is this a shot a joshua weismans recent vid? if so, i'm for it. your content is 100x better, more original, not cringe and not pretnetious what so ever. been following you for months. going thru a rough time and you always help. glad you're getting the recognition you deserve, keep it up
I'm sorry to hear about your rough time. I appreciate you tuning in. I'll do my best! I stopped watching Josh's videos in 2020. I found myself becoming too influenced by his videos and wanted to find my own way. Don't get me wrong. He's super talented and good at what he does (or at least he was.) I just want to create my own thing. I've recently began working with a friend and cameraman to run a "2-camera setup," which I don't believe is exclusive to one creator, but if it reminds you of Josh's work then... my work is NOT done! Lol. Thanks for the love, man.
@@reiko_u7784 I think that could be one of the reasons he's so successful. People love to hate somebody, but they also love to love. From the sounds of it, he's become quite polarizing. 🤷
Adam you did a great job. This is one of the first fusion foods, as it is the Vietnamese take on a french baguette sandwich. I agree that a bánh mì is not a bánh mì unless it has pâté. But it also is not a bánh mì without the Vietnamese traditional rich mayonnaise. Not the American stuff, but a rich creamy homemade Vietnamese mayonnaise. You are missing out if you don't have it, just as you would be missing out not having the pâté. It is usally placed right on top of the pâté making a decadent sandwich. But I still love your sandwich and thanks for the lesson.
Thanks! The words "rich" and "mayonnaise" sell me. I use Kewpie, but haven't tried Viet Mayo (to my knowledge). Maybe it's been on a sandwich without me noticed. I'll have to search it out. Thanks again for watching!
Wow looks nice, I respect 😇 Well I'm not a Banh Mi maker, so I can't give an exact hint to the recipe. But I love Banh Mi, of course, one of the most common street meals in Vietnam. One thing I can say in this recipe that is not quite closed is the Pate (it look a bit like liver butter here). You can search for "Pate Gan Gà" ( Chicken Liver Pate) to take a look at how it was actually made. What I can describe so far how Vietnamese Pate is really different from the French one according to ingredients, taste, and especially texture. - It uses chicken or pork liver, which is cheaper - It has a looser, fluffy texture (not creamy smooth like French) because they add ground meat and soaked-in-milk-bread/toast *important* to the mixture - They prefer chicken/pork fat to butter for the base layer (creamy but fatty taste) - And it is very moist. This pate will be steamed to keep moisture (steaming is the finishing step, so you only stir through the liver at the beginning, because overcooked liver is too dry, and the last steaming step will cook it through with the moisture sealed) Have fun! And thanks for loving our Banh Mi
Have you ever had Haitian cuisine ? You should try out! Nice vid love it. It nice seeing the streets of where I grew up, so much snow! Now I'm living in hot Cambodia. Keep up the great work!
I like how your secret is not a secret at all....lmao. I'll admit that we didn't include pate the last time we made banh mi at home. We'll definitely try yours out. I think we're adventurous enough now to give pate an honest shot! A lot of the Vietnamese restaurants I've been to in Houston don't usually include pate by default now that I think about it. Did the Vietnamese joint you got the sandwich from have pate in it?
They have sandwiches both with and without pate. My favorite is the #1 "Nhu Lan Special" that includes head cheese (better than it sounds) and pork pate.
Well, since you already know how to make lebneh, you can go one step further and make its cousin: shanklish (aka “yogurt cheese”). We serve it chopped up with tomatoes and onions and plenty of olive oil and eat with bread. Mmmmmm!
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Your content is amazing! As somebody who consumes a ridiculous amount of cooking content on RUclips, yours truly stands above the rest.
Oh thank you dude! That's awesome.
is this a shot a joshua weismans recent vid? if so, i'm for it. your content is 100x better, more original, not cringe and not pretnetious what so ever. been following you for months. going thru a rough time and you always help. glad you're getting the recognition you deserve, keep it up
AGREED
adam's videos are always comfy and he seems legit to be a nice dude
joshua flexes too much with his recipes imo
I'm sorry to hear about your rough time. I appreciate you tuning in. I'll do my best!
I stopped watching Josh's videos in 2020. I found myself becoming too influenced by his videos and wanted to find my own way. Don't get me wrong. He's super talented and good at what he does (or at least he was.) I just want to create my own thing.
I've recently began working with a friend and cameraman to run a "2-camera setup," which I don't believe is exclusive to one creator, but if it reminds you of Josh's work then... my work is NOT done! Lol. Thanks for the love, man.
@@reiko_u7784 I think that could be one of the reasons he's so successful. People love to hate somebody, but they also love to love. From the sounds of it, he's become quite polarizing. 🤷
sorry you’ve been going through rough time. hope things start lookin up for you.
@@AdamWitt don't get me wrong i don't hate him
i actually enjoy his videos
but yeah you're right
Love to see his long videos instead of reels. Wish you drop video like this twice a week.
Looks really good! I’d love to see more long videos like this. I love your recipes. Keep it up
Thanks Kasmumie!
