As a Vietnamese, watching your video makes me want to go and buy a Bánh Mì now, 2a.m in the morning. And guess what, I got my Bánh Mì after 5 mins of jogging. Saigon what a place to live.

@Luciferhelidon

Ай бұрын

Youre lucky it wasn't 2am in the afternoon

@sol029

Ай бұрын

I need to move.

@JeremyMacDonald1973

21 күн бұрын

The amount of jealousy I have of you at this moment (4:30 in the morning in Toronto) is palpable. I could jog for hours and I won't find a Banh Mi - probably not until lunch time.

Wholeheartedly agree that a cold cut Banh Mi with pate is my all-time favorite. I actually think that it's the perfect sandwich.

@antzjr2184

9 ай бұрын

Best sandwich. fresh, juicy, crunchy savory. i tried many variation. the one in footscray and springvale always comes to my mind as the best

@slXD100

9 ай бұрын

cold cut pork belly? really? you guys never had fresh roasted whole pork over the flame. i can tell, you'd never set for cold cut otherwise.. especially since there are way better cold cuts.

@pizzaiowa3816

9 ай бұрын

@@slXD100the cold cuts are head cheese and different Vietnamese sausages, not pork belly

@Yungdil

9 ай бұрын

@@pizzaiowa3816some places use boiled pork belly that’s typically dyed red

@brendanryan8439

9 ай бұрын

​@@slXD100funny because i have had that many times and still love cold cut. Turns out youre wrong

The respect to the food culture of the Vietnamese cuisine... The dedication to try out not just one, but numerous different recipes of banh mi in Vietnam to find the perfect combination... The length to which you went, I can clearly tell, to make sure you got every ingredient and every process right... It really shows. The way you made your banh mi is nothing short of a local cook, just as other videos you have made on Vietnamese dishes. you have my great admiration as a chef.

Hey Andy, great video! Just a few tips to up your Banh Mi game from a Viet who loves food: 1. The pate used in Banh Mi should be made also with ground pork, pork fat, and some bread/sandwich. This combo should make the pate smoother, meatier, and fattier. 2. The mayonnaise in Banh Mi is actually closer in taste to aioli than mayonnaise found in stores. Usually it's made from egg yolk, lots of seed oil (sunflower, soy), a bit of salt, and one squeeze of lime juice instead of vinegar. 3. You can either season the pork belly (with five spices and salt if you want it simple) before roasting or boiling the pork belly in a spice water bath (star anise, cinnamon sticks, salt, coriander seeds, shallots, etc.) before applying a layer of salt in roasting. Without seasonings, the drippings you get would be rather bland. 4. For the second type of Banh Mi using fish sauce, you should use a sweet-sour fish sauce (made from fish sauce, sugar, garlic, vinegar, and water) combined with drippings from your roasted pork belly. Vietnamese coriander works well with pork belly and fish cake Banh Mis but definitely not with the cold-cuts one. Anyway, thank you for putting a lot of effort into the video. I definitely enjoyed watching it!

@nguyenvituong4091

9 ай бұрын

Thank you too ❤❤❤

@aaronross6956

9 ай бұрын

Nice additions!

@sydney8382

9 ай бұрын

👍👍👍👍👍👍👍👍🔥

@L4nt3rby

9 ай бұрын

Banh Mi inside pate inside a Banh Mi 😂

@galfordm

7 ай бұрын

1. Pate should be steamed before put in the fridge

The sound of that crunch is enough to make me hungry 😂

@clairewright8153

9 ай бұрын

And ever so slightly envious 😊😊😊

@andy_cooks

9 ай бұрын

😂

Like the other comments have mentioned, Vietnamese pate have minced pork and/or some breadcrumbs/soaked bread in it as well, we also cook the liver much more thoroughly. Also I’ve never seen anyone use nước mắm straight out of the bottle like that on a bánh mì lol, it is usually mixed with water, sugar, chillies and garlic, sometimes with lemon juice as well.

@Teemochenko

8 ай бұрын

well, soy sauce is fine. The flavor is definitely not as good as the unique sauce mixture made from fish sauce but still good enough for a foreigner.

@jaycee_88

8 ай бұрын

Literally white man banh mi, that pate is white verson

@Teemochenko

8 ай бұрын

@@jaycee_88 still better than pate from can. As a Vietnamese person, I still appreciate his efforts.

@lorrainemcneil

2 ай бұрын

@@jaycee_88 white man banh mi is good enough for me... he did a great job and I, for one, appreciate this video so much. Whats wrong with white man version of pate anyway?

