Description
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.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Assembling
- Cuisine: Vietnamese Fusion
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 7g
- Sodium: 940mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg
