How Vietnam’s Banh Mi Sandwich Changes from the North to South - Regions
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- čas přidán 14. 11. 2019
- On the premiere episode of Regions, chef Dennis Ngo of Vietnamese restaurant Di An Di in Brooklyn learns about three different styles of banh mi, from the north, central, and south regions of Vietnam. He then takes his learnings and tries to recreate the ultimate version of the three.
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As a Vietnamese, I can say that I've never ever seen any kind of banhmi like that in Vietnam (no offence, they still look delicious) :/ from north to south. The amazing of banhmi is that it can be made in hundreds way, so there is no northen style, southern style or any style of banhmi in Vietnam. It's very depended on who's making it. :/
What a refreshing and holistic statement.
Agreed lol
Those sandwich exist. You just have to search through thousands and thousands and thousands of little shops to find one like that.
Thấy cái bản đồ Việt Nam đc vẽ ko???? Rồi tự hiểu hé
Yep, maggi???
this is neither north or southern banh mi this is American banh mi
true
Fact
For sure. No matter how much they they imitate
100%
During Vietnam war, the Vietnamese fed Banh mi (pork roll, as we Aussies like to call it) to U.S, Australian soldiers and made them to suit their taste.
This episode brought you by Maggi sauce, ft foreign chefs claimed to understand the difference between 3 regions's cuisine. It crack me up when he say the center region have a lot of farmland, did he even looks at the map when he say it.
Yeah, I laughed at that! 😂
yeah he doesn't understand how geography works. the mountainous terrain in the midlands is exactly the opposite of "a lot of farmland"
@@vovantuongquang8586 People just grow a lot of mountains there.
Seriously, I thought they were on crack because I have ever seen anyone use Maggi as bánh mì sauce. We dont even use soy sauce, hell even fish sauce just to drip on because they'd be too liquidy.
@@TildeSymbol Traditionally Maggi though. When I lived in Saigon in the 80s, all street vendors used Maggi or imitating Maggi. Cuisine has changed over time.
"How AMERICAN BORN Vietnamese's Banh Mi sandwich changes from the North to South"
here i have your new title
Well said!!!
Right on...these ain't what I got before coming to the States. LMAO
I know right
The ones I had were half the size and wrapped in newspaper or old homework. Plus no one toasted their banh mi's.
this is on point
The central style doesn't use head cheese and maggi, instead we use meat juice from braised pork and sweet and spicy chilly sauce, some place even have their own pickle green chillies. As for pickle daikon and carrot, we also put in a bit of ginger, the flavour is quite awesome.
That meat juice is nectar of
The Gods on any sandwich.., so good
It's depend on rich or poor city . Remember before 1975 peoples in the Northern doesn't know too much banh mi sandwich as today
That sounds heavenly!
We have these chefs pretending to know traditional vietnamese banh mi from each region. None of the examples you have shown from North to South to showcase the changes between each region are traditional or what the locals are used to. You should have filmed people who were actually born and raised there (locals). Not american-born Vietnamese with fancy restaurants who have applied their own twist/ideas to the recipes. This can be seen by the fact that not one person there could pronounce "banh mi" correctly. Also, was this video sponsored by Maggi sauce?
Like your comments
Fact 💯
Couldn't agree with you more. I usually accept some derivations but this maggi commercial is just wrong.
Btw thats not how you make pork floss. And no, the end result is not the same
I’m việt kiều and moved to Saigon last year. I dont think I’ve ever seen maggi at a vendor, it might mostly be a Vietnamese American thing because I grew up with it.
How does he manage to pronounce Banh mi differently everytime he says it?
The southern style is what is sold by most banh mi places in my area. Most Vietnamese restaurants here are opened by those whose families fled because of the war. I've also heard that the bread is made of rice flour so that it's more light and crispy than chewy.
I’m so confused this isn’t in Vietnam...
You said it. I'm from the North and I have no idea what was that lol
@@HunterZDevil Do you mean the sandwiches aren't traditional or the restaurants in this video aren't located in Vietnam?
@@DJ-sn2wn Uhhh it's more about the content inside the Bánh mì. They nailed it when they talked about how Vietnamese bánh mì is different from traditional baguette, but as for the ingredients they put inside, I don't think Vietnamese use Maggie for seasoning, especially for Northern style. Plus, we also put some veggies inside as well and not just the proteins. So yeah, it's not really authentic, and they're really pushing it.
@@HunterZDevil Yes, I confirm your information is totally correct. I am not sure about other areas but Northern style in this clip is just special style of this restaurant and it can't be considered as Northern style
No, it is not my man, these are "American Born Vietnamese" banh mi......these 4 chefs are from the States.
