Description
A bold fusion sandwich inspired by Vietnamese pho, layering tender roast beef, fresh herbs, hoisin, and sriracha inside a crisp baguette—warm, aromatic, and packed with flavor.
Ingredients
Scale
- 1 baguette or banh mi roll
- 8 oz thinly sliced roast beef (day‑old or deli‑style)
- 2 tbsp hoisin sauce
- 1 tbsp sriracha (adjust to taste)
- 1 cup bean sprouts
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh Thai basil or mint leaves
- 1 jalapeño or bird’s-eye chili, thinly sliced (optional)
- 1/2 cucumber, thinly sliced
- 1 lime wedge
- 1 tsp neutral oil (sesame or vegetable)
- Salt and pepper to taste
Instructions
- Warm the roast beef in a skillet with a touch of oil until just heated.
- Toast the baguette lightly; cut lengthwise, leaving a hinge.
- Spread hoisin on one side and sriracha on the other.
- Layer in warm roast beef.
- Add bean sprouts, cucumber, cilantro, basil/mint, and chili slices.
- Squeeze lime over fillings and season with salt and pepper.
- Close the sandwich, press lightly, slice in half, and serve immediately.
Notes
- Use day‑old roast beef or leftover slices for best texture.
- Add pickled carrots and daikon for extra crunch and tang.
- Substitute beef with leftover pho beef slices if available.
- Wrap tightly in parchment for a to‑go option and pressing.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 8g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: pho sandwich, banh mi fusion, roast beef hoisin, Vietnamese sandwich with sriracha