Banh Mi Sandwich Recipe w/ Lemongrass Pork – Pai's Kitchen

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I absolutely LOVE banh mi. I never knew what they were until I moved to N. America where these Vietnamese sandwiches have become increasingly popular! As it turns out, it’s super easy to make, and it’s such a great thing to serve at a party — a make-your-own-banh-mi party, anyone?

The great thing is you can make it as much or as little work on yourself as you want, depending on how many things you want to make from scratch. Feeling lazy? Buy all the ingredients and just assemble. Feeling hardcore? You can make everything, even your own mayo!

In this video, I take what I believe is a good middle-of-the-road approach, and I make 2 important elements of the sandwich: the carrot and daikon pickle, and a delicious grilled lemongrass pork tenderloin!

Another key is to choose bread that is light and crisp on the outside and fluffy and soft on the inside. Not the crusty, dense European style baguette. I always just get the bread from my favourite banh mi restaurant which is always perfect!

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes

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39 COMMENTS

  1. HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

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    Thank you for watching!

  2. People don't add oil to your mortar n pestle !!! Nasty clean up. Add your oil to the bowl then add up the ground spices and the meat. Actually all those liquids should go in the bowl. You could use fish sauce to help ground the vegitable n spices. Otherwise the liquids and oil will make for a non quick clean up…..good cooking !!

  3. I like how you explain the reason why things are done a certain way, and how you give us options. Other videos just tell you how to do it, and they don't give you options or explanations. I like the option to make my pickled daikon and carrots sweeter. I watched another video and didn't understand the reason why the carrots and daikon needed dehydrated with sugar and salt. That really helps. All your videos really explain everything well.

  4. I lived in Vietnam for a year but I am a Filipina. I ate A LOT of banh mi sandwich while I was there. I loved it. And I surely miss it here in the Philippines.

  5. I have made this per this recipe (Vietnamese cold cut and patee only) and it turned out fantastic! What I love is that she explains everything really well so you understand why you're doing what you're doing. 🙂

  6. I live in the Los Angeles area and when I want a banh mi we have a city in the next county called westminister which is dubbed as Little Saigon due to its huge Vietnamese population and let me tell you it’s Vietnamese food heaven! Many Viet restaurants and grocery stores 😍 but I think it’s time for me to try to make this tasty sandwich

  7. This entire video was a feast for my eyes! Beautifully done! What's your take on toasting the bread? Is toasting the bread a personal preference or regional thing? (Or does it contribute to a more "painful" experience with a crispy crust?) 🙂

  8. There is a Banh Mi place across the street from my apartment in Calgary called Thai Tai. They make such good subs. I usually get the Curry Chicken one myself as its delicious, and I get it heaped on with carrots, and cilantro. When I go to the little hole in the wall shop right BELOW my apartment (yeah there are ones right across the street from each other), I usually get lemongrass chicken. I however am not a fan of the pate myself, so I generally omit that. But I loves me some pickled veggies and cilantro. I would die if I couldn't eat Cilantro.

  9. There is a very successful Ban Mi Chain in Toronto (BANH MI BOYS) that has a Banh mi Kalbi (with kimchi)sandwich – absolutely delish!

  10. Banh Mi is actually French influence since Vietnam used to be its colony. In term of taste there several changes make to match the taste of Vietnamese. Banh Mi is a baguette which is made mostly from wheat or bread flour however the Vietnamese add tapioca starch to its recipe to make the bread more crunchy on the outside and glutinous on the inside.

  11. It must be a North America thing, since jalapeno is probably more abundant there, because most of the chili in the Banh Mi Thit you get in Sydney Australia is usually Bird's Eye chili (which I guess is more authentic since birds eye is found in Vietnam).

  12. I love these sandwiches.  They are incredible.  Thanks for showing us all how to make them.  Do they always use Pate'?  That's probably why I love them so much.

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