Banh Mi Sandwich Recipe w/ Lemongrass Pork - Pai's Kitchen
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- Опубликовано: 26 июл 2024
- I absolutely LOVE banh mi. I never knew what they were until I moved to N. America where these Vietnamese sandwiches have become increasingly popular! As it turns out, it's super easy to make, and it's such a great thing to serve at a party - a make-your-own-banh-mi party, anyone?
The great thing is you can make it as much or as little work on yourself as you want, depending on how many things you want to make from scratch. Feeling lazy? Buy all the ingredients and just assemble. Feeling hardcore? You can make everything, even your own mayo!
In this video, I take what I believe is a good middle-of-the-road approach, and I make 2 important elements of the sandwich: the carrot and daikon pickle, and a delicious grilled lemongrass pork tenderloin!
Another key is to choose bread that is light and crisp on the outside and fluffy and soft on the inside. Not the crusty, dense European style baguette. I always just get the bread from my favourite banh mi restaurant which is always perfect!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the RUclips channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via RUclips videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes 
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HELLO LOVELY VIEWERS! Important Note:
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Thank you for watching!
Thanks for bringing in dishes from other cultures around Southeast Asia. Those of us who already trust your recipes but also enjoy foods from beyond Thailand really appreciate this.
Where's the Maggie Sauce!???
I lived in Vietnam for a year but I am a Filipina. I ate A LOT of banh mi sandwich while I was there. I loved it. And I surely miss it here in the Philippines.
Equal parts Braunschweiger and mayonnaise mixed with a good squirt of Siracha sauce is what I smear on both sides of the bread. Any exotic sliced meat plus thin sliced roast pork. It's not Bahn Mi without the dicon/carrot pickle and fresh coriander. Add a few slices of jalapeno peppers for surprise and you have my favorite Bahn Mi. I like your channel.
Yes, sandwich should never be painful to eat. Gotta agree with you Pai.
Yeah nothing more annoying than a chewy baguette sandwich that you have to tug to eat XD
Absolutely! I always got cuts in my mouth every time I ate sandwiches.
I always ask for them to tear the insides out on both sides so i can get more Daikon and Carrots yummy
"sandwiches should not hurt"
preach it sistaaaa
I've made this recipe with the lemongrass pork twice, and it's been fabulous every time! This second time I made my own baguette and that definitely took the sandwich to the next level. I've also used the lemongrass marinade with chicken breast. It's so flavorful and easy. What a gem of a recipe. Thank you, Pai!
my absolute favorite banh mi definitely comes from vietnam. grilled lemon grass chicken, warm cooked pate, pickled veggies, lots of cilantro and! pork floss! sometimes a runny over easy egg. absolute game changer
As a Saigonese, for me a typical bánh mì should contain various cold cuts (but chả lụa is the most important), pork floss (which we call "chà bông"), pâté and mayo (which we call "butter" and it's very different from Western mayo), cucumber, pickled carrot and daikon, coriander, sliced fresh chillies and a little bit of soy sauce or salt and pepper to taste.
How is the "butter" different from Western mayo? I used Japanese kewpie mayo in this one.
+Pailin's Kitchen Vietnamese butter is made by whipping egg yorks with adding oil gradually. Rumor has it peanut oil gives the best result. No vinegar or lemon juice is added, just a pinch of salt. Therefore there is no sour taste in it. I believe it makes the most significant difference from western mayo :)
Pailin's Kitchen I believe what LongRiver said is right. Vietnamese butter is like a mild and somewhat "tasteless" version of Western mayo (because it has no sour or sweet taste) but still super delicious :)
It's richer and a bit sweet compare to the greasy sour flavor of regular mayo. Many of Vietnamese prefer the "butter" than the mayo. To me it's the best thing when it comes to bánh mì, I usually tell the vendor if i could have more of it in my bánh mì lol
Give me a break its just ban mi no need to get excited about it here in Singapore we prefer French simply artistic and elegant.
Lady knows what a sandwich should be! That type about the bread is right in time. Great for cajun po-boys too! Yes I'm stealing your tip!
"sandwiches should not hurt!"
😂😂 love you pai
I'm from south america, but when i went to vietnam i fell in lov with This sandwich. I put a lot of the pickles and also a few drops of Maggi seasoning. Sometimes a little fresh mint too
Delish!!!!!
I like how you explain the reason why things are done a certain way, and how you give us options. Other videos just tell you how to do it, and they don't give you options or explanations. I like the option to make my pickled daikon and carrots sweeter. I watched another video and didn't understand the reason why the carrots and daikon needed dehydrated with sugar and salt. That really helps. All your videos really explain everything well.
Banh Mi is actually French influence since Vietnam used to be its colony. In term of taste there several changes make to match the taste of Vietnamese. Banh Mi is a baguette which is made mostly from wheat or bread flour however the Vietnamese add tapioca starch to its recipe to make the bread more crunchy on the outside and glutinous on the inside.
Bánh Mì with crispy skin pork belly and Chinese style gravy ... Ummmmmmmmmmm, heaven!
Your videos never disappoint. Much love. Keep up the good work.
Yes! She is right I always think as she does when i get a bhan mi
Love the recipe for the pickled daikon and carrots... Soooo good!
Linda's Favorites are u for real
"Sandwiches should not hurt!" Lol. I love the way you expressed it. XD
Chicken with lemongrass and coconut sauce is also a great idea to have with Banh Mi. Thank you for making my fav street food from my home town. Literally, i grew up with it! :)
next tshirt idea "yay fish sauce!" 4:12
Second this!
OMG! This is one thing I miss SO much when I used to live in Toronto! We called them SAIGON SUBS!
Saturday afternoons in the Asian market (China Town which is really a mix of Vietnamese and Chinese these days) - this was my lunch!!
I laughed about the huge piece of cilantro in there - so TRUE! LOL And I think I would love your pork! WOW! But I also did love the Moo Yaw (thanks for the name - I never knew - And I love love love the pate. LOL). Now I NEED to find that here (I live in Malta now). I have made the daikon radish and carrot pickle here. That we have. I so want to make these beauties!!!
Did you try BANH MI BOYS while you lived here in Toronto?
I am so happy you did this recipe!!! I'll be trying it this week!
This recipe is delightful and exotic and relatively easy to make. Thank you.
When making my Banh Mi, I usually scrape some of the dough out of the baguette to create a small trench where the stuffing can securely sit. I also douse it lightly with some Maggi seasoning. Hungry now :).
Yep that Maggi Seasoning sauce makes all the difference. Takes you to road side Ho Chi Minh City all you need now is an iced coffee.
Love Bahn Mi!! Unfortunately, I’m the only one in this household who loves cilantro!!
As a Vietnamese I do think you recipe is quite close to what we use to marinate our bbq pork in the banh mi. However, I think pork sirloin is a little too dry even when you keep it pink inside. I would say do for pork shoulder, it is tender and that cut of pork has a little bit of fat in that, therefore it remains moist after grilling. In vietnam we has a whole lot of things to add to banhmi. My fav. is Viet meatball in tomato sauce and shredded chicken ❤️ oh and they put Thai chili and it tastes a whole lot better than jalapeño 👍🏼
i only use pork belly or chicken(lemongrass).....
thank for your love with Vietnamese food :) Thais and Vietnamese cuisine have many same things. When I explore Thai food through your channel, I can cook them without any hard trying to find ingredient, they are all availabe here in VN, just so easily!
and your Vietnamese is just so cute
I love Lemon Grass so much that I grew a huge plant of it in my back yard and now I have fresh Lemon Grass all year round lol. Great simple recipe and thumbs up as always.
