How Vietnam’s Banh Mi Sandwich Changes from the North to South - Regions
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- Опубликовано: 28 сен 2024
- On the premiere episode of Regions, chef Dennis Ngo of Vietnamese restaurant Di An Di in Brooklyn learns about three different styles of banh mi, from the north, central, and south regions of Vietnam. He then takes his learnings and tries to recreate the ultimate version of the three.
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As a Vietnamese, I can say that I've never ever seen any kind of banhmi like that in Vietnam (no offence, they still look delicious) :/ from north to south. The amazing of banhmi is that it can be made in hundreds way, so there is no northen style, southern style or any style of banhmi in Vietnam. It's very depended on who's making it. :/
What a refreshing and holistic statement.
Agreed lol
Those sandwich exist. You just have to search through thousands and thousands and thousands of little shops to find one like that.
Thấy cái bản đồ Việt Nam đc vẽ ko???? Rồi tự hiểu hé
Yep, maggi???
I’m in Vietnam right now Banh Mi here definitely has less meat but the bread is very very airy and light .. these are definitely American Vietnamese..
Cool, message me next time your in Vietnam!
How is this not more upvoted?
@@melissanoelle410I’m asking this right now too
I thought I was going crazy since the banh mi seemed so different from what I usually eat. Even though you can put pretty much anything into a banh mi, which would be the bread crust, the combinations shown here are definitely not common here in Vietnam.
None of what he showed is like what you get at the Macau kitchen in the Hard Rock Casino Biloxi! $9 for cheap bread with a skewer of compound meat and a few shreds of the pickled carrots and a small amount of Vietnamese mayo! Nothing like the banh mi bread they show here! I can get the banh mi rolls that are like small baguette at Winn-Dixie and make a better one! Macau kitchen put no veggies or jalapeño or herbs!
is this the epicurious version of dumplings? i was hoping for actual banh mi made in vietnam
Im not sure how people think about those bánh mì in the video but those doesn’t looks like anything that they served on the side of the street in Vietnam.
The best banh mi that I tried in Vietnam was in Hoi An (Central Vietnam). Banh Mi's have never been the same for me since.
cant find anything like it? im going for my frst time in jan so im excited for the foods
‘Never been the same for MI since’ missed opportunity
Ohhhh never actually seen pork floss made. We just buy a giant jar of it
What is good about pork floss? Looks like some dry unappetising something...
@@Elena-zm4fc It's fine in something like congee. I'm not a huge fan.
Elena Елена It’s kinda like pork jerky.
I love pork, but dislike pork floss. Now that I see how pork floss is made, I'm confused myself why I don't like it.
@@Elena-zm4fc usually it is quite salty and use as topping/extra ingredients to pair with the pickle vegetables which is sour and a little bit spicy.
But personally I like just eating really tiny bit each bite. It still salty but with small amount, it's really good, like a sweet umami after taste take over your mouth and begging for another bite.
My mom have to yell me for eating it as snack all the time, since its price could be triple or quadruple the price of fresh pork.
Sponsored by Maggie for sure. Drive me crazy when she said no Vietnamese sandwich is complete without the Maggie seasoning 🙄
I'm from the North and eat banhs mì regularly , but the bánh mì from the North in the video no where near the one we have here in North Viet Nam. What also wrong in the video is actually we use a mixture of black pepper and salt, not soya sause (like in this video) to the bánh mì, it is completely different in flavour and make the taste changed.
As a banh mi baker. Baking banh mi is really hard , its require high skill in control water , dough , heat , steam . Nowaday they add dough enhancer to reduce baking time . Traditional banh mi must have minimum 10 hours to prepare and baking .
Is it true that there is rice flour in banh mi dough?
I love the fact that I have been able to get awesome Banh Mi's and not only are they freaking delicious but you can get a whole sandwich for as low $2.99 and at that price for the taste... I'm sold...
I love the Banh Mi. I have had about 12 so far this month. The ones served in West Toronto seem to be Saigon style. Except there no grilled pork.
banh mi from the north is actually different tho..
