How To Make Banh Mi at Home (The Easy Way)
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- Опубліковано 28 тра 2024
- Banh Mi, sometimes also called the Vietnamese Sandwich, is a fusion food from before there was fusion food. A tasty byproduct of turbulent world history, if you will. This video is my easy banh mi recipe with lemongrass pork and Vietnamese pickles!
📘 My Cook Book KITCHEN PASSPORT
bit.ly/kitchenpassport
🥖 Banh Mi Pickles Recipe
2 kohlrabi or 1 daikon raddish, in matchsticks
2 large carrots, in matchsticks
5 slices ginger
5 cloves garlic, smashed
150g sugar
50g salt
150g (or more) hot water
300g white vinegar
🥖 Banh Mi Mayo Recipe
100g mayo
50g room temperature butter
1 whole 7 minute egg
1 pinch msg
🥖 Banh Mi Toppings
Cilantro
Shaved Cucumber
Jalapeno / Chili Slices
🥖 Banh Mi Protein
Meat / Tofu / Shrimp
2 stalks lemongrass
1 shallot
1 clove garlic
1 Tbsp sugar
1/2 tsp white pepper
2 tsp fish sauce
Video by Andong
Channel Manager Jacques Wecke - Навчання та стиль
From a Vietnamese: you're actually right to substitute daikon with kohlrabi, it is actually kohlrabi and carrot that are most commonly get pickled this way in Vietnam. Daikon is not wrong, just not the most common.
Really!? 😃 I was surprised because it tasted so „right“!
@@mynameisandong why is your " upside-down?
@@penguiin12 It's the german way to use quotation marks. Lower marks at the beginning, upper marks at the end of a quote.
0:08 レアガチャでいくと ☆5
youtubeei.com/watch?v=ZWzKIWvXhiV
キノコはえてるうしからシチューを取ることができますよ!
@@casparm4291interesting! You can learned something in the most u expected places.
Hi! I’m Vietnamese and thank you for liking our Vietnamese iconic food culture, Banh Mi. l was very shocked and appreciate that you have researched and learned our iconic food from history to recipes, sharing your interest and passion for foods with your audiences!
Love your videos btw, I have been following you for a year now, and I still love your content to this day. Keep up the good work! ❤
dude, do you even know the guy?
Im Vietnamese-American and from what I've seen this is one of the best banh mi videos from a non vietnamese person on YT. Basically all the ingredients are accurate but personally i have never eaten a Banh Mi that didn't have pate and maggi seasoning as well on it so I would definitely recommend to people adding that if you want to make a Banh Mi at home.
It's sacrilege without Maggi and pate!
Germans regard Maggi as something negative.
Pâté is not optional!
do you have a good recipe for pate?
@@73smoo oh no it's not maggi per sé, just regular soy sauce will do
the banh mi joint on my block always adds thin sliced jalapeños - nice!
As a Vietnamese person, this was a wonderful recipe! The kohlrabi substitution was actually authentic as many Vietnamese people will do this as well. Some people cannot eat daikon radish due to health reasons. It cancels out some kind of herbal medicine. Can't remember what it was exactly. I so enjoy watching YOU enjoy other cultures!
Local vietnamese here. The "mayo" can actually be made with the same way you make mayonaise, minus the acid and seasoning. And it will make more sense if you spread it on the bread along with pate in P&J style. Try it, you will love it!
I'm living in Taiwan now and there's a considerable Vietnamese population here, hense the awesome Vietnamese food all over the place. I love Andong's approach of not fighting for authenticity but going for inspiration, flavor and accessibility. Love the video! And yeah, bahn mi is really delicious and versatile. Can't wait to be able to visit Vietnam!
I actually just made 75 Banh Mi sandwiches last week for a party. I used par-baked mini french rolls, sliced grilled chicken breast (brushed with a ginger soy mayo I put together), pickled daikon and red onion, carrot and red pepper matchsticks, cilantro and sriracha mayo. Pate and jalapenos sadly wouldn't have worked in this instance but regardless they were a huge hit with not one left. I like seeing all the variations people use for their Banh Mi.
