Banh Mi Sandwich Recipe | Taste the World #9
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- เผยแพร่เมื่อ 11 ก.ย. 2024
- Truly one of the tastiest things i've ever had the joy of making and eating! The banh mi sandwich, a Vietnamese street food, inspired from a trip to LA a few Years back, I was emailed a recipe to follow involving marinaded pork tenderloin with inside a crunchy baguette with pickled vegetables, mayo & hoisin sauce! Delicious!
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#barrylewis #banhmi #recipe
This is one of the best sandwiches I have ever had! It's such a great combo of flavours and textures! Give it a go.... here's the full recipe barrylewis.net/recipe/banh-mi-sandwich/
If you want more taste the World video recipes, check out this playlist th-cam.com/video/wmTdbGAmUNI/w-d-xo.html
Barry!! You should try making Filipino adobo! It could be made w/ chicken, beef or even pork. It’s very simple & yummy☺️
I knew the nutella comment was a joke. My kind of humor. Guess not everyone understood. No harm haha
I very much want to live in a world where it's illegal to put coriander/cilantro into people's food. Maybe even death penalty worthy.
the way Boston looked into the camera as you did your pun was priceless
It's the way he kinda frowned and looked away as if to say "I'm not with him..."
I would love to see you make some German dish. Like "Schweins Haxe" or just Lentils with Spätzle and Wiener Sausages.
NO!! I'ld hate to see him mistreat the ingredients and produce something close to inedible.
I really hope you get another Queen cut out. I can't imagine my favorite British cooking channel not having unofficial official support from her Majesty.
Maybe Her Majesty will offer real life support, Barry Lewis - National Treasure...
Got my Kickstarter reward on Saturday, thanks. My daughter saw the note and wanted me to say, "thank you so much, I'm 8 and I love your videos."
The only essential thing missing is the pâté of some kind of meat spread.
Oh, you have the pate with it normally too? I thought it was a substitute for the actual meat
@@mrbarrylewis agreed! definitely needs the pâté too but apart from that it looks absolutely lush!
Pate and meat? Interesting. Normally we just have one or the other in britain. In fact we usually have pate with toast instead of in a sandwich
Vietnamese ... it's missing a lot more than just pate.
@@DucNguyen-bd5ir : Please elaborate! :-)
I make a Vietnamese currry for myself every Christmas - it's the best curry I've ever had. Vietnamese food is massively underrated!
Oooooh, that crunchy bite into the bread... Too toasted. Not my thing when it comes to Banh Mi, but you do you, Barry! Great take!
Yeah. I’ve never had a bahn mi with toasted bread. The softness of the bread is what helps hold everything inside the sandwich as you eat it.
You know a joke is bad when even a Pug gives a look of "Yeah, I need to be somewhere else right now!!!"... :P
French breakfast radishes are my favorite kind of radish to grow. Tasty raw, good to pickle, long lasting in the garden, they are also good roasted in the oven or fried with some butter and salt.
Some of the older folks here in Maine, USA say 'you're in a pickle' meaning 'you're in a bit of trouble.'
Yea, we say that here is Australia too... 😊
I’m from Colorado, that’s not an uncommon thing to say here. But I think a lot of Americans know the term from baseball.
When is your veggie prep kit available on Amazon again as my partner really wants one she loves your videos keep up the good work 👍
I live off these! A lot of Australians do, I can walk across the road and get one! They’re so yum, you’re does look a bit different though, we call them Vietnamese rolls, they also usually put pate with the meat
I appreciate the effort and spotlight on this but several things you could improve on. You need to put some pate on it because pate is a signature ingredient in banh mi. Secondly, the baguette is meant to be crispy on the outside and soft on the inside so we usually use shorter baguettes so you would never have to cut off the ends plus you over toasted that bread way too much. It sounded painful when you cut it and bit into it. Third, we usually just use cold cut deli meats in our more traditional banh mi so in the future you could try it with a combination of meats like ham, bacon, some pork belly, etc and really mix up the flavours and texture of the filling. Lastly, you are right that it's usually whole coriander stalks and we also always put cucumber strips in the banh mi to help add more freshness to balance out the amount of meat. One last tip, a shake of salt and pepper and a dash of soy sauce for extra flavour is a pretty common finish at most banh mi shops.
Nice try and I hope we get to see an improved V2 in the future.
Sorry :(
@@nickschofield5525 That I'm not entirely sure of. Some recipes just use regular flour, some have rice flour mixed in. I know it's not exactly the same as a french baguette but I've never bothered trying to make my own viet baguette from scratch. I normally just go to a banh mi shop that makes their own bread (which in most cases, if not all, usually have the best banh mi to begin with) and buy theirs to make my own banh mi at home.