Adam you did a great job. This is one of the first fusion foods, as it is the Vietnamese take on a french baguette sandwich. I agree that a bánh mì is not a bánh mì unless it has pâté. But it also is not a bánh mì without the Vietnamese traditional rich mayonnaise. Not the American stuff, but a rich creamy homemade Vietnamese mayonnaise. You are missing out if you don't have it, just as you would be missing out not having the pâté. It is usally placed right on top of the pâté making a decadent sandwich. But I still love your sandwich and thanks for the lesson.
Thanks! The words "rich" and "mayonnaise" sell me. I use Kewpie, but haven't tried Viet Mayo (to my knowledge). Maybe it's been on a sandwich without me noticed. I'll have to search it out. Thanks again for watching!
Amazing video, as always - you're killing it.
best. sandwich. EVERRR. great vid great vid.
Awesome Adam, love your videos
you killed this your sandwich is the best enjoyed watching you make the bread good job.
Really great video
You do such a great job of educating without talking down to your audience. *chef's kiss*
"damn son where'd you get that" my guy with another BANGER!
/blush
Wow looks nice, I respect 😇 Well I'm not a Banh Mi maker, so I can't give an exact hint to the recipe. But I love Banh Mi, of course, one of the most common street meals in Vietnam. One thing I can say in this recipe that is not quite closed is the Pate (it look a bit like liver butter here). You can search for "Pate Gan Gà" ( Chicken Liver Pate) to take a look at how it was actually made.
What I can describe so far how Vietnamese Pate is really different from the French one according to ingredients, taste, and especially texture.
- It uses chicken or pork liver, which is cheaper
- It has a looser, fluffy texture (not creamy smooth like French) because they add ground meat and soaked-in-milk-bread/toast *important* to the mixture
- They prefer chicken/pork fat to butter for the base layer (creamy but fatty taste)
- And it is very moist. This pate will be steamed to keep moisture (steaming is the finishing step, so you only stir through the liver at the beginning, because overcooked liver is too dry, and the last steaming step will cook it through with the moisture sealed)
Have fun! And thanks for loving our Banh Mi
Awesome content bro! I love when you highlight our local, independently owned Chi eateries. Best food city in the U-S-of-A hands down.
PS you should do video on the Snack Corner at Joong Boo. You should make their nakji bokkeum, that’s my fav
great video. Making the pate - what is the BP ingredient please? It was added after the 5 spice. Thanks
good one
it's always nice to see you making some foreign food recipe
keep up the good work! :>
MAN! This is making me SALIVATE 🤤🤤🤤👏👏👏👏
Have you ever had Haitian cuisine ? You should try out! Nice vid love it. It nice seeing the streets of where I grew up, so much snow! Now I'm living in hot Cambodia. Keep up the great work!
Hmm, I'm not sure I have, but I think there's a place in Uptown.
Wow!! awesome presentation & excellent preparation💜 looks delicious💜💜stay connected💜Thanks for sharing💜💜
Thanks!
great video 👍
Gracias!
Would love to see a classic Vietnamese Pho recipe if you haven’t done one already.
I have! It's a short-form video. I plan on making a solid, long-form at some point. Thanks for the interest.
Yeah that place rock!
Now that's a proper Bánh mì. Hope you visit Vietnam one day. I shall treat you to the local delicacies!
Ah, thank you! I appreciate it.
Hey Adam the recipe link is not working :/
最愛法國麵包
I like how your secret is not a secret at all....lmao. I'll admit that we didn't include pate the last time we made banh mi at home. We'll definitely try yours out. I think we're adventurous enough now to give pate an honest shot! A lot of the Vietnamese restaurants I've been to in Houston don't usually include pate by default now that I think about it. Did the Vietnamese joint you got the sandwich from have pate in it?
They have sandwiches both with and without pate. My favorite is the #1 "Nhu Lan Special" that includes head cheese (better than it sounds) and pork pate.
Nhu Lan is tha besttt🤩🤩
Agreed
Banh Mi is the BUSINESS
Yeeeeeezir
influenced by the French 👀
When I lived in Vietnam, I used to eat two banh mis every single day.
Welp I definitely learned something
Wooooo
Well, since you already know how to make lebneh, you can go one step further and make its cousin: shanklish (aka “yogurt cheese”). We serve it chopped up with tomatoes and onions and plenty of olive oil and eat with bread. Mmmmmm!
(basically Lebanese bruschetta)
Yum, is it anything like Labne?
No, it’s a hard, crumbly cheese.
Happy withh 99% but jalapenos ??? Try some fiery birdseye chillies like they are supposed to be made with.
But you have inspired me to get one now.
I always have birds in my freezer (my Thai friends mom taught me that trick) but I prefer jals for the crunch and surface area coverage.
If you don't like liver you'll like pate. It makes liver nice
more Vietnamese for sure!
We can do dis.
Forget the food, but I love your accents.
Thank you, mate.
Do some indian dishes too
I would love to see You tackle some Thai classics. One of my favorites is Khao Soi. Great content. Keep it up!
If youre going to an establishment that doesnt have pate, then thats not a real banh mi spot
1st
wheres the vietnamese butter?