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  2. I like the part where she talks about cultural appropriation and taking back your culture through food. where she says, every time you take a bite, think about that but also just enjoy it. it is slightly heavy but she's trying to educate and also feel the balance of the blessing of the sandwich's actual goodness

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  10. that's not a banh mi, that's just a sandwich. where's the liver pate? where's the mayo butter? the magi seasoning is equivalent to salt and pepper in terms of Vietnamese cuisine. 5/10 I would be so deeply disappointed if I received this at a Viet restaurant

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  14. You can follow the instruction on everything except the bread. The replacement sandwich bread frequently sold at the shops are an insult to the bakers of Vietnam. Banh Mi, the term that means “bread”, should be about the bread. The Banh Mi baked in Vietnam might have been done cheaply, mixed with quite a lot of cheaper flour rather than full wheat flour, but it gives the bread that shattering, crumbly shell, along with a supremely light, airy with huge hole bread. The disrespect by Vietnamese themselves to the dish is frankly depressing. It’s not about sticking to tradition, it’s about recognising the value of what was done by the forerunners. They were done for a reason, and it’s up to those who inherit it to know why it is done that way, and then improved on it.

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  17. The bread is one of the most important parts of bánh mì to me. I've seen a lot of YouTube chefs go out of their way to make these beautiful artisanal French baguettes and it just feels wrong to me when I see that. The roll that Andrea used is honestly the perfect bread for bánh mì. Nothing fancy, soft on the inside, and crispy enough on the outside to crumble all over your lap when you eat it, basically the bread you'd find in Vietnamese bakeries where those breads are in a plastic bin and cost like $2 each.

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  23. Great video. My Vietnamese friends introduced me to pho in the 90s. I learned about Banh Mi I guess nearly a decade ago from a cooking channel. Saw it at a high-end restaurant but the prices were quite high. Last weekend I happened to find a restaurant that specializes in them – about $2 for a jr. size. Unfortunately it was right after eating pizza next door. This weekend I'm planning a trip to the city partly to try the Banh Mi. As a foodie I'm taking no chances in 2022.

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  24. Sorry, but Maggie is not French, it is Suiss and when I first moved to France, no supermarket had it( I'm German and in Germany it's a standard thing for soups…). Now you can find it in some rare really big supermarkets, but I've yet to see a French person use it.So it kind of surprised me, that the French brought it to Vietnam. You never finish to learn!

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  29. This is not a traditional Vietnamese sandwich, and I love how her pronunciation of Vietnamese words are spoke with an American accent. Where is the pate?!!?!?!?

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  35. Ingredients

    for the Viet pickle:
    1 pound|454 grams daikon, or 2 (8-ounce|227-gram) purple-top turnips or watermelon radishes
    1 (6-ounce|171-gram) carrot
    1 teaspoon fine sea salt
    2 teaspoons granulated sugar, plus ½ cup
    1 ¼ cups|296 ml distilled white vinegar (preferably Heinz)

    for the char siu chicken:
    1 ¾ pounds|794 grams boneless, skinless chicken thighs
    1 large garlic clove, put through a press or minced and mashed
    ¼ teaspoon Chinese five-spice powder
    2 tablespoons honey, preferably amber colored
    brimming 2 tablespoons hoisin sauce
    1 ½ tablespoons soy sauce
    1 tablespoon ketchup
    scant 2 teaspoons toasted sesame oil

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    for the bread (choose one):
    small French baguette or Bolillo roll
    hand-span section of French baguette
    any light, airy bread

    for the fat (choose one):
    mayonnaise (regular or flavored)
    salted European-style butter
    thin avocado slices

    for the seasoning (choose one or more):
    Bragg liquid aminos
    Maggi seasoning sauce
    soy sauce
    fine sea salt
    freshly ground black pepper

    for the sandwich:
    3 or 4 thin slices medium-hot chile, such as jalapeño or fresno
    4 to 6 cucumber strips, rounds, or ovals, a scant ¼-inch thick
    1 to 2 tablespoons coarsely chopped or hand-torn cilantro sprigs, mint leaves, or basil leaves

    Directions

    Make the Viet pickle: Peel and cut the daikon into sticks about 3 inches long and ¼-inch thick (the width of an average chopstick). Peel and cut the carrot into sticks a little skinnier than the daikon.
    Put both vegetables in a bowl and toss with the salt and 2 teaspoons sugar. Massage and knead for 3 minutes, or set aside for 20 minutes, until you can bend a piece of daikon so the tips touch without breaking. They will have lost about a quarter of their original volume.
    Rinse the vegetables with water, drain in a mesh strainer or colander, and press or shake to expel excess water. Transfer to a 4-cup|946-ml jar.
    In a medium bowl, stir together the remaining ½ cup|120 ml sugar with the vinegar and 1 cup water until dissolved. Pour enough of the liquid into the jar to cover the vegetables, discard any excess, and let sit for 1 hour. Use immediately, or refrigerate for up to 1 month.
    Prepare the char siu chicken: Pat the chicken thighs with paper towels to remove excess moisture, then trim and discard any big fat pads. If the thighs are large or super uneven in thickness, butterfly each one. Lay the thigh, smooth-side down, on your cutting board. Wielding your knife horizontally, slash the big mound of flesh to create a flap of meat, stopping just shy of cutting all the way through. Fold back the meat flap that you just created. The thigh should now be about 50% longer and relatively even in thickness. If the result seems awkwardly large, cut it crosswise into two smaller, square-ish pieces. Set aside.
    In a large bowl, stir together the garlic, five-spice powder, honey, hoisin, soy sauce, ketchup, and sesame oil. Remove 3 tablespoons and set aside for glazing the chicken. Add the chicken to the bowl, coating the pieces well. Cover with plastic wrap and marinate at room temperature for 30 minutes, or refrigerate up to 24 hours (return to room temperature before cooking).
    Lightly oil a cast-iron stove-top grill pan and set over medium-high heat. Add the chicken and cook for 6 to 10 minutes, turning several times. To test for doneness, pierce the flesh with the tip of a knife; the chicken is cooked when clear juices flow out. During the last 2 minutes, when the chicken feels firmish, baste with the reserved marinade to freshen flavor and add sheen. Transfer to a platter and let rest for 5 to 10 minutes before serving.
    Make the sandwich: If the bread is soft, rub the crust with wet hands to moisten and then crisp in a 350°F oven for about 7 minutes. Otherwise, bake it at 325°F for 3 – 6 minutes. Let it cool a few minutes, then use a serrated bread knife to slit the bread open horizontally, maintaining a hinge, if possible. Hollow out some of the inside to make room for the filling.
    Spread your chosen fat on the two cut sides of bread, covering all the way to the edges. If using avocado, lay down thin slices and mash them so they adhere to the bread. Season as you like, layer the chicken on the bottom half of the bread, and top with the vegetables and pickles. Close and cut crosswise or keep whole to eat.

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