Ok...locations for this week: 1- Banh Mi: maps.app.goo.gl/kz9tZwmjYFybj2vJ6 (it's not the best Banh Mi I've had in the city, we'd never been here prior to filming- but Boris, who used to live in Vietnam, reports that their Pho is sensational.) 2- Num Pang Khmer: maps.app.goo.gl/uWo1njSJfERVmusG6 3- French Boulangerie: maps.app.goo.gl/QSLbBTwaWJMhHK4U7 4- Austrian Bakery: maps.app.goo.gl/6o4JKF8p7ycDfUPN6 5- Lao Khao Jee Pate: maps.app.goo.gl/fDbXXM9DuxCj7vGs6 6- Pad Thai Savoey (First Thai Sandwiches): maps.app.goo.gl/xkdfN18L6iFEuC7Q6 7- Kiew Kai Ka: maps.app.goo.gl/SF3JKR8gXguZksUbA 8- Boonlang: maps.app.goo.gl/oLm2qt7uDYrRgC3b7 9- Chef Gaa: maps.app.goo.gl/5kBh3EQ2ryMjWdhFA Cheers all!
Omg you opened Pandora’s box by last part of video. Can you imagine all the possibilities that let’s say western food (not only) could be turned Thai twist?
8:50 Saying spring rolls aren't sold in Paris is simply not true. A Yelp search for pho restaurants in Paris shows over a hundred hits. If the statement is that sprig rolls aren't sold by street vendors in Paris, hardly any food is sold by street vendors in Paris due to regulations designed to force tourists into restaurants that have a harder time NOT reporting taxable income.
Dude!! I can't tell you how much I love your channel. I've been living in Thailand for the last 15 years and I've seen a lot of TV shows and TH-cam channels about Thailand. Yours is the first one that does Thailand justice and funny enough, it's really about food. Kudos to you and your great staff. The camera work is top notch. Boris deserves a lot of credit.
It's cool to see you mention all the places baguettes ended up. Here in Louisiana we have Baguettes as well that get used in Po Boys and other various sandwiches. We even have a food here called a pistolette which is basically if you took raw baguette dough, stuffed it with cheese and crawfish, and then deep fried it. Fun side note: Baguette is French for 'wand', and if you're ever at a Chinese restaurant in France you will be asked if you want 'baguettes' on the side- they aren't asking about a side of bread, but chopsticks, or 'wands'.
Just goy home from my job baking bread all night, time to watch a video all about bread lol Love yall, patreon for you guys is the best money I've spent 👍
I say this as a Vietnamese, the last one, #6, is one of closet variety of our beloved Banh Mi in Central Vietnam. Same ingredients, same technique, that same charcoal smoke, might be different in spices tho. Amazing! We are truly foody friends. Love Thai, from Vietnam.
I will never not be impressed by your ability to eat so much food in 12 hours. All of this food looks extremely delicious, but even with such food, I know I have my physiological limits.
Yes and no. Some schools around the world and countries still have long lunch hours. If I am not paid for lunch break, then I would rather take a short lunch and go home early.
Went to Vietnam with my Vietnamese girlfriend to see her family. One thing I find interesting is the school still has long lunch break and they're can go home for their lunch breaks. Also the office workers are allowed to basically lay down and take a nap. For me thats freaking crazy because in my mind school gates is basically prison, you cant go home, and if I sleep in my office I would get, minimum a warning letter, or get fired immediately.
Fantastic episode, as usual. As I live in Thailand I'm looking forward to trying all these baguette sandwich places. Oh, let me add that I'm really impressed by the historical research to do for each of these episodes.
Awesome work, once again. The first half or so of this story seemed almost like James Burke"s "Connections" television show. Coming up with the thai sandwich angle was genius. I could almost taste the Nam Jim Jaew sauce on that Nam Tok sandwich. I used to call it "super sauce" when my now ex Thai wife made it for me. You are a stunning story teller.
Much thanks 🙏🏻🙏🏻to OTR for their care and generosity of spirit, pointing me to all the links in the pinned comment - I was a fool to miss those! The passion and commitment you pour into each video is supremely admirable.
Every time I comment, I find myself saying that this is your best yet. This was special, enlightening, and made me hungry all over again. Thanks, Adam and Daria.
Adam, I HAVE made things my own. I've had recipes published but this, THIS is an inspiration. We have bakeries in Portland, we have farm to table meat markets and farmers' vegetable market, I have invented my own hot sauce. Baguette sandwich, here I come!
I like the point about how we have much more flexibility and availability of ingredients now, in a way I think a lot of cuisines are defined by restrictions which strangely enough leads to more creativity, but there’s no reason to not mix things up every once and awhile
As an Austrian I didn't know baguette was from Austria 😆🤣 There's always sth to learn right. Btw... Thank you for all that effort to throw in the location links. You were raving about Chef Gaa's Moo Grawb so many times now - really need to go there when in Bangkok next time.
