As a Vietnamese, nothing makes me happier than seeing our beloved bánh mì become so popular! I could eat it everyday, any meal of the day (in Vietnam, bánh mì shops open from early morning to very late at night). A little suggestion: you could add minced lemongrass to the meat (goes great with pork or beef), then the grilling would bring out so much extra aroma and flavor! Thanks for your amazing videos ❤
As a 'Murican white boy (English, Irish, German, 1/16 Native American), I can tell you I LOVE a good banh mi. Americans have plenty of great sandwiches. Some of Italian origin, some of our own design, but few stack up to the banh mi.
Man, my local banh mi master prices very well, and I was hoping to buy some of their house-made bread; no luck, privileged sourcing 😫 But they bake them PERFECT, no need to gut the interior breading… honestly one of the few sandwiches I just can’t justify poorly replicating because of just how dead on they make the bread
the lemongrass does so much in adding a new aromatic flavor and complexity. Unfortunately, short of getting bahn mi at a restaurant or food truck I can't seem to get it at my stores. While it may not be the same a little lemon zest can do the trick when it's lacking that *special something.
These videos are saving me so much money. I almost never order pizza any more, I just use one of your pizza recipes. Now I don't have to pay $12 (highway robbery) for a Banh Mi. Extremely pleased.
When I see a Lagerstrom video, I watch it. No matter the time of day. Then I'm hungry and adding random ingredients to my grocery list. THIS LOOKS SO GOOD!
Bri, this video is peak. You are crushing the "traditionally it's..." and the "today I'm..." and the "if you don't/can't have..." and teaching everyone watching. You have confidence, we have confidence, can even feel Lorn behind the camera have confidence! It's not just a banh mi, it's a banh "us". PS - the zoom in on the rubber glove snap? #ChefsKiss
A Banh Mi is one of the world's best sandwiches. I made mine with meatballs as well, but recently I have started forming the meatballs into a log the same length as the bread. This means you don't have the risk of a meatball falling out, and it's also faster to form than a bunch of meatballs. You could even do it like a steak sandwich and just brown the meatball mixture in a pan for a slightly different texture. It'll be great no matter what.
How is this the 1st time I've heard that idea, and it wasn't even in the video lol. Shaping the meat for the sandwich seems obvious when you put it like that, yet meatballs are still so common
@@CarelessForce I first thought of it after having a meatloaf sandwich and thinking it would be good if I added tomato sauce and provolone. I sliced the meatloaf and then browned it in a pan to get more caramelization. Good stuff! I never make meatballs for sandwiches anymore.
If you are blessed enough to live near a banh mi restaurant, most of them will sell you day old banh mi bread for cheap. Can revive in the oven just like Brian did and its way better than anything you can get at a traditional supermarket.
I live about 5 minutes from an authentic Vietnamese Banh Mi Shop. I usually buy the fresh baguette's for $3.90-(6 buns). You can also buy the pickled vegetables from there but the ratio of carrots to daikon is 80-20, so better to make your own. They also sell the Pate to spread on your bread.
What a super meal prep idea! You can freeze the cooked meatballs. Pickled veggies last for weeks in fridge. Cilantro last for at least 2 weeks if stored correctly. ❤️❤️❤️
This was fantastic. Instead of meatballs, I used one of Brian's tricks where you flatten a sheet of meet and broil it. I let the top get quite brown and even a bit black. I could then cut little patties that fit the bun perfectly. I highly recommend this as shaping (and eating!) meatballs can be a bit tedious.
I love this format for the weeknighting segments! The "real time" feel to them does a great job of showing just how quick they can be made! You're amazing, Bri!
Made this tonight and it really is something special. I have leftover pickle, meatballs, and condiment and I'm so excited to have this again! Thanks Bri 👍
I love bánh mì, I've made a lot of traditional and not so traditional variations on it. Made this one today - it was a banger! Your recipes never disappoint Bri, thanks.