@jaycee_88

2 ай бұрын

@@lorrainemcneil its not proper banh mi, not proper flavour. There is nothing wrong, its just not the same. Its not proper. Isnt guna taste as good

As a Vietnamese, I was raised on Banh Mi through most of my childhood. This recipe not only checks off all the important aspects of the Banh Mi but also brings back my childhood memory. Well done, Andy!

I'd love a baguette recipe! Baking is fun as hell!

@sungondese

9 ай бұрын

Check Maison Kayser baguette recipe. I know it's in French, but use the close caption and if you have a kitchen aid, it is the best baguette recipe out there.

@jo.comics

9 ай бұрын

@@sungondese Thank you!

@zephyrpp

9 ай бұрын

Yes! I can’t get good bread anywhere near here, so if I want the good stuff I have to make it myself.

@jimstanga6390

9 ай бұрын

I read somewhere the Viets use a wheat and rice flour blend in their baguettes which makes them really crusty….

@DeathByPineapp73

9 ай бұрын

Agreed!

You have successfully made your own favorite "Banh Mi". There are many versions of "Banh Mi" that can be found in Vietnam, but I still like "Banh Mi" the most with roasted pork with green vegetables and a unique mixed vegetable dish. I've seen a lot of videos re-cooking Vietnamese dishes, the most popular being pho, but you know, Pho is a very difficult dish to cook. So when I watched those videos, I just shook my head as they completely changed the way they cooked this dish. It's nice to have someone who can understand and perfect a Vietnamese dish like Banh Mi, well done Andy.

The way you describe each ingredient and its role in the dish is so informative. You're definitely a professional chef. 👌😃🤌🥰

The fish sauce in the second one should be a sauce called Nước mắm pha, which consists of fish sauce, water, sugar, minced garlic, and chillies. Love your Bánh mì.❤❤

@adamlinden5940

9 ай бұрын

Exactly, I go to viet restaurants and when you ask for fish sauce for your banh mi they give you the sauce you described. The sauce is also served with the egg rolls and I always get the bun thit nuong which comes with it as well.

@Kevlar333

9 ай бұрын

Thank you

@lynguyenkhang9196

9 ай бұрын

yessirr thats right, usually we never dip anything with the original nuoc mam like Andy did in the video, its way too salty and concentrated

@DMSProduktions

9 ай бұрын

Isn't it Nuoc mam cham?

@minhqun

9 ай бұрын

​@@DMSProduktionssame thing, different name.

Thanks again, Andy. Another well sorted recipe I’ll have to try. Love the work you and your team are putting out!

Bread recipes are always welcome. And you are one of my favorite chefs to watch online.

Small tip. Cut the bread only about 2/3 watt through. Then hallow out some of the soft bread from the inside. This helps keep all the ingredients inside the banh mi and makes it easier to eat since you can add more ingredients without making the sandwich too tall.

Most humble Australian of all time. Great video- loving this series and enjoyed the videos in Vietnam and the Philippines

@ryanshnoztwazzle8605

10 ай бұрын

hes from new zealand

@mikelennox559

10 ай бұрын

That makes sense. Favourite country I've ever been to @@ryanshnoztwazzle8605

@user-zi1kr4kd1v

10 ай бұрын

So is a lot of the population of Australia 😂

@andy_cooks

9 ай бұрын

Thanks mate!

Excellent video Uncle Andy. I was salivating the whole video. Thank you for staying true to the traditional recipes. Keep up the great work.

Great videos as always. As a Vietnamese I just want to add some note: The paté is tricky to make, if you can't make it try to find it in local Asian store For the butter, we either use 'fake' butter/organic/vegie butter instead of butter cause it softer and easy to melt We normally add five spice powders and cooking wine to the pork belly, it totally worth it The Banh Mi is different than baguette and you don't need to cut it too deep like subway, around 3/4 is enough, otherwise it will split it half >95% banh mi you find in VN will use soy sauce instead, fish sauce is way too strong. I reckon a Viet or Thai brand sauce or even better Worcestershire sauce (my favorite), Kikkoman is fine but too salty Be careful with bird eyes chilies, my Kiwi friend can handle Jalapeño but he gave up bird eyes, me the other way around lul Just like summer rolls, you can be creative with Banh Mi, chicken, bacon, wieners :D, omelette, mussels ,etc. Have fun!!