Then what's a northern banh mi???
Just curious cuz Idk. I'm from the south
The chef must go to north vietnam (hanoi) to see what the north banh mi is. It totally not as in the video
It sounded pretty gross actually
@@nplebarton2206 This is short video of old banh mi in North. ruclips.net/video/DixhecatDF0/видео.html . This small restaurant has at least 60 years experiences. Their banh mi is really good. This restaurant is one of many sample for Northern styles. Each restaurant has different recipe
@@nplebarton2206 all 3 of the chef isn't vietnamese and their restaurant isn't close to what a real "Bánh Mỳ" restaurant would look like. The whole country are having the "Mid" style bánh mỳ.
Bread actually depends a lot on the maker rather than the style of each region. However, if we talk about each region separately, I don't think this video is about the style of the regions. Hanoi is the birthplace of pan bread and banh mi with wine sauce. Traditional they were using a lot French stuffs like butter, ham and pate. Hai Phong is the birthplace of bread sticks, more spicy and banh mi is a lot thinner than normal. Hoi An-style bread, roast pork belly bread, and Da Nang filtered flour bread are probably the most popular breads from the Central region. The South Central region and the South can be mentioned with representatives such as Nha Trang bread (using fish cakes), Da Lat bread (using shumai) and Saigon bread (the most popular style inside and outside Vietnam).
The beauty of Bánh Mì is that you can custom it to your liking no matter whether it came from North our South, get me a Bánh Mì with fried Egg some Chả Lụa and Paté and I am a happy man.
Not according to the other Vietnamese posters, apparently this is all sacrilege. Which kind of ignores all the distinctly French elements.
The “Ben me” wtf
I think he is mixing the vn accent with trying to pronounce like a foreigner..lol Ben mi is the result, he needs to pronounce Vietnamese words better.
:) as someone who grew up in Hanoi, I feel highly attacked from how they do our Banhmi :))
Also most banh mi stores in Vietnam use the meat juice that comes out while cooking the meat as the seasoning sauce, which is 10 times tastier than magi.
The second one must be too salty. She dropped tons of maggi inside. Lol
yo lmao
They're all too salty. But yeah the second one is the worst. Orginal pork floss should be really salty and have a sweet/umami after taste so you either want just small amount of it or pair the meat with pickle vegetables.
"Greenage" and "herbage". lol why not just call it greens and herbs?!
Foodage.
@@charlieparkeris XDD
Banh Mi traditionally does not come with mayonnaise at all and also Maggie. Maggie is freaking expensive to many of us due to importation cost. For the Mayo thing, it's freaking Vietnamese-American invention (just like the Hu tieu noodle for Pho), we use a version of hollandaise without the acid part, and stabilizer to make it last through days. Great at start but it went down terribly later when all the chefs talk about their banh Mi.
The first guy is definitely not from the north of vietnam. Northern people call the vietnamese ham "giò" not "chả lụa"!
100%!
There's so many questionable ingredients these chefs use to make their versions. Did any of the examples use pickled veges or was it grated veges? Which other herbs besides coriander (cilantro) did they use? I've never encountered head cheese in Banh Mi before. I don't think Maggi is a cultural ingredient, it's a personal preference. And can Dennis make up his mind on how to pronounce Banh?
It’s not Muh-jee, it’s MA-ggie, it’s nestle corporation product
I'm really confused, I see a lot of people in the comments saying these sandwiches don't represent their regions at all? Someone help me understand what happened.
It's like taking the Deep dish Chicago Pizza and calling it a New York pizza, it doesn't represent the various regions in Vietnam. Take that northern banh mi of his and try to sell that in Hanoi, people will throw it in the trash can. I am a Hanoian born and bred and I will not put that... thing in my mouth .Not that I have a thing against it, banh mi by itself is a fusion of French cusine such as Pate and the baguette itself along with traditional vietnamese cusine. So take it with a grain of salt
Banh My is a dish consisting of French bread and contains a lot of Vietnamese ingredients, the style depends on the chef rather than the area.