Ich habe Mitte der neunziger einige Monate in Vietnam gearbeitet. Banh Mi gab es jeden tag zum Frühstück, Pho Ga oder Pho Bo zum Mittag und Bun Bo Hue am Abend. Und es war wirklich gut!
Hey Andong, of course you don't throw away the fluffy interior of the "schrippe". You do what generations upon generations of Berlin kids have done: you just eat it! I think every Berlin kid that grow up with schrippe-type bread rolls for Sunday breakfast has dug out some of the interior fluff out just to stuff it in their mouth.
Yup, best way to eat a Schrippe. 👍
I love Bahn Mi. It must be in my top 3 favorite foods I tried on my trip to southeast Asia. Thank you vietnamese people for this beautiful gift to mankind.
You forgot what my favorite thing in Bahn Mi : the fish sauce (or Maggi sauce) and touch of lime juice. Also : paté as a spread base is
Maggi sauce is a must.
The best panino in the world. I was shocked when I travelled to Vietnam when I discovered bahn mi how good it is. Had as many as I could
My mother always makes it with vietnamese style char siu (xa xiu) and then sprinkles the leftover juices of the meat onto the bread! Also, highly recommend adding paté and hoisin!
What's paté?
@@Ptitnain2 smooth pureed meat spread
@@Ptitnain2 Really? French surname and not knowing what Paté is?
BTW The German name is Leberwurst
Yeah, char siu, that is the recipe I found! With lots of self mortared five spices.
We live in Los Angeles, USA, where there are a lot of ethnic Vietnamese. Almost everyone - non-ethnic-Vietnamese alike - likes Banh Mi. Our Caucasian American neighbor especially likes chopped peanut added to this grilled pork Banh Mi.
Hi Andong, congrats on the cookbook! I bought it for my mother and she loves it (and I love it too)! We are huge fans and it's a game changer to finally have your recipes written out in such a nice way. Beautiful photography as well!!
Yoo you are looking fitter and fitter by every episode, keep up the grind!
Andong upping his food styling game.
Great job Andong!!
Dear Andong and Team,
thank you very much for a video in this style! I really appreciate the small history lesson and then a cool home Cook style recipe!
Congratulations on your cookbook Andong. Can’t wait to get a copy. You’re on your way to culinary greatness.
Enjoyed your video. Looks delicious
You forgot one of the most important essentials here: Maggi. 😅
You know next time I will be at the grocery store I will get some of that! Just wondering if it’s as great as y’all saying :p
What's that?
@@MsDarkspyro the Maggi sauce
@@MsDarkspyro It is a black sauce from Switzerland that is also popular in Asia. It brings umami taste to it, some people confuse it with soy sauce.
@@nicoskefalas Everyone knows Maggi here in Germany. It is usually used as a seasoning for soups and some people eat it with boiled eggs. So for Germans it is kind of a fun fact that in Vietnamese cuisine they add it on sandwiches.
I have definetly been guilty of telling people with a smug "well, actually..."-face that the secret to the banh mi bread is rice flour. Good to know! It really shows how quick we are to spread "facts" we never bothered to verify but that simply sound convincing enough.
I suspect there is a kernel of truth somewhere in this - more research needed 🤓
back in the day wheat flour is rather expensive, so most of the bakery cut them with the much cheaper rice flour. How much it affect the final result is up to debate but its safe to say the authentic version of banh mi would have rice flour in them
Pork liver pate' mixed with mayo and a dash of Sriracha chili sauce makes a great spread for the bread. I use at least three meats, mystery meat preferred. In addition to the pickles, I add slices of jalapeno pepper and cilantro sprigs.
