Aww I love your video and how detailed you explained about the dish ! And as a Vietnamese, I can’t believe that I’ve never tried lemongrass chicken with banh mi 😱
Made this tonight - Never even cooked with lemongrass before. Incredible recipe and being in the UK I've barely tried any vietnamese food! Best damn sandwich I have ever made, and I'll be making it again & again :D Really well presented!
Hi @feelhewall...awesome feedback! Extremely glad to hear that it works for you and that you are going to make it again and again. Thanks for trying out my recipe and leaving your comment. Cheers, Victor
Aiyo, i miss Penang so much. Chee cheong fun, curry mee, laksa, hok kian mee, kay leng na mee, koay teo ting, char koay teo, char hor fun, apam, nonya kuih, ban chang kuih and the gu leng peng ....aaaaa......
🤣…aiyoh..you are making me miss Penang as well! All those yummy Penang hawker food..one day, one day as soon as we get to travel overseas again, I will be on a flight home to eat all those food! 😂😋
Hi @Maria Isabel Nunes..dark soy is mostly used to give the dish a darker colour. It doesn’t enhance the taste or flavour on the dish. What I would I suggest is to mix 1/2 or 1 teaspoon of honey, and 1/2 teaspoon of dark soy as a substitute. Try it. I hope it works for you. Cheers, Victor
This is my go-to bahn mi recipe, but I noticed today that the page for the written recipe is down! Any chance you could pin the recipe in the comments?
Great video and great explanation. I only switched the coriander with cilantro but it was close enough. The recipe was amazing and the banh mi came out to die for. I had my guests arguing and fighting over the final piece 😂😂... but The only constructive criticism I have if you're open to it, is to maybe speed up the content by either removing some non important clips or talk faster. If you also put time stamps in the info part below so people can skip to the part they want to see, it might help you retain them on your video longer. Some people have short attention spans and just want to get straight to the part they're looking for but dont want to watch the whole video. Well good luck and looking forward to more of you're recipes! 🙏🏻
Hi @Jay Gee...you get a gold star 🌟 from me and a big thanks 🤩 for leaving a constructive feedback to improve my video content and viewers watch time. I have started doing time stamps ..I only found out I can do that when I was posting my latest video last weekend. I will update all my videos with time stamps now I know how. I really appreciate the input, and I am absolutely stoked you like this recipe. It makes me laugh to hear who got the last piece. You have done well to impress your guests 👍🍾🥂 Cheers, Victor
@@foodtripwithvictor haha thank you. And you are very welcome! I believe you have a great presence and amazing recipes so hopefully the time stamps will help. I know More people and chefs (like myself) that are looking for new ideas will start watching and subscribing to your videos within time. 🙏🏻 just keep working hard. I'm looking forward to more of your videos. P.s. I'm addicted to this sandwich ❤ cheers 🙌👨🍳🍾
@@newsandreviewswithjay4990 thanks…your message inspires me to keep making video contents for my viewers and subscribers, and hopefully more chefs like yourself subscribe to my channel. Cheers,Victor
Hi @Mestiza Tagalog eatery vlogs..the appearance of a French shallot is slightly elongated with brown skin, whereas an Asian shallot is more rounded shape with crimson red skin. They both tastes almost the same, aromatic, sweet and less pungent than an onion. In a western country, the French shallot is more commonly available at the supermarkets. Asian shallots are harder to find unless it is at an Asian grocer. The one I used in this video is an Asian shallot. I use either type depending on what I can find at the grocer or supermarket. Cheers, Victor
Your comment is offending. He likes our food and he just makes his own version. What's wrong? You think pizza or Thai restaurants in our country are authentic.
I thought he stayed pretty true to it with a few minor twists/tweaks of his own. I'm sure it came out great based upon the end result. He did a great job on acquiring the baguette, which is very important to a good banh mi.
![Lp. Сердце Вселенной #30 ДВА В ОДНОМ [Один человек]• Майнкрафт](http://i.ytimg.com/vi/nrXy15orKhY/mqdefault.jpg)
omg so relaxing to watch this video!!! new fan!
Thank you..welcome to my channel 👋🤗😊
Good recipe, and I love the thumbnail for the video.
@Bryna L. thanks for visiting my channel. Glad you enjoyed the recipe and love my thumbnail. Cheers, Victor
Thank you Victor. My husband loves Vietnamese sub sandwiches. Now I can make them at home. 👍🙏💓☺️
You are most welcome @atthislotusfeet 🤗😊
Looks really good!
@SK...thanks. Cheers, Victor
looks so yummy.
