I first discovered Banh Mi sandwiches at Lee's Sandwiches when I was a student at San Jose State in the early 1990s. I was hooked. I had lunch there at least twice a week. My career took me to the remote Vietnamese restaurant free zones of North Dakota and eastern Oregon and Washington so I had to say goodbye to Banh Mi but I always missed them. I tried to make them a few times but it wasn't the same. Fortunately, I recently discovered a Vietnamese restaurant in a town about 30 miles away that has Banh Mi sandwiches (went for the Pho, returned for the Banh Mi) and while they aren't at the level of Lee's Sandwiches, they are still damn good. I'm coming up with reasons to make the 60 mile round trip a couple of times a month. I really enjoy your channel and am watching 3-4 a day to get caught up. I like In The Chips too but it makes me regret not having access to most of the chips you review. Thanks for you time and effort for our entertainment.
It's Maggi like the baby in the Simpsons, though your first pronunciation made me laugh. Also this recipe, exactly how you made it, is being made for the weekend, so thank you for that and for the whole channel. I never thought sandwiches would be so entertaining, but I genuinely look forward to a new upload!
My Vietnamese-American roommate taught me how to make a breakfast Banh Mi sandwich. It's more or less the same as what you made, but with eggs (either scrambled, pan fried, or in omelet form) and bacon (or some other type of breakfast meat) instead of the chicken. He would also put cucumber and sometimes tomato and lettuce. That was a great sandwich.
If you want a great French baguette, go to a Vietnamese bakery I always say. I always thought that for a great Banh Mi, the filling should be a condiment for good bread.
I used to get banh mi from a little shop near where I was doing my internship in university. One thing they added was crushed peanuts, and man those were some of the best sandwiches I ever had.
There's this Vietnamese cafe in Seattle that I go to. Every time I walk in, they know I'm going to order a chicken banh mi. In the unlikely event that I leave Seattle, I'll make a point of finding where I can get a banh mi in my new city.
I'm fortunate to have a place nearby called Cafe Trang that makes a great banh mi. I'm not sure if it's this good, but their genius is that everything melds. It's a masterpiece of flavors come together. Just simple. More would likely be less.
Anthony Bourdain’s first Vietnamese episode took him to Hà Nội’s most revered banh mi spot - there they shovelled a Fried Egg 🍳 (!!) on top. I’ve never had a banh mi with a fried egg but it sounds amazing - a most illicit Plus Up.
Its a pork liver paté traditionally, searching for banh mi pate will give you a pretty good recipe, but if you cant be arsed making pate, your swedish style patè will work. Give it a go!
ב''ה, PS for cilantro and coriander fans.. if you love it and don't get the soap thing but get itchy as anything in the hours after eating, it's a common allergen. A safe antihistamine before enjoying can save a lot of suffering.
Here on Maui we have a Vietnamese restaurant that sells a similar sandwich - same daikon/carrot pickled mix, but the meat is chicken flavored with curry and lemongrass, also on a baguette. It's also a 10, and perhaps a bit healthier. Not sure why French and Vietnamese flavors blend so well, but one upside of colonialism.
My daughter or I cannot eat Cilantro it just like having dish soap in our mouths … I think its the only spices we cannot enjoyed.. always cook with lots of spices in our foods this is just one we don’t use for us, everyone else enjoy it in the family.. we the only ones who can not use it./
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Barry, you can give this sandwich an 11 bc it’s your show! Sounds delicious, too.
I first discovered Banh Mi sandwiches at Lee's Sandwiches when I was a student at San Jose State in the early 1990s. I was hooked. I had lunch there at least twice a week. My career took me to the remote Vietnamese restaurant free zones of North Dakota and eastern Oregon and Washington so I had to say goodbye to Banh Mi but I always missed them. I tried to make them a few times but it wasn't the same. Fortunately, I recently discovered a Vietnamese restaurant in a town about 30 miles away that has Banh Mi sandwiches (went for the Pho, returned for the Banh Mi) and while they aren't at the level of Lee's Sandwiches, they are still damn good. I'm coming up with reasons to make the 60 mile round trip a couple of times a month.
I really enjoy your channel and am watching 3-4 a day to get caught up. I like In The Chips too but it makes me regret not having access to most of the chips you review. Thanks for you time and effort for our entertainment.
Hooray, it's one of the best sandwiches on the planet (that I've ever tried)
THANK YOU for using the mandolin hand guard!!! I always get so stressed out when chefs use it without it!
My dude I can't get enough of your videos. They keep popping up on my recommendations and I keep watching. Keep up the good work
Thanks, Michael. I appreciate that!
It's Maggi like the baby in the Simpsons, though your first pronunciation made me laugh. Also this recipe, exactly how you made it, is being made for the weekend, so thank you for that and for the whole channel. I never thought sandwiches would be so entertaining, but I genuinely look forward to a new upload!
Thank you so much! I hope you enjoy the sandwich. Lmk
@@SandwichesofHistory It was bloody delicious, even converted my Mum who normally isn't a fan of sandwiches. Will be making again for damn sure!