I have made this per this recipe (Vietnamese cold cut and patee only) and it turned out fantastic! What I love is that she explains everything really well so you understand why you're doing what you're doing. :)
Thank you so much for a grilled pork recipe that's really authentically Vietnamese. Normally we use this type of grilled pork for rice or noodle salad and a char siu-type meat for banh mi, but there is also a lesser known version of banh mi that has grilled patties of minced beef and lemongrass that. It also has to be eaten with hoisin sauce and Vietnamese sriracha. Definitely my favourite!
Thank you for your awesome recipe as always! Gonna make it this weekend!
This is wonderful, I will definitely be trying this out. Thank you
I live in the Los Angeles area and when I want a banh mi we have a city in the next county called westminister which is dubbed as Little Saigon due to its huge Vietnamese population and let me tell you it’s Vietnamese food heaven! Many Viet restaurants and grocery stores 😍 but I think it’s time for me to try to make this tasty sandwich
Love it. Another great video.
This looks so good, im gonna give it a try!
and this is why I adore you and recommend your channel to ASIAN PEOPLE
I love the carrots and daikon to be more finely julienned, and I also like the cucumber to be either julienned or thinly sliced. This allows me to have these awesome veggies evenly distributed (ratios!) throughout my sandwich in a complementary way without being too overt. I do love jalapeno slices, mainly because they have a beautiful fresh flavor that only jalapenos can give. Sriracha is a great sauce, but it adds too much sweetness for me. I am def going to try your pork recipe! Thank you for ALL of your amazing recipes!!
I love this version yummy
My daughter and myself favorite sandwich. Now I can make it at home. Thank you for showing how to make it.
Looks delicious! I grew with banh mi. My two favorites are the steamed pork roll and the shredded chicken. Totally get you with the cilantro stem... I think the one thing that I don't like... is the pickled daikon and carrots. I usually like to take half of it out. (I am just not a fan of pickled anything in general.)
Whenever we drove from dusseldorf to france/paris to visit my auntie Kay we bought a bunch of banh mi there because french baguette is just way too good (like any bakery stuff from france). Its sooo soft but still bready/doughy with nice thin, crispy crust. But as i moved to Berlin i learned to also love a very crispy german baguette with a nice big crust as banh mi. With crispy pork and a thick garlicy sauce, mhhhh.
I tried the marinade on a pork shoulder roast and it was sensational. I grilled the meat on a Traeger pellet smoker. It was the most delicious pork I have ever eaten. Thank you so much for your You Tube channel. You are the best.
Glad there's a video on this 💕😊
Yes, lovely video! Not sure why so many people don't like coriander. I just love it! I've uploaded a video on my new channel too 😊
+Tri's Patisserie theres a scent in coriander that some people can smell that makes them hate it and there are people who cant smell it who like it. Its like a hidden scent in coriander which triggers some people. Its either you hate it or love it. Im the kind that loves it
Jonathan Lee that's interesting, thank you!
there are many people that can smell coriander and like it as well, im one of them. that why i like it it flavor is distinct and inyour face you cant mistake it for another herd usually. love it in not just in Vietnamese & Thai but also in Latin american, Indian, Pakistani and Nepalese food coriander/ cilantro is magical. but yes i agree with you it one of those things that you love or hate.
Came here for the love of banh mi now I'm also in love with your channel. You're so adorable!!
Pai, you always make every recipe look easy and yummy. Thank you.
Great simple easy recipe.
I love banh mi and I have the same pet peeves about the sandwiches.
I like all the ingredients you've shown, but I like to have my cucumber de-seeded, & sliced into rounds. Cilantro stems bother me, also. I LOVE de-seeded and stick sliced jalapenos, mayo, and sprinkled with Maggi and fish sauce. I've gotta have that Cha Lua and thinly sliced, grilled chicken or beef. AS close as you can get to a heavenly sandwich! Thank you for your take on a Banh Mi.
I love sprinkling drops of soy sauce onto the bread. So it adds a bit of saltiness to the whole thing. Great job!