Alex Vento they are all American born Vietnamese, who know very little about the food, culture and history of Vietnam. Their shops are in NYC, their bánh mì is not from any regions in Vietnam.
@@uncleho886 wow I feel lied to by this video
Why does chef le’s banh mi have not any vegetables in it ???? Never once in my entire life have I seen a banh mi without any kind of vegetables
@Phi-Dung Nguyen First of all, lady why are you being so rude? I did not make an offensive or vile comment so why did you display such distasteful behavior. Can't you just be a decent and well- mannered human being and express yourself in a civilized way? Second of all, I' traveled to many regions across Vietnam. Therefore, my knowledge of banh mi is not limited to where I live. Third of all, I commented about a banh mi that supposedly represents the north so it's clear that you misunderstood what I meant. And finally, the example you use to argue with my opinion isn't much valuable since potato is a kind of vegetable.
From what I’m reading in the comments it seems like the title is misleading
The not so subtle yellow and red striped map with 3 sections of vietnam had me laughing 😆
very rare to see banh mi places in socal to ever use maggi
so hearing that every banh mi being made in this video involve maggi feels so odd, like i have been missing something my entire life. except i cant imagine eating banh mi with maggi now since i never had it with banh mi my entire life
Food is beautiful
This guy is awesome, I was just sad to hear his wienor fell off in a pork floss related incident a couple months ago. Bless up.
The Roll'd vietnamese street food franchise has central influence. Interesting. I love working at Roll'd!
As a Vietnamese, the Maggi thing is very new to me
I was born and grew up in Vietnam. These 3 kinds of sandwiches should be called Americanized Banh Mi. They should travel to Vietnam to compare the real one rather than Americanized style and calling "authentic". What's funny is the one from Central but her shop's name is Saigon which is South. No one would use Maggi soy sauce without mixing like her.
I know right? And then that Hanoi soup guy with the southern accent? Cultural insentitive at its best right here.
Fascinating
Of all the banh mi I've eaten from North to south, there's one place in hoi an that makes THE BEST in the world! Otherwise the street banh mi in Saigon is second best haha. Im torn between banh mi and bun cha and pho as my favourite dishes. Especially if I can choose specific vendors in specific cities and towns.
Southern banh mi all day boi!
What's a Ben Mi and what's Mashge?
That southern sandwich was the best looking by my taste. Need those veggies and all the ingredients looked really high quality.
Actually all of banh my from all region uses a lot of herbs with cucumber, pickled carrots and daikon. I am a Hanoian born and bred, no idea what he was doing with that "Northern Style" bánh mì.
Never in my life have I heard of Maggi Seasoning in a Bahn mi, what a joke to ruin the image of a great Viet sandwich.
Sure especially in North, rarely used Maggi seasoning. Mostly Banh Mi with chilli sauce and mayonaise
Omg .. that SOUTH recipe wins!
I grew up in north vietnam and I gotta say only thing inside the banh mi was either omelette and chilli sauce/ sunny side up with maggi sauce/ paté and floss. I have literally never seen the rest
Hang bakery Vietnamese Combo - Adelaide, South Australia. The best.
As a north Vietnamese, I have you know that in my city I've never found someone put black pepper on bánh mì
P/s I live in Hải Phòng
Any one I've ever had was not topped with Maggi, but with nuoc mum. In fact I always ask them to soak the top part of the roll with it, and extra pate! The head cheese I can do without.
Why the hell did he put soy sauce in the north style banh mi???
Secondly we dont call the lean pork sausage cha lua. Its “giò”
We dont even put pepper into the bread...
The true north banh mi shod have the following:
- pate (hard and dense type of pate)
- pork floss
- corriander/cillantro
- pork sausage (gio or cha lua)
- pork sausage again (this one is similar to lap xuong in color, but a lot more chewy and less in flavor. Its more about texture it brings in)
Thats it. You should taste the salt from the pork floss already.
Again, no soy sauce...
