Prep Time: 10 min. • Cook Time: 5 min.
Trim and slice onion into thin wedges. Place in a bowl with the matchstick carrots. In a small pot, bring rice wine vinegar, sugar and salt to a boil and pour over carrots and onions. Stir and set aside.
Combine beef broth with the 5 spice powder and bring to a boil. Turn down and keep warm. Thin slice the jalapeño and cut the lime into wedges and set aside.
Slit the baguette down the middle lengthwise and cut into 4 even sections. Using a pair of tongs, dip the roast beef into the hot broth for 20 seconds, just to heat through. Place the beef on the baguette. Top generously with the pickled carrots and onions, sliced jalapeños, cilantro and basil.
Pour the hot broth into small bowls. Serve the sandwiches with the broth for dipping along with lime wedges, and remaining herbs on the side.
Approximate Nutritional Information (Per serving):
Calories 370, Fat 3.5g, Sat. Fat 1g, Trans Fat 0g, Cholesterol 50mg, Sodium 2380mg, Total Carbohydrate 45g, Fiber 4g, Sugars 8g, Protein 33g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free