I’m am Australian Vietnamese and we use fresh red chillies sliced
Very inspiring. Thank you
I stopped eating pork and beef a while ago but I love Bánh Mì always and right now, Bánh Mì Chả Cá is very popular now in Ho Chi Minh City which is a big save for me. Chả cá is a type of fried fish cake, they just also put in bánh mì a simple kind of herb, cucumber, chili sauce, Vietnamese version of Mayonnaise and also pate.
Wow I have the same pet peeves in a bahn mi too! Looks delicious!
Looks great!! When I make them myself, I would typically add a dash of salt and pepper.
Excellent Bahn Mi! I live between Vietnamese and Korean communities so I've always wanted to try a Bul Gol Gi Bahn Mi with Kimchi as the pickle
It must be a North America thing, since jalapeno is probably more abundant there, because most of the chili in the Banh Mi Thit you get in Sydney Australia is usually Bird's Eye chili (which I guess is more authentic since birds eye is found in Vietnam).
Omg your banh mi is EXACTLY how I want it. Lots of cilantro and pate please. Great recipe Pai. 💕💕💕💕
Pai you are so adorable. This banh mi looks delicious!
Kudos to you Pailin! You are correct about the baguettes they use, its hurts your gums. I love your way of making Banh Mi. Cheers from Thailand.
ดูแล้วหิวข้าว
Sandwiches should not hurt. So True!!!!!
YUMMMMM YESSSSSSSSS PLEASE LOOKS SOOOOOOOO DELISH, CRAVING ONE NOW
最愛法國麵包
Thanks Pai for sharing. 😘😘😘
I've been watching ALL your videos and let me tell you that I am your biggest fan ever!!! Pls let us know when u are coming back to Thailand next next. It would be nice if you'd set up some kind of cooking classes or any event that your fans in Thailand would be able to join you culinary session! I love cooking Thai food and your recipes have truly inspired my cooking indeed!!! Xoxo!
Try the Chả lụa with Avocado, Maggi, Thai Basil leaves, and chili peppers.
Banh mi pate trung is the best. Basically an omelette and pate in a banh mi with chilli sauce and coriander!
No jalapenos? They make they sandwich
Maggi seasoning is the iconic ingredient of bahn mi.
Thank you for the recipe ...
Shoot! I need a bib...i'm drooling!!! I'm building me one if those! Its an inspiring way to step away from rice and noodles! Thanks dear! Cheers!
Yum yum pate!!! My favourite lol. I like duck liver.
French bread is the best!
I love these sandwiches. They are incredible. Thanks for showing us all how to make them. Do they always use Pate'? That's probably why I love them so much.
Nom nom! Magi sauce too!
Thanks Pailin, i live next to about 10 bahn mi shops here in sydney, id rather make this!
In Australia we put Maggi Seasoning Sauce when making homemade banh mi.
Thats because yer aussies
🥺
You are so intelligent . You have so many ideas!!! I like all your videos.
Vietnamese put everything in Banh Mi tbh. The simplest way is to spread the butter inside and pour in condensed milk or you can make an omelette and eat banh mi with chili sauce :3 My fav
I've never seen anything like you tell before!?
Well that's the way I eat though :3
yeah, just deep the baguete into condensed milk and eat, just an amazing combination
( it doesn't mean u deep the sandwich Banh mi into0
+CrystalJo I have eaten both, yummy yummy :)
lô
Here in Vietnam, They sell Bánh mì with fresh chilis, some may ask for a kind of chili just like Thai chili... Ooh, super spicy but we love it. Sriracha sauce is not universal in those stalls on the street. But it's definitely my family's favorite add-on when we brought Banh Mi home for supper.
The must-have-item is pate, although sometime it isn't served in Omelet Bánh Mì or Canned Fish in Tomato Sauce Bánh Mì. There is actually an funny expression in Vietnam that literally means "Bánh Mì must have pate as certain as men have perversity" =))))
I like to make my own Baguette, and NEED Fresh Jalapeño- I don't always care for the pate, but love the meat to speak for itself- now you make me want a Banh Mi! It's my fave Sammy!
