/4 cup fresh cilantro 1/4 cup fresh Thai basil 1/4 cup fresh mint leaves 4–5 thinly sliced jalapeños Lime wedges, for serving
Directions
I start by preheating my oven or toaster oven to 350°F (175°C) and lightly toasting the baguette for about 5–7 minutes until crisp on the outside but still soft inside.
In a small bowl, I mix hoisin sauce, sriracha, and mayonnaise until smooth and well combined.
On a flat surface, I open the toasted baguette and spread the sauce evenly over both halves.
I layer the thinly sliced roast beef across the bottom half of the bread.
If I want the sandwich warm, I place it back in the oven for 2–3 minutes to gently heat the beef and meld the flavors.
I then top the beef with pickled carrots and daikon, followed by fresh cilantro, Thai basil, mint leaves, and a few slices of jalapeño for heat.
I close the sandwich, slice it in half, and finish with a squeeze of lime juice over the top just before serving.
Servings and Timing
This recipe serves 2 people. It takes about 20 minutes to prepare and 10 minutes to cook, for a total time of 30 minutes.
Variations
I sometimes use grilled steak or shredded rotisserie chicken instead of roast beef for a different texture. For a vegetarian version, I swap the meat for marinated tofu or mushrooms and keep the same vibrant toppings. When I want extra heat, I drizzle more sriracha or add chili oil. To make it creamier, I stir a bit of lime juice into the sauce for a tangy twist. I also like using whole-grain baguettes or ciabatta rolls for a heartier base.
Storage/Reheating
I prefer to assemble the sandwich fresh, but I can prepare the sauce and pickled vegetables ahead of time. If I need to store leftovers, I wrap the sandwich tightly in foil and refrigerate it for up to 1 day. To reheat, I place it in the oven at 350°F (175°C) for about 5 minutes to restore the crispness. I always add fresh herbs and jalapeños after reheating for the best flavor and texture.
FAQs
What inspired this sandwich?
It’s inspired by the flavors of Vietnamese pho—hoisin, herbs, lime, and spice—all reimagined in sandwich form.
Can I make my own pickled vegetables?
Yes, I quickly pickle shredded carrots and daikon in rice vinegar, sugar, and salt for 30 minutes to an hour.
Can I use another type of bread?
I can use a French baguette, ciabatta, or even sandwich rolls—anything crusty on the outside and soft inside.
How spicy is this sandwich?
It depends on how much sriracha and jalapeño I use. I can adjust the heat level to my liking.
What herbs are essential?
Cilantro, Thai basil, and mint are classic Vietnamese herbs that add bright, fresh flavor to balance the richness.
Can I use leftover steak instead of roast beef?
Definitely. Leftover grilled steak or roast beef slices work perfectly in this sandwich.
What can I serve with it?
I like serving it with a side of cucumber salad, sweet potato fries, or a light soup for a complete meal.
Can I make this ahead of time?
I can prep the components ahead, but I assemble the sandwich just before eating to keep the bread from getting soggy.
Is there a vegetarian option?
Yes, I replace the roast beef with tofu, seitan, or grilled eggplant for a plant-based version.
How do I balance the flavors?
I make sure there’s a mix of sweet (hoisin), spicy (sriracha), tangy (lime), and fresh (herbs) in each bite—it’s what gives it that authentic Vietnamese balance.
Conclusion
I find the Vietnamese pho sandwich with roast beef, hoisin, sriracha, and herbs to be an exciting blend of comfort and freshness. It’s quick to prepare, beautifully layered with flavor, and packed with the aromatic ingredients that make Vietnamese cuisine so vibrant. Whether I’m making it for a quick lunch or a creative dinner, this sandwich always delivers that perfect mix of sweet, spicy, tangy, and herbaceous goodness in every bite.
This Vietnamese Pho Sandwich with Roast Beef, Hoisin, Sriracha, and Herbs transforms the classic flavors of pho into a handheld fusion delight. Tender roast beef, tangy-sweet sauce, fresh herbs, and pickled vegetables come together inside a crisp baguette for a bold, aromatic, and satisfying meal.
Ingredients
1 large baguette or Vietnamese roll, split lengthwise
6 oz roast beef, thinly sliced
2 tbsp hoisin sauce
1 tbsp sriracha
2 tbsp mayonnaise
1/2 cup pickled carrots and daikon
1/4 cup fresh cilantro
1/4 cup fresh Thai basil
1/4 cup fresh mint leaves
4–5 thinly sliced jalapeños
Lime wedges, for serving
Instructions
Toast the Bread: Preheat oven to 350°F (175°C). Toast the baguette for 5–7 minutes until crisp on the outside but soft inside.
Make the Sauce: In a bowl, combine hoisin sauce, sriracha, and mayonnaise until smooth.
Assemble the Sandwich: Spread the sauce evenly over both halves of the toasted baguette. Layer thinly sliced roast beef on the bottom half.
Warm the Filling (optional): For a warm sandwich, return the layered beef and bread to the oven for 2–3 minutes to heat through.
Add Toppings: Top with pickled carrots and daikon, cilantro, Thai basil, mint leaves, and sliced jalapeños.
Finish and Serve: Close the sandwich, slice in half, and serve with a squeeze of lime juice over the top for brightness.
Notes
Use a crusty baguette that stays crisp when filled.
Adjust heat level with more or less sriracha and jalapeños.
Homemade pickled carrots and daikon can be made quickly in rice vinegar, sugar, and salt.
For a vegetarian version, swap the beef for marinated tofu or mushrooms.
Serve with cucumber salad or sweet potato fries for a full meal.
