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A beef pho dip sandwich recipe with pho broth au jus and Parmesan fries.

Beef Pho Dip Sandwich Recipe

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    15 mins

  • Cooking

    25 mins

Asian Fusion Recipe Video Asian Food Fusion Beef Bread Vegetable Lunch Dinner Less Than 60 mins

The best of Vietnamese pho and the iconic French dip sandwich come together in this Beef Pho dip recipe, a great way to use up leftover pho broth!

 

Whether you've got pho broth leftover from a restaurant or making one of our pho recipes at home, this beef dip sandwich is one of the best ways to utilize it. Infused with a little extra seasoning and used to warm up the beef brisket for the sandwich, the broth is the hero of this sandwich, which also features all the iconic pho garnishes and aromatics.That, of course, includes the two sauces most associated with pho. With drizzles of Lee Kum Kee Hoisin Sauce and Sriracha Chili Sauce, you have all the flavors of pho in sandwich form!

 

No sandwich is complete without a side, so there's also a quick recipe for some Parmesan-coated fries to go along with the beef dip sandwich.

 

 

What You Will Need

Ingredients

  • --FOR THE PHO BROTH AU JUS--
  • 2 cups leftover pho broth
  • 1 tsp fish sauce (optional, for extra umami)
  • 1 star anise pod
  • 1 small cinnamon stick
  • --FOR THE SANDWICH--
  • 2 small baguettes or french rolls, sliced and lightly toasted
  • ½ lb cooked beef brisket, thinly sliced
  • 1 tsp neutral oil
  • ½ small white onion, thinly sliced
  • 1 small bunch fresh cilantro leaves
  • 1 small bunch Thai basil leaves
  • 1 jalapeno, sliced
  • Lime wedges, for serving
  • --FOR THE PARMESAN FRIES--
  • 1 lb frozen or fresh French fries
  • 1 tsp neutral oil
  • Salt, to taste
  • ¼ cup grated Parmesan cheese
  • 2 tbsp fresh parsley, finely chopped

Seasoning

  • 2 Tbsp. Lee Kum Kee Sriracha Chili Sauce, for drizzling
  • 2 Tbsp. Lee Kum Kee Hoisin Sauce, for drizzling

Made with
Lee Kum Kee products

Hoisin-Sauce_Mainstream-8-5oz_2025

Hoisin Sauces

Hoisin Sauce

Bottle of Lee Kum Kee Sriracha Chili Sauce, a bold and spicy sauce ideal for adding heat to your favorite dishes

Sriracha Sauces, Chili Sauces

Sriracha Chili Sauce (Gluten Free & Non-GMO)

How to make it

  1. Preheat the oven to 425°F. Add fries to a sheet pan and drizzle oil. Season with salt to taste. Bake for 20-25 minutes, flipping halfway. Transfer to a bowl and toss with parmesan and parsley. Set aside and keep warm.

  2. Pour pho broth into a pot and add star anise and cinnamon. Bring to a gentle simmer for 5–10 minutes to infuse flavors. Stir in fish sauce and taste for seasoning. 

  3. Add brisket slices to the pot and heat until warmed and aromatic, about 2-3 minutes. Set aside and keep warm.

  4. Layer warm brisket slices inside each baguette. Drizzle Lee Kum Kee Hoisin Sauce and Lee Kum Kee Sriracha Chili Sauce on the meat. Add sliced onions, jalapeno, cilantro, and Thai basil on top.

  5. Pour warm pho au jus into small bowls alongside the sandwiches for dipping. Serve with parmesan french fries and lime wedges. Enjoy immediately. 

     

    Discover more tasty and easy lunch ideas on our recipes page!

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