There are lots of Vietnamese cafes here in Seattle. So, I've been enjoying Banh Mis of every level of quality for years. I just picked up your book at the library and have enjoyed it immensely. I can't wait to try the recipes.
This recipe turned out great! The recipe book is now inbound. Great video!
This looks so delicious! 🤤
i missed the history type videos. glad to see it back!!!
That looks delicious! I’m going to have to try it the next time I go grocery shopping lol.
I found a recipe where the meat was marinated and in this marinade were 'five spices'. It's so great! I love it. I can't imagine banh mi without.
And cilantro!
BTW If you cut the meat in thin slices before marinating and searing it doesn't burn before get done.
Love the videos man! Keep up the great work(:
Sounds delicious! My daughter spent a few days in Portland, Oregon a couple years ago, ate a bahn mi, and has been raving about it ever since! We alive in a rural area without much ethnic diversity so this recipe looks like a winner to us! Ingredients we can find and a straight-forward preparation? Perfect!
wheeereee is the MAAAGGGIIIII!!!!!!!!!!!!!
MANNN I love Vietnamese pickles!!! Im lucky.. there is a local Vietnamese grocery store near me that makes it fresh all the time.. I keep my fridge stocked! Its SO GOOD
I never seen those sold in stores but if I did I‘d be all over them! :)
Nice.
mhm I love me some Banh Mi - keep up telling us the historical backgrounds on food, I really appreciate that!!
I really like your editing style its short concise clear and not too extra when it comes to presenting
Yummy!!! 😛🤤😋👏🏻😃
What a coincidence. For the last two weeks I feel addicted to this one place‘s Banh Mi. and now you have a Banh Mi video. YEEEAAH!!!
Wow youre even using the right bread great job
I'm too lazy to make the entire thing but i'll absolutely try making the pickled veggies! They look so easy and delicious!
Vietnamese-Australian here. Great work as always Andong! Just thought I'd share an interesting fact: Banh Mi actually translates into English as Banh = Cake, Mi = Wheat. So essentially it is a 'wheat cake' lol. I will be purchasing your book, keep up the awesome work you do!
I had a banh mi roll at sunshine in Churchill road for lunch😊❤. It was very yummy.😊❤
Holy Andong! This is an incredible recipe! 🤘🏽already made it three times in a row (..had the Mayonnaise and the pickles, so why not?!😅) THANK YOU!
I’ve been a fan for many years and I always learn about so much about international foods from you Andong!!! Thank you so much 🙏
I've never clicked on a title so quickly! I'm gonna make that this week!
When I was living in Germany, I got the impression that Banh Mi wasn't popular or a thing altogether. German bakeries has some of the best bread available and it's very cheap. This video marks the first time seeing a German take on Banh Mi (for me). I was hoping to see some fish sauce incorporated into the meat portion as that is our staple seasoning for just about every savory dish we have. In any case, I would 100% eat this.
I live near a Vietnamese restaurant (Pho Ha Noi) in Germany and they do not have Bahn Mi.
Whatever local fresh bakery bread is the way restaurants go, too. The banh mi I've had in South Texas just used Mexican bolillos.
As a Vietnamese person, when picking your breads from a bakery, try to get one that is so fluffy inside the bread that when you flatten the bread, the inside almost disappears (avoid dense insides). When you pick the right bread, you won't need to hollow out the insides of the bread at all because it's so soft that it flattens inside easily with the fillings. The crust outside should be nice and crackly but not hard when lightly baked. Banh mi is basically a crackly bread with a not-so dense inside at all. Our breads just tastes so light and crispy that is doesn't overpower the ingredients filled inside the sandwich (I can eat a lot of Banh Mi since it's not overfilling to the point that you feel like you've overeatten).
You're also missing pate (or liverwurst) and a quick squirt (just one line across the length of the inside of the bread) of soy sauce or maggi to really bring out the banh mi's full potential since they're also just as essential as putting cilantro and the pickles in.