I'm not sure, but it seems like the 1st time you've done a real-time video with no voiceover. I could be wrong. Maybe this is just the 1st time I've really noticed it. Love it. There is a real sense of connection with this one. It's like we're all banh-ding🤣
We made this for dinner tonight and ITS THE BEST HOME MADE BAHN MI WE’VE had. We’ve tried his pork belly version too, and while delicious, the high fat hurts my tummy. These meatballs are absolutely excellent. Don’t skip the sauce, it’s key!!
I followed these recipes to the letter, but with one exception - after reading the comments, I added three tablespoons of finely chopped lemongrass to the meatballs. This one is a keeper.
hey brian, great video. for me, i'm saving a ton of time by chucking garlic, ginger, shallot, whatever aromats into the mini food processor. no chopping, blitzed to a paste, super easy. perfect suggestion for weeknighting IMO
Made this for dinner tonight. I'm not capable of banging this out in 20 minutes, but it was worth the time it took. Everyone loved it! Thanks for the time and consideration you put into every post. I've been a fan since 'Bread, good, better, best, v. 1'
Fantastic recipe. You can really level up with some pate (just the stuff you get in the supermarket is fine, no need for anything fancy) and a good smear of your favourite mayo on the bun as well.
Can’t thank you enough! Seriously upped my game at home with my weeknight meals. I loved cooking before and it’s just fantastic to know that I have someone I can refer to for a FIRE recipe every single time! ❤
Nice! Love the recipe. Was wondering about the cucumbers in spears (you don't like coins) but you did coins with penos. I was waiting for the Jalapeño sticks! Funny.
Using your pork recipe with the green salt, I made Banh Mi tonight as a bowl. I swapped out the bread for cauliflower rice. It was so good! My husband said, “Put this on rotation!”
This looks like an excellent take on a quick and satisfying bahn mi. I'm looking forward to try out the meatballs. It's missing the pate, though! Also, there's no way this is a 20 minute recipe. My stove alone would take 20 minutes to come up to temp. Slicing, measuring, mixing, and portioning meatballs, pickles, veggies, etc would easily put this into an hour or hour and a half range. If everything had been prepared the day before, then bringing the oven to temp to toast the bread, reheating the meatballs, and getting all the ingredients from the fridge would take about 20 minutes
Looks fabulous! Keeping in mind I’ve never had a real ban mi, because first vegetarian, and then by the time I started eating meat I’d been diagnosed celiac, a sleeper ban mi meat for our house is turkey dogs. But these meatballs look way better! The gf rolls I buy are okay, but with all the complex flavors you don’t notice as much.
Excellent recipe. Top notch Bahn Mi at home- fantastic! 2 things I want to try differently; add a liver spread (liver sausage whipped with some butter per another CZcamsr recipe) and try a different format for the ground pork mix. Thick sausage planks would fit the sandwich better and provide an opportunity for some caramelization if pan fried like breakfast patties. I’m thinking the mix could be pressed into an 8 x 8 pan lined with parchment or plastic wrap, chilled for handling, then gently cut into sandwich planks, and cooked like a smashburger. The thickness will be the trick to get them seared without over cooking. Thoughts? Thanks again- this one is a real winner.
I made my own veggie meatballs to make this tonight. Forgot the jalepeno, but still very good! Have leftovers, will try to get that extra kick in when I have this for lunch. Thank you!
Love the changeup in style! How did you feel about shooting this way? You seemed really damn comfortable doing it, and it feels very engaging. I'm obviously making banh meatballs after work tomorrow; what a great summer supper. But this is the first time I've seen you do this style of shoot(been away from social media for a spell), and I love it!
I lived in Vietnam for two years. I straight up ate banh mis every single day. Not only are they delicious, but they're cheap AF too. We're talking like $0.40 for a cheap one and maybe $1.20 for a fancy one. They're also open late so it's the perfect food on the way home from the bar as well.