Love the ideas sir! As someone who is passionate about food and food adventures your channel is a treat. And of course I'm not surprised that the chef's at the Thai place asked "with no notice" to make a thai sandwich were smiling ear to ear at the excitement of creating something new. Fabulous!
It took me a minute to appreciate your channel ('what, he is in just one city'?!) but now am a huge fan. It's easy to be blasé and sophisticated now with so much online, but I was introduced to Indian food by a coworker in the 1990's, and to Vietnamese Banh Mi by another co-worker about ten years ago, and have been so grateful for that ever since. Thanks for breakin' it all down for us, Adam!
I'm a huge fan of Banh Mi. Fortunately there is a sizable Vietnamese community here, but I've also made my own. I was fortunate enough to go to Vietnam about 8 years ago and had the real thing. Iconic sandwich
for those curious, Num Pang, literally translates to bread in Khmer. “Pang” is actually just and pronounced the same as “Pain” meaning bread in French. 🇰🇭
Seeing Chef Gaa's moo krob sandwich made me laugh out loud in delight. OH YEAH. I loved the last part of the video with all the different creations. Wow. Talk about challenging people to up their sandwich game!
In north-eastern part of Thailand along mekong river and big city of those region, such as Sakonnakorn, Ubon Ratchathanee, Udonthani and Khon Kaen, these cities used to be US army bases during the Vietnam war. They have "Breakfast shops" which serves bite sized baguette filled with Vietnamese sausages, lap chang(Chinese sausages) and minced pork. Along with the so-called "kway chap yuan" (Vietnamese noodle) which is similar to Bahn Chan. And Eggs top with Chinese and Vietnamese sausages on a hot tiny pan (similar to American breakfast). This region had a lot of Vietnamese migrants which I think they carry their food with them and adapted to Thai ingredients and mixtures of American culture through the G.I. times. I personally think these kinds of "Breakfast shops" defined Thai's Sandwich and north-eastern breakfast during the cold war which is different from the central part of Thailand where a lot of new dishes emerged around that period too.
Here in the Philippines, we have a different name for Bahn Mi; we call it "French Bread." The South Vietnamese, who fled the Vietnam War, introduced the dish, and if you visit Palawan, you'll notice a large number of restaurants known locally as "Chao-longan," which primarily serve Vietnamese cuisine.
Been excited for over a year due to OTR and finally committed to a trip to Bangkok in mid January! Been re-bingeing their videos to get all the unique food places to eat at to bookmark! Came for the Sriracha video, stayed for the food history learning and storytelling and of course, that food 🤤
Hi Adam, great documentary about the banh mi. I'm Vietnamese, born and raised with banh mi. To me, banh mi has been always there and obviously makes sense, I never thought it has a deep history when we go down the rabbit. I must add that the Chinese Bao or Bao, in a sense, is the East equivalent of the baguette in the West. Bao is made of rice flour because East grows tons of it; Bao are for the people eat on the go; Bao can accommodate with any kinds of fillings (beef, pork, veggie, etc. etc) depending on the availability of local ingredients. Could you imagine a world in which "the colonization went the otherway which the East colonized the West." I would betcha that we would have Bao mixed into Western Cuisine and we would have had Bao with cheese, and traditional Western fillings!
Interesting. Also, anyone in Australia and New Zealand knows if a local independent bakery is Cambodian or Vietnamese, you KNOW it will be good! In fact, two of the most well known award winning bakeries for their meat pies in New Zealand (which even Australians rate better than Australian meat pies) are owned by....a Cambodian and an Austrian. New Zealand style pies typically have a thicker bottom pastry base than Australian ones.
This was a another great OTR episode. Now imagine a Hat Yai Chicken Sandwich with boneless, skin on chicken thighs, Jackfruit slaw and Kaffir (Makrut) Lime or a Hor Mok Sandwich with fried blue crab & crispy shallots.
The fish flavour you were referring to in the Num Pang is tinned pilchards in tomato sauce. Very commonly spread on the bread before the other fillings
I want to eat it all… wow! seriously you all have an amazing show here. Please keep these coming. Love the interplay of real local places and food history.
Haha, I wasn't going to mention that FB group but of course someone did LOL. But yes, crispy pork Banh Mi is definitely the favourite down under. Australia has the highest per capita Vietnamese population in a Western country - even more than the US or France - so that helps.
Love the presentation of the video, Adam. As an American who has spent a deal of time living outside the US, I appreciate the history of the food of topic, and all guests involved. For future videos, I think including more of Daria's views and opinions would be a nice welcoming bonus.
