Guy Fieri Eats the No. 1 Cold Cut Combo Bánh Mì | Diners, Drive-Ins and Dives | Food Network

Guy Fieri is blown away by the flavors of the cold cut bánh mì with an abundant housemade crown at East Side Banh Mi in !
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Guy Fieri Eats the No. 1 Cold Cut Combination Banh Mi|, Drive-Ins and Dives|Food Network

Guy Fieri Eats the No. 1 Cold Cut Combo Bánh Mì | Diners, Drive-Ins and Dives | Food Network

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About the Author: Yvette Cook

39 Comments

  1. Great lookin’ Sammie, GuyOHlicious! Lov how he make her laugh, she seems very nice:)

  2. Bologna in a banh mi? Odd since she made everything else from scratch. That bread looks good, but doesn’t look like the airy light baguette that’s used in banh mi. Then again, she probably has to make it herself as there probably isn’t a Vietnamese bakery nearby to deliver them fresh to her daily like in other cities with a big Viet population. I’d still gobble that banh mi down any day. 🙂

    1. Not gonna lie thought she would make cha lua herself or Vietnamese deli near herself. Looks so good though, love how everything is scratch made

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    1. The one she made is similar to the cold cut ones that made the banh mi popular in the US. But there are many MANY types of banh mi out there…including the egg one, the various types of pork belly (my dad made on that was char sieu like, not crispy pork belly and a caremlized onions in ketchup that’s sweetened…so good against the tangy pickled veggies), also the meatball ones, the fried fish one, lemongrass chicken/pork, etc. And not all will have pate as obviously pate won’t go with with some proteins.

    2. I’m assuming you’re Australian? They are the best, but in the US they are rarer than rocking-horse poo. Even grilled pork/chicken isn’t easy to find. Most places just serve cold cuts, the bread is usually substandard, and they _always_ use Mexican pickles (jalapeno) instead of real chili peppers. That last one is a problem at nearly all Asian restaurants. I had to learn to make it all from scratch (shout out to Andrea Nguyen’s The Banh Mi Handbook) because you just can’t buy a good one in this country. Same with yiros/gyros, they exist here there just aren’t any good, authentic ones.

  3. Man, when she was making that bread… you could tell she’s done that a time or two lol. That looked awesome.

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  4. When this woman made her own terrine and then pate, I knew this place is legit! I am also around her age and these are the types of banh mi I grew up eating (and miss)!

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  5. I usually watch a lot of your shows from the Intensive Care Unit finding cancer I’m finally home hopefully soon I’ll be able to hit some of these restaurants but for now I live vicariously thank you

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    1. The BEST!! Well, besides raw Habaneros that is. Pickled only when you don’t have time to get fresh ones.

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  6. Totally excellent breakdown of this sandwich, most people don’t know about them but the chef is bringing everything here with the awesomeness

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  7. Ugh. Two strikes prevent me taking the 5 hour drive to Nashville. Jalapenos? Why not just put pickles on it if you don’t care about the flavor or the lack of heat? I’d forgive that and bring my own red peppers if they had Bahn Mi Heo Quay (crackling roast pork belly). There used to be this one place in suburban Atlanta (Duluth) that did them but they closed 3 years ago. I used to spend days driving up and down Buford Hwy looking unsuccessfully for just one place that knew how to make them right, and I’ve been looking all over the US for years.

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  8. Guy…you’re eating a whooole lotta eggs with that mayo.
    I could slather some softened butter on that bread 😉.

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