It’s driving me insane how this guy is pronouncing “banh”.
ben me ben me ben me
Agreed, and hes vietnamese!
Yup triggered
Only 38 seconds in and came here to say the same.
I'm not even Vietnamese and I find it annoying 😬
Im not sure how people think about those bánh mì in the video but those doesn’t looks like anything that they served on the side of the street in Vietnam.
I had my first banh mi in Saigon Sept. 1968. That was the best sandwich I have ever had in my entire life.
Wow so many years have gone by and u still remember...
were you station in vietnam?
Cool, message me next time your in Vietnam!
How is this not more upvoted?
@@melissanoelle410I’m asking this right now too
I thought I was going crazy since the banh mi seemed so different from what I usually eat. Even though you can put pretty much anything into a banh mi, which would be the bread crust, the combinations shown here are definitely not common here in Vietnam.
None of what he showed is like what you get at the Macau kitchen in the Hard Rock Casino Biloxi! $9 for cheap bread with a skewer of compound meat and a few shreds of the pickled carrots and a small amount of Vietnamese mayo! Nothing like the banh mi bread they show here! I can get the banh mi rolls that are like small baguette at Winn-Dixie and make a better one! Macau kitchen put no veggies or jalapeño or herbs!
I’m in Vietnam right now Banh Mi here definitely has less meat but the bread is very very airy and light .. these are definitely American Vietnamese..
Hello. Banh mi expert checking in
😂😂😂😂😂
I'm Vietnamese. Too many things are WRONG in this video. Dont compare the areas because it has no difference, we just mix or change something to have more choices like pizza.
Exactly , REMEMER before 1975 in Northern doesn't have enough banh mi store ONLY at Cooperative of government .
Sponsored by Maggie for sure. Drive me crazy when she said no Vietnamese sandwich is complete without the Maggie seasoning 🙄
is this the epicurious version of dumplings? i was hoping for actual banh mi made in vietnam
Basically an ad for Maggi/nestle lmao, at least now I know how to make homemade pate, cha lua, and floss
Maggi is good though.
Lol you can’t escape the Maggis
The best banh mi that I tried in Vietnam was in Hoi An (Central Vietnam). Banh Mi's have never been the same for me since.
cant find anything like it? im going for my frst time in jan so im excited for the foods
‘Never been the same for MI since’ missed opportunity
Pls Guys. In the North, we never ever eat Banh Mi without pickle and vegetables. And Head cheese sound very weird...
This video is ridiculous!
Video nói sai rất nhiều thứ
Ohhhh never actually seen pork floss made. We just buy a giant jar of it
What is good about pork floss? Looks like some dry unappetising something...
@@Elena-zm4fc It's fine in something like congee. I'm not a huge fan.
Elena Елена It’s kinda like pork jerky.
I love pork, but dislike pork floss. Now that I see how pork floss is made, I'm confused myself why I don't like it.
@@Elena-zm4fc usually it is quite salty and use as topping/extra ingredients to pair with the pickle vegetables which is sour and a little bit spicy.
But personally I like just eating really tiny bit each bite. It still salty but with small amount, it's really good, like a sweet umami after taste take over your mouth and begging for another bite.
My mom have to yell me for eating it as snack all the time, since its price could be triple or quadruple the price of fresh pork.
banh mi from the north is actually different tho..
Then what's a northern banh mi???
Just curious cuz Idk. I'm from the south
The chef must go to north vietnam (hanoi) to see what the north banh mi is. It totally not as in the video
It sounded pretty gross actually
@@nplebarton2206 This is short video of old banh mi in North. czcams.com/video/DixhecatDF0/video.html . This small restaurant has at least 60 years experiences. Their banh mi is really good. This restaurant is one of many sample for Northern styles. Each restaurant has different recipe
@@nplebarton2206 all 3 of the chef isn't vietnamese and their restaurant isn't close to what a real "Bánh Mỳ" restaurant would look like. The whole country are having the "Mid" style bánh mỳ.
I'm from the North and eat banhs mì regularly , but the bánh mì from the North in the video no where near the one we have here in North Viet Nam. What also wrong in the video is actually we use a mixture of black pepper and salt, not soya sause (like in this video) to the bánh mì, it is completely different in flavour and make the taste changed.
I love the Banh Mi. I have had about 12 so far this month. The ones served in West Toronto seem to be Saigon style. Except there no grilled pork.
The “Ben me” wtf
I think he is mixing the vn accent with trying to pronounce like a foreigner..lol Ben mi is the result, he needs to pronounce Vietnamese words better.