Thought I was the only one who brings banh mi bread to non-banh mi serving locations so that I could have different stuffing. Turns out I'm NOT, haha. Always love the firm texture which goes well with a widdddde range of ingredients and flavors. My local favorite is banh mi with stir-fried ganba fungus. Thanks for the compilation video, reminds me of so many good culinary memories during my travels through Southeast Asia.
Larb Moo Baguette! - There's a restaurant in Bangkok that takes one of the Thais most beloved dishes to a new level by serving it in a baguette. You can have it both the classic way or fried (Laab Tod)
Speaking of brilliant crossovers, i had these brilliant rendang filled steamed buns in malaysia. Like a cha siu bao but with rendang instead. A MA ZING
-adjusts nerd glasses- actually, while the telera is used for tortas, it's a soft, round roll. the baguette-type loaf that's also used for tortas is called a bolillo.
Some crazy geniuses in Chiang Mai took khao ji and has a pizza on it (marinara, mozz and some italian seasoning with a torch for melty cheese) for awhile in one of the popup markets. So simple yet so delicious.
love the content! What I’m lacking though is a bit more commentary/interviews with the people working in the restaurants that you visit. Like the last segment with a thai bahn mi. what were the chefs thinking when they made them? i think it would add a nice dimension and fkesh out your content even more
1:35 "... and I feel no shame" I love fusion. The only shame people should feel for adapting great food into new cuisine is when they mark it up 10x the cost because it's exotic. Especially for things that are supposed to be cheap and affordable.
"WHEN YOU DON'T KNOW WHAT YOU'RE DOING JUST KEEP FILMING" no truer words from a content creator has ever been spoken I can't count how many times the fact that I kept filming saved a video
Fascinating. Thank you for your work. I should have moved to Bangkok. It's truly amazing how everything from all over the world is represented there. What I find interesting is how restaurants over there succeed without having to rely on selling alcohol. They can survive on food sales alone.
Love the Video. I was born in VN grew up in the US. I have now returned to Vietnam to live. I worked in Bangkok in 2015 to 2017. My favorite Thai dish is Kor Moo Yang. I would love to see Kor Moo Yang in a Banh Mi with the pickled carrots and white radish, a little pate. Using the the Kor Moo Yang dipping sauce like a French Dip!
It's hard to find a good Sandwich place in Thailand. I think the main reason is because Thais just don't eat much hard bread. They like soft bread, so those Japanese or Korean style sandwiches are more preferred. But nothing will replace their rice. Most of Thai food and seasonings are made to eat with rice because of the strong taste. So, thais haven't grasped the concept of making sandwiches yet. But I hope , as a sandwiches lover, sandwiches will grow more popularity in the future. I even dreamed of opening a grilled sandwich restaurant in Thailand 😅
Bánh mì bơ đường, bánh mì mỡ hành, bánh mì chiên tôm, bánh mì bò kho, bánh mì sữa đặc, bánh mì chảo, bánh mì xíu mại, cà ri, bò kho, hải sản,..... Và hàng chục loại bánh mì kẹp khác. Việt nam là đất nước có nhiều món baguette nhất châu á, hãy đi học và mang về thái
In Thailand, pork satay is usually served with toast which goes well with peanut sauce. Thus, baguette should go well with pork satay and peanut sauce as well.
Dear Adam, thank you for a great, informative and interesting video as always, i really enjoy watching your videos. I would love to see you make a video about the origin of the best soup in the world, Khao Soi, a bit like you did about Tom Yum Goong.
one of my absolute favourite burger joints was by a place that did burgers of the month. The burger for October was a Thai Green Curry Burger: angus beef patty, cheese, bamboo shoots, very thinly sliced lettuce and a (weak) thai green curry paste mixed with kupi mayo. I had like... 8 of these things over the month they were so good. alas the place changed completely and no longer does burger of the month. so yes, Thai Green Curry in a bun would be amazing
Really enjoying this episode. I've been searching for good bread, non-sweet, to do a serious New Orleans style Muffaletta in Bangkok. My friend in Hong Kong is also looking for good deli bread. Always we have these conservations online several times a year concerning breads. This episode just made me really hungry. Anyway, really enjoyed this episode.
The Banh Mi or whatever version you like has taken the western sandwhich to another level. If you have not tried it, please do and you will discover a new religion.
No it hasn't are u out of ur mind nothing beats the bread and ingredients in west Europe from Ireland England France down to Spain n Portugal Italy FFs,d absolute state of that Vietnamese sausage meat 😂😂
I wonder how many of these places will put their creations on the menu. You should check back in a month. Next year in review, you should revisit places and see how they have changed...
You be in for a shock to see the banh mi here in Australia, in Perth we have roast pork, roast duck, wagyu beef banh mi. We have definitely advanced beyond the traditional.
Banh Mi in Vietnam itself has a lot more than that too. 'Max McFarlin' and his TH-cam channel shows this well. He lives in Vietnam and speaks near fluent Vietnamese. and OTR comments on this about 23:20 in.
