Pho Grilled Cheese Sandwich

Pho Grilled Cheese: A Bold Fusion of Comfort and Culture

If you love the rich, aromatic flavours of pho and the indulgent, gooey goodness of grilled cheese, then get ready for a game-changing fusion: the Pho Grilled Cheese Sandwich! This is not your average grilled cheese—it’s a bold, umami-packed bite that brings Vietnamese and my favourite comfort foods growing up in Canada together in the most delicious way possible.

Why This Works

Pho is all about deep, layered flavours—warm spices, slow-braised meats, and fragrant herbs. Now imagine those elements in a crispy, buttery sandwich with melty cheese pulling it all together. It’s savoury, slightly sweet, and just the right amount of spicy. The star ingredient? Tender, spice-infused beef brisket that soaks up all those classic pho flavours and a cilantro chimichurri that adds zest and brightness just like it does in that warm and delicious bowl!

The Breakdown

We start with slow-braised beef brisket, seasoned with star anise, cinnamon, and fish sauce, just like a good bowl of pho. Then, we pull that beef, mix it with a thickened gravy made from that delicious braising broth and sandwich that between two crispy slices of bread, load it up with melty cheese, and finish it with a fresh chimichurri that gives it that signature herbacious kick.

What You’ll Need

Makes about 4-5 sandwiches

For the Brisket (Save Broth for Gravy & Dip)

• 1 - 2 lbs beef brisket
• 1 onion, halved and charred
• 1 medium ginger knob, charred
  
• 1 asian pear, cut into small pieces (for sweetness)
• 3-4 cups of water
  
• 3 Tbsp fish sauce
• 1 Tbsp chicken bouillon
• ½ tsp MSG (optional)
  
• 2 cinnamon sticks
• 4 star anise
• 1 tbsp sugar

For the gravy

• 1 cup brisket pho broth (for gravy)
• 2 Tbsp cornstarch + 2 Tbsp water (slurry)
• ½ - 1 Tbsp sugar (for gravy, adjust to taste)
• ½ each of sriracha and hoisin

For the show-stopping chimichurri

• 4 garlic cloves, minced
• 1 shallot, finely chopped
• 5 cups chopped cilantro
• 2 tsp chili flakes
• 3-6 Tbsp lime juice
• 4-5 Tbsp olive oil
• ½ tsp salt
• 1 tsp boullion powder
• 2 tsp sugar

To finish off the grilled cheese sandwich

• Slices of sturdy bread (sourdough works great!)
• Butter, for grilling
• 2-4 slices of cheese per sandwich (Gruyère, mozzarella, or provolone are all great options)
• Keep remainder of the broth as a dip, you won't regret it!

How to Make Pho Grilled Cheese

Step 1: Sear and Braise the Beef

1. Preheat oven to 350F.
2. In a oven-safe, sturdy bottom pot (like a dutch oven) heat oil on med-high. Sear all sides of your brisket (cut in half if you need to fit into pot) Once all sides have nice deep brown crust, remove and set aside for now.
3. In the same pot, add onion halves to help deglaze the browning on the bottom of the pot. Return brisket and add ginger, asian pear, water, fish sauce, and the rest of the broth seasonings.
4. Bring to a light boil, cover, and carefully place in oven. Let it braise for 2-3 hours until the beef is tender and can be shredded easily.
5. Remove the beef, shred it, and set aside. Strain the broth and reserve it for the gravy and dipping broth.

Step 2: Make the Gravy

1. In a saucepan, bring 1 cup of reserved beef broth to a gentle simmer.
2. Stir in the cornstarch slurry and let it thicken. Adjust seasoning with sugar if needed.
3. Flavour the gravy with sriracha and hoisin (just like you would your pho! Genius, right ;)
4. Mix this gravy with the shredded brisket and adjust flavours as you desire.

Step 3: Make the Chimichurri

1. Mix all chimichurri ingredients except the oil in a food processor, start blending and slowly add in the oil and you'll get a nice, emulsified chimichurri.
   
   Alternatively you can also make this with a small blender or even hand blender but you do want to be able to whip and emulsify as this should have the consistency of a spread.

Step 4: Assemble & Grill the Sandwich

1. Chimi one side of each bread slice, don't be shy!
2. Now add two slices of the cheeses of your choice, we chose provolone and mozzarella.
3. Next add a layer gravy-drenched shredded beef, topping with two more slices of cheese and top with the other slice of bread.
4. To a medium-low pan (we love a nonstick or cast-iron) add a pat of butter and let it melt. Place your beast of a sandwich into the pan carefully.
5. Grill on a pan over medium-low heat until golden brown - we love a grill press as an added weight for even browning and crunch. 
6. Remove sandwich from pan, add another pat of butter and grill the other side of your sandwich. Trust us, it's a little extra but the results speak for themselves!

Time to Dig In!

Slice your Pho Grilled Cheese in half, take a moment to appreciate that gooey cheese pull, and get ready to be transported to flavour heaven. Want to go all out?  Serve it with a side of the reserved pho broth for dipping—because why not?

This sandwich is a full-on experience: rich, crispy, cheesy, and packed with pho-inspired goodness. It’s the perfect way to reinvent comfort food with a Vietnamese twist.

Would you try this? Let me know what you think!