The No1 Cold Cut Combo Banh Mi Recipes

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.

THE NO.1 COLD CUT COMBO BANH MI

Steps:

• For the pâté: On a hot flat top or griddle, add the ground pork and sprinkle liberally with salt and pepper. Sear until golden brown and fully cooked. Transfer to a big bowl. Grease the flat top with a little bit of oil, then add the chicken livers and sprinkle liberally with more salt and pepper. Sear until medium-rare. Add the chicken livers to the bowl with the pork. Add the shallots, garlic and a little bit of oil to the flat top. Cook until the shallots are soft and translucent. Transfer to the bowl along with the pork fat, five-spice powder, 2 tablespoons salt and 2 tablespoons black pepper. Mix thoroughly. Transfer the mixture to a food processor, then purée until smooth. Stir in 1/2 cup coarsely ground black pepper. Store in a nonreactive container in the refrigerator.
• For the ham hock terrine: In a large pot, add the ham hocks and 3 gallons water. Bring to a simmer. Cook until the meat is falling off the bone, about 3 hours. Transfer the ham to a large bowl and let cool. Strain and reserve the ham stock. Pick and discard the cartilage, bones and tough meat from the hocks. Dice the fat, then julienne the skin and return to the bowl. Set aside.
• Stir the gelatin into 15 grams cold water in a bowl and let sit for 5 minutes.
• In a pot, bring 4 cups reserved ham stock to a simmer. Remove from the heat and stir in the gelatin. Pour the stock over the ham meat, fat and skin. While warm, transfer the meat mixture to a 400-size hotel pan or large roasting pan and press with another pan to weigh down. Refrigerate overnight to set.
• For the pickled vegetables: In a 12-quart clear container, combine the sugar, vinegar and salt. Whisk to combine until the salt and sugar dissolve. In a large, nonreactive container, mix the carrots and daikon until evenly distributed. Distribute the vegetable mixture into three 12-quart, clear plastic containers. Evenly pour the vinegar mixture over the vegetables. Toss the vegetables and press down so that they are all submerged under the pickling liquid. Pickle, refrigerated, at minimum 30 minutes and at most 1 week.
• To assemble and serve: Preheat the oven to 375 degrees F.
• Toast the baguettes until super crispy on the outside and steamy and warm on the inside, 3 to 4 minutes. Split the baguettes, then slather the entire inside with mayonnaise. Spread the bottom of each sandwich with 1 ounce pâté. Start evenly layering from bottom to top of each sandwich in this order: cucumber, 1 to 2 slices bologna, 1 to 2 slices ham hock terrine, 1/2 cup pickled vegetables, cilantro, jalapeño, 3 dashes soy sauce and a few cracks of black pepper. Close the sandwiches, cut in half, and eat right away!

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.

VEGAN ITALIAN COLD CUT SANDWICH

Steps:

• Cut the hoagie roll open in half lengthwise. Spread 1 tablespoon of the mayo on each half of the hoagie. Layer on the meat and cheese across the length of the bottom half of the hoagie: pastrami, capicola, pepperoni and mozzarella. Layer the onion, tomato, lettuce and relish across the meat and cheese. Sprinkle the salt, pepper and oregano across the mayo on the top half of the hoagie. Drizzle the sunflower oil and vinegar over the vegetables. Place the top half on top of the hoagie on the veggie side. Eat and enjoy!