Note to foodies/newbies: don’t take their opinions as facts.Trust the folks that’s been doing this amazing food since before these puppies speaking like they know.
Not north, not south, not central. These are Vietnamese American banh mi lol.
Damn! Why all the hate in the comment section? Appreciation for food shouldn’t bring up this much hate. Relax people!
what is the second meat he put in the first sandwhich? he just said smth like 'yagtu' at 0:55
As someone grew up eating banh mi 5 days a week either for breakfast or afternoon snack, the northern version is laughably inaccurate. The banh mi can either have patê or egg, NEVER both.
Edit: I'm from Hanoi the northern capital city
I think they need to mention from which age (time period) does each variation come for each region. Especially the Northern style they show isn't popular anymore for like 2 decades already? The simplicity of it especially doesn't allign with Maggie. And I have many friends from northern, central and southern Vietnam from gen Y to gen Z and none of them ever used Maggie for bánh mì, though they have access to it and use it for different dishes.
You just destroyed that "Banh Mi" pronunciation. Just pick one already, you're switching back and forth here. And you're Vietnamese!!!!!!
He's quite obviously an American that just likes to say he's Vietnamese.
All of them are Americans who have Vietnamese parents.
kristoffer3000 funny. He’s either not american enough or not asian enough.
The first sandwich make me laugh a lot (no offense) it look very good but if you add a bit of mustard in it, it is the average traditionel french sandwich he even added pathé. Bad things happened between vietnam and france but to see an asian country that has accepted, mixed and reworked our food tradition while staying very close to french traditional style despite thousand of kilometer is amazing.
Pork floss is game changer
great video..great details
最愛法國麵包
Can write down the ingredients how to make Vietnamese ham and pate ? Thx
As a guy who has eaten Northern "banh my" (you can called it sandwich, literally) for 10+ years, I could tell his version was not exactly how we rolled here.
1. The Pâté he used is not right. Ours is almost liquid and steaming hot, which granted an entirely different tastes.
2. We have veggies in banh my. I often go with threaded, pickled papaya or carrots. Many places substitute them for sliced cucumber. You can't expect Vietnamese to gulp down so much meat without veggies. We got fed up with protein real quick.
3. It's not really traditional but we also use topping like scallion: chopped finely and fried until crisp. And there is this thing called "ruoc" which is shredded pork fried until golden brown.
There are probably more but I can't seem to recall.
Edit: almost forgot. Maggi?! Really? I've only seen chilly, and mayo (I consider both to be sacrilegious). And most place don't use pepper as shown. There's already some added into the salt we used for cooking (Vietnameses don't normally use kosher salt).
Hai Le Hoang Ruoc is pork floss. Lol
They had "ruốc" in the video, It's called pork floss. Might be different execution technique but the term for it is definitely the right one.
then you get the West Coast Cali version... Hot grill Toasted Butter Garlic and parsely French Baguette with vietnamese mayo , Grilled lemongrass pork , Pickled daikon and carrots, cilantro and english/persian cucumbers,Liver Pate, Drizzled with hoison and siracha hot sauce.. add sliced jalapeno for some more heat..
O.K. can we all agree that they all looked good ?
Maggi? Head Cheese?
I know Czech Republic has a lot of Vietnamese, but hot damn. Those are like two classic bits of Czech quisine.
Vietnamese cuisine is what you meant to say
@@SwagFlap No, I didn't.
Do you know how old is the usage of head cheese in Vietnam? I'm curious. Any chance it came there during mid-20th century?
@@Arrynek01 Maggi is used in some banh mi, but for most its just usually soy sauce. Maggi is just soy sauce (from China) with a tweak. Pretty sure that Maggi in Banh Mi didn't come from overseas Viets in Czech. Maggi is from Sweden, so I guess Czech copied that too? Head cheese has been made in almost every culture for hundreds of years. Europeans definitely didn't invent that.