There is something to how Barry edits his clip. It's just... Very good. Very smooth. And dramatic. Which draw me keep watching more.
I love bahn mi! I had it in Malaysia last year and have been obsessed since! 😋😋
Saw the bubble wrap and immediately thought he was moving to another house yet again :D
lol, when you said you had left the bread in the oven that entire time I thought 'WHAT!?'
That needed maybe a few minutes max, or just face down on the griddle pan for a minute or so.
He basically made Croutons haha ;)
Can't wait to see the Vegetable Tools on Amazon...I missed the kick starter😞😵😊!
Hi Mr and Mrs Barry, love the videos mate, you do some really nice stuff, got to try. I would love if you do a series on old school receipts. Keep up the good work!
My favorite version of banh mi is pate and Vietnamese cold cuts. The cold meat and hot toasted bread is great together. Add a dash of Maggi sauce (tangy soy sauce) to the bread too. Then add some jalapeño if you like spicy.
I didn't comment last time because I know you won't get this, but food is a HUGE black hole of unconcious bias for most people, and for those of us with allergies or food sensitivities ( Non protein based bad reactions to chemicals in the food.) being poined is apart of life. Some people just can't fathom avoiding something forever just to stay alive. I have had a familly member persistently tell me I wpould be better off if I just ate normally & died rather than live the way I do. I know this is uncomfortable for you so I haven't said it before, but you have a huge influence on how people think now & while I love your wry humor I can relate to some of the commenters as well. BTW the allergiy is to yeast so I live vicariously throgh watching you joy when you eat bread, also your 2 ingredient pizza dough is a blessing & then some.
Thing with banh mi that many may have not notice is that the mayonnaise is not your typical store bought mayonnaise. Like how Japanese have their special Kewpie mayonnaise, Vietnamese people have their special mayonnaise for banh mi. I recommend looking it up. It has a very different taste.
I believe that "banh" used to refer to bread comes from the French word "pain", meaning "bread". Vietnam was a colony of France (as "French Indochina") for a long time, and French loanwords still exist in Vietnamese today (as anyone who has seen Full Metal Jacket will know). This is why baguettes are eaten in Vietnam as well, the French brought them over and they became part of the cuisine.
I'm Vietnamese. Banh in Vietnamese means a dish that is made from flour and mì or mỳ is wheat. We have alot of dishes made from flour esp. from rice flour like bánh căn, bánh xèo, bánh bột lọc, bánh canh, bánh cuốn, bánh da lợn, bánh hỏi, bánh đúc, bánh tráng trộn....etc
Doesn't it usually have patè spead over the bread
lol, I have a Legolas and Gollum cardboard cutouts in our spare room. And they are placed in a corner perfectly so that anyone using the bathroom that doesn't shut the door gets stared at by them. lol
I saw this and decided to get a banh mi for lunch, then realized most the banh mi places around here are closed on Mondays.
Also I used to think the banh mi places here in Texas were pretty authentic since they seemed to be geared to the local Vietnamese population. Then someone told me the sliced jalapeños were not that traditional, which are always present on every variety of banh mi here.
We have them in Philly too. We avoid the places that cater to the American community because they put less of everything on it and charge you more. The reason Jalapenos aren't traditional is because we don't have Jalapenos in Vietnam and the small Thai style chili's will hurt you badly day of and day after.
I'm in Houston and we have the best Vietnamese food if you know where to go. I love a bahn mi but my god the Pho is something I've been craving since everything shut down.
@@wrshprksmyfceoof The wife an I have been using out Instapot to make it at home. So good ... so easy. Not quite as good as a 12 cook, like all good soup and sauces, but still very satisfying. You can do it from home also ... and you guys have some of best Asians groceries down that way too.
@@DucNguyen-bd5ir those small chillies are the dogs balls man. Tried them wgen I worked with a Filipino crew, they had bowls of them on the table. So fruity, but yes they're tiny balls of lava.
This looks delicious. I am a big fan of Vietnamese food.
This is great. You can also use Char Siu pork
Makes me thinking about making the bahn mi I love to eat. It is a triple pork one, I think is a lean meat, fatty meat (both thinly sliced) and a pate. Not to forget to also add the pickled veggies, coriander and hot peppers.
That's lunch sorted! It's 4 a.m. here and I'm ready!! Yum
Would love to see you make something Canadian! Some ideas : Nanaimo bars, beaver tail pastry, or a Nova Scotian Donair !
Barry you are awesome. keep it up and know that you bring happiness in a hard time to many people!