@doodahgurlie

10 ай бұрын

The pate used in Viet banh mi also typically contains ground pork in it along with pork fat. I would never use fake butter or margarine, that's just gross (and I make excellent chicken liver pate at home). :) Vietnamese people use the fake stuff because it's cheaper and easier to find there, but it's an inferior product in every way. But I agree with buying pate vs making it for most people. Baguette makes a major difference as the French one is heavy, dense, and tougher than the airy crunchy ones used for banh mi.

@pulykamell

10 ай бұрын

So what herbs are used traditionally to top a bahn mi? Is rau ram the typical one, or do you use a mix? I know here in the US we usually use cilantro (aka coriander), but I have seen rau ram in Asian markets, and it never occurred to me that it's used on banh mis, as I've only had them here in the US. Do you also use regular cilantro out there? Any other herbs?

@tinanguyen758

10 ай бұрын

Just coriander and shallot, no rau ram

@doodahgurlie

10 ай бұрын

@@pulykamell Rau ram is used in many banh mi, but outside Vietnam, it's easier to just use cilantro. Keep in mind, it also depends on the type of banh mi which herb to use, but cilantro is an all around safe bet and is familiar and easily accessible to most people.

@lluu0211

9 ай бұрын

Please do not add kikkoman or any soy sauce to your banh mi. Andy's recipe lists Maggi as the sauce, and I whole heartedly agree that is the only sauce you should be using for that extra umami punch. Banh mi vendors all over Saigon can all be seen with a bottle of Maggi, giving each sandwich a squirt of the good stuff right at the end 🎉

Both sandwiches look amazing. I loved the sound of the bread, when you bit into it.

I heard that crunch ... I could taste that pate ... I could bite that crispy skin ..m I could feel the freshness of the pickle ... That's how passionate you were Andy. God bless

Andy this looks INCREDIBLE. Sending my mum the pork belly but because she’s been trying to nail Crackling for years. Cheers!

Outstanding clear and concise instructions; great video!

You are my hero! Thankyou for NOT boring us with breadmaking and offering to do a separate video. I wish more youtube cooks would do that. Pizza videos, burger videos etc, are always 50% breadmaking, BOOOORING! Thankyou thankyou thankyou.

One of the best creators in food. It's the commitment and humility. A lesson in life long learning. Thank you!

Andy youre a great chef and your personality is great! Keep up the good work mate.

@andy_cooks

9 ай бұрын

Thanks legend

I’m watching this vid at 3am and that first bite with the crunch really made my mouth watery 😋 awesome job making the Bánh mì Andy 👍🏼 thank you for sharing your experience (visit in Vietnam) and for this content too 😃 great stuff! Hope you and your wife have a wonderful weekend 🤗 lots of love from Perth 💜

Matilda’s win an absolutely EPIC game and get through to the semis… and THEN A NEW VID FROM ANDY?!?! it’s a great night in Australia! 🦘🥰🥳⚽️🥅🏆

@ryana8174

10 ай бұрын

Don't forget Carlton!😂

@WtRigger100

10 ай бұрын

Who’s Mathilda (Dutch here:))

@callen3570

10 ай бұрын

​@@WtRigger100Australian Football team 🙂

@robwatts77

9 ай бұрын

He’s a kiwi….

@muszr00m

9 ай бұрын

​@@callen3570in Australia we call them a "soccer" team... In Australia people use their hands in "football"

Your video brings me back to HCMC. In my memory, they use mixed fish sauce which combines fish sauce with sugar, lemon juice, garlic and chili. Some shops use the special sauce which comes from roasted whole pork (similar to lechon). Great work Andy. 🎉 I love all of your videos

What a great video. Can't wait to try and make these myself. Love that you made two different styles to compare. Thanks Andy

Just made this for me and my family and it was bloody terrific. Thanks Andy for the great recipe and you got a new sub from it too 😁

Yes for the bread baking! Great video as always, love the research you do 👌🏻

Sir, you just nailed it to the last bit. You brought back fond memories of Vietnam. Strangely I had my favorite one from a street vendor in DaNang.

+1 for the bread video Andy. In my part of the world, I can't reliably find access to a Vietnamese bakery & the French standard for baguettes dominate the market. As good as they are, the texture, chew & density makes for a very different eating experience. The bread makes the banh mi for me & I can't find it anywhere near me! :(

@alvinkoh5460

9 ай бұрын

So True! The bread makes or breaks the Sandwich. The time taken to make the pate would be better spent on making the bread. Forgive me, but I'm a bread snob, and I'm not even French!😄

@JustSuds

9 ай бұрын

Yes please

@e1piromano

9 ай бұрын

Yes the proper vietnamese bread is almost impossible to find in Germany

@Dbb27

8 ай бұрын

I have started making my own. It’s very easy!