I think this and many other episodes are great. I really want to visit Thailand now. What I find genuinely amazing is that the couple who make these videos, who are world-class eaters, don't each weigh 500 pounds. If I ate anywhere near that amount of food, I would look like King Pin from Marvel comics. How does this couple do it?
I was excited to see the Nam Tok sandwich. I often make sandwiches from Nam Tok or Yum Nua, if I can't get the Isaan dish. It's the perfect way to stretch this appetizer into a full meal. Put the beef and as much of the vegetables as you want on the bread. Eat the rest as a side salad.
When I first started watching your channel I assume you shot over multiple days. Now that I know that often it's just one day, I have one question: HOW DO YOU EAT SO MUCH?!? (Great work as always btw!)
My father grew up in Da Lat, the old capitol of Vietnam and the most "French" place in all of Vietnam. Even today Da Lat is famous across Vietnam for its French food and its French bread. I visited Da Lat a good 15 years ago and had a banh mi -- the singular version available on the menu -- and it was the very first time I ever had a banh mi that resembled the ones my father would make at home: a French baguette with steak, sunny side up eggs, black pepper, and Maggi. To me, this is what a Vietnamese banh mi is. Everything else labeled as banh mi is "fusion" to me. 99% of what passes as Vietnamese food in the United States is either Chinese-Vietnamese food, Mekong Delta food, or bastardizations like "teriyaki tofu banh mi" sold to Americans. Labeling any of this as a matter of "authenticity" is overly reductive. But it's clear to see that the further a dish moves from its origins, the more it changes.
Ok...locations for this week:
1- Banh Mi: maps.app.goo.gl/kz9tZwmjYFybj2vJ6 (it's not the best Banh Mi I've had in the city, we'd never been here prior to filming- but Boris, who used to live in Vietnam, reports that their Pho is sensational.)
2- Num Pang Khmer: maps.app.goo.gl/uWo1njSJfERVmusG6
3- French Boulangerie: maps.app.goo.gl/QSLbBTwaWJMhHK4U7
4- Austrian Bakery: maps.app.goo.gl/6o4JKF8p7ycDfUPN6
5- Lao Khao Jee Pate: maps.app.goo.gl/fDbXXM9DuxCj7vGs6
6- Pad Thai Savoey (First Thai Sandwiches): maps.app.goo.gl/xkdfN18L6iFEuC7Q6
7- Kiew Kai Ka: maps.app.goo.gl/SF3JKR8gXguZksUbA
8- Boonlang: maps.app.goo.gl/oLm2qt7uDYrRgC3b7
9- Chef Gaa: maps.app.goo.gl/5kBh3EQ2ryMjWdhFA
Cheers all!
minute 22:30. which one is that?
oh it literally shows the name of the restaurant in the time stamp lol
Omg you opened Pandora’s box by last part of video. Can you imagine all the possibilities that let’s say western food (not only) could be turned Thai twist?
8:50 Saying spring rolls aren't sold in Paris is simply not true. A Yelp search for pho restaurants in Paris shows over a hundred hits. If the statement is that sprig rolls aren't sold by street vendors in Paris, hardly any food is sold by street vendors in Paris due to regulations designed to force tourists into restaurants that have a harder time NOT reporting taxable income.
This is the only channel that consistently makes >45 min videos that are so good I have to make time to watch.
I see these videos as part of my new 2 and a half hour lunch schedule. They definitely will help answer the question of what to eat.
I didn't realize it was that long, it flew by.
I agree. I am amazing they don’t have more subs. Because this content is great
Dude!! I can't tell you how much I love your channel. I've been living in Thailand for the last 15 years and I've seen a lot of TV shows and TH-cam channels about Thailand. Yours is the first one that does Thailand justice and funny enough, it's really about food. Kudos to you and your great staff. The camera work is top notch. Boris deserves a lot of credit.
It's cool to see you mention all the places baguettes ended up. Here in Louisiana we have Baguettes as well that get used in Po Boys and other various sandwiches. We even have a food here called a pistolette which is basically if you took raw baguette dough, stuffed it with cheese and crawfish, and then deep fried it.
Fun side note: Baguette is French for 'wand', and if you're ever at a Chinese restaurant in France you will be asked if you want 'baguettes' on the side- they aren't asking about a side of bread, but chopsticks, or 'wands'.
Bánh Mí & Cà Phê Nâu is just life 🇻🇳
It's Bánh Mì not Bánh Mí
@@chithiennguyen1371okay Grammar police! You got your point, now, eat your banh mi
Just goy home from my job baking bread all night, time to watch a video all about bread lol
Love yall, patreon for you guys is the best money I've spent 👍
Thanks so much. It is incredibly helpful and the channel definitely wouldn’t have made it to this point without Patreon supporters.
