Did I bring home the perfect Banh Mi recipe from Vietnam?
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Published 2023-08-12
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Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins
Ingredients
- bánh mì (Bread)
- chicken liver pâté (recipe below)
- mayonnaise
- coriander
- roast pork belly (recipe below)
- cucumber batons
- spring onion batons
- carrot and daikon pickle (recipe below)
- sliced bird's eye chilli
- Maggi seasoning
Method
1. If your bread is not super crispy then pop it in an oven at 180°C for 3-4 minutes.
2. Cut the bánh mì open and spread the pâté on the bottom and mayo on the top.
3. Next, add the coriander and then the roast pork.
4. Now, add the rest of the salads, cucumber, spring onion, pickle, and chilli.
5. Season with Maggi seasoning and enjoy!
Ingredients pâté
- 250g trimmed chicken livers
- 200ml milk
- 150g butter
- 1 clove of garlic
- 1 bay leaf
- 2 small shallots, sliced thin
- 50ml brandy
- salt and black pepper
Method
1. Start by rinsing the livers under cold water and then placing them into a bowl and covering them in milk. Place the bowl into the fridge and leave for 3-24 hours.
2. Drain the milk off, rinse once again, trim the livers of any veins or tendons and dry them on a paper towel.
3. Melt the butter on low heat (you just want to melt it and not make it split or bubble). Make sure you keep 50g of butter to cook the shallots.
4. In a fry pan, add 30g of the reserved butter and cook the shallots with a little salt, saute well and cook until translucent, but try to avoid much colour.
5. Remove the shallots from the pan and set aside. Add the reserved butter to the pan and once it’s just starting to bubble, add the livers, season with salt and cook for 4 minutes on one side before you flip and continue to cook for 4-5 more minutes.
6. Add the cooked shallots back to the pan and then deglaze the pan with brandy and cook until the brandy has almost evaporated.
7. Add the livers and the shallots to a food processor and blend for 1 minute before slowly streaming in the warm melted butter.
8. Once all the butter is emulsified into the livers, blend for 30 seconds more before you check for seasoning one last time.
9. Pour the pâté into a clean jar and you can seal it with some more melted butter (optional). Leave in the fridge to set for at least 3 hours before you use it.
Ingredients carrot and daikon pickle
- 1 daikon, cut into matchsticks
- 2 carrots, cut into matchsticks
- 1 tbsp sea salt
- 1 cup caster sugar
- 1 cup white distilled vinegar
- 1 cup water
Method
1. Add the carrots and daikon to a bowl and season with salt, set aside for 30 minutes.
2. Mix the sugar, vinegar and water until the sugar has dissolved.
3. Once the veg has set, ring out any extra liquid and place it into the pickling liquid.
4. Leave this in the fridge overnight or until you are ready to use it.
Ingredients roast pork
- 1-2kg piece of pork belly (1kg will make 6-8 bánh mì)
- 3 tbsp salt
- 1 tsp oil (I used peanut)
Method
1. Poke lots of holes in the pork belly skin, a fork works well if you don't have the tool I have in the video.
2. Season the pork heavily on the skin side and leave uncovered in the fridge overnight.
3. The next day, brush off any extra salt and pat the skin dry. Rub some oil into the skin and give it one last season.
4. Place into a 180°C (350f) for 1.5 hours but start to check it after the first hour.
5. Turn the oven to grill on 240°C and then watch it closely because it will all happen quickly at this point. Once the skin is all puffed up you are good to go.
6. Let it rest for at least 20 minutes before you slice it.
All Comments (21)
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As a Vietnamese, watching your video makes me want to go and buy a Bánh Mì now, 2a.m in the morning. And guess what, I got my Bánh Mì after 5 mins of jogging. Saigon what a place to live.
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Wholeheartedly agree that a cold cut Banh Mi with pate is my all-time favorite. I actually think that it's the perfect sandwich.
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The respect to the food culture of the Vietnamese cuisine... The dedication to try out not just one, but numerous different recipes of banh mi in Vietnam to find the perfect combination... The length to which you went, I can clearly tell, to make sure you got every ingredient and every process right... It really shows. The way you made your banh mi is nothing short of a local cook, just as other videos you have made on Vietnamese dishes. you have my great admiration as a chef.
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As a Vietnamese, I was raised on Banh Mi through most of my childhood. This recipe not only checks off all the important aspects of the Banh Mi but also brings back my childhood memory. Well done, Andy!
