Beef Banh Mi Food

SMOKED BRISKET BANH MI

Steps:

• Preheat a smoker to 225 degrees F. (See Cook's Note)
• Mix together the brown sugar, salt, cumin, granulated garlic, paprika, chili powder, onion powder, cayenne, black pepper and white pepper in a large bowl.
• Trim the brisket so about 1/4-inch of fat remains. Apply the rub generously on all sides of the brisket, massaging it into the meat. Smoke the brisket until the internal temperature reaches approximately 155 degrees F, 4 to 5 hours depending on size.
• Remove the brisket from the smoker and wrap in 2 layers of plastic wrap, followed by 1 layer of foil and a final layer of plastic wrap. Place in a roasting pan and continue cooking in an oven or smoker at 190 degrees F until very tender, another 16 to 18 hours. The brisket will be too tender to slice. Let cool, then refrigerate for 24 hours.
• Slice the brisket into 1/2-inch-thick slices, preferably from the lean side, and place in the Lemongrass Marinade for at least 4 hours or up to overnight.
• To build the sandwiches, spread some sriracha mayonnaise on the inside of the baguettes. Place some jalapenos on the bottom half of the bread and top with some brisket, scallions, pickled daikon and carrots, cucumber and cilantro.
• Mix together the sugar, cola, lemongrass, black pepper, fish sauce, salt, peanut oil, sesame oil, garlic and shallots in a large bowl.
• Mix together the vinegar, sugar and salt in a bowl and stir until dissolved. Add the carrots and daikon and stir. Refrigerate overnight.

VIETNAMESE BANH MI SANDWICH WITH GRILLED BEEF

Steps:

• Whisk together the garlic, fish sauce, soy sauce, sugar, pepper, and 1 tbsp peanut oil in a large bowl. Add the sliced beef and mix well to coat each slice. Marinate at room temperature for 30 minutes (or overnight in the refrigerator).
• Heat a grill pan (or electric grill appliance) until it is hot. Brush 1 tbsp oil on the pan. Add the beef slices in batches, laying them flat in a single layer, taking care not to overcrowd the pan. Grill for 30 seconds to 1 minute and flip each slice, repeating on the other side (unless you are using the double sided grill appliance, and then you would not flip and repeat). Remove the beef slices when they are just slightly charred, but not overcooked. Drain off and reserve the juices. Repeat, brushing grill pan with additional oil when necessary, until all the beef slices are grilled.
• When the beef is grilled, brush the pan with more oil and add the shallots (or onions). Grill them until just softened. Reserve any remaining juices along with the carmelized bits.
• Assemble the sandwiches by slicing the French baguettes in half lengthwise, brushing each half with some of the pan juices; add 2 lettuce leaves, 1/4 of the grilled beef, 1/4 cup of the carrot daikon pickle, grilled shallots and a sprig of fresh cilantro.

VIETNAMESE-STYLE SANDWICH: BANH MI

Steps:

• Make the slaw: In a small saucepan, combine the water, sugar, and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon, mix well, and season with salt. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight.
• Meanwhile, make the seasoned pork: Heat the oil in small nonstick skillet over medium heat. Add the onion and cook, stirring, until soft. Add the pork, seasoning, garlic, and pepper and cook, stirring, until just cooked through, about 2 to 3 minutes. Remove the heat and set aside covered with foil to keep warm.
• Make the sandwiches: Preheat oven to 400 degrees F. Slice the baguettes open lengthwise, and slather the insides with mayonnaise. Arrange the baguettes on a baking sheet and bake until hot and crusty about 5 minutes. Remove the baguettes from the oven and immediately fill each with some of the seasoned pork. In each sandwich, arrange 2 slices each of the pork roll and salami, 1 teaspoon soy sauce, 1/2 tablespoon cilantro, 1 slice cucumber, ground pepper, and chili oil, if using. Serve immediately with the slaw on the side.

BEEF BANH MI (VIETNAMESE)

Steps:

• Marinated Flank Steak: In shallow dish, whisk together fish sauce, soy sauce, vegetable oil, sugar, sesame oil, garlic and pepper; add steak, turning to coat. Cover and refrigerate for 4 hours up to 24 hours.
• Pickled Carrot and Daikon: Meanwhile, in bowl, toss together carrot, radish, 1 tbsp of the sugar and half of the salt; let stand until softened and pliable, about 10 minutes. Rinse under cold water; drain and return to bowl.
• Whisk together vinegar and remaining sugar and salt; let stand until dissolved. Pour over carrot mixture; cover and refrigerate, turning once, for 1 hour or for up to 2 days. Drain well.
• Drain steak, discarding marinade. In large ovenproof skillet, sear steak over medium-high heat for 2 minutes per side. Transfer to 400°F (200°C) oven; cook until medium-rare, 5 to 8 minutes. (Make-ahead: Let cool slightly; cover and refrigerate for up to 24 hours.).
• Transfer to cutting board and tent with foil; let stand for 5 minutes before thinly slicing across the grain.
• Spread cut sides of rolls with mayonnaise; spread pate or liverwurst over bottom halves. Layer the beef, cucumber, carrot mixture, cilantro, jalapeno and a slight splash of soy sauce in buns.