Andrea Nguyen, chef and author of Vietnamese Food Any Day, makes a char siu chicken banh mi in the MUNCHIES Test Kitchen. Andrea marinates and grills chicken thighs to crispy, caramelized perfection, makes quick pickles with daikon radishes and carrots, and slices up jalapeños and herbs to make the ultimate banh mi, all while explaining the origins of this now-classic Vietnamese sandwich.
Check out the recipe here: https://www.vice.com/en_us/article/gy4qq7/char-siu-chicken-banh-mi-recipe
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44 Comments
Love Vietnamese food. Looks tasty! I'm hungry! Subscribed 🙂
No liver? That's like a must. Is this like the Americanized version.
It's Viet-Naam, not Viet-Nalm. No vietnamese person says "Nalm". She should know.
Also, where is the pate? And Italian style Basil? WTF.
Hello my friend looks so delicious
Measurements seemed confusing,had to google the sauce
Start by using softer bread.
she is awesome
Pls tell us the exact measurements of your ingredients. I love Bhan Mi. Thank you
"Bánh mì nóng đây" – "Hot bread here"
"Bánh mì đặc ruột đây" – "Thick bread here"
"Bánh mì nóng đây" – "Hot bread here"
"Bánh mì đặc ruột đây" – "Thick bread here"
"Bánh mì nóng đây" – "Hot bread here"
"Bánh mì nóng giòn đây" – "Crispy hot bread here"
https://www.youtube.com/shorts/mGy0vyqXT9o
I really like this lady.
J'en ai mangé en Australie. Je n'ai jamais mangé un pain fourré aussi bon.
Chicken thighs are the best piece of chicken for SOOOO much Vietnamese cooking! Your channel pulls at my cultural heartstrings! 🥹 I love cooking Vietnamese food. My mom taught me a lot about cooking when I was VERY young, and I love cooking “her way”. 🤭 We also celebrate our culture at Christmas time by eating Vietnamese food on Christmas Day, and naturally for the week after because we’ve cooked SO much food! 😂
And that crunch at the end!!! Signs of a truly goooood bánh mi.
最愛法國麵包
I’ve seen a lot of comments about the mayo and liver pate.
The mayo VNmese use has less oil and more egg yolks. 2 egg yolks, 1tsp sugar 1 tsp salt 1 tsp lemon juice 200ml veg oil, the final result will be transparent silky mayo.
The liver pate is totally optional, not everyone likes it. My mom whenever she goes to banhmi store she always asks meat, veggie and that’s it.
There are many variation of banhmi, there is no such thing as traditional one cuz banhmi is actually the bread’s name so whatever you wanna put inside the bread is optional.
You can put ice cream in there as well.
I am now using carrot and turnips for the pickled stuff. I am using a mandoline to cut them and it makes nice 1/8" strips. I was surprised to find the pickled turnip strips are actually somewhat peppery, a nice side benefit of turnips.
I have her Banh Mi Handbook and it's awesome. So cool that she's doing this video. 😊
Banh mi is not just about ham; it's a canvas for creativity. There's a world of toppings and flavors to discover, making each bite a unique experience. https://www.youtube.com/watch?v=EYvl5CSHciI&t=55s?utm_58
Banh mi's irresistible appeal lies in its ability to satisfy all taste buds. From traditional fillings to creative toppings, this video will showcase why it's considered the best street food. https://www.youtube.com/watch?v=EYvl5CSHciI&t=55s?utm_17
Where the pate
Why is her teeth black
Love the video. Do not understand the head-banging music. It does not make it better.
I'm exploring new Vietnamese recipes to spice up my meals. https://youtu.be/EYvl5CSHciI
Hey… that daikon is pretty big… I mean… it’s bigger than average😔
I love how Pho is a perfect balance of flavors – savory, sweet, sour, and spicy all in one bowl. https://youtu.be/EYvl5CSHciI
Banh mi is a culinary adventure that captures the essence of Vietnam's street food culture. It's a symphony of flavors in every bite. https://youtu.be/EYvl5CSHciI
Andrea, you can say Habit, why do you say Erb and not Herb?
White sugar all over, that’s super unhealthy 😢
4:42 dang it racist LOL cmon
For the record, those pickled daikon and carrots WILL keep for weeks. Long after you made this awesome bahn mi. But they are as Andrea says, "Funky." You will learn this when your partner yells across a big house, "What's that smell?" And you are standing in the fridge door eating fork fulls of those pickles. Pair them with ramen, pair them with potstickers, pair them with a fork standing and eating out of the fridge.
Shes great.
3:10 to skip the history lesson.
Love this, she's awesome. I made a vegan version of this recipe (tofu instead of chicken, vegan mayo) and loved it. The radish and carrot pickle in particular turned out great.
No pate?? Every good Bahn Mi should have pate.
nah fam this ain't Bánh Mì. wheres the pate woman. 😅 i give this a 2/10 for an actually banh mi
This is great. She's great.
Looks amazing madam thank you for sharing
Please don't tell me this woman has a husband or a brother called Andrew NGuyen and it's a professor.
She’s the best
The history lesson made the Bánh Mì taste way better
Referencing Jack Pollock while giving me a history (and science!!) lesson about my favorite sandwich in the entire world?? Thank you, Chef Andrea!
I dont trust any Vietnamese person with English first name
Since being introduced to Bun dac biet at Saigon Bowl in Denver, I’ve been in love with the cuisine. I became friends with “Kevin” (not even close to his Vietnamese name), who spent a day cooking for me and had spring rolls for days. Then a small Bahn Mi shop opened near my home in Aurora, CO. Now living in ABQ and exploring the Vietnamese food here. Great food with amazing flavors . My Navajo husband is picking some up on his way home from work thanks to running across this video!
yum
I've not seen an English mainstream YouTube channel show us how to make bánh mì thịt (cold cuts) from scratch. The bánh mì thịt is very hard and time consuming to make at home from scratch.