Just for you to know Chad, allioli is not a flavoured mayo. I am from Catalonia (Spain), where allioli os typical from. Allioli means garlic (all) and (i) oli (oil). Which means that allioli is prepared by emulsifying garlic and oil. Anyway, in regular restaurants what you find is mayo with garlic and they call it allioli and it is good too! So now you know it! Have a nice day, love ur channel
I just made this. The orange glaze is delicious and I will be using the leftovers in stir fry during the week. The only addition that I made was adding fresh mint with the cilantro and basil as is traditional for a Banh Mi. Great job!!
Honestly, I love these videos! So inspiring, effective but approachable! You also make them a lot of fun for us to watch! This recipe was not any different! Fantastic flavourful dish with lots of textures, creative use of ingredients (especially the lemongrass!) and a ton of oriental condiments! . Hope all of you guys are doing great! Have a fantastic week ahead!
Will 100% be making these bad bois at some point!! Thanks for always uploading such great recipe ideas guys!! I love your show (and I'm in the UK so love Wicked products too, hahah!!).
I am a new subscriber 🙌🏻🙌🏻 This is my second video and I’m HOOKED. I came here from the baked tofu recipe which is currently in my oven 🥵 I’ve never tried it before and I’ve been a vegetarian for five years 😅 I’m so pumped thank you for your content !!!!
What a fun spin on traditional banh mi! I've also never cooked with lemongrass before and didn't even know what it looked like, I'm less intimidated to try it now! I assume you can also buy that fresh at an Asian market?
After watching all of yours and your brothers recipes I really wish that there was a great artisan company that focused specifically on gluten-free breads. The amount of sandwiches you guys make with the most delicious bread make me so jealous that I can’t eat any of those things. I can, it just has to be gluten-free bread, which is not the same as a beautiful loaf.
Did you just throw away a barely used lime, or did it just look like that? 😱 The recipe is wonderful, I love all the fresh flavours! Vietnamese kitchen (anything south-east asian for that matter) is so full of veggies and aromas, please do more of that kind! 💚
There are a bunch of places around me that make it but none of them are great. They are also ridiculously expensive. I know vegan food is trendy so they can charge more but tofu is not way more than pork😐
This is probably delicious, but you forgot the liver pate which could possibly be made out of mushrooms and walnuts. Also, I remember mint, green onion, and cilantro in traditional banh mi, but not basil. I could be mistaken though. It's been a long time since I had one. Although you are right, Vietnamese and French baguettes are different than each other I think French baguettes would work fabulously! Thank you for the inspiration.
When I was in Vietnam the banh mí chay (vegan sandwich) typically didn’t have a pâté replacement. Typically it would be lined with a Vietnamese bbq sauce, 3-4 different types of tofu (the range of tofu you get there is incredible, you would eat stuff that tasted almost exactly like beef, and then something else that tasted like pork belly), radish, carrot, cucumber, mint, sliced chilli, onion, magi and sriracha. As far as I’m aware the addition of pate to a beef, pork or chicken sandwich is more of a western interpretation and non-traditional. Pate is used in Vietnam but not at the same time as other meats (which typically sliced meats, not slabs of pork belly like we make over here). I could be wrong though, it’s a big country and I only went to 3 different cities.
@@karlcrash Interesting! It makes sense that there would be regional variations. I only had banh mi in North American cities, (made by Vietnamese). The ones I had, had cold cuts and some variation of liver pate and the veggies you mentioned. But I was not implying that they use walnuts and mushrooms (ground together) as a liver pate replacement in Vietnam. I meant if we wanted to recreate the liver pate in banh mi, we could use the vegan option. Btw, check out the vegan pho. The channel "The kale sandwich show" has the best recipe, (I don't know them, other than watching their channel). It took me three days to make it (including trying to find all the ingredients). If interested, you can search for them, or I have them on a playlist. Highly recommended! Cheers!
That chewy, croissant smelling bread is a complete turn off for me. Better to make your own bread or, if you can't bake, you can easily mix some wheat flour with salt and water, knead the dough then roll it into a circular shape and cook it in a pan at a low flame. When one side is cooked, flip it over and cook the other side. It takes a few minutes to cook this delicious yeast free bread. Then put the ingredients inside just like Sarno did and it's delicious! 🤗😀😁😊😜😉
I love your sandwich but I really can't stand Vietnamese style baguette! I live in Cambodia and it can be difficult to find real bread at the fresh market but in the city you can!
def use Mirin for this one, with the orange juice. Mirin is practically a simple syrup made with rice wine - and acidic. It will match the acid of orange juice way better.
This amount of oil isn't going to clog your arteries lmao. Places in the world with the lowest heart disease rates use lots of oil, but less animal fats.
Just for you to know Chad, allioli is not a flavoured mayo.
