Vietnamese here. Just want to give you some explanations at 10:09 when Adam picked up a pork loaf. In Vietnam, we call that "Giò". The making of Giò starts with the meat (no fat) from the just butchered pig. After removing the skin and every bones inside, the workers start grinding it inside the grinder until it becomes like a paste. In the past, the workers had to pound it until it became totally pasty. Then, during the grinding, the pork will be seasoned with fish sauce, sugar, pepper, and starch. Also with the ice or cold water to prevent it from being split because the pork is usually hot. After grinding it, the workers will take the banana leaves, which have been cleaned and dried, and wrap the paste. This process must be carefully handled because the banana leaves are easy to buckle. Then take the "Lạt" (Bamboo strips) to secure the paste inside the banana leaves. After all of that, you will steam it in water for 45 mins. Then you will bring it out, let it cool down and dry. The one that Adam used in this video is called "Giò Lụa" (Chả Lụa in Southern dialect), which is made from the meat of the pork only. We also have the "giò bò", made from beef with pepper and herbs. "Giò bê" from calf. And "giò xào" (giò thủ) from other parts of the pig like the ears, tongue getting jullien sliced, and stir fried with wood-ear mushroom.
The first authentic Vietnamese Bánh Mì recipe I’ve seen from a famous chef. A lot of famous chefs out there disappointingly try to “fancy up” or overcomplicate such a simple and humble dish. They use ingredients that are not supposed to be used or they forget key ingredients such as the Vietnamese Chả Lua. Thank you for respecting this dish and keeping it as simple as possible. - A Vietnamese person.
Gotta say you are by far my new favorite to watch. The way you educate on where the dish comes from, what it means, and why you take the steps you do is out of this world. Thanks man
Absolutely stunning, i always love Adam's knowledge of Asian cuisine and as a Vietnamese myself i can't find anything to criticize about this video, a great variation of bánh mì, great chef with a great heart and a great love for good food. 10 out of 10 for me and i really looking forward to more content from him.
What an excellent little Bakery for such a small town, 23 staff is amazing ! Pickled daikon in a banh mi is a great idea ! A much more complex and interesting flavour than just carrot, the flavour is a great compliment for the sweet Pork !
Love the conscious discipline you apply to your craft. Many thanks for sharing your knowledge and experience. Can you give us a link for that heavy cleaver? . . . not the one you used on the garlic.
I talk about Bahn Mi so much that this literally came up in my google news feed and it was the best article of the morning! Great stuff Adam, love ya work mate!
When I was in Hoi An, Viet Nam, my favourite brunch is banh mi with roasted pork belly, with some cilantro and spicy sauce. So simple yet so delicious.
I am happy to see you are finally getting close to 500k subscribers. Well deserved. The hard work has finally paid off for you I hope! Congratulations.
Thank you for touching on some Vietnamese cuisine Adam! I would be absolutely thrilled if you did a Pho school similar to your ramen school. You’ve inspired my SO and I to make our own Pork Tonkotsu Ramen thanks to you and I would love to see your take on Pho!
Happy to see more videos. Ever since my trip to Japan in 2019 I was wanting to make more Japanese/Asian dishes and was glad to stumble across your channel. Keep up the awesome work!
Dang, was hoping that bakery was gonna give away their business model. It's always the bread for me with a banh mi, nothing like fresh, light and crisp from the oven, but I can never get it as good as a proper Vietnamese bakery & there's none where I live now. Pork looks incred though, will definitely by trying that
Get one from Roll'd Franchise! It is amazing... the crackling salty crunchy pork with mayo and pate, soy sauce, coriander, sweetened carrots and cucumber, truly a meal to love. Awesome place. Roll'd is great, look out for one near you!
Agreed - the first and only time I've been disappointed in Adam's choice of ingredients. 😉 A GOOD French baguette would be perfect. The rest of the vid - marvellous of course.