Banh mi! I dream of eating this again, bought some from an old grandma around Benh Than Market, I cannot believe it only cost 30000 dong, I bought extra to bring home to the Philippines. I will go back for the culture and the people of Vietnam but the food, that is the one I fell for.
I remember my first bahn mi here in Manila. The viet owner was so hospitable. Their menus were cheap yet tasty! I craved almost everydayyy
As a banh mi baker. Baking banh mi is really hard , its require high skill in control water , dough , heat , steam . Nowaday they add dough enhancer to reduce baking time . Traditional banh mi must have minimum 10 hours to prepare and baking .
Is it true that there is rice flour in banh mi dough?
Bánh mì in Northern Vietnam is totally different from the video.
I have lived in Northern Vietnam since I was young, I never have seen a bánh mì like in this video.
I love the fact that I have been able to get awesome Banh Mi's and not only are they freaking delicious but you can get a whole sandwich for as low $2.99 and at that price for the taste... I'm sold...
Bread actually depends a lot on the maker rather than the style of each region. However, if we talk about each region separately, I don't think this video is about the style of the regions. Hanoi is the birthplace of pan bread and banh mi with wine sauce. Traditional they were using a lot French stuffs like butter, ham and pate. Hai Phong is the birthplace of bread sticks, more spicy and banh mi is a lot thinner than normal. Hoi An-style bread, roast pork belly bread, and Da Nang filtered flour bread are probably the most popular breads from the Central region. The South Central region and the South can be mentioned with representatives such as Nha Trang bread (using fish cakes), Da Lat bread (using shumai) and Saigon bread (the most popular style inside and outside Vietnam).
:) as someone who grew up in Hanoi, I feel highly attacked from how they do our Banhmi :))
One of my fav sandwiches ever!
As a German i put Maggi on everything, it blows my mind that Vietnamese use it too
For the longest time, as a kid, I tho that was a Vietnamese thing lol... Germans make great food and condiment :)
@@momolife1982 haha the Internet Connects the world. Greetings from the other Side of the world
Wuut, ya'll use Maggi too? It's a must-have in every Viet household.
@@vnj4x haha same here! I mean, its from Germany ;)
As a german I hate Maggi. Everybody uses it on everything, many people get a soup of whatever kind and the first thing they do is add Maggi before even tasting
I’ve actually had this sandwich many times. My wife is from Vietnam. I absolutely love this sandwich! There are different takes on it. To me the liver pâté is very important. I noticed over the years pickled vegetables were introduced not to mention cilantro. Soy sauce is a small part of the flavor. Head cheese is one of the most important part of this sandwich to me most people can’t deal with the texture but I absolutely love it. As for the bread it really comes in two forms. It’s either dense or soft. Ive seen it served with thinly sliced jalapeños with pickled vegetables.
As a Vietnamese, I'm kinda concerned your wife's recipe. I don't travel much, but head cheese does not belong to banh mi in Viet Nam. It usually present on its own, in a plate dedicated for it. Are you sure she is from Viet Nam?
Great video! I never knew there was a difference!
This video is inaccurate. I'm saying this as a Vietnamese.
Also most banh mi stores in Vietnam use the meat juice that comes out while cooking the meat as the seasoning sauce, which is 10 times tastier than magi.
Banh Mi traditionally does not come with mayonnaise at all and also Maggie. Maggie is freaking expensive to many of us due to importation cost. For the Mayo thing, it's freaking Vietnamese-American invention (just like the Hu tieu noodle for Pho), we use a version of hollandaise without the acid part, and stabilizer to make it last through days. Great at start but it went down terribly later when all the chefs talk about their banh Mi.
Hà Nội guy here, the first bánh mỳ represent northern bánh mỳ my ass, 99% of the dish here have vegetable serve with it. These are just some Vietnamese American guy's style of bánh mỳ basically.
May I get Chef Dennis Ngo’s recipes for pâté, mayonnaise aoli, and cha lau? Thank you.
The beauty of Bánh Mì is that you can custom it to your liking no matter whether it came from North our South, get me a Bánh Mì with fried Egg some Chả Lụa and Paté and I am a happy man.
Not according to the other Vietnamese posters, apparently this is all sacrilege. Which kind of ignores all the distinctly French elements.
Great start to a brand new series! I had no idea about the differences in Banh Mi throughout the regions of Vietnam. Growing up in the United States, i've always associated banh mi with an assortment of meat, fresh herbs, and pickled veg. Hope to see more Vietnamese dishes in future episodes!
Everything in the video is wrong, he pretend to know but doesn't know anything. Just read the comments to see how people are living in Viet Nam reacted to this video
"Greenage" and "herbage". lol why not just call it greens and herbs?!
