Paris: Bánh Mì, Pork Rice Bowls and Vietnamese Wings | Milk Street TV Season 7, Episode 21

We venture to Paris to explore its Southeast Asian street food scene. Back in the kitchen, Christopher Kimball whips up crisp and salty-sweet Garlic-Lemon Grass Chicken Wings. Then, Milk Street Cook Bianca Borges assembles Fried Egg Bánh Mì, a Vietnamese sandwich topped with pickled vegetables and cilantro. To round out the episode, Chris and Milk Street Cook Wes Martin prepare Crisp-Skin Pork Belly Rice Bowls with Pickled Vegetables, a riot of crispy-tender-chewy textures and sweet-savory flavors.
Garlic-Lemon Grass Chicken Wings: bit.ly/3WEMeqJ
Fried Egg Bánh Mi: bit.ly/3QEDAoe
Crisp-Skin Pork Belly Rice Bowls with Pickled Vegetables: bit.ly/3QzO9J6
Find these recipes at: milkstreettv.com
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#MilkStreet #Food #Cooking #Paris

[@lindacoffin5110]

Winner!

[@dudleysmom100]

Find it funny that they’re struggling with the pork belly when there are tons of Asian RUclips videos on how to do this. Check out Pailin’s Kitchen/Hot Thai Kitchen. They ended up doing what a ton of people already do lol - pierce the meat, start with low heat, finish with high heat to crisp up the skin

[@rebeccabrandt2505]

I'd caution against using a glass pan in a high heat oven!

[@isabelab6851]

One suggestion…instead of cilantro I would use culantro which Vietnamese call it ngo gai.
As to the pork belly. I don’t deep fry it. In Puerto Rican cuisine we start with a water and the let it tender fat and fry it in its own fat. A mess but totally worth it

[@Chris90.]

where's the fresh jalapeno for the banh mi?

[@uphett2379]

You mispronounced Maggi. It's MAG - GGI.

[@karlaskitties]

The ban mieh is all wrong. You need really crusty baguette, not that nasty American super market crap. And egg??? For crying out loud. Where is the liver Paté, and the roast pork? Eww

[@rebeccabrandt2505]

This is based on the sandwich they had in Paris, with an egg!

[@dgdigital2659]

Traditional or not it looks delicious it's a breakfast sandwich

[@PassiveAgressive319]

Looks delicious to me. I,would,love to try it