Thanks Nick
You've given me a great idea for a vegetarian version, "banh halloumi"! BRB, gotta go to the shops 🏃♂️ 🧀🥪
“The herbs - hey, I’m a herb!” 😂
🤣🤣🤣
I'm gonna make this Vietnamese sandwich I had in California with my English ingredients in my English kitchen. Basically a world sandwich now. Looks nice.
Hahahaha - a Vietnamese viewer here and despite having heard waaaayy too many banh mi jokes before I actually laughed out loud at your pun. This is not close enough a local version of banh mi that I'd usually get, though. But great work recreating one of them :)
I would imagine that those ingredients easily could be put inside a soft tortilla as well to make a really stonking wrap.. Maybe even wrapped in wrappmaster clingfilm for stability.. Wrapception so to speak. :) Amazing looking stuff as always Mr. B
When the bread made the crunching sound, I felt it on the roof of my mouth. I dunno why, but it's is super sensitive.(mint toothpaste feels like a habanero) 🤷🏻♀️
So yes, tortillas please!
The end of a baguette is the best bit! :D
Barry Lewis: Banh Mi
TH-cam: Ok!
Me: NOOOOOOOOOOOOOO!!!!
were you also annoyed on his pronunciation of Banh mi as i was and that also wasnt a bahn mi lol it was a pork sandwich lol
@@yetti399 Sorry i do not get annoyed over small things like that, since he is not Vietnamese its understandable that he will pronounce it wrong or "wrong" imo!
@@Rulle666 normally i dont either maybe it because im in the process of learning a tonal language atm
My dad usually orders it with some sort of meat similar to spam and fermented shrimp paste. Its alright but I wouldn't recommend to someone unfamiliar with fermented shrimp paste
nice video, really enjoyed watching like always :)
I love a good Bahn Mi we have a Vietnamese place here in Cali that does a great one with paté and beef.
Have you ever made kimchi or other salt-pickled and fermented vegetables? They're very tasty and simple to make. They just take a lot of time to ferment properly and you have to have a cool, dry space to store them in loose topped jars (to allow gasses out) and you have to prevent little bugs from getting in (some cheesecloth works well.)
I would love for you to try the Dutch soup snert/erwtensoep (pea soup) it's very thick and so delicious
Pea soup is big in England! Pea and ham being a particular favourite of England
I love Mrs. Barry! She is so sweet!
After the Korean street sandwich I fully trust your sandwiches!
I love your videos so much. Keep up the great work Barry 💙
Thanks a bunch
Several times in this video I look into Barry's eyes after a pun and think "are you ok Barry".
This looks MAGNIF!
The key ingredient that really makes it a bahn mi if fresh sliced jalapeño. This sandwich looks amazing but the jalapeño would add so much to it.
I LOVE Bánh Mi’s. My favourite sandwich.
You mentioned how some people commented about the Nutella joke. I seriously think that people have lost their humour and their common sense. I’m sure if someone has nut allergies they would at least know better than to eat “Nut” tella. It’s sad where the world is going. Keep up the good work. I love your videos and your humour❤
Ooohhh the ends of a baguette... my son and I "fight" over them :-P :-D No pork at home but I'm thinking I should do this with chicken.... YUM! Thanks for another great, fun & enjoyable video.
Slicing the frozen pork gave me the chills, but since it's 30degrees I don't even mind
Really looked nice, the could have done with been a bit softer and less golden but sounded good. I love coriander, if I order in a curry I always have to ask for more of it on, it gives it such a nice fresh taste.
I think he over cooked the bread by accident. Still looks amazing and it’s giving me lots of ideas!
Hey Barry, nice one. I don't suppose there's a right or wrong way to make a Banh Mi but as far as Melbourne Banh Mi's go the only thing missing was the liver pate and the pickled veg is onion and carrot and at the end you put a stalk of spring onion on, the green part anyway. Loving your kitchen btw. Respect from Oz.
Weirdly enough, I had this kind of sandwich last week for the first time and it is in my top 3 of the best sandwiches I have ever eaten. Really good with chicken.
This looks so delicious... Also, I'd love to hear you on the Off Menu podcast, can it happen?? 😲
I like coriander, and I'm on the internet :D
also, I love a good Banh Mi sandwich, it's usually the freshness that gets me, from the pickles, delightful!
I always wanted a bubble wrap cake barry. Thats amazing!!! XD but for real this a recipe id love to try but im probably the only one in my house that would eat it lmao
Amazing sandwich Barry thanks for showcasing
Barry you are almost at a million subs and you deserve each one, your channel is really fun and interesting, very happy for you !
My god man, you need to Deice your freezer.... you won't be able to fit anything into it soon and less ice means it works better
I will definitely try this looks so good!