Great video
"Yey fish sauce!" should be on a tshirt 😂
your personality is so cute! also I learned about the bitterness of the radish and pickling. so right about the bread. I usually bring it home to toast. definitely will be using your lemon grass recipe! thank you~
Pho Vietnam (in Toledo, Ohio) makes the best banh mi around. When we go out for a big bowl of pho, I always get one to go. They are awesome. Still, nothing beats a good Laotian khao jie pate sandwich. Mmmmm. Sorry, I am being a little bias. Haha. Thanks for posting the video, I will have to try your version too. :)
My favorite
Her next book ......Pai's Pet Peeves....hahaha...just kidding❗️
It did occur to me...lol
This entire video was a feast for my eyes! Beautifully done! What's your take on toasting the bread? Is toasting the bread a personal preference or regional thing? (Or does it contribute to a more "painful" experience with a crispy crust?) :-)
I chop my coriander as well! I also like to add butter and soy sauce in my banh mi
I love you, Pai!
I could not agree more that the baguette scrapes the roof of my mouth. I usually have to crush it before eating. And the next party I host, we are having a banh mi bar 😍
Mmmmm my favorite kind too! :)
That looked delicious. I live in South India and had my first "banh mi" a couple of months ago. It was no near authentic but it was still good though tiny compared to what you have there. Great recipe and you rock!
Thanks for paying homage to Vietnam. I definitely feel like it's a type of Asian cuisine that isn't noticed much except for Pho. My mom makes a quart of the carrot and daikon mixture and leaves it in the fridge to eat with salty dishes. I'm sure it will go well with some Thai dishes!
Thanks for pronouncing "banh mi" correctly! Also, we have a Dac biet banh mi translating to a combination. It can also include a Vietnamese mayo or hoisin. You sound like a true Vietnamese, btw!
I agree so much with your comments on the cilantro sprig and scratchy bread. The place I go to get banh mi is so stingy when it comes to cilantro!
Sandwiches are the most important meal of they day.
Adding green onion (aka Hành Xanh) and coriander (aka Rau Răm)
One thing that I have not seen my local banh mi shop serve is Chinese Roasted pork Banh Mi which is something I rediscovered through vloggers in Vietnam. I somehow completely forgot that it actually existed. If I get to choose, I will definitely choose lemongrass grill pork too. I used to work at my relative's restaurant where the meat is very thinly slice when marinated. The marinate for meat is quite sweet and darker and slightly pink. Grill pork taste a bit better with some hoisin sauce in banh mi and you need to add crushed peanut to top it off. Try it next time if you still have left over. Mayo is actually sweeter and I guess taste more homemade than American store bought one. In VN, all banh mi is serve in French "roll" not the long French baguette. Even when I buy the Vietnamese "French" baguette from sandwich shop, I still do not enjoy it for banh mi. It is better for dipping soup dishes like curry. I love more white in the roll and the roll stay softer over time. There is a trick that you can do when top off your banh mi without having it flop over is remove some fluffy white bit inside the roll. This make the bread more hollow which can help you stuff more things in. This is the trick that I learned which depending on whether or not you want a little less carb. LOL
Hi Pai, i dont know why i find out your chancel but i fell in love w it from the 1st sight :D. I love Thai's cuisine a lot alot, so now I know where to find more recipes (Thai food and everywhere else). Love from Vietnam !
It seems so hard to eat a bánh mì overseas. You can enjoy bánh mì in Vietnam for a price of 10000₫ (0,5$) . And we usually put eggs in it, or in the southern Vietnam style, we put Vietnamese meatball with tomato sauce or crispy skin roast pork or char siu pork. Good morning from Vietnam!
I wanna eat "bánh mì xíu mại" so bad. Huhu... Cant find it in Da Nang. :(((
Sounds good!!
Wow only that? Here I have to pay between $5 and $8 for a Banh Mi.