Hey Brian! Love the channel, and all of your recipes that I've tried (including this one). My only compaint is that this recipe took me nearly 2 hours to make at home from start to finish, and I cook at home quite often and usually have my mise en place pretty organized. The title is just a bit misleading is all. The only world where this recipe would take 20 minutes is if you were to have your pickles, dressing, and meatballs premixed and ready to go. Then take the 15 minutes to bake and the extra 5 minutes to chop up your cucumber, cilantro, jalapeno. Love ya Bri Guy, I'm just saying this is more like 1 hour banh mi unless you have the skill set of a professional chef ;)
The trick to turning (old) baguette into an appropriate sandwich bread is to steam it first (until it's all soft, warm and slightly moist) and then put it into the oven for a few minutes until it _just_ starts crisping up, but is not crunchy und hard yet. If steaming is too much effort, just spraying some water on it or holding it under the tap real quick will work in a pinch, though I find steaming does give better results, especially for bread that's fairly dry.
Hey man, love that you're sharing these recipes! You should definitely try grilled or baked char siu meatballs after marinating for an hour or more. My family uses the NOH brand char siu seasoning mix with a bit of soy sauce, garlic, and onions Fun facts: Do Chua (doe choo-ah) basically means sour things. The word chua can also be used to describe pickled foods. Nuoc Cham (nook chuhm) is an awesome sauce. Try it out with grilled or pan fried fish as well!
Thank you for promoting my Vietnamese cuisine. I appreciate and respect the effort. You should try marinating the protein with minced shallots, garlics, lemongrass, 1 tad of fish sauce, soy sauce, about 1 teaspoon of real Chinese five spice, salt, pepper, and sugar (or honey). Let me know if you'd like that better.
Liver isn't used in all banh mis. To me, the only time it should be required is when it's with the cold cuts, with the traditionally Vietnamese meatball sandwich, you don't use it because many of them come with their own sauce (oft times the juice that they are cooked in, which can be tomato-based sauce, but I prefer the regular one made without tomatoes....basically the fat and whatnot that the meatballs were cooked in).
Nah, there are lots of bánh mì without pate in Vietnam. Bánh mì xíu mại, bánh mì chả cá, bánh mì chay, bánh mì heo quay, bánh mì bí, v.v. There's like 30+ kinds of bánh mì but Americans really only know the Saigon version with pate.
I used to sneer at youtubers using gloves when handling burger patties or meatloaf, until I tried using them. Without gloves, the heat from your hands melt the meatfat as you handle it and it is a real pain to wash your hands afterward because water doesn't clean fat/oil. And because of the texture of skin, the meatballs stick to your fingers and it's harder to make smooth meatballs. So yeah, gloves are good.
And for people who are concerned about the environmental impact of filling landfills with gloves, use natural latex gloves. Natural (not synthetic) latex is biodegradable.
I was playing this video while I was getting some work done, and my partner was crafting with a hot glue gun. Right when Brian talked about the dangers of jalapeno juice, she went 'ow,' which caused me to pause the video, turn around and ask "did you just burn yourself, or are you in sympathetic pain for Mr. Lagerstrom's hypothetical weiner?" She had in fact, burned herself, was not paying attention to the video playing, and was very confused.
For anyone who is concerned about finding the right type of bread, IMO the best substitute for banh mi is a bolillo, which is almost certainly more widely available than fresh-made banh mi and much closer to the correct texture and size than a typical hoagie. Just check any Mexican grocery store or bakery and you'll find it.
Bolillos tend to crumble apart and aren't good at holding the innards of the sandwich together. Really hate using them, but the alternatives are terrible in TX.
@@doodahgurlie Yeah, they aren't a perfect substitute of course but I still think they're better than most sandwich breads available at the average American grocery store. I also live in TX and while there are tons of Vietnamese restaurants around it's still nearly impossible to find banh mi bread for sale alone. If I'm going to a restaurant just to get their bread I don't see the point. Might as well just get take away then.
Been thinking about bahn mi’s lately.. are you in my brain, Bri?! I’m gonna be doing the green enchiladas tomorrow for dinner! Thanks for all the r&d on all your recipes. My wife love your lasagna recipe; “best I’ve ever had” :)
As a Vietnamese, nothing makes me happier than seeing our beloved bánh mì become so popular! I could eat it everyday, any meal of the day (in Vietnam, bánh mì shops open from early morning to very late at night). A little suggestion: you could add minced lemongrass to the meat (goes great with pork or beef), then the grilling would bring out so much extra aroma and flavor! Thanks for your amazing videos ❤
As a 'Murican white boy (English, Irish, German, 1/16 Native American), I can tell you I LOVE a good banh mi. Americans have plenty of great sandwiches. Some of Italian origin, some of our own design, but few stack up to the banh mi.
Man, my local banh mi master prices very well, and I was hoping to buy some of their house-made bread; no luck, privileged sourcing 😫
But they bake them PERFECT, no need to gut the interior breading… honestly one of the few sandwiches I just can’t justify poorly replicating because of just how dead on they make the bread
tunoidongxanhnoihuongthomlua 🗣️🔥
Vietnamese ultranationalists: I'm proud whatever you call thy name no matter if it's a compliment nor bashing
the lemongrass does so much in adding a new aromatic flavor and complexity. Unfortunately, short of getting bahn mi at a restaurant or food truck I can't seem to get it at my stores. While it may not be the same a little lemon zest can do the trick when it's lacking that *special something.
These videos are saving me so much money. I almost never order pizza any more, I just use one of your pizza recipes. Now I don't have to pay $12 (highway robbery) for a Banh Mi. Extremely pleased.
Try his pizza recipes 😛
@@nickdeckard1yeah, I don’t ever order pizza anymore because his Detroit style deep dish pizza blows most pizza places out of the water.
@@nickdeckard1 didn't you read what they explicitly said in their comment?
@@hendrikwipprecht570 I did! Have a splendid day, Hendick
Awesome recipe and vid!
When I see a Lagerstrom video, I watch it. No matter the time of day. Then I'm hungry and adding random ingredients to my grocery list. THIS LOOKS SO GOOD!
Ideally before bed or when one arises in the morning
Bri, this video is peak. You are crushing the "traditionally it's..." and the "today I'm..." and the "if you don't/can't have..." and teaching everyone watching. You have confidence, we have confidence, can even feel Lorn behind the camera have confidence! It's not just a banh mi, it's a banh "us".
PS - the zoom in on the rubber glove snap? #ChefsKiss
Haha bahn us just made my week. 👊🏻👊🏻
Love the Weeknighting format you do, and all your videos. Keep up the great work, Brian!
Love the casual, chatty style. Nice combo of the usual ultra-concise videos and the longer ones. Just right!
A Banh Mi is one of the world's best sandwiches. I made mine with meatballs as well, but recently I have started forming the meatballs into a log the same length as the bread. This means you don't have the risk of a meatball falling out, and it's also faster to form than a bunch of meatballs. You could even do it like a steak sandwich and just brown the meatball mixture in a pan for a slightly different texture. It'll be great no matter what.
How is this the 1st time I've heard that idea, and it wasn't even in the video lol. Shaping the meat for the sandwich seems obvious when you put it like that, yet meatballs are still so common
@@CarelessForce I first thought of it after having a meatloaf sandwich and thinking it would be good if I added tomato sauce and provolone. I sliced the meatloaf and then browned it in a pan to get more caramelization. Good stuff! I never make meatballs for sandwiches anymore.
Wait that’s so smart haha
Yes, like a Kofta.
@@bluesoverlord Yes, exactly! Kofta is awesome.
