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Thuy Hoang │ MasterChef UK 2023
United Kingdom
Registrace 3. 09. 2021
Thuy Hoang was born in Saigon, Vietnam (Ho Chi Minh City). She was a Quarter Finalist on BBC1's MasterChef UK in 2023. Thuy is a cook, baker, and advocate for amazing food and food producers.
"Growing up in Saigon, food was a cornerstone of my life, deeply embedded in family traditions and cultural heritage. Vietnamese cuisine beautifully captures the essence of balance and healthy eating, with a focus on fresh ingredients, bold spices, abundant vegetables, and signature broths. It’s naturally gluten-free, low in fat and sugar, and for the most part, dairy-free.
In Vietnam, food is like an open history book, telling the rich story of our roots. The influence of French, Chinese, Cambodian, and Laotian cuisines has shaped our dishes, highlighting a legacy of innovation and adaptation. This culinary tradition, honed over centuries, remains modern, vibrant, healthy, and above all, delicious-a refreshing alternative to today’s ultra-processed foods."
See the links below for recipes!
"Growing up in Saigon, food was a cornerstone of my life, deeply embedded in family traditions and cultural heritage. Vietnamese cuisine beautifully captures the essence of balance and healthy eating, with a focus on fresh ingredients, bold spices, abundant vegetables, and signature broths. It’s naturally gluten-free, low in fat and sugar, and for the most part, dairy-free.
In Vietnam, food is like an open history book, telling the rich story of our roots. The influence of French, Chinese, Cambodian, and Laotian cuisines has shaped our dishes, highlighting a legacy of innovation and adaptation. This culinary tradition, honed over centuries, remains modern, vibrant, healthy, and above all, delicious-a refreshing alternative to today’s ultra-processed foods."
See the links below for recipes!
BANH MI (Crispy Pork Baguette)
Banh mi Crispy Pork Baguette
Vietnamese cuisine is a rich heritage of diverse influences. Today, we're blending classic Vietnamese flavors with a fresh, French baguette to create a beloved street food favorite: Pork Bánh Mì. Imagine a sub packed with crunchy pork crackling and spicy Vietnamese goodness! We'll use a delicious side of herb infused pork, oven-roasted to perfection for that irresistible pork belly taste. To top it off, we'll add a fresh, simple homemade mayonnaise and a mouthwatering pickled slaw spiced with punchy chilies, all nestled within a crusty traditional baguette. Let's get started!
To add the perfect finish, I use a local micro green specialist, Hugo, from Artisan Leaves. Don’t worry if you can’t find this sort of thing, it’s an extra flourish for that special occasion but do have a look at his insta @artisanleaves
#banhmi #vietnamesbanhmi #banhmirecipe #porkcrackling #porkbelly #porkbanmhmi #vietnamesestreetfood #porkcrunch #bestporkcrackling #banhmisandwich #banhmibaguette #cracklingpork #cracklingporkbanhmi
Banh Mi Crispy Pork Baguette with the perfect crackling recipe:
Serves: 4
Cook: 50 minutes
Ingredients
1 baguette
For the roast belly pork (thịt heo quay):
1kg belly pork with the skin on
½ tbsp salt
For the marinade:
½ tsp five spice powder
½ tsp garlic powder
¼ tsp salt
½ tsp sugar
For the carrot and daikon pickle (đồ chua):
150g carrots
150g daikon
2 tsp salt
30g caster sugar
50ml white wine vinegar
100ml water
For the garlic mayonnaise:
2 egg yolks
200ml vegetable oil
1 large garlic clove (minced)
Pinch of salt
Pinch of sugar
For the garnish:
30g coriander
2 red chillies (optional)
Method
1. Score the skin of the belly pork evenly - don't pierce the fat or meat layer. Your butcher can do this for you.
2. Place the belly pork on a large plate before sprinkling half a tablespoon of salt over the skin. Leave this in the fridge for about two hours. Remove from fridge and wipe off any moisture from the skin with kitchen towel. Place this back in fridge and leave uncovered for the skin to dry for a minimum of two days (or until the skin is firm to touch).