If you're ever in the US - visit St. Paul, MN USA. We have one of the largest SE Asian communities away from the coasts. I feel lucky to have access to such an excellent variety of Bahn Mi and other specialties.
my fave is the xiu mai meatball, egg and pork loaf with extra pate, shredded pork skin, and sardine banh mis
i like pate in my banh mi, ws hoping to see your take on that
In Australia they also put pate on it and it tastes sooo good
СУПЕР!!!
There’s a legendary Banh Mi from a Vietnamese neighborhood in New Orleans you can only get during the Lunar New Years made with Vietnamese meatballs, Char Siu , mayo , Cha Lua .
Maybe in the near future you could cover Cypriot cuisine? I know it’s a small country and all, but we have a lot of treasures that I think the rest of the world will enjoy. I am available anytime if you would like any ideas 😀
love me some haloomz
@@mynameisandong it’s the bees knees!
About the pickle, you were right to choose kohlrabi instead of daikon. It's just not in the recipe for pickle.
Another great option is to use green papaya
May you share the bread recipe? My Vietnamese family have tried so many different bread recipes and we could never get it right! Would love to try yours!
OMG, I totally hack my banh mi mayo EXACTLY like you!!! I was inspired by French sauce gribiche, and how Andrea Nguyen said how in the original banh mi’s, they stretched the butter by using a little bit of it in a traditional mayo recipe as the fat in addition to the oil. I live in a Vietnamese food mecca (Houston, TX, USA) and I’m convinced that my fave banh mi shop uses a combination of fresh eggs, boiled eggs, margarine and yellow food coloring (bc only the most expensive eggs in the US are as orange as the ones in Asia) tiniest amt of fresh garlic, and it’s to die for.
Maaaaaan I miss those Banh Mi-s from Hoi An! There was this famous one where Bordain visited. It's unreal
In Northern California HeadCheese is used as the protein and chicken livers are used as a spread like the mayo. Jalapenos are sliced to give the Banh Mi a kick.
goes great with siracha sauce
my favorite banh mi is always crispy pork banh mi ~ it's just so good with the maggie and pate (sometimes). Myself prefer daikon to go with banh mi than kohlrabi since daikon does taste a bit more refreshing than kohlrabi
Just came here to say I love the thumbnail!
Hi Andong, congrats on the book! Where can we get an English version in Germany?
When I visited Vietnam I ate this evry other day, its so good! Sadly in Germany its not popular. At Alexanderplatz in Berlin is one shop that actually sells Banh Mi and its the best I tried so far in Germany. Yours looks so good, I will try it :)
Do you have the name for the shop at alexanderplatz in Berlin? 😊
The most important thing about the bread is that the inside is really fluffy and is mostly air. It's just a vehicle for the filling, no dense bread will do.
I used to live in Germany, but I'm in Canada now. Getting good bread is not simply
People go crazy with the fillings these days but IMO nothing beats the classic. Pate, ham, and head cheese. Perfect blend of flavors and textures
I am spoiled with banh mi options in Seattle but I would definitely like to try making my own. Surprised to learn that kohlrabi is more authentic than daikon!
I love pickled daikon. Whenever my parents make a half kilo of it, its gone within three days because we eat it as a snack
ymmm.......
I can tell you that the "hoagie roll" you might get in the US is nowhere near as awesome as the brotchen you are getting everywhere in Germany. I'd absolutely love to find a good brotchen here.
Are you still sharing the bread recipe? I'd love to make this this weekend but unfortunately I don't live near a decent bakery 😭
Love the recent videos on finding ways to keep foods authentic to their backgrounds even if they're not totally traditional!
Does anyone know if you allow the pickle liquid to fully cool down before adding the veggies? I assume you do, but I thought I’d check. Fab recipe!
Fun fact: In Vietnam, a lot of Banh Mi vendors also sell sticky rice but with Banh Mi ingredients
The soft inside can also be the choice of flour. French baguette flour T65 has a firm bite. And offcourse the cheaper flours with less gluten need more additives to rise.
