SUMMER PHO BO ROLL

Ingredients

PHO MAYO: adapted from A Super Upsetting Cookbook About Sandwiches
• 1/4 medium onion, peeled
• 1 1/2" (25 grams) ginger, peeled
• 1/2 tsp Thai shrimp paste
• 1 large star anise
• 5 whole cloves
• 1/2 tsp fennel seeds
• 1/2 tsp ground cinnamon
• 1 tsp fish sauce
• 3/4 cup (180 grams) mayonnaise
SUMMER PHO BO ROLL:
• 14 oz (400 grams) thinly sliced beef short ribs
• 3 large handful of bean sprouts
• 1 large handful of Thai basil, finely chopped
• 1 large handful of fresh mint, finely chopped
• finely chopped onion
• 4 potato rolls
• hoisin sauce and Sriracha sauce to serve
• lime for squeezing

Instructions

1. MAKE PHO MAYO: Cut onion and ginger into thick slices. Over the stove or with a torch (my choice), char the entire surfaces of the vegetables as evenly and thoroughly as you can. Smear the shrimp paste roughly over a plate or skillet, and torch or toast over the stove until darkened as well. Combine star anise, whole cloves, fennel seeds, and ground cinnamon in a small skillet and toast over medium heat until they start to pop and smell fragrant. Transfer all of the above into a blender, along with fish sauce and mayonnaise, and blend until smoothly pureed. Transfer into an air-tight container and keep in the fridge until needed (cold mayo is also thicker and better to use). Can be made days before hand.
2. MAKE PHO BO ROLL: Season the thinly sliced beef short ribs with a little of fish sauce and freshly ground black pepper, then lay them flat. Heat a non-stick skillet over high heat until very hot, then with a tongs, cook each slices laid flat over the skillet, ON ONE SIDE ONLY, until the cooked side is slightly caramelized but the top side still has pinkish blotches. Transfer the finished slices onto a plate as you go, and repeat with the rest. Once completely cooled, drain off any liquid and mix with enough pho mayo, chopped basil and mint until generously coated.
3. If you were like me who is not a fan of raw bean sprouts, microwave the bean sprouts on high for 30 seconds, then shock in iced water. Squeeze out all excess water, then toss with pho mayo to coat. For the potato rolls, brush both sides with melted butter then toast on a skillet until the edges are crispy.
4. TO ASEMBLE: Slice the potato rolls open and smear a layer of hoisin sauce on the bottom, then a layer of bean sprouts, then some sprinkle of chopped onion, then top with lots of pho mayo-coated beef slices. Season with freshly ground black pepper and a good squeeze of Sriracha sauce.

Notes