Banh Mi with Char Siu and Chicken Liver Pate. One of the World's Greatest Sandwiches.
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- Опубликовано: 10 мар 2020
- The Banh Mi is one of the world's greatest sandwiches. And today, I will show you MY version of this made with CHAR SIU BBQ pork and creamy CHICKEN LIVER PATE.
Here is a link to video for the delicious bread: • The Best Vietnamese Ba...
Char Siu Recipe:
2 lbs pork shoulder
1/2 C hoisin sauce
2 tbsp Five spice powder
2 tbsp sesame oil
1 tbsp Shao xing wine (or cognac)
1 tbsp of freshly grated ginger
black pepper
1/4 honey
4 drops of Red food gel
Chicken Liver Pate:
1 lbs rinsed and cleaned chicken liver
2 shallots, diced
2 tbsp fish sauce
1 tbsp shao xing wine (or cognac)
black pepper
1 tsp of pink curing salt
1 stick of butter, cut into small cubes
Melt 1 stick of butter for pouring on top of the pate after it is blended and ready to be put in the refrigerator.
For the Banh Mi you will need:
cilantro
sliced cucumbers
chilies or jalapenos (optional)
Pickled carrots
Vietnamese Pork load aka (Cha Lua) you can find at your local Asian grocery store.
Pickled Carrots recipe:
1 cup shredded carrots
1 cup white vinegar
1/2 cup sugar 
Хобби
Banh mi dac biet...🤩🤩🤩 ymmy
incredible!!! better than the restaurants
Thank you!
Before I moved, I lived in an area where several Asian markets had the French Bakery version of these for sale. I used to buy them by the bagful, 5-8 at a time! They never lasted long. Of course those can't compare to making them like this but they're definitely what kindled my banh mi addiction.
最愛法國麵包
Thank you. It's my favorite too!
Pink salt is the biggest scam of all time. For all world recipes, regular salt is good enough, as it has worked for thousands of years.
Wonderful recipe by the way. There is nothing like a Banh Mi, or a baguette for a perfect sandwich.
Thank you for sharing... banh mi thit is my comfort food, I can even eat them everyday when Im in Vietnam 😁
My pleasure. It's so good good!
Wow! This looks great 👍
Thank you! I appreciate you checking out my video. I hope you try it and let me know what you think! Happy cooking!
Thank you for watching!!! Please leave comments below!
Can't wait to make this 😍
You definitely should!!!
Love it and you my brutha!! I'm working on a lechon sandwich delivery plan with my dad today, and this was timed perfect for inspiration!!
Oh that is super dope!!!! Let me know how it goes or if you got any questions, you know you can always reach out brother!!!
Channel deserves much more recognition!
Thank you so much. With people like you, this channel keeps growing. Please share and spread the word. Have a great day!
@@cheftuan sure my friend, vietnamase cuisine is one of the Best in the world. I would like to see you doing some nem noung :D the Best thing ever for me.
Oh that dish is DEFINITELY on the schedule. It's in my top 5 favorites!
@@cheftuan sorry Tuan, but i completly messed up the dishes. I was thinking about Cha Gio (nem coun?) and wrote about nem noung :D sorry bout that! But anyways you can do them both cause they are delicious!
You mean Vietnamese egg rolls? I have a video on those!
Nice
I really want to try this sandwich! Thanks for the recipe ❤
It's an amazing bite of food. I hope you make this soon!
@@cheftuan Update: Made it then, makin it again! You're right, it's amazing
Hello again! That is awesomeness!
Yesssss!!!!! 😆 I was almost there but now I see what it’s called I live that sandwich!!!
It's one of the greatest sandwiches of all time!
U gotta try the cubanos, Cuban sandwich really good too!
I live in Miami. Lol
Thanks for sharing Chef Tuan. I noticed you didn't put any mayo??
Don't need mayo, there's enough butter in my pate.
What would be the estimated fridge shelf life for the pate? Can it be put in the freezer for future use? Just not sure I could go through it all before it spoils.
Once you cool it down and put the layer of melted butter ontop, as long as you don't break the butter seal on top, you can keep for about 2 weeks. But if you put it in plastic wrap and roll it into a torchon or a cylinder then vacuum seal it, it will definitely keep for a month. I have never frozen pate before. It usually runs out. :)
Dumb question but is it safe to eat the pate just on toast since the livers were cooked to medium rare?
That's how I've learned to do it and been eating all my life. People eat it this way all around the world. Just make sure your livers are fresh and of good quality.
Looks delicious, but what does the pate taste like?
Creamy, rich, meaty, irony dark meat. That's probably the best way to describe it.
I live in Norway and it's not possible to get pink curing salt here. Do you have something i can use instead of it?
Try these options. www.spiceography.com/curing-salt-substitute/
By pink salt do you mean curing salt.. I need to know
Yes, curing salt
@@cheftuan thank you very much.
I think I bought the wrong pork shoulder. I was at the market and they had two... Pork Shoulder Butt and Pork Shoulder Picnic. I ended up getting the 'picnic' one, but after reviewing when I got home, I have a feeling I should've gotten the Pork Shouder Butt?
You should be fine
Is this you on the video?
Yes
Where is the mayo? 😁
I usually don't put mayo in my banh mi. But it's all personal preference.
How come u didn’t say your name in Vietnamese way instead of “twan”
Because if I'm not speaking Vietnamese then I don't.
What?! No Vietnamese mayo 😳
No. I don't like mayo in my banh mi. But you can add it if you like!
where's the maggi at?
I forgot to put it in while filming! Haha
@@cheftuan i've made that mistake a billion times lol. Great video tho definitely gonna try to make that pate
Hahaha
Chef, the VIet use pork belly instead.
You can use whatever you want. It all depends on what you feel like eating that day. Not every Vietnamese use pork belly every time. I'm Vietnamese. Haha
@@cheftuan AZN bro here. Most banh mi I've purchased in Houston and Saigon have pork belly in them.
@@jn3750 there's also a lot that don't. Haha...
@@jn3750 I'm not sure what you're actually trying to say, but yeah, I've had banh mi with amd without it. It's all still very good!
@@cheftuan Agree. Now please show us how to do more authentic Viet dishes. BTW, can I use canned chicken pate for the banh mi?