I say this as a Vietnamese, the last one, #6, is one of closet variety of our beloved Banh Mi in Central Vietnam. Same ingredients, same technique, that same charcoal smoke, might be different in spices tho. Amazing! We are truly foody friends. Love Thai, from Vietnam.
My days in Thailand will always be the best days of my life. The street food is just sublime
Loved seeing how proud the chefs were of their "in the fly" sandwiches!
I will never not be impressed by your ability to eat so much food in 12 hours. All of this food looks extremely delicious, but even with such food, I know I have my physiological limits.
The impromptu baguette challenge is an instant classic OTR adventure video
Come Spring, I might just go buy a bundle of mini-baguettes and go from restaurant to restaurant challenging the chefs. This could be FUN!
It seems to me, the abolition of the 2 and half hour lunch break was a step back from true civility.
Yes and no. Some schools around the world and countries still have long lunch hours. If I am not paid for lunch break, then I would rather take a short lunch and go home early.
Went to Vietnam with my Vietnamese girlfriend to see her family. One thing I find interesting is the school still has long lunch break and they're can go home for their lunch breaks.
Also the office workers are allowed to basically lay down and take a nap.
For me thats freaking crazy because in my mind school gates is basically prison, you cant go home, and if I sleep in my office I would get, minimum a warning letter, or get fired immediately.
Your channel is better than any history book on SE Asia😇
Fantastic episode, as usual. As I live in Thailand I'm looking forward to trying all these baguette sandwich places. Oh, let me add that I'm really impressed by the historical research to do for each of these episodes.
Awesome work, once again. The first half or so of this story seemed almost like James Burke"s "Connections" television show. Coming up with the thai sandwich angle was genius. I could almost taste the Nam Jim Jaew sauce on that Nam Tok sandwich. I used to call it "super sauce" when my now ex Thai wife made it for me. You are a stunning story teller.
Every episode is a journey through a culinary encyclopedia ....priceless
Much thanks 🙏🏻🙏🏻to OTR for their care and generosity of spirit, pointing me to all the links in the pinned comment - I was a fool to miss those! The passion and commitment you pour into each video is supremely admirable.
The Thai sandwich challenge was one of the most heartwarming things I've ever seen on TH-cam.
Every time I comment, I find myself saying that this is your best yet. This was special, enlightening, and made me hungry all over again. Thanks, Adam and Daria.
Adam, I HAVE made things my own. I've had recipes published but this, THIS is an inspiration. We have bakeries in Portland, we have farm to table meat markets and farmers' vegetable market, I have invented my own hot sauce. Baguette sandwich, here I come!
I like the point about how we have much more flexibility and availability of ingredients now, in a way I think a lot of cuisines are defined by restrictions which strangely enough leads to more creativity, but there’s no reason to not mix things up every once and awhile
As an Austrian I didn't know baguette was from Austria 😆🤣 There's always sth to learn right. Btw... Thank you for all that effort to throw in the location links. You were raving about Chef Gaa's Moo Grawb so many times now - really need to go there when in Bangkok next time.
Love the ideas sir! As someone who is passionate about food and food adventures your channel is a treat. And of course I'm not surprised that the chef's at the Thai place asked "with no notice" to make a thai sandwich were smiling ear to ear at the excitement of creating something new. Fabulous!
Vietnams baguettes are so amazingly delicious, it's light and airy and so crispy I really prefer it over the thick and doughy baguettes.
Banh Mi the BEST !!! 😅
I gotta say it was great to see how much fun all the chefs at the end were having coming up with their version of the sandwich
What a great video guys! A perfect “fusion” of history, food ,comedy and Bangkok locations. Love your channel!
Well you will never run out of content. I am so jealous of you, love the history behind it all and want to taste it first hand.. ❤😊😊😊😊
It took me a minute to appreciate your channel ('what, he is in just one city'?!) but now am a huge fan. It's easy to be blasé and sophisticated now with so much online, but I was introduced to Indian food by a coworker in the 1990's, and to Vietnamese Banh Mi by another co-worker about ten years ago, and have been so grateful for that ever since. Thanks for breakin' it all down for us, Adam!
I'm a huge fan of Banh Mi. Fortunately there is a sizable Vietnamese community here, but I've also made my own. I was fortunate enough to go to Vietnam about 8 years ago and had the real thing. Iconic sandwich
for those curious, Num Pang, literally translates to bread in Khmer. “Pang” is actually just and pronounced the same as “Pain” meaning bread in French. 🇰🇭
Seeing Chef Gaa's moo krob sandwich made me laugh out loud in delight. OH YEAH. I loved the last part of the video with all the different creations. Wow. Talk about challenging people to up their sandwich game!