Guys relax. Adam did say that he made a modified version and I guess it's the bread. I think to stay with the theme of his series, he chose that bread because he wanted to feature the town's bakery at beginning of the video. When there's no vietnamese baguette, I would go for the same bread choice because the French baguette is quite dense and have a much thicker crust which isn't the same. I appreciate Adam in using local produce and also show casing vietnamese food.
That looks amazing. The pork looks super crispy and it’s definitely the best with fresh and toasted baguette. There’s only one restaurant in my area that offers the roast pork and it’s the most delicious one I’ve ever had. It’s so good, but I always have to visit the restaurant early if I want to eat it, other wise it’s gone by noon
This really reminds me of the wonderful rolls we would have when holidaying in Philip Island, Vic, Aus, we would drive from home and on the way, just before you got onto the island there is or was a cheese factory where you could do tours and buy their cheeses, we would always buy their semi-soft, like havarti, garlic and chive cheese and when at the beach in the hot sun mum would make up ham or chicken, cheese tomato and salad rolls using the garlic and chive cheese and they always tasted wonderful even when a tad crunchy from sand blowing on them lol. Sadly I’ve never been able to find a cheese like it, hmm if they still exist, I wonder if they would post deliver cheeses??
10:07 This is...*long pause*...just a Vietnamese pork loaf. I loled at that long pause. I have trouble sometimes thinking of the best way to translate: chả lụa
You know your stuff! I don't often see people using the Vietnamese steamed ham wrapped in banana leaves, which we call "giò" in the North. I gib 10/10.
Sir that looks great !!!!!!!! Here in Louisiana / USA You will find single fried ( soft ) and double fried ( crunchy ) Cracklins " Gratons " . I haven't seen anyone marinate before as mostly here We cook right after slaughtering as a tradition . I must visit our local Vietnamese community to find these ! They sound so delicious ! Thank You for the video !!!!!! Best wishes to all !
We love your channel over the years and always tell people about you! You inspired me and my mom with your cooking style and to start my own YT #SequoiaGrinch 😊 Thank you, Adam!
That is an old school tenderizer. In the US south chicken fried steak is quite popular but during the great depression- meat was expensive so that was used to "tenderize" your steak to make it as tender as your friend chicken. The early versions look like that and like a self inking stamp. (That's what they remind me of anyway) hope that helps.
I used to get my banh mi from springvale south growing up there as a kid it was my favourite food of all time to eat, still can't find any other place that makes them as good. The meats they use vary so much depending on store you buy them from some use thit nguoi, others use spam, some use luncheon meats like pork loaf (or cha lua), ham...except most banh mi all use char siu pork which is the main ingredient of course. The pate makes a huge difference too and even seen some places use mayonaisse with it. I remember always asking for extra pickled carrots and i'd always pick the coriander out as I can't eat coriander.
Great to see you eating what you have made, and also buying a custard tart from the bakery/cafe, one of my all time favourites. Great roll but wow there is a lot of prep work involved. I feel like it would be a holiday special for at the beach or a nice picnic in a botanical gardens.
Hello Adam, the Bánh Mì looks great. But as a Vietnamese, there are some little details that are kind of different ^^ 1- the white paste that they spread on the bread after pate is not mayonnaise. It's some kind of butter, but i'm not sure what type of butter is it. And i rarely see any one sell Bánh Mì using mayonnaise :P 2- regarding the chilli, Vietnamese are ussually cut it diagonally so that the chilli slices are bigger which lead to it pops more, and every bite will have that tingly feel from chillies. 3- Vietnamese are usually marinate both white radish and carrot, not just white radish :P I personally think you did a great job on recreating this dish. Keep on the good work 👍👍👍
Lovely job. But as a Dane, I have an innate need to score the pork belly before roasting, it's just how I was raised to do it. Makes the roast much easier to slice, and it also crisps up a larger surface area of the rind. Or so we tell ourselves. I guess your need tool helps achieve a similar result.
