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from Serious Eats

A Sandwich a Day: Saigon Classic Bánh Mì at Bánh Mì & Co.

When you're at Bánh Mì & Co. order the Saigon Classic ($4.85), and the baguette comes stuffed with ham, thinly sliced headcheese, soft pork roll, and salty, unctuous liver pate. The usual cilantro, jalapeño, mayo, and pickled carrots and dikon appear as well, though the latter are shaved, so their sweetness plays a bigger role than their crunchiness.

Banana leaf is not merely nature’s placemat. Asian cooks use it like plastic wrap, foil, and parchment paper. The beauty of using banana leaf is that it imparts a wonderful tea-leaf like scent to food during the cooking process. It’s kinda like the Southeast Asian version of French cooking en papillote (in paper)! In the Vietnamese kitchen, banana leaf perfumes silky sausages and headcheese and many dumplings. But we seldom wrap large whole fish in banana leaf and grill it like our Southeast…