The No1 Cold Cut Combo Banh Mi Food

SEARED RIB EYE BAHN MI

Steps:

• For the quick-pickled vegetables: Bring the rice vinegar, sugar, chile paste and 1/2 cup water to a boil in a small saucepan. Combine the radishes and carrots in a small bowl and pour the pickling liquid over the top. Set aside and allow to cool and pickle while you prepare the remaining ingredients, at least 20 minutes or up to 1 hour.
• For the rib-eye steak: Heat the olive oil in a large heavy-bottomed skillet over medium to medium-high heat. Sprinkle the steak on all sides with the salt and pepper. Place the steak in the skillet and cook until it reaches the desired temperature, about 4 minutes per side for a perfect medium-rare. Meanwhile, mix the butter and soy sauce together in a small bowl. Remove the steak to a plate and immediately spread the soy butter over the top. Let the steak rest and the butter melt into the steak, 5 to 7 minutes.
• For the spicy mayonnaise: Mix together the mayonnaise, chile paste and sesame oil in a small bowl until completely combined. Set aside.
• To assemble: Using a sharp knife, split the baguette through the middle. Spread the top and bottom with the spicy mayonnaise. Thinly slice the steak and shingle it on the bottom of the bread. Drain the pickled carrots and radishes and place on top of the steak. Finish with the cucumber ribbons and cilantro. Cut the sandwich into thirds or fourths and serve.

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.

PORK TERRINE BAGUETTE: BANH MI CHA LUA

Steps:

• Fry the salt in a dry wok for a few minutes until aromatic. Place the pork, fish sauce and salt in a food processor and pulse until it forms a very fine paste. Soak the banana leaf in water for 5 minutes, dry and lay it flat on a bench. Cut the leaf in 1/2 and cross 1 piece over the other. Place the pork paste in the center and draw up all sides to form a tight parcel. Secure with string and cook in simmering salted water 1 hour. Allow to cool, remove the banana leaf and slice the pork and place into baguettes together with cucumber, coriander, spring onions, chile, pinch of salt and pepper and light soy sauce.

BRAUNSCHWEIGER BANH MI

Steps:

• For the caraway pickled cauliflower: Cut the florets into 1/4-inch-thick slices. It's alright if the pieces break apart. Combine the vinegar, sugar, caraway seeds, 1/3 cup water and 1/4 teaspoon salt in a small saucepan. Bring to a boil, whisking until the sugar dissolves. Remove from the heat, add the cauliflower and carrot and stir. Allow to cool to room temperature. Transfer to a small bowl, cover and refrigerate at least 1 hour and up to 1 day.
• For the garlic fish sauce: Whisk together the fish sauce, lemon juice, vinegar, sugar, garlic, jalapeno and 2 teaspoons water in a small bowl. Cover and refrigerate until ready to serve.
• Preheat the oven to 300 degrees F.
• For the fried pork cutlets: Lightly sprinkle the cutlets on both sides with salt and pepper. Place the flour, egg and breadcrumbs in three separate shallow bowls. Dredge each cutlet in the flour, dusting off any excess. Then dip in the egg and, finally, coat with the breadcrumbs. Heat 2 tablespoons of the oil in a medium nonstick skillet over medium-high heat. Once the oil shimmers, fry two cutlets until browned, crispy and cooked through, 1 to 2 minutes per side. Drain on paper towels. Add the remaining tablespoon oil to the pan and repeat with the remaining cutlets.
• For the sandwiches: Trim and discard the bread heels from the baguettes. Halve each so you have a total of four 6-inch pieces. Split each piece lengthwise about 3/4 of the way and press it open like a book. Generously spread the top halves with mayonnaise and the bottom halves with mustard and liverwurst. Arrange the baguettes on a baking sheet and bake until warm, 3 to 4 minutes.
• Top the bottom half of each baguette with a pork cutlet (halve the cutlets for fit, if necessary) and some of the cucumber, onion, caraway-pickled cauliflower, watercress and cilantro. Top each with a drizzle of garlic fish sauce and a squirt of Sriracha and serve.