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Hey Andy, great video! Just a few tips to up your Banh Mi game from a Viet who loves food: 1. The pate used in Banh Mi should be made also with ground pork, pork fat, and some bread/sandwich. This combo should make the pate smoother, meatier, and fattier. 2. The mayonnaise in Banh Mi is actually closer in taste to aioli than mayonnaise found in stores. Usually it's made from egg yolk, lots of seed oil (sunflower, soy), a bit of salt, and one squeeze of lime juice instead of vinegar. 3. You can either season the pork belly (with five spices and salt if you want it simple) before roasting or boiling the pork belly in a spice water bath (star anise, cinnamon sticks, salt, coriander seeds, shallots, etc.) before applying a layer of salt in roasting. Without seasonings, the drippings you get would be rather bland. 4. For the second type of Banh Mi using fish sauce, you should use a sweet-sour fish sauce (made from fish sauce, sugar, garlic, vinegar, and water) combined with drippings from your roasted pork belly. Vietnamese coriander works well with pork belly and fish cake Banh Mis but definitely not with the cold-cuts one. Anyway, thank you for putting a lot of effort into the video. I definitely enjoyed watching it!
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The sound of that crunch is enough to make me hungry 😂
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The way you describe each ingredient and its role in the dish is so informative. You're definitely a professional chef. 👌😃🤌🥰
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Like the other comments have mentioned, Vietnamese pate have minced pork and/or some breadcrumbs/soaked bread in it as well, we also cook the liver much more thoroughly. Also I’ve never seen anyone use nước mắm straight out of the bottle like that on a bánh mì lol, it is usually mixed with water, sugar, chillies and garlic, sometimes with lemon juice as well.
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You have successfully made your own favorite "Banh Mi". There are many versions of "Banh Mi" that can be found in Vietnam, but I still like "Banh Mi" the most with roasted pork with green vegetables and a unique mixed vegetable dish. I've seen a lot of videos re-cooking Vietnamese dishes, the most popular being pho, but you know, Pho is a very difficult dish to cook. So when I watched those videos, I just shook my head as they completely changed the way they cooked this dish. It's nice to have someone who can understand and perfect a Vietnamese dish like Banh Mi, well done Andy.
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The fish sauce in the second one should be a sauce called Nước mắm pha, which consists of fish sauce, water, sugar, minced garlic, and chillies. Love your Bánh mì.❤❤
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Small tip. Cut the bread only about 2/3 watt through. Then hallow out some of the soft bread from the inside. This helps keep all the ingredients inside the banh mi and makes it easier to eat since you can add more ingredients without making the sandwich too tall.
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I'd love a baguette recipe! Baking is fun as hell!
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Great videos as always. As a Vietnamese I just want to add some note: The paté is tricky to make, if you can't make it try to find it in local Asian store For the butter, we either use 'fake' butter/organic/vegie butter instead of butter cause it softer and easy to melt We normally add five spice powders and cooking wine to the pork belly, it totally worth it The Banh Mi is different than baguette and you don't need to cut it too deep like subway, around 3/4 is enough, otherwise it will split it half >95% banh mi you find in VN will use soy sauce instead, fish sauce is way too strong. I reckon a Viet or Thai brand sauce or even better Worcestershire sauce (my favorite), Kikkoman is fine but too salty Be careful with bird eyes chilies, my Kiwi friend can handle Jalapeño but he gave up bird eyes, me the other way around lul Just like summer rolls, you can be creative with Banh Mi, chicken, bacon, wieners :D, omelette, mussels ,etc. Have fun!!
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Thanks again, Andy. Another well sorted recipe I’ll have to try. Love the work you and your team are putting out!
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Most humble Australian of all time. Great video- loving this series and enjoyed the videos in Vietnam and the Philippines
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Bread recipes are always welcome. And you are one of my favorite chefs to watch online.
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Majority of our sauce local Vietnamese bakeries used soy sauce with spring onion, oil, n a bit of sugar (heat up the oil, add soy sauce n sugar and add spring onion, let it heat for less than a minute. The spring onion will soften). It tastes exceptionally good instead of soy sauce itself. Here in Sydney, Australia, we called it pork crackling roll (banh mi heo quay).
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One of the best creators in food. It's the commitment and humility. A lesson in life long learning. Thank you!
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The edit at 5:41 is immaculate
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You are my hero! Thankyou for NOT boring us with breadmaking and offering to do a separate video. I wish more youtube cooks would do that. Pizza videos, burger videos etc, are always 50% breadmaking, BOOOORING! Thankyou thankyou thankyou.