In north-eastern part of Thailand along mekong river and big city of those region, such as Sakonnakorn, Ubon Ratchathanee, Udonthani and Khon Kaen, these cities used to be US army bases during the Vietnam war. They have "Breakfast shops" which serves bite sized baguette filled with Vietnamese sausages, lap chang(Chinese sausages) and minced pork. Along with the so-called "kway chap yuan" (Vietnamese noodle) which is similar to Bahn Chan. And Eggs top with Chinese and Vietnamese sausages on a hot tiny pan (similar to American breakfast). This region had a lot of Vietnamese migrants which I think they carry their food with them and adapted to Thai ingredients and mixtures of American culture through the G.I. times. I personally think these kinds of "Breakfast shops" defined Thai's Sandwich and north-eastern breakfast during the cold war which is different from the central part of Thailand where a lot of new dishes emerged around that period too.
Here in the Philippines, we have a different name for Bahn Mi; we call it "French Bread." The South Vietnamese, who fled the Vietnam War, introduced the dish, and if you visit Palawan, you'll notice a large number of restaurants known locally as "Chao-longan," which primarily serve Vietnamese cuisine.
Your channel is so informational, very exciting for when I book a trip to Thailand.
Been excited for over a year due to OTR and finally committed to a trip to Bangkok in mid January! Been re-bingeing their videos to get all the unique food places to eat at to bookmark! Came for the Sriracha video, stayed for the food history learning and storytelling and of course, that food 🤤
Love the way Thai people can combine foreigners food and adjust to their styles very nicely and become new many signature dishes.
Hi Adam, great documentary about the banh mi. I'm Vietnamese, born and raised with banh mi. To me, banh mi has been always there and obviously makes sense, I never thought it has a deep history when we go down the rabbit.
I must add that the Chinese Bao or Bao, in a sense, is the East equivalent of the baguette in the West. Bao is made of rice flour because East grows tons of it; Bao are for the people eat on the go; Bao can accommodate with any kinds of fillings (beef, pork, veggie, etc. etc) depending on the availability of local ingredients.
Could you imagine a world in which "the colonization went the otherway which the East colonized the West." I would betcha that we would have Bao mixed into Western Cuisine and we would have had Bao with cheese, and traditional Western fillings!
And they would be delicious!
ive never been this early to an OTR video and it feels very good to be fast
Why not become a member and get it even faster. 😉
Eating while decoding the cause of dog barking. This is true masterpiece.
Lol I just started the video and hollered at my neighbor's dog to hush
Interesting. Also, anyone in Australia and New Zealand knows if a local independent bakery is Cambodian or Vietnamese, you KNOW it will be good! In fact, two of the most well known award winning bakeries for their meat pies in New Zealand (which even Australians rate better than Australian meat pies) are owned by....a Cambodian and an Austrian. New Zealand style pies typically have a thicker bottom pastry base than Australian ones.
Yeah Cambodian bakeries are consistent winners in New Zealand's Supreme Pie Awards
@@kenyk1254 and this year, the Australian Supreme Pie winner was from a bakery owned by...a Cambodian as well! :D
This was a another great OTR episode. Now imagine a Hat Yai Chicken Sandwich with boneless, skin on chicken thighs, Jackfruit slaw and Kaffir (Makrut) Lime or a Hor Mok Sandwich with fried blue crab & crispy shallots.
เอาขนมปังไปกินกะกับข้าว มันไปกันได้อย่างรัย
Good god. Never was a sandwich person-always considered them lazy-but this episode and your proposal is making me hungry!!!!!!
@@klom15thailandละลายพฤติกรรมขนมปังฝรั่ง.ด้วยอาหารไทย😂🎉
I love the woman proprietor who comes over to promote her restaurant. She’s so beautifully dressed and SO busy!
The fish flavour you were referring to in the Num Pang is tinned pilchards in tomato sauce. Very commonly spread on the bread before the other fillings
Yes, I believe you're right. Good call.
I want to eat it all… wow! seriously you all have an amazing show here. Please keep these coming. Love the interplay of real local places and food history.
Australian has a thing for crispy pork banh mi. We love it so much that we even have a fb group dedicated for banh mi lovers: Banh Mi appreciation
Haha, I wasn't going to mention that FB group but of course someone did LOL. But yes, crispy pork Banh Mi is definitely the favourite down under. Australia has the highest per capita Vietnamese population in a Western country - even more than the US or France - so that helps.
@ChineseKiwi For some reason I think that Vietnamese food really suits Australia, maybe it's just the climate.
@@shaunashton9744 much more the assimilation of culture due to what I said.
Love the presentation of the video, Adam. As an American who has spent a deal of time living outside the US, I appreciate the history of the food of topic, and all guests involved. For future videos, I think including more of Daria's views and opinions would be a nice welcoming bonus.
In Pattaya, Thailand there is a Vietnamese restaurant called JJ spring rolls. They do a mean Bahn Mi. Well worth the visit.