Thank you 🙏 😊
Aww I love your video and how detailed you explained about the dish ! And as a Vietnamese, I can’t believe that I’ve never tried lemongrass chicken with banh mi 😱
@Linh Chu…thank you. Glad you enjoy watching my video. Cheers, Victor
Looks delicious! I love bahn mi & definitely gonna make this! Thank you for sharing the recipe❤️
Thanks @Erina Liyanto…glad you like this video recipe. Better still, hope you like eating it. Thanks for trying out my recipe. Cheers, Victor 🥰
These look so delicious
Thank you
Yes I tried really love it lemon grass sandwich chicken ❤
Thank you 🙏…thanks for letting me know and I’m glad you liked it 😋 Cheers, Victor
The chicken looks delicious even without the baguette.
Hi @Vinay Jathana...it sure is..any leftover grilled lemongrass chicken..I use in a cold vermicelli noodle salad 😋 Cheers, Victor
Made this tonight - Never even cooked with lemongrass before.
Incredible recipe and being in the UK I've barely tried any vietnamese food!
Best damn sandwich I have ever made, and I'll be making it again & again :D
Really well presented!
Hi @feelhewall...awesome feedback! Extremely glad to hear that it works for you and that you are going to make it again and again. Thanks for trying out my recipe and leaving your comment. Cheers, Victor
Delicious 👍🌹💖💕❤️❤️
Thanks 🥰
Aiyo, i miss Penang so much.
Chee cheong fun, curry mee, laksa, hok kian mee, kay leng na mee, koay teo ting, char koay teo, char hor fun, apam, nonya kuih, ban chang kuih and the gu leng peng ....aaaaa......
🤣…aiyoh..you are making me miss Penang as well! All those yummy Penang hawker food..one day, one day as soon as we get to travel overseas again, I will be on a flight home to eat all those food! 😂😋
最愛法國麵包
Can i ues dark soy sauce change dark caramel sauce?
Hi @Maria Isabel Nunes..dark soy is mostly used to give the dish a darker colour. It doesn’t enhance the taste or flavour on the dish. What I would I suggest is to mix 1/2 or 1 teaspoon of honey, and 1/2 teaspoon of dark soy as a substitute. Try it. I hope it works for you. Cheers, Victor
This is my go-to bahn mi recipe, but I noticed today that the page for the written recipe is down! Any chance you could pin the recipe in the comments?
Thanks 😊 for letting me know. I’ve updated with the correct url now. Cheers, Victor
Great video and great explanation. I only switched the coriander with cilantro but it was close enough. The recipe was amazing and the banh mi came out to die for. I had my guests arguing and fighting over the final piece 😂😂... but The only constructive criticism I have if you're open to it, is to maybe speed up the content by either removing some non important clips or talk faster. If you also put time stamps in the info part below so people can skip to the part they want to see, it might help you retain them on your video longer. Some people have short attention spans and just want to get straight to the part they're looking for but dont want to watch the whole video. Well good luck and looking forward to more of you're recipes! 🙏🏻
Hi @Jay Gee...you get a gold star 🌟 from me and a big thanks 🤩 for leaving a constructive feedback to improve my video content and viewers watch time. I have started doing time stamps ..I only found out I can do that when I was posting my latest video last weekend. I will update all my videos with time stamps now I know how. I really appreciate the input, and I am absolutely stoked you like this recipe. It makes me laugh to hear who got the last piece. You have done well to impress your guests 👍🍾🥂 Cheers, Victor
@@foodtripwithvictor haha thank you. And you are very welcome! I believe you have a great presence and amazing recipes so hopefully the time stamps will help. I know More people and chefs (like myself) that are looking for new ideas will start watching and subscribing to your videos within time. 🙏🏻 just keep working hard. I'm looking forward to more of your videos. P.s. I'm addicted to this sandwich ❤ cheers 🙌👨🍳🍾
@@newsandreviewswithjay4990 thanks…your message inspires me to keep making video contents for my viewers and subscribers, and hopefully more chefs like yourself subscribe to my channel. Cheers,Victor
Why use chopsticks since most of the process is done by bare hands ( do with respect)
Is there a difference between French shallot and Asian shallot?
Hi @Mestiza Tagalog eatery vlogs..the appearance of a French shallot is slightly elongated with brown skin, whereas an Asian shallot is more rounded shape with crimson red skin. They both tastes almost the same, aromatic, sweet and less pungent than an onion. In a western country, the French shallot is more commonly available at the supermarkets. Asian shallots are harder to find unless it is at an Asian grocer. The one I used in this video is an Asian shallot. I use either type depending on what I can find at the grocer or supermarket. Cheers, Victor
Chinese make Fake Vietnamese Banh Mi why? Kimchi is Chinese cuisne .Now Banh Mi is Chinese Cuisine hahaha
Your comment is offending. He likes our food and he just makes his own version. What's wrong? You think pizza or Thai restaurants in our country are authentic.
I thought he stayed pretty true to it with a few minor twists/tweaks of his own. I'm sure it came out great based upon the end result. He did a great job on acquiring the baguette, which is very important to a good banh mi.
最愛法國麵包