The Perfect BANH MI.

My Vietnamese Channel:
https://www.youtube.com/channel/UCy70__ta_WQnPMu3uR_SfRA

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https://www.youtube.com/channel/UCraOIV5tXbWQtq7ORVOG4gg

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My PO Box:
Quang Tran
PO Box 70016 LONDONDERRY
EDMONTON AB
T5C3R6

[Applause] this is a bunny right here here’s through to life such a beautiful thing don’t you think you guys are drawing this content don’t forget to like this content here also click on the bell my are you part of the notification okay here we go Vietnamese mommy up on me huh bun me

Guys this is how you make the best one we at home guys don’t blank eyes follow this step one by one I guarantee you you guys will have the best bun be sharp in your town eyebrows you hey first things first you need a Vietnamese baguette not

A French baguette IV to me said yet why of it means baguette guys well history going on K at the time the French invaded Vietnam they left the baguette technique to Vietnamese people and guess what the Vietnamese people did they took that back they took that French baguette

Technique and made a video meas baguette what’s the difference between Vietnamese baguette versus French baguette Vietnamese baguette inside is more Hollow and more soft outsize more crunchy well not this one’s not that crunchy but it’s more crackly than the French baguette take this very following instructions we’re gonna toast this for about three

Five minutes or it’s pretty much preheating right now so three five minutes inside we got pate we got Jalla WA Jalla is Vietnamese sausage this is John Liu as well or that teal or Jackie is just pretty much this but deep fried X we got some tomatoes we got some fresh

Cilantro cucumber we got some jalapeno here next we got some pork floss we got some Maggi seasoning we got some baby mayonnaise we got the Vietnamese chole mix and you need this guys it’s really nice hot sauce next this might look weird to you guys but I went to this place in Vietnam

And they had deli meats like American deli meats in their sandwich and it was amazing it’s pretty popular in Vietnam guys well not this without but the place that sells us has deli meats in it I promise you it has dealt me so now when I bite into it or

When I bit into it I tasted deli meat itself I got Bologna here I got pepperoni here and I got salami here and on this side daikon carrots in some what is it just cut up I say for carrots or shred up for carrots half of a daikon throw in half a

Cup of sugar – 1 cup of vinegar and let that sit for about 5 hours all right shall we we shall nice and toasty oh yes okay this is a lot of Polly sits here in Canada or my city here makes our bunny kind of cheesy

Not cheesy but they kind of cheese up on things but there’s only one place I really enjoy and I got to show you guys this place they really they really do make really good let me okay first things first they’re your foundation your foundation is pato okay after your potty Somme you

Guys be rolling your eyes right now all the vets out there prior role in their eyes right now like baloney guys check out a place called quinoa in Saigon yeah I swear they have deli meats in there okay this baloney we got pepperoni you know what don’t even believe me try this

At home and tell me how you’re a budding media evolved okay pepperoni then we got salami you want to layer it like a Italian sandwich let’s not okay next is when the V to me stuff gets in you want your data or reading these pork sausage you got your fried pork sausage

I like a person who can layer their meats you know saying next baby Nene’s going to put square cup baby babies here you got that Vietnamese chili mix we got Maggi seasoning yes following along we got carrots daikon pickle cucumber almost a video means food in Vietnam it’s different from American Vietnamese

Food that’s for sure okay next boss just a bit not too much terrible Tamils in there I like to put the needles in it just because it just breaks up all the saltiness it brings out some good relieve us nicely cilantro there is this my friend is the Vietnamese but me authentic legit

Authentic look how beautiful that is it’s a work of art have you guys seen art before I just made it in front you guys guys let’s get into this nobody say a word this is a bunny right here here’s this is a Vietnamese my knee right here

Yes yeah looks exactly like you wanna buy this you know it’s gonna be good you guys never had a button me before try this recipe I promise you your restaurant or your bunny restaurant is gonna explode when you bite into a sandwich guys tell

Me a place or tell me a bun Restall that has me stack likeness like what you’re always go oh you’re only for him at Pancho’s restaurant the bat the bat means are you see all these Dodger this mean is certified certify Vietnamese bánh around I’m sorry

I keep moving it around I just admire so much that I want to show you what I’ve seen one thing I’ll do different no sauce in the middle or spread out the sauce because most of the sauce is at the edge which is still nice but I kind

Of want a distribution distribution all over what I like about Kwan’s mine meat look at the head this is the head in part of a sandwich when do you guys ever see an end part like this right just still stop On fire keep movin still stuck with me stuff about my brother this bite here is for the people who don’t like cold meats or meat that is still cold so I will open it up for a bit for ya okay I got you guys okay another part of this warm meat by me

Okay I know it’s gonna be even tastier yes let me taste you but traditionally the meat is usually just like the lukewarm or room temperature or not look for just room temperature Oh matters teensy my friend you guys want to upgrade your money from your original old one or you want to try

A famous stall place in an amp but the American coal has an air alone alright that’s it guys hope you guys enjoy this one don’t forget to subscribe you haven’t B sub