Great video as always! I bet those chefs had a lot of fun making those delicious sandwiches for you too. 🤣
Thought I was the only one who brings banh mi bread to non-banh mi serving locations so that I could have different stuffing. Turns out I'm NOT, haha. Always love the firm texture which goes well with a widdddde range of ingredients and flavors. My local favorite is banh mi with stir-fried ganba fungus. Thanks for the compilation video, reminds me of so many good culinary memories during my travels through Southeast Asia.
Love your videos and really appreciate the work you put into them. I am hungry now!
Larb Moo Baguette! - There's a restaurant in Bangkok that takes one of the Thais most beloved dishes to a new level by serving it in a baguette. You can have it both the classic way or fried (Laab Tod)
I love love loved the idea of the challenge!!
Speaking of brilliant crossovers, i had these brilliant rendang filled steamed buns in malaysia. Like a cha siu bao but with rendang instead. A MA ZING
Love your content! Keep it coming. ❤🙌
-adjusts nerd glasses- actually, while the telera is used for tortas, it's a soft, round roll. the baguette-type loaf that's also used for tortas is called a bolillo.
Shoutouts to Banh Mi the dog, such a sweet pupper. Made my day honestly.
thank you so much for the shoutout!!
It is very enjoyable video to watch! You went extra miles to shed lights on the history of baguette.
I could cry only - This is perfect Episode of Mix of everything about "simple" Sandwich... Very well done (my very personal opinion)...
❤Thank you for another great show!
I love the history and very enlightening knowledge. Thank you
Some crazy geniuses in Chiang Mai took khao ji and has a pizza on it (marinara, mozz and some italian seasoning with a torch for melty cheese) for awhile in one of the popup markets. So simple yet so delicious.
The first Banh Mi I had was in September 1967 in Saigon and it is the best sandwich I have ever had.
time to come back now, Saigon still has some of the best in Vietnam
I believed the first banh mi originated in Sai Gon.
Saigon Banh Mi the best
As a Vietnamese myself, baguettes are not just used in banh mi but also other dishes such as bo kho and ca ri ga (chicken curry) where it is dipped in
Every episode is masterpiece ❤🎉
Every time it brings tears of joy...
love the content! What I’m lacking though is a bit more commentary/interviews with the people working in the restaurants that you visit. Like the last segment with a thai bahn mi. what were the chefs thinking when they made them? i think it would add a nice dimension and fkesh out your content even more
1:35 "... and I feel no shame"
I love fusion. The only shame people should feel for adapting great food into new cuisine is when they mark it up 10x the cost because it's exotic. Especially for things that are supposed to be cheap and affordable.
"WHEN YOU DON'T KNOW WHAT YOU'RE DOING JUST KEEP FILMING" no truer words from a content creator has ever been spoken I can't count how many times the fact that I kept filming saved a video
Fascinating. Thank you for your work. I should have moved to Bangkok. It's truly amazing how everything from all over the world is represented there. What I find interesting is how restaurants over there succeed without having to rely on selling alcohol. They can survive on food sales alone.
My favourite local Bahn Mi shop has one with grilled fish cake inside. It's amazing
Grilled fish cake is highly underrated by those who are not Asian. Every Asian know how good it is LOL
I know a place in BKK that have one with Larb Moo ..
Fish Cake soo good
I just found your videos and I love them. Awesome work!
Love the Video. I was born in VN grew up in the US. I have now returned to Vietnam to live. I worked in Bangkok in 2015 to 2017. My favorite Thai dish is Kor Moo Yang. I would love to see Kor Moo Yang in a Banh Mi with the pickled carrots and white radish, a little pate. Using the the Kor Moo Yang dipping sauce like a French Dip!
It's hard to find a good Sandwich place in Thailand. I think the main reason is because Thais just don't eat much hard bread. They like soft bread, so those Japanese or Korean style sandwiches are more preferred. But nothing will replace their rice. Most of Thai food and seasonings are made to eat with rice because of the strong taste. So, thais haven't grasped the concept of making sandwiches yet. But I hope , as a sandwiches lover, sandwiches will grow more popularity in the future. I even dreamed of opening a grilled sandwich restaurant in Thailand 😅
Bánh mì bơ đường, bánh mì mỡ hành, bánh mì chiên tôm, bánh mì bò kho, bánh mì sữa đặc, bánh mì chảo, bánh mì xíu mại, cà ri, bò kho, hải sản,..... Và hàng chục loại bánh mì kẹp khác. Việt nam là đất nước có nhiều món baguette nhất châu á, hãy đi học và mang về thái
I like grilled cheese sandwiches very much.
We stopped by Pho Nakhon Phanom too and my mom loves the bread and bought extra home too 😂
Thanks Gary Butler for the recommendation
We were eyeing Pad Thai Savoey too when we went there. Definitely gonna stop by next time.