This looks good but not the Bahn Mi that I'm used to.
I love going to my local Vietnamese bakery. They've got the roast pork with the awesome crackling that they slice up as you order. And they look at my very white self and double check I want chili 😅
Oh no, I hope you are going to get another queen... it wouldn’t be Barry without her!
I decided this morning i was going to get a banh mi for lunch. Opened youtube and this was on the home page. I think its fate
Lol don't forget the COFFEEEEEE
If you soaked up all that water that was coming out of the pork with a bit of kitchen roll you could have got the Char on it quicker and it probably wouldn't be as dry?
Would love to see a DIY Subway Veggie Patty
In the U.S. Coriander is the seeds while the leaves and the stalkes found in the produce section is called Cilantro. btw Cumin is the ground Coriander seeds in the U.S.
But cumin is a completely different plant :S
You got very close to the original sandwiches. The radish is usually daicon, and there's usually some jalapeno sliced. The meat is usually char sui, not sure if I spelled all that correctly but, you get the idea. I think that I might actually like your version better than the original.
The bread looks way too crunchy for my liking. Bread has to be at least soft in a sandwich.
Phil Jeavons a bageutte is always crunchy
viniv20 Yeah but a baguette has soft in the middle bread segment and the outta shell crusty, having toasted his pieces of bread he’s made the whole thickness crunchy.
@@randomphil8666 In the US we re toast the exterior to warm it through for the sandwich.
Totally agree with you, he over baked it n turned it into a cracker. Crunchy outer soft middle. Instead of baking it, I'd grill it Like toast, not a cracker.
Angry Orifice I was starting to think it was just me lol.
Not gonna lie, I'd probably just scoff the pickled carrots before I even finished making the sandwich itself...
might actually make that as a snack from now on
You’re in a pickle is a term used here in the US as well. At least here in Boston where I’ve lived my entire life.
Barry, I live in New Zealand. I'm Married with two kids. And I LOVE YOU!
I've never seen radishes in this shape before - learn something new every day :)
I've just eaten, and I go to TH-cam, and I see the thumbnail, and I'm hungry again🤤
Ok so im in australia which mean we have a big Vietnamese community here so every shopping centre you can get a bahn mi anyways the best ones at pork belly or roast pork ones, pate is a must and lots and lots of buuuuuttter! I also get chilli!
Awww sending cheers from California
Quick tip! When you grate the garlic, next time try doing it without peeling it first. When you use microplate like you did, you can actually grate it without peeling and the skin will just stay in the microplate.
Last few times I tried that, I got grated skin in my garlic. So I'll stick to peeling it first.
@@rolfs2165 is it a proper microplate of just a similar looking grater? It needs to be a microplate (now that I say this, I think the one Barry is using is not a microplate)
You mean microplane of course........
@@heatherrowles2580 yes. Sorry, English isn't my first language
LikelyFinn I just learned that a few weeks ago. Game changer!
Definitely going to try this sometime, it's made my mouth water 🤤
Omg so good I'm gonna try and make this for my lunch tomo
I've never had a Bahn Mi with a toasted roll! And they are generally made with all cold ingredients not with warm meats. Interesting version though Barry! My fave is with shredded BBQ chicken with everything but the chillies :)
Looks yummy. And now I need to make some quick pickled veggies 😆
Looks good, man!
bao bun baked and steamed would be amazing
MRS B!!!! Are you there Mrs Barry!!? Can you please tell us if Barry makes these unintentional salt Bae/back to the future/Phrrrooaah references in day-to-day life or is it something he keeps for his TH-cam persona??
You should try some of TwayDaBae’s recipes! She has the best vietnamese recipes, specifically Bo Luc Lac 😍
I'm really loving the Alton Brown top-down angle. Looks good 🤙
That looked super tasty! I don't know if this is a California thing, but the banh mi that I get here often have jalapeños too.
Oh, my gosh! Barry said "Oh, my gosh!" :D
When will the veggie prep kits be available in the US? I really want to get one or 2. Thank you. :)
Nice to see Homer back, Mr Bean in the next video ?
Someone when to Lee's Sandwich, it appears. Did you make the mistake of ordering a large coffee from there and realizing how strong it was only after bouncing off the walls for several hours?
You had me drooling up until the coriander lol! Swap coriander for pickles 🤤
You've missed the most important part BY FAR - sliced chili pepers!
Try adding a little sliced pickled onion.
Is it possible to use any other vinegar (e.g. red/white wine or cider vinegar) to pickle the veg and is it possible to pickle them a day or two in advance to enhance the flavours?
that sarni looks delicious. wonder if it would work with teriyaki marinade?