0:14 dude when the weeknighting music kicks in, i just know theres about to be a banger recipe
If you are blessed enough to live near a banh mi restaurant, most of them will sell you day old banh mi bread for cheap. Can revive in the oven just like Brian did and its way better than anything you can get at a traditional supermarket.
Thanks for the tip
Why day old is hard and dry , they’re like 3 or four for a dollar fresh.
I live about 5 minutes from an authentic Vietnamese Banh Mi Shop. I usually buy the fresh baguette's for $3.90-(6 buns). You can also buy the pickled vegetables from there but the ratio of carrots to daikon is 80-20, so better to make your own. They also sell the Pate to spread on your bread.
What a super meal prep idea!
You can freeze the cooked meatballs. Pickled veggies last for weeks in fridge. Cilantro last for at least 2 weeks if stored correctly. ❤️❤️❤️
Me randomly today: huh we haven't seen Brian in a while.
Brian:
I love this format! I mean, I love all of them, but Weeknighting and the real-time videos are always a sweet jam.
This was fantastic. Instead of meatballs, I used one of Brian's tricks where you flatten a sheet of meet and broil it. I let the top get quite brown and even a bit black. I could then cut little patties that fit the bun perfectly. I highly recommend this as shaping (and eating!) meatballs can be a bit tedious.
I love this format for the weeknighting segments! The "real time" feel to them does a great job of showing just how quick they can be made! You're amazing, Bri!
Omg I just made this and it was amazing! That nuoc cham sauce? Absolutely phenomenal!
1.44 million!! I remember the weeds and sardines days... Good for you!!
I'm waiting for your April Fools video where you make something ridiculously complicated and keep saying how it's a weeknight/easy recipe.
Ain't no way I could make this in an hour. I'd like to see the chef that could make it in 20 minutes. Looks good though.
Something like this would take me about 30. But much going on here and you don't have to prep much
I made it and it took an hour. After doing it, I think 20 min would be a stretch. Even after doing it a couple times
I like the voiceover format better. But love your stuff no matter what.
Great video shortening up an otherwise longer recipe. Different format, live show style. I enjoyed it.
I’m Vietnamese and I got so excited when I saw this video! Approved!👍👍👍
We made it. OMG. So gooooood! My wife said it was 10/10. Thank you for sharing the recipe. 🥰
Banh mi's are one my most favorite sandwiches ever
Made this tonight and it really is something special. I have leftover pickle, meatballs, and condiment and I'm so excited to have this again! Thanks Bri 👍
Hell yeah. I’m making this for myself tonight
I love bánh mì, I've made a lot of traditional and not so traditional variations on it. Made this one today - it was a banger! Your recipes never disappoint Bri, thanks.
I'm not sure, but it seems like the 1st time you've done a real-time video with no voiceover. I could be wrong. Maybe this is just the 1st time I've really noticed it. Love it. There is a real sense of connection with this one. It's like we're all banh-ding🤣
We made this for dinner tonight and ITS THE BEST HOME MADE BAHN MI WE’VE had. We’ve tried his pork belly version too, and while delicious, the high fat hurts my tummy. These meatballs are absolutely excellent. Don’t skip the sauce, it’s key!!
I made this tonight and holy smokes... it was so freaking delish! Brian, you never disappoint.
I love having cooked meatballs in the freezer for fast meals. I never thought about different flavours before. Yumm.
The very hot, very good moment really resonated with me. It just looks so good hot and fresh from the oven. Who resists that?
I followed these recipes to the letter, but with one exception - after reading the comments, I added three tablespoons of finely chopped lemongrass to the meatballs. This one is a keeper.
*camera pans back as he's got his hand in the bowl*
"...you just gotta work this meat"
Solid editing there
hey brian, great video. for me, i'm saving a ton of time by chucking garlic, ginger, shallot, whatever aromats into the mini food processor. no chopping, blitzed to a paste, super easy. perfect suggestion for weeknighting IMO
For sure. Was thinking the same!