I don't know if this is a Canadian thing but most Bahn Mi here have a layer of liver patè as well. That's the only thing missing to make your version perfect. Jalapenos and roasted peanuts are optional but usually encouraged.
Banh Mi**
actually pate is very common in Banh Mi, we use it all the time in Viet Nam. It can be one of the key ingredient that make your Banh mi stand out to the other
This video felt like 10 minutes of tiktok food hack compilations all in one cohesive historically insightful video.
And i mean that in a positive way somehow
This is a great thumbnail.
Nice to meet you ❤😂
Andong reading my mind? My husband smoked some pork shoulder for dinner yesterday so, naturally, I picked up banh mi toppings today. Just waiting on the pickles to cure.
Hey Andong, where do you buy those bread rolls in Berlin? I've been trying to find a good baker who makes them like this, but didn't have much success so far.
Habe es heute mal nachgekocht. Statt dem Schwein habe ich Hähnchen genommen, aber sonst alles gleich gelassen. Hat richtig gut geschmeckt, besonders hat mich das Zitronengras positiv überrascht.
You're missing the Pate and maggi! Any pate is fine, chicken or pork, but Banh Mi definitely needs it. Maggi is also essential for that saltiness and umami flavor bomb.
I like the thumbnail
Fortunate to live in an area with a good size Viet community, and I still go pick up a bag of these from time to time. The better ones are every bit as good as those in Saigon = but I want them with pate and the more esoteric meats. Nothing quite like it to me.
French vietnamese here ! I've seen a lot of people commenting about paté and maggi and never knew before haha (everytime my family bought banh mi at Paris from vietnamese shops I don't think they put those in it?)
Anyways, I wanted to say I always find your videos so interesting, even if I won't really cook those dishes, I feel like I just learn a lot from watching your videos. But it really makes me want to try new things and cook more, so thank you !
The baguette recipe does not seem to be in the description below though.
Does Kitchen Passport include meat substitute suggestions for vegetarians?
Andong:
- tries to make the perfect break for his recipe
- realizes he lives in Germany
Hi Andong. I'm excited for your book and have ordered it a long time ago. It should have arrived a month ago, but Amazon says it's not even in stock yet. Do you know what's up? Destination is your neighbour Netherlands. I also didn't get a response from you through email. Luckily I did get your postcards! They look amazing 🤩
Andong is the best UA-camr on the planet 🌎
Looks good but I’ve never seen one without jalapeño or some kind of fresh chili and I would miss that.
Unorthodox but still good. I would say the missing not-so-secret ingredient for me is Maggie seasoning.
You made it so far and it may be regional but I am sorry you did not mention jalapenos
Very sad to miss your Carhartt apron. I'm from where that brand is from (and we're very proud of that brand too) and it's always fun to talk about my shock about some youtuber in berlin wearing Carhartt
Took the marinade hack one step further (...just bcs accident, but happy little accident!): so I made the marinade and prepared to fry the meat. But then change of plans, and Banh Mi only tomorrow on the menu. so I marinated the meat overnight in it.
Next day, I was lazy and didn't want to oversea the frying pan. So I scraped the marinade off, oiled the meat a bit and put it on a rack to grill in the oven. To prevent drippings, I put a large sheet pan underneath with water so it would not stick and blacken.
Once the pork chops were done, the water in the sheet pan had become a really, really nice mix of pork fat and lemongrass pieces.
So, instead of on the sandwich, I made rice noodles and finished them in that sauce stuff from the sheet pan as you would with Italian pasta- and the whole thing became a rice noodles on loads of greenery (salad, cucumber, green herbs), of course the amazing pickles (from the big jar in my fridge) and pork chop slices. Yummi.
Germany is privileged with great bread. Lived there for a year and haven’t been able to find bread as good anywhere other than back in Germany since :,( those breakfast rolls absolutely fuck 🥹