3. Remove the pork from the fridge.
4. In a small bowl, mix the five spice, garlic powder, salt and sugar together.
5. Line a shallow baking tray with foil and then non-stick baking paper.
6. Pre-heat the oven to 240C/220C fan/gas 9.
7. Turn the pork over and score the meat but avoid cutting through to the skin. Then, rub the marinade (Step 4) over the meat but avoid the skin.
8. Place the pork on the baking tray and dry the skin using kitchen towel. Sprinkle a little salt over the skin. Place this in the oven on the middle shelf for 20 minutes.
9. For the pickle, wash, peel and finely julienne the carrots and daikon using a julienne peeler. Add the salt and mix in a bowl. Leave for a minute then place the carrots and daikon in a colander. Rinse under cold water until the it runs clear. In a new bowl, dissolve the sugar in vinegar and cold water. Add the carrots and daikon, cover, and leave for at least an hour.
10. Check the pork belly, reduce the oven temperature to 220C/200C fan/gas 7. Cook the pork for another 15-20 minutes depending on the thickness of the pork. Its juice must run clear.
11. For the garlic mayonnaise, place the egg yolks into a bowl. Whisk the egg yolks until smooth. Drizzle the oil bit-by-bit and keep whisking until the mixture emulsifies. The mayonnaise will be thick and smooth by the time you add all the oil. Add salt, sugar, the minced garlic and give a good stir. Adjust the seasoning to your taste. Place in fridge.
12. Put the pork under a medium grill to finish the crackling (for five to ten minutes). If one part is crisping or darkening faster than another, cover it with foil to prevent burning. Monitor this carefully as the crackling burns very quickly.
13. Remove the pork and leave to rest for 30 minutes. Next cut the pork into 3cm wide strips and then slice each one into 5mm pieces.
14. For the garnish, wash the coriander and red chillies before slicing the chillies diagonally.
15. Slice the baguette lengthways and remove most of the inside. Spread the mayonnaise on one side of the baguette. Finally, place the roast belly pork, pickled carrot and daikon, coriander, and red chillies inside.
16. Cut the finished bánh mì into four sandwiches to serve.
Timings:
00:00 Intro
00:25 Prep the pork
00:50 Make the marinade
01:10 Score the meat and rub in the marinade
02:00 Salt the top and place in oven
02:20 Make the pickle
02:50 Use the julienne peeler for the carrots
03:30 Thinly slice the turnips then salt the mixture
04:20 Wash the veg to ensure a clear pickle
04:30 Add sugar, vinegar and water
04:40 Check pork and reduce heat
05:00 Whisk the eggs and SLOWLY add the oil
06:00 Check pork, turn on grill to finish
06:25 When done, leave to rest
06:35 Assembly time!
06:40 Make sure each bit gets the crackling!
07:10 Add the pickle
07:40 The finshed Banh Mi
Vietnamese cuisine is a rich heritage of diverse influences. Today, we're blending classic Vietnamese flavors with a fresh, French baguette to create a beloved street food favorite: Pork Bánh Mì. Imagine a sub packed with crunchy pork crackling and spicy Vietnamese goodness! We'll use a delicious side of herb infused pork, oven-roasted to perfection for that irresistible pork belly taste. To top it off, we'll add a fresh, simple homemade mayonnaise and a mouthwatering pickled slaw spiced with punchy chilies, all nestled within a crusty traditional baguette. Let's get started!
To add the perfect finish, I use a local micro green specialist, Hugo, from Artisan Leaves. Don’t worry if you can’t find this sort of thing, it’s an extra flourish for that special occasion but do have a look at his insta @artisanleaves
#banhmi #vietnamesbanhmi #banhmirecipe #porkcrackling #porkbelly #porkbanmhmi #vietnamesestreetfood #porkcrunch #bestporkcrackling #banhmisandwich #banhmibaguette #cracklingpork #cracklingporkbanhmi
Banh Mi Crispy Pork Baguette with the perfect crackling recipe:
Serves: 4
Cook: 50 minutes
Ingredients
1 baguette
For the roast belly pork (thịt heo quay):
1kg belly pork with the skin on
½ tbsp salt
For the marinade:
½ tsp five spice powder
½ tsp garlic powder
¼ tsp salt
½ tsp sugar
For the carrot and daikon pickle (đồ chua):
150g carrots
150g daikon
2 tsp salt
30g caster sugar
50ml white wine vinegar
100ml water
For the garlic mayonnaise:
2 egg yolks
200ml vegetable oil
1 large garlic clove (minced)
Pinch of salt
Pinch of sugar
For the garnish:
30g coriander
2 red chillies (optional)
