Who doesn’t love a good charcuterie board? You have delicacy after delicacy carefully presented in stunning patterns; you almost feel guilty digging into one. Almost.
In this month’s Foodbeast Recipe Challenge, the crew was tasked with building a stunning charcuterie board that went beyond deli meats and cheese.
Foodbeast Theresa Tran, inspired by some posts in popular Facebook group Subtle Asian Traits, decided to create a Banh Mi Charcuterie board she endearing names “Shark Coochie.”
The board is stacked with various Vietnamese proteins: cha lua, cha chien, xa xiu, pickled carrots/daikon, cilantro, cucumbers, Vietnamese mayo, pate, jalapeños, and sliced French baguettes.
Other innovative boards include Oscar’s Seacuterie board filled with fresh seafood offerings, Ramy’s Lebanese board, and Ashley’s sweet and spicy FOODBEAST board. Check out the video above to see all these incredible builds!
Bacon is just one of those foods that I can never quite quit. That crunch upon first bite, followed by a salty sensation and rich meaty flavor will always relax me more than any full-bodied massage. Give me a few slices of slightly well-done bacon and you can physically see my stress melt away.
I’m always stoked to find some new bacon spots to try, and I hear that calling BarBacon a bacon lover’s paradise is like calling Balto a good dog.
The NYC restaurant’s signature item, Kentucky Fried Bacon, looks like something I’ll be adding to my bacon bucket list. The KFB is made with bite-sized pieces of crispy thick-cut bacon that’s battered, deep fried, and served with a Thai chili honey and house pickles. You can snack on them just like chicken nuggets.
If you want an even heartier vessel for your bacon, customers can also get the KFB bites inside of BarBacon’s KFB Banh Mi.
If your bacon barometer hasn’t already been shattered, the restaurant also has a Bacon Chorizo Fundido. The cheesy appetizer is topped with bacon pieces, jalapeños, cilantro, and served with Chicharrones to scoop.
Perhaps it’s time my bacon-loving butt visited New York.
New York City is a town no stranger to fine dining done in inventive ways. The most creative of food items pop up with frenetic speed and make the news cycle on a daily basis. So it goes without saying that only the most genuinely unique new dishes end up distinguishing themselves as noteworthy. Even at the smallest of bites, hors d’oeuvres and appetizers like to resist the confines of conventional and every now and then and traipse into memorable territory.
Enter the uni “banh mi” at East Village Vietnamese eatery, Hanoi House. Much of the menu here is Chef John Nguyen’s way of combining Vietnamese classics, like banh mi, with a twist, like using the uni.
Though the concept for this nouveau take on an hors d’oeuvre isn’t exactly a banh mi, it’s essence is capture well via a toasted baguette, pate, and pickled veggies. The uni is just the decadent topping to catapult this bite into flavor nirvana.
The Les were forced to flee on a small fishing boat filled with 98 others, one of the first waves of people to escape Vietnam by boat. Fortunately, their boat avoided disasters like pirate raids and storms that countless others faced.
According to the Los Angeles Times, Le and his wife arrived safely at a refugee camp in Malaysia where they stayed for 13 months. A month after welcoming their first born son, Minh, Le and his wife were on a plane to America.
When Le, his parents, four brothers and four sisters finally made it to the U.S., they settled down in San Jose, California. Le began taking night classes to learn English at San Jose High and bought food from a food truck that parked nearby the school.
A photo posted by Lee’s Sandwiches (@lees_sandwiches) on
Soon after Le stopped his English classes and began working for the Vietnamese owner of the food truck in order to support his younger brothers and sisters. Within a year, Le had saved enough money to buy a truck of his own and began a family operated food truck business in 1981.
Lee Bros. Foodservices would grow to become the largest industrial catering company in northern California. In 1983, their parents Le Van Ba and Nguyen Thi Hanh asked to sell their traditional Vietnamese banh mi sandwiches on the weekend to students and residents near San Jose State University. The rest was history.
They opened their first Lee’s Sandwiches location on Santa Clara street. In 2001, Le’s eldest son, Minh, proposed the idea of adding euro-style sandwiches, fresh baked baguettes, desserts, drinks and the famous Vietnamese iced coffee or “ca phe sua da” to the menu.