Foodage.
@@charlieparkeris XDD
The first guy is definitely not from the north of vietnam. Northern people call the vietnamese ham "giò" not "chả lụa"!
100%!
What? when I was in ha noi and hai phong , we had hot char coal grilled pork with lots of pickle veggies. It was so delicious. I didnt see any deli meat on site
Have to find the ingredients here in my city and try to make some of these sandwiches because they look really tasty
Should consider travelling to Vietnam because these cost lest than $1 and they can fill you up depends on the place.
@@susdow .....well I just looked things up online and found a few highly rated places that have these sandwiches plus also have a market inside also to buy the ingredients....so I will check one out today first and others next week....
wtf no special butter?
Love love love this video!!!
Got me craving a banh mi now
You could’ve at least gone to Vietnam
*Just don't say BONE ME* 😂
That southern sandwich was the best looking by my taste. Need those veggies and all the ingredients looked really high quality.
Actually all of banh my from all region uses a lot of herbs with cucumber, pickled carrots and daikon. I am a Hanoian born and bred, no idea what he was doing with that "Northern Style" bánh mì.
I’m a Northern Vietnamese born and raise and these banh my doesn’t look as Vietnamese as my neighbour Peter
Maggi in our part of the Philippines is a term for instant noodle soup
Maggi is a super popular instant noodle in India too.
great video..great details
what is the second meat he put in the first sandwhich? he just said smth like 'yagtu' at 0:55
It’s not Muh-jee, it’s MA-ggie, it’s nestle corporation product
There's so many questionable ingredients these chefs use to make their versions. Did any of the examples use pickled veges or was it grated veges? Which other herbs besides coriander (cilantro) did they use? I've never encountered head cheese in Banh Mi before. I don't think Maggi is a cultural ingredient, it's a personal preference. And can Dennis make up his mind on how to pronounce Banh?
Damn this is the shittiest video I have seen since the Verge's How to build a gaming pc lol
facts
Fascinating
Why does chef le’s banh mi have not any vegetables in it ???? Never once in my entire life have I seen a banh mi without any kind of vegetables
@Phi-Dung Nguyen First of all, lady why are you being so rude? I did not make an offensive or vile comment so why did you display such distasteful behavior. Can't you just be a decent and well- mannered human being and express yourself in a civilized way? Second of all, I' traveled to many regions across Vietnam. Therefore, my knowledge of banh mi is not limited to where I live. Third of all, I commented about a banh mi that supposedly represents the north so it's clear that you misunderstood what I meant. And finally, the example you use to argue with my opinion isn't much valuable since potato is a kind of vegetable.
FYI they don’t have that style in the North anymore. It’s all gravitated towards the southern style because it’s easily the most delicious
Any one I've ever had was not topped with Maggi, but with nuoc mum. In fact I always ask them to soak the top part of the roll with it, and extra pate! The head cheese I can do without.
Wow.I love this sandwich, can you share your pate recipe?
The not so subtle yellow and red striped map with 3 sections of vietnam had me laughing 😆
Food is beautiful
I grew up around Cabramatta in southwest Sydney, Australia. Home of many Viet bread shops and restaurants. 24/7 Bánh mì at Viet Hoa Hot Bread for the win!
The second one must be too salty. She dropped tons of maggi inside. Lol
yo lmao
They're all too salty. But yeah the second one is the worst. Orginal pork floss should be really salty and have a sweet/umami after taste so you either want just small amount of it or pair the meat with pickle vegetables.
I could totally live in Vietnam, pork and shrimp every day!
very rare to see banh mi places in socal to ever use maggi
so hearing that every banh mi being made in this video involve maggi feels so odd, like i have been missing something my entire life. except i cant imagine eating banh mi with maggi now since i never had it with banh mi my entire life
The Roll'd vietnamese street food franchise has central influence. Interesting. I love working at Roll'd!
From what I’m reading in the comments it seems like the title is misleading
04:12 - what kind of grill is that?
Pork floss is AMAZING!
What's a Ben Mi and what's Mashge?
Is canned tomatoed sardine banh mi's a thing in Vietnam? My parents always made it for me back then.
Southern banh mi all day boi!
"head cheese"? oh god
PokeBrian1888 I was expecting cheese when I heard it. I always knew it by its Vietnamese name, not “head cheese”.
@@bobbiusshadow6985 what is it tho?
@@abbasja1 Wikipedia would explain it better than I can do in a YT comment, some find it gross, even some Vietnamese:
en.wikipedia.org/wiki/Head_cheese
edit: personally, I love them, almost all the variants
I don’t understand, there is no cheese in there, why did you guys Americans call it head cheese?