Method
1. Score the skin of the belly pork evenly - don't pierce the fat or meat layer. Your butcher can do this for you.
2. Place the belly pork on a large plate before sprinkling half a tablespoon of salt over the skin. Leave this in the fridge for about two hours. Remove from fridge and wipe off any moisture from the skin with kitchen towel. Place this back in fridge and leave uncovered for the skin to dry for a minimum of two days (or until the skin is firm to touch).
3. Remove the pork from the fridge.
4. In a small bowl, mix the five spice, garlic powder, salt and sugar together.
5. Line a shallow baking tray with foil and then non-stick baking paper.
6. Pre-heat the oven to 240C/220C fan/gas 9.
7. Turn the pork over and score the meat but avoid cutting through to the skin. Then, rub the marinade (Step 4) over the meat but avoid the skin.
8. Place the pork on the baking tray and dry the skin using kitchen towel. Sprinkle a little salt over the skin. Place this in the oven on the middle shelf for 20 minutes.
9. For the pickle, wash, peel and finely julienne the carrots and daikon using a julienne peeler. Add the salt and mix in a bowl. Leave for a minute then place the carrots and daikon in a colander. Rinse under cold water until the it runs clear. In a new bowl, dissolve the sugar in vinegar and cold water. Add the carrots and daikon, cover, and leave for at least an hour.
10. Check the pork belly, reduce the oven temperature to 220C/200C fan/gas 7. Cook the pork for another 15-20 minutes depending on the thickness of the pork. Its juice must run clear.
11. For the garlic mayonnaise, place the egg yolks into a bowl. Whisk the egg yolks until smooth. Drizzle the oil bit-by-bit and keep whisking until the mixture emulsifies. The mayonnaise will be thick and smooth by the time you add all the oil. Add salt, sugar, the minced garlic and give a good stir. Adjust the seasoning to your taste. Place in fridge.
12. Put the pork under a medium grill to finish the crackling (for five to ten minutes). If one part is crisping or darkening faster than another, cover it with foil to prevent burning. Monitor this carefully as the crackling burns very quickly.
13. Remove the pork and leave to rest for 30 minutes. Next cut the pork into 3cm wide strips and then slice each one into 5mm pieces.
14. For the garnish, wash the coriander and red chillies before slicing the chillies diagonally.
15. Slice the baguette lengthways and remove most of the inside. Spread the mayonnaise on one side of the baguette. Finally, place the roast belly pork, pickled carrot and daikon, coriander, and red chillies inside.
16. Cut the finished bánh mì into four sandwiches to serve.
Timings:
00:00 Intro
00:25 Prep the pork
00:50 Make the marinade
01:10 Score the meat and rub in the marinade
02:00 Salt the top and place in oven
02:20 Make the pickle
02:50 Use the julienne peeler for the carrots
03:30 Thinly slice the turnips then salt the mixture
04:20 Wash the veg to ensure a clear pickle
04:30 Add sugar, vinegar and water
04:40 Check pork and reduce heat
05:00 Whisk the eggs and SLOWLY add the oil
06:00 Check pork, turn on grill to finish
06:25 When done, leave to rest
06:35 Assembly time!
06:40 Make sure each bit gets the crackling!
07:10 Add the pickle
07:40 The finshed Banh Mi
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I love Vietnamese cuisine! The mango salad is so refreshing! Visited Saigon twice in a year - along with Da Nang, Vung Tau, Phan Thiet and Da Lat. Been recreating some of the foods I’ve had because I missed them so much!
I am so happy you love Vietnam and Vietnamese cuisine, Calvin ❤️! I love this mango salad as it is so simple to prepare and deliver such fabulous flavour. If there is anything you would like me to make for my cooking videos, please let me know. Thuyx
@@thuycooks still haven’t had the chance to make bun rieu, bun bo hue, and xiu mai da lat😉
Ooh great dishes, Calvin 🤩! I will add these to my list of things to cook.