I am from Catalonia (Spain), where allioli os typical from. Allioli means garlic (all) and (i) oli (oil). Which means that allioli is prepared by emulsifying garlic and oil.
Anyway, in regular restaurants what you find is mayo with garlic and they call it allioli and it is good too!
So now you know it! Have a nice day, love ur channel
Is aioli different to allioli?
Is that like thume? Minus the citrus?
@@Emily-zr8el I think aioli is the French word; the other one is the Spanish word. Hope this helps.
yes! i love mine with vegan liverpaté (kidney beans and sunflower seeds mostly and cardamom) to keep it "original"
Thanks for watching
Great tip. Thanks!
Hmm! I'll have to try your version of liver pate since I get a bad reaction from the walnut-mushroom one.
I just made this. The orange glaze is delicious and I will be using the leftovers in stir fry during the week. The only addition that I made was adding fresh mint with the cilantro and basil as is traditional for a Banh Mi. Great job!!
Honestly, I love these videos! So inspiring, effective but approachable! You also make them a lot of fun for us to watch!
This recipe was not any different! Fantastic flavourful dish with lots of textures, creative use of ingredients (especially the lemongrass!) and a ton of oriental condiments!
.
Hope all of you guys are doing great!
Have a fantastic week ahead!
Wow Chad! That really is the sandwich of dreams! Definitely inspired me to make one soon. Bravo!
Will 100% be making these bad bois at some point!!
Thanks for always uploading such great recipe ideas guys!! I love your show (and I'm in the UK so love Wicked products too, hahah!!).
Made this today! Absolutely incredible!! Thank you for this awesome recipe. So glad I made a double batch!
I made the baked tofu yesterday and it was so delicious that I snacked on it all afternoon. I’m definitely going to keep some around all the time.
Awesome! Baked tofu is such an easy and delicious thing to have around!
This is one of the best vegan recipes I have ever tried from @RUclips! It has become a regular on our menu. Thanks!
Probably one of the best element food prep ive ever seen to date!! Learn couple new things😍
Keep it up. I'm sold on subscribing
Awesome! Thank you!
Please show more of you and your team eating the food, its the BEST PART
Can't wait to try this out!
This looks incredible!
Looks totally YUM
OMG! That looks AMAZING! Thank you.
I am a new subscriber 🙌🏻🙌🏻
This is my second video and I’m HOOKED. I came here from the baked tofu recipe which is currently in my oven 🥵 I’ve never tried it before and I’ve been a vegetarian for five years 😅 I’m so pumped thank you for your content !!!!
What a fun spin on traditional banh mi! I've also never cooked with lemongrass before and didn't even know what it looked like, I'm less intimidated to try it now! I assume you can also buy that fresh at an Asian market?
yes
After watching all of yours and your brothers recipes I really wish that there was a great artisan company that focused specifically on gluten-free breads. The amount of sandwiches you guys make with the most delicious bread make me so jealous that I can’t eat any of those things. I can, it just has to be gluten-free bread, which is not the same as a beautiful loaf.
Looks beautiful!
we usually have the baguette a little more crispy, quick heat-up in the oven would do
This looks mouthwatering delicious. Will need to make it soon.
I can’t thank you ENOUGH for being V E G A N !!!!!!!!!!
No problem at all! Compassion for animals and our planet is a win-win...and so many delicious ways to eat vegan. Thanks for your support! 💚
I can confirm this version is insanely delicious. *Added julienned carrots to "quickles" and daikon could've been added too.
Damn it looks AMAZING! I'm drooling everywhere now!
There's quite a lot of steps here and also some rarer ingredients for where I'm living, but I definitely wanna try this someday!
I just want your knife 😂 tried the recipe, it’s fantastic!
Simple ingredients put together in an outstanding way. Fabulous.
Did you just throw away a barely used lime, or did it just look like that? 😱
The recipe is wonderful, I love all the fresh flavours! Vietnamese kitchen (anything south-east asian for that matter) is so full of veggies and aromas, please do more of that kind! 💚
norabian77 I was thinking the same, save the lime! 🙂🙂
@@veganchefshabnam-coppervan6702 right? 😅
This recipe is slightly different than the Banh Mi in your Wicked Healthy Cookbook - (which I love by the way). Can’t wait to try this version!
You'd think it'd be easy to get a bangin tofu bahn mi, but in practice there's like two places that know how to do it. This looks great!
There are a bunch of places around me that make it but none of them are great. They are also ridiculously expensive. I know vegan food is trendy so they can charge more but tofu is not way more than pork😐
This is probably delicious, but you forgot the liver pate which could possibly be made out of mushrooms and walnuts. Also, I remember mint, green onion, and cilantro in traditional banh mi, but not basil. I could be mistaken though. It's been a long time since I had one. Although you are right, Vietnamese and French baguettes are different than each other I think French baguettes would work fabulously! Thank you for the inspiration.
