Pork Belly Banh Mi with Crispy Baguette Recipe
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The Banh Mi sandwich might just have it all. Rich, seared pork belly cut by herbs and fresh pickled veg on a light and crusty …
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Where is the pate??? Top marks apart from that 🙂
In Vietnam, we don't seldom use pork belly for the filling, instead of that, we use pork shoulder, sometimes we use pork intestines, too. We use egg york beaten with oil instead of mayonnaise, and you also missed the homemade liver paté.
Am I the only person the prefers the OG Vietnamese cold meats versions with pate over the roast pork
no liver??
The sandwich looks excellent. Thank you for the detailed and good instructions for baking.
Funky-farty. You're my favorite chef Bri..you really are
Looks delicious watching here kuwait enjoy vloging
As good as it gets!! 🙌
Can you please do pretzel hamburger buns? I know you did pretzels, but my luck with converting a regular pretzel recipe to usable hamburger buns has been… poo.
that’s a boujie bang mi🖤🐷i have a LECHON food review📺
wheres the pate
Where is the pate??????
WHERE IS THE LARD? WHERE IS THE LIVER PATTE?
I've pickled Đồ Chua at home before and while, honestly it does taste good, I simply can't get past the ripe baby diaper odor. Woof! Just can't do it.
Not viet, but a couple of trips to Vietnam with MANY a banh mi had, and this looks legit.
What a great Baguette. It look delicious! Thank you for sharing 🌺
Reminds me of part of my special curated "Pen, Pasture nd Patch," combo: A braised 12 oz. pork belly, with a Teriyaki marinade, served next to a braised lamb shank. Top it off with fingerling potatoes gently pan roasted in EVVOO for the side.
pretty sure it's pronounced "lahm" but i guess who really cares but me
I had a few Chicken Banh mi's in Hanoi Vietnam, as street food…they were amazing
Thanks for the tips.
I love that you didn't put paté. I hate it and specifically patron viet restaurants that don't put it on their banh mi. Its traditional for sure but I'm a Croatian-American (with Asian food being my preferred palate) and I grew up on eating relatively good quality paté, and I just dont care for it. The sauce at the end was a BANGER btw, 2nd to only your "burger sauce" from the smash burger vid imo… Killed it again as always Bri, ty for the entertainment.
I LOVE YOU IF I WAS A YEAR OR 2 YOUGER (I'M 62🤣)I WOULD HAVE YOUR BABY!THANK YOU I DONT PLAY WELL WITH GRAMS🏃♀️🏃♀️🏃♀️🏃♀️making this sandwich today
Great video as always!!
Your videos makes it easy enough for us amateurs to be brave enough to try and cook what you show on your videos, which is the whole point of the video!! So, success!! 👍🏻🍻
Every dish I’ve tried, I have liked! Your baguette video was a hit with family and friends who now think I’m a good cook!! 😂😂
Thank YOU for making me look good!!
Keep up the great work, love your channel and your style!! 🙌🏻
Here is a healthy breakfast. Baby spinach or mixed greens, plate it up. On top of that, some diced tomato and onions. Salt and pepper to taste. Drizzle on some good Honey Ginger White Balsamic Vinegar. Top all of that with 2 fried eggs, salt and pepper to taste. Eat and enjoy the rest of your day.
The sweet n sour juice are usually just fish sauce + rice vinegar + sugar+ leftover meatjuice from the grilled meat. Maybe with some chili flakes.
Also there's no real "traditional" bánh mì , since its really just people slapping everything they can find into a baguette. But usually banh my will have some pork liver pate in it.
I love sandwiches.
Alot.
Hey Bri, super cool vid here and this is definitely going on my list to make. I'm just curious as to why you didn't do the preferment like a poolish or biga that I so often see in baguette recipes. Cool stuff though bro!
Brian, seriously good, well thought out. having been to Vietnam a few times, very close. A bit of pate wouldn't go astray for the funk.
A good homegrown version. great work
you do know what you are doing, i have just made my shopping list for my trip to supermarket to make this tomorrow.
This looks great. That being said kids, if you do have it, PLEASE use pâté on the sandwich, makes it even better
All Vietnamese people probably cringed though to see you cut away the skin lol! In Vietnam the banh mi aren't crispy in general. But looks good!
"Soft and dumb" is my new favorite phrase to describe good bread.
Hey Bri, in Australia banh mi are VERY popular and are always served with a drizzle of hoisin sauce as well as pate. My local does an amazing thing where they take the skin and make crackling and then blitz it down into crumbs that get sprinkled on top. its game changing!