Phở French Dip Sandwich

Method

1. Wrap the sirloin and freeze it for 20 minutes, then slice it 3 mm thin across the grain and season with pepper. Mix the mayonnaise and sriracha to make a spicy mayo.

   Add in this stepBeef sirloin (thinly sliced) 240 gBlack pepper to tasteMayonnaise 2 tbspSriracha 2 tsp

2. Put the onion and ginger cut side down in a dry pan and char over medium-high heat for 8 min, until blackened in spots. For the last minute, add the star anise, cinnamon, cloves and coriander seeds to toast.

   Add in this stepOnion (halved) ½Ginger (thick slices) 20 gStar anise 2Cinnamon stick 1Cloves 2Coriander seeds ½ tsp

   medium-high heat

3. Put the stock, charred onion and ginger and the spices in a 16 cm saucepan and simmer gently over medium-low heat for 15 min. Strain back into the pan, season with fish sauce and sugar, and keep it barely warm. This is your phở dip.

   Add in this stepBeef stock (shop-bought is fine, low salt) 500 mlFish sauce 1 tbspSugar ½ tsp

   medium-low heat

4. Split the baguette lengthwise, butter the cut sides and toast them cut side down in a pan over medium heat for 4 min, until golden and crisp at the edges.

   Add in this stepBaguette (20 cm piece) 2Butter (softened) 20 g

   medium heat

5. Wipe the pan, add the oil and heat until it just starts to smoke. Lay the beef in a single layer and sear over high heat, for 1 min 30 sec in total (number of batches: 1). As soon as most of the pink is gone, dip the beef into the phở broth for 5 seconds and lift it out.

   Add in this stepVegetable oil 1 tbsp

   high heat

6. Spread the spicy mayo inside the bread and pile in the beef, red onion, jalapeño, basil and coriander. Serve the warm broth in small bowls with hoisin and lime on the side, and dunk the sandwich as you eat.

   Add in this stepRed onion (thinly sliced) 30 gJalapeño (thinly sliced) 1Thai basil to tasteFresh coriander (cilantro) to tasteHoisin sauce (for dipping) 2 tbspLime ½