This format where it’s not totally voice over is different but nice
I discovered that sandwich in 2014 and I’m still a fan of it
This 🇫🇷-🇻🇳 deliciousness is gangster
One of the best (and easiest) recipes for this delicious sandwich I’ve seen on CZcams! Bravo!👏
These videos are amazing. I used your cole slaw recipe and put it on top of some bbq pulled chicken. It was perfect!
I love the almost follow along style of this video! So easy to understand and allows for me to observe techniques and work flow
These were awesome, Brian! I smoked the meatballs and added some lemongrass. I will be doing this again!
Made this for dinner tonight. I'm not capable of banging this out in 20 minutes, but it was worth the time it took. Everyone loved it! Thanks for the time and consideration you put into every post. I've been a fan since 'Bread, good, better, best, v. 1'
Thanks, Bri. This was a hit with the fam. Always dig the Weeknighting episodes.
Fantastic recipe. You can really level up with some pate (just the stuff you get in the supermarket is fine, no need for anything fancy) and a good smear of your favourite mayo on the bun as well.
Can’t thank you enough! Seriously upped my game at home with my weeknight meals. I loved cooking before and it’s just fantastic to know that I have someone I can refer to for a FIRE recipe every single time! ❤
Is "Sick" the new Cool? If yes, then Cool!
“Sick” and “Tight” were used in place of “Cool” in the early-mid 2000’s
Brian you're my hero! I can't wait to make this myself because the last time I had a great Banh Mi was about a decade ago when I lived in Seattle.
Nice! Love the recipe. Was wondering about the cucumbers in spears (you don't like coins) but you did coins with penos. I was waiting for the Jalapeño sticks! Funny.
bri, this was one of the best meals i've ever made. it made for a dinner and two lunches for my wife and I - it was a BANGER!
Made this tonight for dinner. Wow. Thank you!
I love your weeknighting videos. They always feel so casual.
This was an insanely tasty and crazy easy to make; this will most certainly be in our regular rotation. Thank you!
Brian trying his best not to burst with laugh at fart joke is the highlight of the video
we all had moments like this
Using your pork recipe with the green salt, I made Banh Mi tonight as a bowl. I swapped out the bread for cauliflower rice. It was so good! My husband said, “Put this on rotation!”
Did you see my community note about the salt on the pork? The recipe was accidentally doubled in the video
This looks like an excellent take on a quick and satisfying bahn mi. I'm looking forward to try out the meatballs. It's missing the pate, though!
Also, there's no way this is a 20 minute recipe. My stove alone would take 20 minutes to come up to temp. Slicing, measuring, mixing, and portioning meatballs, pickles, veggies, etc would easily put this into an hour or hour and a half range. If everything had been prepared the day before, then bringing the oven to temp to toast the bread, reheating the meatballs, and getting all the ingredients from the fridge would take about 20 minutes
this looks super approachable and super delicious! Thanks for the recipe Bri, this is definitely going on the list to make
Many of your recipies have been incorporated into my regular menu. I’ve taken every opportunity to share your content.
Love it. Looks so delicious. Now we just need you to teach us how to make the Banh mi bread. 😂
I highly recommend a Sriracha Mayo for a bahn mi! So good.
I have never had a Banh mi before, but I can definitely see myself at least making this. Thank you for the recipe!
What a great looking sandwich. I can't wait to taste the combination of flavours in that sauce. Thanks so much, Bri
Looks fabulous! Keeping in mind I’ve never had a real ban mi, because first vegetarian, and then by the time I started eating meat I’d been diagnosed celiac, a sleeper ban mi meat for our house is turkey dogs. But these meatballs look way better! The gf rolls I buy are okay, but with all the complex flavors you don’t notice as much.
Excellent recipe. Top notch Bahn Mi at home- fantastic!
