Pho Dip Sandwich

Pho Dip Sandwich

My husband and I just returned from Las Vegas. This trip marked our 5^th visit. We visit so often because we belong to a rewards program and earn free rooms. Las Vegas has a lot to offer besides gambling. We visit museums and see shows and we eat. Good lawd, do we eat.

Las Vegas is a city for people who love food. This trip found us at Bavette’s Steakhouse and Bar, Bobby Flay’s Mesa Grill and the food hall Eataly. These were all planned before we arrived. We also just wondered around and happened upon some happy accidents. Lardo was one such happening. Lardo began as a food truck in Portland, Oregon and has since expanded. According to their website, Lardo uses “old-world techniques, contemporary flourishes and a gonzo approach, proudly celebrating its excesses.” Basically, sandwiches on steroids. I had a Pho’Rench Dip. This sandwich combines the classic French Dip with Pho soup. W.O.W. Incredible.  

This is my take on their take. You should be able to find Gochujang Sauce at your local grocery store.  I used Bibigo. The Bibigo is a condiment made from actual gochujang, a Korean condiment made from red chili peppers, glutinous rice, and fermented soybeans. Don’t be afraid to buy some. You will love the sweet, spicy taste. You can use it on sandwiches, in place of ketchup or mix it in with BBQ sauce. This is spicy so you can adjust the use accordingly. Hoisin sauce will be on the same shelf. You can use it as a BBQ sauce. I try to never ask you to purchase something you won’t use again.

Servings: 4 sandwiches

Time:  Active time: 10 minutes; Cook: 30 Minutes; sandwiches in 40 minutes

Hardware:  A cutting board and knife, measuring spoons and cups, a large pot, a small container with a lid, tongs, a bowl, small dishes for offering the broth for dipping, a sieve, a baking sheet and foil

Ingredients:

• 1 ½ pounds the best deli roast beef cold cut slices you can afford (I used Boar’s Head Londonport)
• 2-3 cups of LOW sodium broth (I used 2 cups beef and one chicken)
• 1 teaspoon grated ginger (a pinch of powdered )
• 3 cloves garlic
• A bunch of fresh basil
• ½ cup mayo
• ¼ cup gochujang
• 1 tablespoon hoisin sauce
• butter
• Bean sprouts (optional)
• 4 ciabatta rolls

1. Mix the mayo, gochujang and hoisin sauce together, place it in the small container, and put it in the fridge until needed.
2. Crush the garlic. Place the stock, crushed garlic, 4 or 5 basil leaves, and ginger into the pot.  Bring to a boil. Reduce the broth to a low simmer. Simmer until the liquid is reduced by half or about 30 minutes. If you do not use low sodium broth the salt will concentrate and your broth will be ruined.
3. Pre-heat the oven to 400˚. Cover the sheet in foil. Cut the rolls open, spread them with a thin layer of butter and toast them in the hot oven until they are lightly browned. This takes about 4-5 minutes.
4. Remove the liquid from the heat and place the lunch meat into it. Let the meat sit in the broth for 1 minute, remove it and place it in the bowl. Strain the liquid through the sieve. Return the liquid to the pot. Discard the stuff you strained out.
5. Spread both sides of the toast with gochujang mayo. Use the tongs to pile meat onto the sandwiches. It is okay if it is messy. Top each sandwich with torn basil leaves and bean sprouts.
6. Serve each sandwich with a small dipping bowl of the broth.