Step 1: Season the short ribs generously with salt and sear in a large pot over medium-high heat until browned on all sides.
Step 2: Add the charred onion, ginger, star anise, cinnamon, and cloves to the pot, then pour in the beef bone broth and fish sauce to start the short rib pho french dip banh mi with thai basil chimichurri base.
Step 3: Simmer on low for 3.5 to 4 hours until the short ribs are completely tender and falling off the bone.
Step 4: While the beef cooks, prepare the chimichurri by blending Thai basil, garlic, olive oil, and rice vinegar until slightly chunky.
Step 5: Remove the beef from the broth, shred the meat, and discard the bones.
Step 6: Strain the broth through a fine-mesh sieve to create the concentrated dipping jus for the short rib pho french dip banh mi with thai basil chimichurri.
Step 7: Lightly toast the baguette halves and spread with mayo or pate if desired.
Step 8: Layer the shredded beef, pickled vegetables, jalapeños, and cilantro into the baguette, then drizzle with the Thai basil chimichurri.
Step 9: Serve the short rib pho french dip banh mi with thai basil chimichurri with a small bowl of the hot pho broth on the side for dipping.