Hair looking like a Sesame Street character
Did this guy just say, *ben mi*
They didn’t mention anything about fresh baked Vietnamese baguette
Dang, Vietnamese chefs can really speak English well these days, huh? I never should've left the country to learn how to speak it; would've been fine working in a banh mi shop somewhere!
Depends on how you expect someone born in America would speak. It's not like they are Vietnamese either way. Race? Maybe. Nationality and maybe everything else about them? Not very much.
Yeah, you didn't know they speak with 100% American accents in Vietnam? 😂 BTW Matt, you speak really great English too for being an American! Good job! 😂
Wow.I love this sandwich, can you share your pate recipe?
This video was brought to you by the Maggi company
The basket rubbing may make it dangerous for stomach because bamboo shred may fall untouchable in side meat
I prefer those 3 in the beginning over his version lmao
you are a well known youtuber, so only one word, do not try to change our banh mi styles
Ayo who coined the term "Head Cheese" I just wanna talk...
It tastes way better than it sounds at least
What else would you call it? It's literally head flesh
Gotta be honest the central one looked the best.
BANH MI 🔥🤤
4:10 what grill is that?
Well paced and informative. The combo sandwich and explanation was spot on. What beer would you suggest?
This is an add for Maggie!
This is nothing like in Vietnam
Pack the meats, is all I'm going to say to make a Perfect Bánh mì
Only when an american asks for extra stuff loaded into the banh mi will they be that stuffed in Viet Nam. Contrary to whats shown here for central Banh mi the use very little if any pickled carrots and daikon. The use of chili jam not Sambal adds a sweet heat not a sour heat. Also the central Banh mi have fresh mint! Ha Noi Banh mi are lightly filled and uses the sauce from roasting pork on the Cha bam (pork floss) mostly and to help hold the juice. The south also are lightly filled and I always tell people the Banh mi made in the US are over filled and this throws off the balance and lightness that make these so special. Also that '"one" American Banh Mi can fill 3 in Viet Nam.
Im disappointed by the final sandwich. Was expecting an delicious looking bahn me and instead kinda looks like a subway sandwich thats packed with veggies. That 3rd sandwich looked really good i could go for that one right now
"Bánh mì is not completed without Maggi"
pfft we use Chinsu
Hello everybody I from vietnam
The one from South is actually is the most rightful Vietnam banh mi
7:33 "The sum of its parts ends up being greater than itself". Assuming he doesn't suddenly think the banh mi is a bad sandwich, this guy needs to re-educate himself on a) that saying, and/or b) how inequalities work.
Super pedantic. What he says is equivalent to the whole being greater than the sum of its parts.
@@darwin6883 He's literally saying the opposite of what's correct. He's saying sum(parts) > whole, which would imply good ingredients making a lacklustre sandwich.
@@thelionofgod You obviously understand what he meant though. it’s not as if you’re unable to infer the intended meaning
I spent over a month in vietnam and the northern Banh Mi is nothing like that
Fraser Hughes lol the northern banh mi was looking sad haha
I personally like some diluted sweet chilli ginger fish sauce in addition to a tiny splash of maggi
Minh cũng mung an 😍😍
OK. I have to buy maggi then, cause got Bahn Mi planned for tomorrow, and never used maggi before.
yellow Vietnam map with red line. I see you 👀 👀 👀
Baguette. THANK YOU FRANCE!!!!
Doesn't remind me of anything I saw or ate in Vietnam. I used to love the simple pate and egg banh mi from the street corners in Hanoi. The suburb I live in, in Western Australia has about 25 Vietnamese restaurants.
Bánh mì sai gon verygood
Maggi is cool but ive had it so much as a kid i hate it so much lol
Man, ain't no Asian going to hollow out bread.
If vietnamese bacs really make their banh mi like this then I’m giving them up.
Southern style the most fire tbh
3rd one all day dog
this is neither north or southern banh mi this is American banh mi
true
Fact
For sure. No matter how much they they imitate
100%
During Vietnam war, the Vietnamese fed Banh mi (pork roll, as we Aussies like to call it) to U.S, Australian soldiers and made them to suit their taste.
最愛法國麵包