2 things I want to try differently; add a liver spread (liver sausage whipped with some butter per another CZcamsr recipe) and try a different format for the ground pork mix. Thick sausage planks would fit the sandwich better and provide an opportunity for some caramelization if pan fried like breakfast patties. I’m thinking the mix could be pressed into an 8 x 8 pan lined with parchment or plastic wrap, chilled for handling, then gently cut into sandwich planks, and cooked like a smashburger. The thickness will be the trick to get them seared without over cooking.
Thoughts? Thanks again- this one is a real winner.
I made my own veggie meatballs to make this tonight. Forgot the jalepeno, but still very good! Have leftovers, will try to get that extra kick in when I have this for lunch. Thank you!
Always inspiring and lovely videos, Brian!
This style of video is great, you should do more like this.
10/10 for this one, Brian. Made it for dinner tonight and everyone loves it.
Mmmmmm yummmm always looking for a good Bahn mi! Love this, that meat sounds amazing! 🥰
Love the changeup in style! How did you feel about shooting this way? You seemed really damn comfortable doing it, and it feels very engaging.
I'm obviously making banh meatballs after work tomorrow; what a great summer supper. But this is the first time I've seen you do this style of shoot(been away from social media for a spell), and I love it!
Deeeeeelicious. I completely agree that a sandwich can be dinner but especially when it's banh mi!
I made these Banh Mi's with chicken. The nuoc cham was absolutely delicious.
I love this series!
Sandwiches are my love language. And the banh mi sandwich is one of my top five correction one of my top three lol
I lived in Vietnam for two years. I straight up ate banh mis every single day. Not only are they delicious, but they're cheap AF too. We're talking like $0.40 for a cheap one and maybe $1.20 for a fancy one. They're also open late so it's the perfect food on the way home from the bar as well.
I first had banh mi in Australia. I've never had it that good again
Once again enjoying these more laidback videos. All of the Bri-styles are good
PS - i feel like this flavor profile would go great with impossible or beyond subbed in!
… just a couple dashes of the Maggi Liquid Season sauce at the end … and your done.. perfect!
Hey Brian! Love the channel, and all of your recipes that I've tried (including this one). My only compaint is that this recipe took me nearly 2 hours to make at home from start to finish, and I cook at home quite often and usually have my mise en place pretty organized. The title is just a bit misleading is all. The only world where this recipe would take 20 minutes is if you were to have your pickles, dressing, and meatballs premixed and ready to go. Then take the 15 minutes to bake and the extra 5 minutes to chop up your cucumber, cilantro, jalapeno. Love ya Bri Guy, I'm just saying this is more like 1 hour banh mi unless you have the skill set of a professional chef ;)
You have inspired me to try things I’ve never tried before!
Great recipe, thanks Brian, I tried it and in the end (with some added liver pate) it was quite authentic! Cheers mate!
The trick to turning (old) baguette into an appropriate sandwich bread is to steam it first (until it's all soft, warm and slightly moist) and then put it into the oven for a few minutes until it _just_ starts crisping up, but is not crunchy und hard yet. If steaming is too much effort, just spraying some water on it or holding it under the tap real quick will work in a pinch, though I find steaming does give better results, especially for bread that's fairly dry.
The jalapeño trill!! 😂🤌 Made my day
Hey man, love that you're sharing these recipes! You should definitely try grilled or baked char siu meatballs after marinating for an hour or more. My family uses the NOH brand char siu seasoning mix with a bit of soy sauce, garlic, and onions
Fun facts:
Do Chua (doe choo-ah) basically means sour things. The word chua can also be used to describe pickled foods.
Nuoc Cham (nook chuhm) is an awesome sauce. Try it out with grilled or pan fried fish as well!
Surely it could have been Banh Mi-eatball? Lol, great recipe as always - thanks for sharing!
8:11 You can see the pain behind his eyes here. This was spoken from the heart. A true PTSD moment.