Thank you so very much, really huge thanks
At the beginning of the vid I thought Chef Gaa's Moo Krob would make the best Banh Mi !!!.
Another great episode. Thanks team. Nice haircut Daria.
The crunch of each bite. Oooo lovely
In Thailand, pork satay is usually served with toast which goes well with peanut sauce. Thus, baguette should go well with pork satay and peanut sauce as well.
Dear Adam, thank you for a great, informative and interesting video as always, i really enjoy watching your videos. I would love to see you make a video about the origin of the best soup in the world, Khao Soi, a bit like you did about Tom Yum Goong.
one of my absolute favourite burger joints was by a place that did burgers of the month. The burger for October was a Thai Green Curry Burger: angus beef patty, cheese, bamboo shoots, very thinly sliced lettuce and a (weak) thai green curry paste mixed with kupi mayo. I had like... 8 of these things over the month they were so good. alas the place changed completely and no longer does burger of the month.
so yes, Thai Green Curry in a bun would be amazing
I have not enjoy a show about food since the great Anthony Bourdain. The Food Network or Netflix should give this guy a call.
Really enjoying this episode. I've been searching for good bread, non-sweet, to do a serious New Orleans style Muffaletta in Bangkok. My friend in Hong Kong is also looking for good deli bread. Always we have these conservations online several times a year concerning breads. This episode just made me really hungry. Anyway, really enjoyed this episode.
38:40 actually, due to colonial past, Indonesian style sate chicken is a filling for sandwiches in the Netherlands, even in "traditional" dutch shops!
Num pang in Cambodia is the best. Several ingredients with the perfect combination of flavors that tastes like heaven.
This is a really good video
The Banh Mi or whatever version you like has taken the western sandwhich to another level. If you have not tried it, please do and you will discover a new religion.
No it hasn't are u out of ur mind nothing beats the bread and ingredients in west Europe from Ireland England France down to Spain n Portugal Italy FFs,d absolute state of that Vietnamese sausage meat 😂😂
Sorry you have an unrefined euro palate @@E_O_S_
God I love your vids. Phenomenal!
I wonder how many of these places will put their creations on the menu. You should check back in a month. Next year in review, you should revisit places and see how they have changed...
I have found I enjoy this channel more and more.
You be in for a shock to see the banh mi here in Australia, in Perth we have roast pork, roast duck, wagyu beef banh mi. We have definitely advanced beyond the traditional.
Banh Mi in Vietnam itself has a lot more than that too. 'Max McFarlin' and his TH-cam channel shows this well. He lives in Vietnam and speaks near fluent Vietnamese. and OTR comments on this about 23:20 in.
Cool! I know a place in BKK that have one with Larb Moo ..
Aussie Banh Mi sound good
I think this and many other episodes are great. I really want to visit Thailand now. What I find genuinely amazing is that the couple who make these videos, who are world-class eaters, don't each weigh 500 pounds. If I ate anywhere near that amount of food, I would look like King Pin from Marvel comics. How does this couple do it?
I learned something today. My Mom instilled a love of Reuben sandwiches, and she’s from Omaha.
I was excited to see the Nam Tok sandwich. I often make sandwiches from Nam Tok or Yum Nua, if I can't get the Isaan dish. It's the perfect way to stretch this appetizer into a full meal. Put the beef and as much of the vegetables as you want on the bread. Eat the rest as a side salad.
This is a welcome surprise, Adam!
Nothing beats a good banh mi with crispy pork, chili and that amazing pork patè! 🤤
When I first started watching your channel I assume you shot over multiple days. Now that I know that often it's just one day, I have one question:
HOW DO YOU EAT SO MUCH?!?
(Great work as always btw!)
Th real question is 'how does he eat so much and stay so slim?' What do you do, Adam, run marathons?
Great video again Thank you OTR
My father grew up in Da Lat, the old capitol of Vietnam and the most "French" place in all of Vietnam. Even today Da Lat is famous across Vietnam for its French food and its French bread. I visited Da Lat a good 15 years ago and had a banh mi -- the singular version available on the menu -- and it was the very first time I ever had a banh mi that resembled the ones my father would make at home: a French baguette with steak, sunny side up eggs, black pepper, and Maggi. To me, this is what a Vietnamese banh mi is. Everything else labeled as banh mi is "fusion" to me. 99% of what passes as Vietnamese food in the United States is either Chinese-Vietnamese food, Mekong Delta food, or bastardizations like "teriyaki tofu banh mi" sold to Americans. Labeling any of this as a matter of "authenticity" is overly reductive. But it's clear to see that the further a dish moves from its origins, the more it changes.
After watching I love to taste all these sandwiches. Will there be a sandwich tour of all these restaurants?
Sisig fajitas? I lost concentration at that point! Dude...that's fire
... I could really go for a couple of... well anything from this video!
So interesting! Amazing vid!