@@Catherine.Dorian. just leave them out, or you can tell the vendors to not put them in. I remember pulling them and chillies out when I was younger but I can eat them now.
as a fellow vietnamese american, that is the thinnest smear of pâte ive ever seen. cmon, don't be shy, we're not supposed to be starving for resources anymore! xD
@colinmcmasters5819 I do have an idea actually considering im vietnamese and do make and have this at parties regularly and we keep leftovers in the fridge to panini press for breakfast. i dont know what kind of watery pâte you think is standard or why you think it'd be wet. this is banh mi, not a deli sub.
@@louisazraels7072 yesss, pickled radish and carrot are mandatory for me. my recent trip to vietnam, all the banh mi spots I went to stopped at cucumber and cilantro! And asking for hot sauce was hit and miss bc it was usually a sweet and spicy, not something that will give that chili pepper punch I wanted. So glad to be home lol.
I went to Vietnam last holidays and the Bah Mis were SO GOOD ! No matter where we got one, which was at least once a day, they were top notch. They don’t make them like they did back home 😭
The buns are key. I had them there years ago and the outside cracked like egg shell while the inside was soft but with plenty of chew and not dry at all. I think they get steamed while they bake to get that way.
@@daintydiagnostics7238 vietnamese banhmi is a derivative from baguette. They changed it a bit to make it hollow for more stuffing space. The reason banhmi is so good is bc it has so many layers of flavor sweet, savory, salty, peppery, crunchy, freshness ... all hit you in 1 bite. It is a breakfast stable for most vietnamese students from first grader to college student. 😂 I never understand why I never get bored of it after so many years.
The parmesan herb one is out favorite to make big subs with. It's only me and hubs and for 1 loaf and about $10 worth of our favorite deli meats and some fancy cheese(we always have salad stuff) we get big fancy subs that no sub shop can compare to lol I usually have 2 cuz im little and cut my half in half lol. 😊 I like it for garlic bread too. I grow my own garlic so grabbing a few loaves of $1 bread and slather with garlic butter is great for garlic bread at pizza parties lol.
I have a serious addiction to banh mi’a. There’s loads of local bakeries around me and oh my days. If I had an infinite budget I’d probably eat them three times a day. They’re so fresh, light and delicious!
They're actually so cheap in Vietnam, mostly under $1 anywhere you go, and is cheaper than other foods in comparison, so if you only eat banh mi in Vietnam people would think you're poor and try to help you out of concern lol.
@@InnuendoXP yeah most crucially its missing the pickles Though I would say the baguette they use in Vietnam isnt really proper baguette, its a mix of rice and wheat flour and it has no yeast flavor Its perfect for banh mi though because its very crispy and really there is already so much flavor that it doesnt need a very flavorful bread. For every other purpose or even a simpler sandwich its really not good bread though
@@louisazraels7072 what are you talking about? Pickles have nothing to do with it. They don't use rice flour in a Vietnamese baguette, they use chemical bread improvers & a rapid rise & high hydration for maximum aeration where the bread is light enough to compress down into basically a shell. And you can put almost anything in that and it'll be considered a banh mi, because banh mi is the bread, not the filling.
These are so good! I bought a miniature one a few weeks ago thinking it was the same thing as bao (I didn't get to look at a menu before I i walked into the place since their site is fairly new and hasnt been updated recently 😅), but honestly i couldn't even be mad. 10/10 sandwich! And yours looks just as perfect! 💕
Indeed. This is the Vietnamese adaptation of the French baguette. Unlike the French baguette, banh mi have a very flaky crust with a very soft and airy interior.
@@risingstar9903 This bread in particular looks way too soft for a Vietnamese baguette, I have never seen banh mi in the US with proper crust like in Vietnam, it looks like the bread that you find in subways
@@JackLuong Ah! Now that you mentioned crust. Indeed it is way too soft. A proper banh mi should have a very flaky crust that if you squish it a bit, there’ll be lots of crumb falling.
Maggi seasoning!! The holy grail in every German household growing up, at least in mine and every other German household I've been in😭 I used to eat it over noodles, kind of the german version of rice with soy sauce Very simple but also comforting, I also just put it on a slice of buttered bread for a salty kick I actually thought Maggi was German for all my life because it just sounds like it would be? 😭 I mean it's Swiss so close enough really Unfortunately Maggi is owned by Nestle, so I can't really buy it anymore, but a lot of Grocery stores like Lidl have their own storebrand of it, which tastes close to identical and is only half the price
@@user-sg9ql8nk1u Traditional Banh Mi often have fillings such as egg-butter sauce, pate, char siu meat, pork floss and they are eaten with coriander and vietnamese pickles. There are typical types of banh mi like Banh Mi Chả (which is in the video) or just with egg only. I think Baguette will have Ham or bacon in it i guess
I don't know if you have ever eaten this dish in Vietnam. This is our pride in Vietnamese cuisine. If you don't like it, you may not eat it, but don't talk as if my country's food is the same as other countries and there's nothing special
I could do it w the veggis...maybe some paté of tofu...or something but cilantro n pickled carrots yum...n yea some jalapeños too..idk abt those other things miss...my palat is not too fancy😂❤
I would have been waaaay more generous with the butter and patè haha. The best sauce for Ban Mi is Maggie Original Liquid Seasoning and I always top mine up with some homemade chilli oil. Heavenly!