@@ShiivaWilding Yes! So happy to hear all of that 🙌
Nice reference for pronunciation!
@@ShiivaWilding For English speakers, I think the best would be if they pronounce it like "muggy".
Some cucumber in there would be most welcome!! Not a plus up, just another dimension to the tasty bastard
My Vietnamese-American roommate taught me how to make a breakfast Banh Mi sandwich. It's more or less the same as what you made, but with eggs (either scrambled, pan fried, or in omelet form) and bacon (or some other type of breakfast meat) instead of the chicken. He would also put cucumber and sometimes tomato and lettuce. That was a great sandwich.
If you want a great French baguette, go to a Vietnamese bakery I always say. I always thought that for a great Banh Mi, the filling should be a condiment for good bread.
I used to get banh mi from a little shop near where I was doing my internship in university. One thing they added was crushed peanuts, and man those were some of the best sandwiches I ever had.
I just found your channel and I love it. Keep up the good work.
Thank you and welcome!
Oh my goodness that looks so delicious, my next sandwich experience for sure.
Plus ups include: Sriracha, yum yum sauce, and that's all I know
There's this Vietnamese cafe in Seattle that I go to. Every time I walk in, they know I'm going to order a chicken banh mi. In the unlikely event that I leave Seattle, I'll make a point of finding where I can get a banh mi in my new city.
I'd try to plus it up with some chili crisp oil. I fry an egg in that stuff and put it on avocado toast. It makes everything more delicious.
I love vietnamese food, and I've heard of this before, but have yet to try it. so this looks delicious and I can't wait to try it now.
I'm fortunate to have a place nearby called Cafe Trang that makes a great banh mi. I'm not sure if it's this good, but their genius is that everything melds. It's a masterpiece of flavors come together. Just simple. More would likely be less.
This looks great! I’ll try it with tofu and mushroom pate. I think the only acceptable plus up might be mixing some sriracha into the mayo!
This sounds DELICIOUS!!!!!
Lucky to have GOOD banh mi loaves and also French bread here in NO. The bread makes this. Even cilantro tastes good to me in a banh mi.
fantastic video as always! i love this channel
Agreed.
11 on a sandwich!
Anthony Bourdain’s first Vietnamese episode took him to Hà Nội’s most revered banh mi spot - there they shovelled a Fried Egg 🍳 (!!) on top.
I’ve never had a banh mi with a fried egg but it sounds amazing - a most illicit Plus Up.
The baguette they use contains rice flour. I’m not sure if that’s to make it super crunchy or to conserve wheat.
My understanding was that it started off to conserve wheat but then they realized it just worked better in their climate.
I order a sammich from Lee's at least once a week. Usually the #5
It's as perfected by time as the Chicago style hot dog. There's no improving it.
So far this is my most likely to make... Or the hot brown
It will take everything in my power to not add red onion like i do on every sandwich but this looks amazing
That looks awesome! I’m trying it! My wife saw your Instagram and said you got covid, I hope all goes well brother!
Excellent! Lmk what you think. And yeah, got covid. So far it's been like a mild flu but hoping it clears up soon.
That’s good to hear! Take care
Sriracha is a good plus up ;)
A good plus up would be some fresh cilantro.
He put a whole bunch of fresh cilantro in it in the original version, no need to use it as a plus up!
Missed the cucumber slice
when my parents and i are going to barista restaurant in here and i have to eat the banh mi with my braces back in december 2022
What kind of paté? I live in Sweden and if someone says paté I assume it's liver paté.
Its a pork liver paté traditionally, searching for banh mi pate will give you a pretty good recipe, but if you cant be arsed making pate, your swedish style patè will work. Give it a go!
@@mmorph02 Thank you for thee answer! 🙂
@@Magnusmarklund1 you're welcome, enjoy your banh mi!
ב''ה, if you love banh mi and you're lazy a hot dog with cilantro (and the pickled vegetables if you have them) is great.
ב''ה, PS for cilantro and coriander fans.. if you love it and don't get the soap thing but get itchy as anything in the hours after eating, it's a common allergen. A safe antihistamine before enjoying can save a lot of suffering.
Here on Maui we have a Vietnamese restaurant that sells a similar sandwich - same daikon/carrot pickled mix, but the meat is chicken flavored with curry and lemongrass, also on a baguette. It's also a 10, and perhaps a bit healthier. Not sure why French and Vietnamese flavors blend so well, but one upside of colonialism.
where's the cucumber though bro?
I'd plus it up by removing the cilantro, but that's because I'm one of those "lucky" people to whom it tastes like soapy aluminum foil.
that mmmmmmmm was so agresive
No green onion? Thats really common in lot of banh mis
Chaud means hot not cold.
Yep, I screwed that up royally
@@SandwichesofHistory 😉👍
My daughter or I cannot eat Cilantro it just like having dish soap in our mouths … I think its the only spices we cannot enjoyed.. always cook with lots of spices in our foods this is just one we don’t use for us, everyone else enjoy it in the family.. we the only ones who can not use it./
I'm glad to hear that is the only one that is problematic though!
all that for a single sandwich 😬😬😬😬