Ooh great dishes, Calvin 🤩! I will add these to my list of things to cook. Thank you for your suggestion!
Can't wait to try your food one day Thuy
I wish I could share this bánh mì with you both, Nina and Paul ❤️! Thuyx
If you are making chicken stock, you don't need to par boil the chicken carcass first, fry leeks/onions and carrots in a hot pan add seasoning add chicken and water, keep skimming it, hard work for a clear broth. Don't forget the small amount ginger and chilli in when frying, then add Daikon/mooli when making the stock and also the rock sugar. The broth is a chicken pho style, I use pork or chicken can be used for wontons but needs to be adjusted with fish sauce for the salt level. (if pork then you need to par boil the bones) When you seal the wontons you need use water to glue it together and the final thing don't over complex simple cooking, imagine if you only have 1 pot and a pan. Also don't forget to test fry/boil the test meat mixture before wrapping, adjust seasoning and add seasoning if needed.
Thank you so much for taking time to watch my video and leave a comment! I love that we all have our favourite way to make stock for this dish. Your chicken pho style broth sounds delicious! My grandmother taught me that wonton wrappers can be sealed with a simple twist at the top. My family and I have used this method for years and we have never had any filling spilling out when the wontons are boiled. However, if you prefer to seal the wontons with water, that is great too. I agree with you that one has to test the meat mixture either by frying or boiling prior to wrapping. I did that and tested this recipe on my family and friends before making the film. Of course, I can appreciate that everyone’s taste is subjective but I believe that the seasoning in my recipe gives everyone a good starting point. I am very chuffed that my producer and quite a large number of people I met while doing my cooking demos have made these dumplings and love them! Thuyx
Absolutely wonderful. It’s lovely to see tou cook. X
You are so lovely and kind to me, Anita-Clare! I am a huge fan of your amazing food. Thuyx
Absolutely loved watching this Thuy! This bought back fond memories of visiting Saigon (Ho Chi Minh City) over 10 years ago. I actually bought Rick Steins Eastern Odysea cookbook and followed his tracks in Vietnam, along with trying this recipe at home. I went to the extent of going to an Asian market in Manchester to buy some authentic ingredients, including daikon and Vietnamese herbs, like mint. I love the influence of French cuisine in the south, with a classic French baguette 🥖 Loved the authentic mayonnaise too and love the simplicity and touch of garlic 🧄 Keep up the great work Thuy, loving the classic recipes and look forward to the classic ‘Pho Bo’ which I loved having for breakfast. James
You have made my day with your very kind words, James ❤️! Rick Stein’s series was fantastic and I am so happy to hear you love your time and the food in Vietnam. My family recipes are passed down from my Grandma to my Mum and now to me. I can’t wait for the colder months to come so I can show you how to make phở bò…one of my all time favourite dishes! I promise this beef phở recipe is a great one. Thuyx
@@thuycooksI can’t wait to watch
Yess, I was looking for A Banh Mi recipe for a while, amazing Thuy! Will try that over the weekend!
I am so happy you love my roast pork bánh mì, József ❤️! Do let me know how you get on this weekend. I am here if you have any questions. If you have a cucumber, some thin slices would be fab in this sandwich. Thuyx
whooooaaa that looks legit
Thanks! You'll have to try it, the crackling, juicy pork, garlic mayo and pickle are delicious! I'm going to have to have one for lunch now!
Thank you for your lovely comment! I am so happy you love my roast pork banh mi. Thuyx
Yum yum delicious ! 👍❤️xx
Aww thank you so much, Má Ba ♥️! 😘
Love your videos, Thuy the Bahn Mi looks delicious x
I am so happy to hear you love my videos, Carol Ann ♥️! I wish I could make this roast pork bánh mì for you. Xx
@@thuycooks If you ever come to Thailand you are very welcome to cook for me 😁
I would love to cook for you ♥️! I am so envious that you live in Thailand. Xx
@@thuycooks I'll hold to that when I come back for a holiday...haha
Thuy look at you preparing bánh mi it’s make my mouth water yummy yummy mexxx
Con làm bánh mì chưa được khéo như Mẹ. Thương Mẹ nhiều ♥️! 😘
Great video to start the day ❤
Thank you so much, Zachy ♥️! Can’t wait to catch up with you soon. Xx
Love this Thuy - looks so delicious!
