Authentic Bánh mì thịt Recipe Vietnam, Asia

Name: Bánh mì thịt (Meat and Cold Cuts Bánh Mì)
Prep time: 1 h
Cook time: 55 min
Yield: 8 servings
Cuisine: Southeast Asian
Ingredients: FOR THE SAUSAGE AND PÂTÉ; 2 tbsp + 1½ tsp Vietnamese fish sauce for the sausage and ½ tsp for the pâté; 1 tbsp + ½ tsp canola oil; 1 tbsp tapioca starch; 1½ tsp baking powder; 1½ tsp sugar; 1 lb (450g) fatty ground pork (about 85% lean), cut into 1-inch/2.5 cm chunks and chilled; 2 (6x10-inch/15x25 cm) pieces thawed, frozen banana leaves, rinsed, and dried; 8 oz (230g) chicken livers, cleaned; 2 cups (480 ml) low-sodium chicken stock; 1 bay leaf; 8 whole black peppercorns; 1 slice soft white bread (no crust), torn into 1-inch pieces (⅔ cups); 3 tbsp unsalted butter; ½ cups (2 oz/30g) finely chopped shallot; 2 cloves garlic, finely chopped; 1 tbsp cognac or brandy; ½ tsp Chinese five-spice powder; 1½ tsp kosher salt, plus more as needed; ¼ tsp freshly ground black pepper, plus more as needed; FOR THE SANDWICHES; 8 9" (22.5 cm) hero rolls, split lengthwise, connected on one side like a hinge; 1 cup (2 sticks) European-style salted butter, softened; 2 tbsp + 2 tsp Maggi seasoning or substitute soy sauce; 2 cups (220) drained Vietnamese daikon and carrot pickles; ½ cup (45g) sliced medium-hot chile, such as jalapeño or Fresno; 1 English cucumber, peeled into ¼-inch () strips or sliced into rounds (about 42 pieces); 2 cups (120g) coarsely chopped cilantro sprigs

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Main ingredients