@damiann4734

7 ай бұрын

You must be Vietnamese. Only Vietnamese can tell the difference between 1 hour old banh mi and a fresh one haha

I am excited to try this. Great video Andy

Cheers Andy this looks amazing! Loving the origins series!

@andy_cooks

9 ай бұрын

Thanks mate!

i like that you explain what its like when you eat instead of just going "mmmm"

thank you Andy this was so much fun to watch ❤

Majority of our sauce local Vietnamese bakeries used soy sauce with spring onion, oil, n a bit of sugar (heat up the oil, add soy sauce n sugar and add spring onion, let it heat for less than a minute. The spring onion will soften). It tastes exceptionally good instead of soy sauce itself. Here in Sydney, Australia, we called it pork crackling roll (banh mi heo quay).

I’m Vietnamese and I have never had a bánh mì with nước mắm drizzled on it. Sacrilegious! It’s a French sandwich. We use a seasoning made by the Maggi company that resembles soy sauce but the taste is totally different. It’s sold in most European supermarkets. Also the pork we use for bánh mì is normally not pork belly with crunchy skin. You could put whatever you want in a bánh mì but the authentic pork for bánh mì is more like roasted pork shoulder or pork butt, what we call them in the US.

Great work, Andy and thanks for sharing 👍

Thank you! Great instructions. The bread is the key!

Thank you Andy for the legendary tip on cutting the pork with the crackle side down. Tried it today and it worked an absolute treat!

Amazing!! Thanks Andy!

My favorite type of sandwich. Looks amazing

You have my mouth watering Andy!! Good job, enjoyed the video.😀

My favorite sandwich. Years ago one of the actors for a film I was a part of making brought banh mi sandwiches for the crew, that was the first time I tried it. Been loving it since.

Brilliant, inspired to do it now. Thanks.

Mad respect for you, Andy for making a Banh Mi from a to z. I used to eat Banh Mi a lot, but I did not know what ingredients were in it or how to make them. You showed the making and passion into it.

@d3rpypanda208

9 ай бұрын

it’s not very authentic unfortunately, as you’ll still find a noticeable difference between this one and the ones in Vietnam. They don’t use mayonnaise they use margarine, for example.

Andy you are a legend your vids always catch my eye and everything you cook is sublime, keep up the good work mate😊👍

Thanks Andy! Really like how authentic and elaborate this video is. I have my own baguette recipe for this one but think a French influenced, industrial produced type of crunchy / soft inside is a very interesting bread to make if you could explain how. Cheers

"watch it like a hawk" :D Cheers, Andy! Looks delicious! Gotta try it

I made short rib banh mi’s last year. I still think about them daily.

Probably the best cooking channel on youtube period. He didn't skip on anything. He literally showed and teach us a to z. Mad respect for andy. His tiktok with babe is the best!!

@hic_tus

9 ай бұрын

-this how to make.. and there you have it! -wait wait how do i mix that shiiii.... noooo wa... ok it's gonna be awful. goodbye. i know man it's a very common issue. i worked in the kitchen for 10 years and chefs take sooo many things for granted. i remember though my first boss was very good at training people, she even showed me what she meant for a pinch of salt. you know, that bit of visual information that an absolute rookie needs so much, even if only once in a lifetime😂

@zambot264

9 ай бұрын

100% agree.

That was a fabulous video from Vietnam eating the best Banh Mi

Love the bird imitations "watching it like a hawk". :) 👍

Thank you Andy for your great work. I am Vietnamese and the video is such a delight to watch!! Please help us with another video on baking the bread as well!! One of my comfort breakfast is bánh mì with pâtés and fried egg inside. 😊

Andy/Chef/Legend! Both variations look amazing & I'm now hungry! Thanks for sharing! Peace ❤

@andy_cooks

9 ай бұрын

Thanks legend!

I like the one with the patè & mayo, saved this video for my future bahn-mi recipe thanks andy

I really like this new editing style!

Excellent video Andy - reminds me of bánh mì I used to get as a kid. Also a recent discovery of mine, but Korean spicy Bulgogi and fried eggs are frickin awesome in bánh mì!

@mint.1411

9 ай бұрын

that actually a dish in vietnam, they have the sandwich version with the ingredient u said, but they also have the "Banh Mi Chao" that u must try. There are pate, fried egg, sausage, steaks or bulgogi (optional).

They look fantastic!!!