You are so clever i am very proud of you of you
Dạ con cám ơn Mẹ nhiều! 😘
looks so good!
Thank you so much, Riaz ❤️! You have made my day. Thuyx
This is amazing, you’re a great and looks delicious ❤
Thank you so much for your very kind words, Fateha ❤️! You have made my day. I hope you and your family are well. Thuyx
Nice 👍 that looks delicious 😋 New subscriber here ✅✅👋😊🇵🇭
Thank you so much for subscribing to my CZcams channel, Gisela❤️! I am so happy you love my wonton noodle soup. There will be a new Vietnamese recipe each week and I hope you will love these too. Thuyx
it’s make me feel hungry
Dạ con cám ơn Mẹ nhiều ❤️! Bò rendang này thiệt là ngon mà hơi cay Mẹ ơi. 😘
This looks so delicious Thuy
Thank you so much, Frances ❤️! I really appreciate your very kind comment. Thuyx
It’s look delicious
So so yummy
Dạ con cám ơn Cô Hương ❤️! 😘
So so yummy Thuy
It’s look delicious Thuy
Thank you, Mẹ nhiều ♥️! 😘
One of my favourite recipes we too enjoy more shrimp than pork it looks delicious I will have try the dried octopus as I always use shrimp... Yours looks delicious a lovely clear broth x
Thank you so much for your very kind words, Carol Ann ❤️! I am so pleased your like my wonton noodle soup. I love that you know about the addition of dried shrimp in the stock. I would recommend the dried octopus if you can find them. I tend to keep these (and the shrimps) in the freezer and take out the amount needed when I make this soup. I hope you and your family are well. Thuyx
@@thuycooks You are welcome, Thuy I'm sure I can find dried octopus living in Thailand I just haven't looked but I will x
I didn’t know you live in Thailand, Carol! I am so envious as I can imagine all the wonderful ingredients you can buy to cook with everyday. Xx
@@thuycooks Did you not I thought you did Thuy....Yes I can get most if not all Asian ingredients here its the European ingredients I struggle to get although I generally only eat Asian food now I cook European for my hubby sometimes but we have been here a long time and don't really crave for much now we just eat Thai food xx
Love this Thuy! Gonna try it out
I am so chuffed that you are going to make this dish! Let me know how you get on and I am here if you have any questions. With regard to the dried baby shrimp/octopus, do freeze them and just take out the amount you need for cooking. Thuyx
I love the way you cook wonton xx👍
I am so happy you love the way I cook the wontons ♥️! It’s the way my beloved Bà Ngoại (grandma) taught me and it’s a family favourite. Can’t beat family recipes. Thuyx
Absolutely love this, this is just my kind of food! Just love wontons and dumplings 🥟 So glad you’ve started your TV series & look forward to watching all of them. You must do a tasting session at the end. These look tremendous and love the tips. Dried octopus sounds interesting. Keep up the great work Thuy. James 🙂🙏
You have made my day, lovely James ♥️! Thank you for all your support and kindness as always. The wontons are really simple to make and you can fill them with all your favourite things. I am currently making these wontons for my cooking demos at food festivals and they have been a hit with everyone. It has been a lot of fun having some of the audience members on stage wrapping these dumplings with me! With regard to the dried shrimps/octopus, freeze these and take out the amount you need. Thuyx
I love the tip about the stock, I never knew that!! No wonder my stocks are so scummy, haha!!
So happy you love the tip! I bet your next stock pot will be beautiful and clear. Thuyx
You can find this recipe and many more here thuyhoang.substack.com/
What a fab recipe, love this use of my favourite fruit and the herb profile sounds amazing.