Thanks to Minh, the family also adopted principles of American fast-food companies and transformed Lee’s into what it is today. Unfortunately, Minh wasn’t able to see the fruition of his ideas as he was involved in a tragic traffic accident a few months before Lee’s opened up shop.
We all know there’s nothing like a delicious Banh Mi sandwich, and there’s nothing better than being able to make it yourself. Thanks to YouTube cooking account Silently Cooking we can finally stop talking about it and be about it.
Wow, doesn’t this sound delicious? We think so. For a little added assistance, the silent chef lists the ingredients and cooking process you should follow if you recreate this dish on your own.
As the chef silently prepares this vietnamese dish, the cooking process becomes very intimate and cathartic. It’s nearly hypnotizing. The clinks and clanks of silverware on cooking bowls, and the rustle of feet and hands in the kitchen seem to melt together in accidentally perfect harmony. The chirping of birds and the sound of meat grilling is ultra soothing.
While watching this video, it dawned on me that this silent chef wants to share the joy of the cooking experience with his viewers. How often do we cook simply to stuff our faces, not to simply enjoy the act of cooking a delicious meal with your own hands.
Although, a Banh Mi sandwich does sound pretty good.
Here we are, another episode of the FOODBEAST Katchup. If you missed out on all the food news this week, fear not. This series catches you up on all the top stories in the wide world of food.
This week, we find out what former Kobe Bryant’s favorite dish of all time is. A Vietnamese restaurant created a Pho-inspired Banh Mi French Dip that’s insanely good. This bakery in North Carolina created a blunt-shaped donut just for Snoop Dogg.
Diners were horrified when the dead eel they were grilling up came to life at the dinner table. Finally, In-N-Out Burger is pissed after they saw this model wasting perfectly good milkshakes on her boobs.
Check out the Katchup!
This Is The One Dish Kobe Bryant Loves More Than Anything
As the “Black Mamba” Kobe Bryant calls it quits, once and for all, we want to remember the food that fueled the greatest basketball player in the world. Apparently, Kobe’s favorite dish of all time is…Read more.
Banh Mi French Dip with Pho
A restaurant in Santa Ana, CA, is doing a pretty unique take on the classic French Dip. Sit Low Pho, found in the 4th Street Market is selling a Vietnamese-inspired dip. While the original is made with a roast beef in a French baguette and served with an au jus dip. This version consists of a few more ingredients. Read more.
This Bakery Made Blunt-Shaped Donuts For Snoop
North Carolina bakery Wake N’ Bake Donuts made sure to make Snoop Dogg’s trip to Wilmington, North Carolina worth it. In order to honor his appearance and performance at the Azalea Festival, the small donut shop (clearly named and started by marijuana enthusiasts) decided to make a donut specifically for, quite possibly, the oldest rapper alive, Snoop D-O-double-G. Read more.
This Dead Eel Comes To Life At The Dinner Table And Freaks Out Everybody
You don’t often expect your food to fight back at a restaurant, so this video of a slithering dead eel In Seoul, South Korea will probably give you the willies, or at the very least make you cringe. Read more.
In-N-Out Burger’s Pissed That This Model Poured Milkshake On Her Boobs
It’s not unusual for a photographer, or videographer to have a model cover herself in food, but it’s not often that the featured food fires back in anger.
Model Abigail Ratchford was in a pretty “taste”-ful video that involved her playing with a bunch of In-N-Out food while wearing a cleavage-accenting swim suit. Read more.
A restaurant in Santa Ana, CA, is doing a pretty unique take on the classic French Dip. Sit Low Pho, found in the 4th Street Market is selling a Vietnamese-inspired dip.
While the original is made with a roast beef in a French baguette and served with an au jus dip. This version consists of a few more ingredients.
The Pho French Dip Banh Mi features angus brisket, bean sprouts, Thai basil, onions, scallions, cilantro, jalapeños and a hoisin sriracha sauce. It’s served with some pho broth, in place of the au jus, that you can dip your sandwich into.