I know, right!? But like the pate, it really makes it, combined with the other stuff on it. It's really tasty.
4:10 what grill is that?
So glad the comments are in line with what I was going to say. These are 4 of the most Americanized Vietnamese I've ever seen. I don't trust anything they're saying about the food.
I'm really confused, I see a lot of people in the comments saying these sandwiches don't represent their regions at all? Someone help me understand what happened.
It's like taking the Deep dish Chicago Pizza and calling it a New York pizza, it doesn't represent the various regions in Vietnam. Take that northern banh mi of his and try to sell that in Hanoi, people will throw it in the trash can. I am a Hanoian born and bred and I will not put that... thing in my mouth .Not that I have a thing against it, banh mi by itself is a fusion of French cusine such as Pate and the baguette itself along with traditional vietnamese cusine. So take it with a grain of salt
Banh My is a dish consisting of French bread and contains a lot of Vietnamese ingredients, the style depends on the chef rather than the area.
Alex Vento they are all American born Vietnamese, who know very little about the food, culture and history of Vietnam. Their shops are in NYC, their bánh mì is not from any regions in Vietnam.
@@uncleho886 wow I feel lied to by this video
‘I really liked the modest size of the northern banh mi’
Proceeds to add another 10 toppings
I would combine all and make huge banh mi😆
Can write down the ingredients how to make Vietnamese ham and pate ? Thx
I grew up in north vietnam and I gotta say only thing inside the banh mi was either omelette and chilli sauce/ sunny side up with maggi sauce/ paté and floss. I have literally never seen the rest
Of all the banh mi I've eaten from North to south, there's one place in hoi an that makes THE BEST in the world! Otherwise the street banh mi in Saigon is second best haha. Im torn between banh mi and bun cha and pho as my favourite dishes. Especially if I can choose specific vendors in specific cities and towns.
Maggi seasoning, not soy sauce!
Is there a difference I always thought it's.soy sauce.
@@zZiL341yRj736 Yes. Maggi season is a more savory protein-based sauce that doesn't actually contain any soy. Growing up, I always called it soy sauce and was always corrected.
@@isPOOThoovy well in vietnam we just call it soy sauce though
I just realized most Americans have been having the mid-country version of Vietnamese Banh Mi. I've never seen the other two before until til and now that's a shame I don't see more diversity of these sandwiches. I could totally eat all 3 no problem.
Hm really? I only ever see the southern one.
Mate, I'm from north VietNam and i can tell you the whole country are eating the "southern" style banh mi and we don't really smear the mayo. We mostly use siriracha sauce here
I feel proud of Vietnamese cuisine
As a Vietnamese, the Maggi thing is very new to me
BANH MI 🔥🤤
I'm commenting again after the end of the video and it just feels like going from a cheap Banh Mi to a more expensive one. So they're basically saying the south was more well of by the amount of fillings. Really.....!!!?
And talk about skipping steps, if you're teaching about the Banh Mi history then at least tell them you're cooking the pate. Otherwise to first timers watching it, thinks its just raw pork with liver pate.
I legit thought it was raw for a second. Had to go to the bahn mi restaurant. Showed the chef this video and he laughed lol
This guy is awesome, I was just sad to hear his wienor fell off in a pork floss related incident a couple months ago. Bless up.
There are many varieties of bánh mì. Bread with cold meat, grilled meat, beef with guise leaves, heo quay roasted pork, bì chả, phá lấu, lòng, omelet, chả lụa, gà xé shredded chicken, thịt khìa, xíu mại, chả cá, cá hộp,.. etc. anyone have bánh mì consumed with just condensed milk, hot chocolate, milo, cafe sữa, phô mai đầu bò, bơ tường an 😂😂.. long story to tell..
The taste is different in each region that only the locality knows. The inside meat may be different however most of bánh mì must included pate, butter made from eggs, sauce , pickle, pepper and salt, coriander, cucumber.
I know the bánh mì Hà Nội uses less herb and no fried pork belly, pressed with a mold to make it hot. Bánh mì in central Hoi An is spicy chili sauce, unique pate with more eggs, lots of pork floss. Southern bánh mì Huỳnh Hoa has fried pork belly, lots of pate and pickled, horn chili slide.
I fully understand this because I have lived in many places in Vietnam as well as experience food from foreign chefs when creating fusion food. Let's keep each region unique and let the chefs create new flavors to diversify and share this unique Bánh mì story to the world.
Every one should try banh mi at saigon
Thanks for the lesson and the tour. It was great!
Plz write down the recipe ingredients coz we r not familiar with it
Hang bakery Vietnamese Combo - Adelaide, South Australia. The best.