Thank you so much, lovely Ivor ❤️! I hope you give this mango salad a go. I am looking forward to making your DELICIOUS Durban mutton curry. Thuyx
I like your tiramisu receipt ❤😂xx
Look delicious 😂❤
Aww thank you very much ❤️! I would love it if you make this mango salad and let me know how you get on. Thuyx
I love your video ,easy to follow ❤
Thank you very much for your lovely comment ❤️! I am very happy to hear that you find my video easy to follow. Thuyx
Look delicious ❤
Thank you very much ❤️! Thuyx
Very nice indeed xx
Thank you very much for all your lovely comments ❤️! I really appreciate your support. Thuyx
Wow get this lady on the TV! Your own the camera! Lucky to say I've tasted this delicious dish! ♥️
Aww thank you very much, Nick ❤️! So happy you love my mango salad. Thuyx
Delicious!
Thank you very much, Francisco ❤️! Thuyx
great and very good recipe with easy and clear instructions, and there is no need for special equipment. Et chapeau pour la finition élégante du dressage de l’assiette!
Merci beaucoup pour vos aimables paroles, Tata Sylvie ♥️! 😘
It’s a very unique sandwich different from what I seen before!
This Danish inspired rye bread is really delicious and perfect for these open sandwiches. I hope you will give it a go. If you have any questions, just let me know. Thuyx
Great video Thuy! Keep up the good work ❤
Thank you so much, Ann ♥️! I hope you like this salad. I am still thinking about your delicious salad with okra 😋. Thuyx
Thanks, Thuy, glad to hear you are working with such a dream team for your videos. Thanks so much for lovely invitation to dinner, would be great to meet up, when things are a bit calmer with my family! Take care. Alison
Wonderful food and new channel, Thuy, congratulations! Looking forward to seeing more of your films and food.
Thank you so much for your very kind words, Alison ♥️! I am so excited to be working with such a dream team. Martin and Patrick are simply amazing! David and I would love to have you over for dinner when you have some free time. Thuyx
Congratulations on this fabulous video. Looking forward to seeing more!
You have made my day, Quang ♥️! I am so excited for you to see the next video. It has been so much fun filming these with Martin and Patrick. They are just AMAZING! 😘
Looks amazing! Will definitely try to make this ❤
Thank you very much, Riaz ❤️! Do give this salad a go and let me know how you get on. Just make sure you buy rock hard mangoes. Thuyx
I so enjoyed watching this Thuy!! I’ve never tried mango in this way, I can’t wait to make this! ❤
Thank you so much for watching my video, Caroline ♥️! This mango salad is a favourite with my family and friends. Do give it a go and let me know how you get on. Just make sure you buy rock hard mangoes. Thuyx
Congratulations on a fantastic video! It is filmed, edited and presented superbly. Wonderful to see this! I look forward to seeing more recipe videos over the coming weeks.
Thank you so much, David ♥️! What can I say? Martin and Pat are geniuses 🤩! 😘
@@thuycooks Agreed!
Looks incredible products, with a taste award
Absolutely love this simple but amazing salad! Vietnamese cuisine is my favourite! The unripe mango reminds me of papaya. Love your gadgets too. The filming and editing is exceptional, I’m so jealous. Also your kitchen and island is amazing, it looks so light. Keep up the great work. James
Thank you so much for your very kind words, wonderful James ❤️! The exceptional filming and editing are thanks to my AMAZING TV producer/editor and director of photography. Filming this video was such a joy as I got to work with two incredibly talented men! I hope you are well. Xx
Congratulations on the new look of your channel Thuy!! I love love love it!!! <3 Can't wait to see more videos coming!! Perhaps I can finally learn how to cook by watching you now! Btw, your sloth apron is the cutest!!! Ooooh we use the same fish sauce brand!
Thank you so much, Chị Phượng ♥️! I am very excited about these new videos and so honoured to be working with two incredibly talented and experienced filmmakers. What can I say, great minds as we use the same brand of fish sauce. So happy you love this video! 😘
Congratulations on the food magazine Also 看上去很好吃
Thank you so much, lovely Zachy 🩵! So happy you love the video and my magazine article. Can’t wait to catch up with you! 😘
I love what you've done with the mango, looks amazing, can't wait to try this out!!
I hope you enjoy it! it's the perfect, easy summer recipe!