When I was in Vietnam the banh mí chay (vegan sandwich) typically didn’t have a pâté replacement. Typically it would be lined with a Vietnamese bbq sauce, 3-4 different types of tofu (the range of tofu you get there is incredible, you would eat stuff that tasted almost exactly like beef, and then something else that tasted like pork belly), radish, carrot, cucumber, mint, sliced chilli, onion, magi and sriracha. As far as I’m aware the addition of pate to a beef, pork or chicken sandwich is more of a western interpretation and non-traditional. Pate is used in Vietnam but not at the same time as other meats (which typically sliced meats, not slabs of pork belly like we make over here). I could be wrong though, it’s a big country and I only went to 3 different cities.
There were also variations on banh mí chay, some more/less complex than others. I can’t remember coming across a vegan pate substitute though.
@@karlcrash Interesting! It makes sense that there would be regional variations. I only had banh mi in North American cities, (made by Vietnamese). The ones I had, had cold cuts and some variation of liver pate and the veggies you mentioned. But I was not implying that they use walnuts and mushrooms (ground together) as a liver pate replacement in Vietnam. I meant if we wanted to recreate the liver pate in banh mi, we could use the vegan option.
Btw, check out the vegan pho. The channel "The kale sandwich show" has the best recipe, (I don't know them, other than watching their channel). It took me three days to make it (including trying to find all the ingredients). If interested, you can search for them, or I have them on a playlist. Highly recommended! Cheers!
Quick picked some carrots and diakon and you got extra yums too
The restaurant banquettes don't have egg wash? The ones I used to find in Boston they always ruined with egg wash. Also, no daikon/carrot pickle?
He's so underrated!
I’m making these today 🥰
😭 I wanna cry it looks so good. Thank you for sharing these satisfying dishes.
What kinda knife is that? She GORGEOUS
What I came here to ask lol
It's Miyabi Birchwood. She costs a pretty penny too
I think it’s from Kai
Looks like a Miyabi 5000 MCD Gyutoh. It's a Japanese Damascus Steel Gyutoh from the German manufacturer Zwilling
Aaron Dut like do i need that? Im such a basic home cook but i love a good knife. Prolly shuddnt buy it sight unseen though...
Can't wait to make this!
OMG 😳 I have to have this 😋🤤‼️‼️‼️‼️💚🌱
Always thought bahn mi had pickled daikon
amazin thanks so much! I lived on these in university
Definitely will be making this!
OK so total mind you know what for a quick moment......I was looking at him saying "This looks like Derek - but it also does not" 🤣
I've seen a few asian recipes that use MIRIN , is there anything more common to replace it ?
最愛法國麵包
I think I'll just come to your restaurant to get one of those.
Looks amazing!!
what portable stove are you using exactly? it is not listed in your 'gear list' love your show, keep it up!
Ngon quá, cám ơn .
Jalapenos aren't grow in Asia. What's a good substitute?
How to make the mayo from scratch?
💯🙌
That chewy, croissant smelling bread is a complete turn off for me. Better to make your own bread or, if you can't bake, you can easily mix some wheat flour with salt and water, knead the dough then roll it into a circular shape and cook it in a pan at a low flame. When one side is cooked, flip it over and cook the other side. It takes a few minutes to cook this delicious yeast free bread. Then put the ingredients inside just like Sarno did and it's delicious!
🤗😀😁😊😜😉
I love your sandwich but I really can't stand Vietnamese style baguette! I live in Cambodia and it can be difficult to find real bread at the fresh market but in the city you can!
Umm, mirin is rice wine, definitely not vinegar. It's not acidic at all. Should I use mirin or rice wine vinegar?
Think all wines are acidic around 5 to 4 ph.
def use Mirin for this one, with the orange juice. Mirin is practically a simple syrup made with rice wine - and acidic. It will match the acid of orange juice way better.
🌱🕊️🌱
The golden crust on that bread surely means egg-wash no?
No
@@DerekSarnoChef cool
This is not Derek! Where is his dog?
You don’t say! That’s his brother and it clearly says Chad. Also this video is 4 years old.
Sale 1 pc try how’s you cook .
Thanks for watching
🤤🤤🤤
Holy fk
Healthy? Tons of oil, tons of sugar-based ingredients. I'm sure it's delicious (salt, fat, sugar)... but healthy? Nope.
Soooooo much oil! I can feel my arteries clogging just watching this video.
Someone please hide the oil from these wicked kitchen chefs.
This amount of oil isn't going to clog your arteries lmao. Places in the world with the lowest heart disease rates use lots of oil, but less animal fats.
最愛法國麵包
最愛法國麵包