I've never had a pork belly banh mi, but it looks great. Here in Houston, all the shops use char grilled pork slices and the mayo they use tastes like a garlic butter. It's really great!

Can't believe my favorite cooks on KZread visited my home country! Sadly you didn't went to where I live which is Hanoi :( . But I'm really happy that you enjoy Vietnamese foods since I love them too, they're a part of me and seeing someone enjoying the foods that shape me into who I am now gives me a sense of satisfaction :) . Thank you Andy!

Great work! As a melbournian and a long time ago Vietnam/SEA traveller/liver, it is my official duty to try every single Bahn Mi I come across. Pork belly is by far my preference over cold cuts. So much depends on the bread roll. I do lament that the prices keep going up and the weight goes down, such that one is not quite enough. Nonetheless, they are the king of sandwiches.

Andy cooks fire too lmao a massive flame and he just keeps tossing. didn't even flinch. what a legend

Looks good and authentic👏🏼👏🏼

Cheers from Mexico! Loved the recipe and your vlogs from Vietnam.

This looks really good. Congrats.

One word - Excellent! Andy

Vietnamese pate used for Banh Mi should have white pepper added to it and trust me, it makes a HUGE difference and pairs perfectly with what us Vietnamese call "egg butter" a.k.a fresh mayonnaise. I once made roasted pork belly and used some of the leftovers for homemade banh mi but I used a store-bought french-style pate and it just wasn't right. I ground some white pepper and folded into the tub of pate and it turned a 'good sandwich' into a 'proper banh mi'.

great jobs andy, love from vietnam

My first experience of banh Mi was in Richmond, Vic, at a tiny bakery run by a family new to Australia. I had never experienced the pungency of the combination of sauces with the sweet sourness of the salad and the coolness of the impressed pork and sliced cold cuts. Awesome!

+1 for the baquette recipe. Very empowering being able to make bread!

My favorite is the bbq pork banh mi. I agree that the pate is required with cold cuts. Thank you Andy for an excellent video!

Definitely would love a baguette or specific bun recipe from you. We can handle it! 😊

Banh Mi without Pate', Sacrilege..!! Mouthwatering episode as usual Andy, love your work love your channel keep em coming mate.

I love banhmi! We had Vietnamese refugees in Puerto Princesa City back in the day and they introduced this delicious sandwich to the locals. Better than any sub I’ve ever had.

Awesome video, thanks!

Great stuff andie! love it. For the butter mayo, its whipped butter.

If you’re turned off by the sound of liver pâté, you’d be surprised how delicious it is when it’s blended with a bunch of butter and seasoned well. On buttered bread it’s sooooo good

I recently studied in australia, living in footscray for about 6 months and i lived off these! You can’t find them anywhere in the UK, i needed this❤️

Thank you, this is fantastic, great instructions. I’ve been looking for this recipe, glad I found you I agree, I love the cold cuts with extra pate, and their mayo seems to have butter in it. 🤷‍♀️ I have subscribed 😉

yesss, the suburb in south aus that I live in has a huge vietnamese community so lots of bahn mi and pho, this looks perfect to mi

Nice work Andy, spent 2 years in VN and Banh mi was always an easy awesome option, my vietnamese wife makes an awesome pate.. nice video mate.

When I first tried the Banh Mi I'm beginning to love it becausr it's crunchy and many vegies. Thank you for this recipe.

Yummmm ❤ looks good uncle andy

Rất tuyệt vời ,cách bạn chế biến và nấu món ăn nhanh, gọn, lẹ. 🌷👍👍

9:20 In Vietnam people usually cut the bread with scissors in just one site. It helps the whole structure be more stable, the topping won't fall out.

Awsome. It is difficult to find pork belly here where I live for some reason… but once I find one, I might try this.

My belly wants this ! Good job Andy

Love the recipes so much, thank you so much for the guidance. If you could, do include how to make the baguette recipe too please!! Keep up the good work chef!

Andy - as a bloody French/Vietnamese guy living in America, I am so jealous, but inspired!!!!!!

Cannot get enough of Banh Mi.

love from Vietnam

Bless you Andy

Would love the bread recipe Andy! that was actually the part i was comming for haha!

LOL. I saw the glass of cognac before I realized it was part of the recipe. I was like "Wow, Andy is finally cooking like I do!! With a little something to take the edge off!!" 8)

@andy_cooks

9 ай бұрын

😆

Thanks for videos! Very keen for a baguette recipe

100% want a bread recipe as well!

Best thing about Bahn Mi is someone else making it for me! Soz Andy!

Man those bahn mis looking so nice, I could use one for hangover.