Thank you for promoting my Vietnamese cuisine. I appreciate and respect the effort. You should try marinating the protein with minced shallots, garlics, lemongrass, 1 tad of fish sauce, soy sauce, about 1 teaspoon of real Chinese five spice, salt, pepper, and sugar (or honey). Let me know if you'd like that better.
Bri, this was amazing. My wife just awarded me two Micheline Stars.
I know you're not trying for max authenticity but I think liver pâté is very important element of any bánh mì! But maybe hard to find in the US?
I almost showed it with Braunschieger, but I didn't want to have too many ingredients.
Liver isn't used in all banh mis. To me, the only time it should be required is when it's with the cold cuts, with the traditionally Vietnamese meatball sandwich, you don't use it because many of them come with their own sauce (oft times the juice that they are cooked in, which can be tomato-based sauce, but I prefer the regular one made without tomatoes....basically the fat and whatnot that the meatballs were cooked in).
Nah, there are lots of bánh mì without pate in Vietnam. Bánh mì xíu mại, bánh mì chả cá, bánh mì chay, bánh mì heo quay, bánh mì bí, v.v. There's like 30+ kinds of bánh mì but Americans really only know the Saigon version with pate.
Weeknighting!!
Love it. Can't wait to make this.
I used to sneer at youtubers using gloves when handling burger patties or meatloaf, until I tried using them. Without gloves, the heat from your hands melt the meatfat as you handle it and it is a real pain to wash your hands afterward because water doesn't clean fat/oil. And because of the texture of skin, the meatballs stick to your fingers and it's harder to make smooth meatballs. So yeah, gloves are good.
And for people who are concerned about the environmental impact of filling landfills with gloves, use natural latex gloves. Natural (not synthetic) latex is biodegradable.
Keep doing these, most of my recipes in my notes app end up being your weeknighting recipes!
I was literally just looking at banh mi recipes earlier today because I love banh mi… homemade dukes and pate recipes next please!
Hey Brian! What's up! Love your channel dude. Made so many meals from your videos. Thanks for taking the time to do this!!!!!
Thanks for trying the recipes!
I was playing this video while I was getting some work done, and my partner was crafting with a hot glue gun. Right when Brian talked about the dangers of jalapeno juice, she went 'ow,' which caused me to pause the video, turn around and ask "did you just burn yourself, or are you in sympathetic pain for Mr. Lagerstrom's hypothetical weiner?"
She had in fact, burned herself, was not paying attention to the video playing, and was very confused.
Nice vid! One suggestion is to add thin sliced cucumber and cilantro to the nước chấm and put it in the frige over nite
Getting a new B-man video is like Christmas.
I never got anything for Christmas.
Lorne protecting the weener with the wash hand reminder
Thank goodness for more weeknighting!
For anyone who is concerned about finding the right type of bread, IMO the best substitute for banh mi is a bolillo, which is almost certainly more widely available than fresh-made banh mi and much closer to the correct texture and size than a typical hoagie. Just check any Mexican grocery store or bakery and you'll find it.
Bolillos tend to crumble apart and aren't good at holding the innards of the sandwich together. Really hate using them, but the alternatives are terrible in TX.
@@doodahgurlie Yeah, they aren't a perfect substitute of course but I still think they're better than most sandwich breads available at the average American grocery store. I also live in TX and while there are tons of Vietnamese restaurants around it's still nearly impossible to find banh mi bread for sale alone. If I'm going to a restaurant just to get their bread I don't see the point. Might as well just get take away then.
@@Michael-uk3uv If you live near a Hong Kong market, they sell them there. Or maybe you can just buy them from the banh mi shops.
I made this into a rice bowl (like you suggested) and it hit!
Been thinking about bahn mi’s lately.. are you in my brain, Bri?! I’m gonna be doing the green enchiladas tomorrow for dinner! Thanks for all the r&d on all your recipes. My wife love your lasagna recipe; “best I’ve ever had” :)