20 Minute Banh Mi Sandwich | Weeknighting

[@Mien-N07]

As a Vietnamese, nothing makes me happier than seeing our beloved bánh mì become so popular! I could eat it everyday, any meal of the day (in Vietnam, bánh mì shops open from early morning to very late at night). A little suggestion: you could add minced lemongrass to the meat (goes great with pork or beef), then the grilling would bring out so much extra aroma and flavor! Thanks for your amazing videos ❤

[@WhoCanKnowIt]

As a 'Murican white boy (English, Irish, German, 1/16 Native American), I can tell you I LOVE a good banh mi. Americans have plenty of great sandwiches. Some of Italian origin, some of our own design, but few stack up to the banh mi.

[@hellfish2309]

Man, my local banh mi master prices very well, and I was hoping to buy some of their house-made bread; no luck, privileged sourcing 😫 But they bake them PERFECT, no need to gut the interior breading… honestly one of the few sandwiches I just can’t justify poorly replicating because of just how dead on they make the bread

[@cudanmang_theog]

tunoidongxanhnoihuongthomlua 🗣️🔥

[@cudanmang_theog]

Vietnamese ultranationalists: I'm proud whatever you call thy name no matter if it's a compliment nor bashing

[@pyrodoll7137]

the lemongrass does so much in adding a new aromatic flavor and complexity. Unfortunately, short of getting bahn mi at a restaurant or food truck I can't seem to get it at my stores. While it may not be the same a little lemon zest can do the trick when it's lacking that *special something.

[@christiandecoster6132]

These videos are saving me so much money. I almost never order pizza any more, I just use one of your pizza recipes. Now I don't have to pay $12 (highway robbery) for a Banh Mi. Extremely pleased.

[@f1hotrod527]

@@nickdeckard1yeah, I don’t ever order pizza anymore because his Detroit style deep dish pizza blows most pizza places out of the water.

[@hendrikwipprecht570]

@@nickdeckard1 didn't you read what they explicitly said in their comment?

[@nickdeckard1]

@@hendrikwipprecht570 I did! Have a splendid day, Hendick

[@matthewkenny4135]

Awesome recipe and vid!

[@xsinti7848]

Same here. Been cooking pizzas by his recipe each friday

[@debbiewood7718]

I love having cooked meatballs in the freezer for fast meals. I never thought about different flavours before. Yumm.

[@rosskline]

When I see a Lagerstrom video, I watch it. No matter the time of day. Then I'm hungry and adding random ingredients to my grocery list. THIS LOOKS SO GOOD!

[@mattybhoy6522]

Ideally before bed or when one arises in the morning

[@davidwilliamsimpson]

Bri, this video is peak. You are crushing the "traditionally it's..." and the "today I'm..." and the "if you don't/can't have..." and teaching everyone watching. You have confidence, we have confidence, can even feel Lorn behind the camera have confidence! It's not just a banh mi, it's a banh "us". PS - the zoom in on the rubber glove snap? #ChefsKiss

[@BrianLagerstrom]

Haha bahn us just made my week. 👊🏻👊🏻

[@chasee3667]

Love the Weeknighting format you do, and all your videos. Keep up the great work, Brian!

[@NomaD_203]

Made this for dinner tonight. I'm not capable of banging this out in 20 minutes, but it was worth the time it took. Everyone loved it! Thanks for the time and consideration you put into every post. I've been a fan since 'Bread, good, better, best, v. 1'

[@sydoniah2]

I love this format! I mean, I love all of them, but Weeknighting and the real-time videos are always a sweet jam.

[@legendarygary2744]

I love this format for the weeknighting segments! The "real time" feel to them does a great job of showing just how quick they can be made! You're amazing, Bri!

[@TylerCannonballs]

bri, this was one of the best meals i've ever made. it made for a dinner and two lunches for my wife and I - it was a BANGER!

[@5m4llP0X]

These videos are amazing. I used your cole slaw recipe and put it on top of some bbq pulled chicken. It was perfect!

[@tomsknostenbergs]

We made it. OMG. So gooooood! My wife said it was 10/10. Thank you for sharing the recipe. 🥰

[@vithursan.b]

Banh mi's are one my most favorite sandwiches ever

[@lnfirefang6207]

I’m Vietnamese and I got so excited when I saw this video! Approved!👍👍👍

[@peglamphier4745]

I made this tonight and holy smokes... it was so freaking delish! Brian, you never disappoint.

[@annepanne24]

I love bánh mì, I've made a lot of traditional and not so traditional variations on it. Made this one today - it was a banger! Your recipes never disappoint Bri, thanks.

[@miked3168]

So you use head cheese?

[@awsemo2000]

I have made this multiple times, it is probably one of my favorite recipes now

[@diablo5597]

I like the voiceover format better. But love your stuff no matter what.

[@acilecxknip]

Made this tonight and it really is something special. I have leftover pickle, meatballs, and condiment and I'm so excited to have this again! Thanks Bri 👍

[@BrianLagerstrom]

Hell yeah. I’m making this for myself tonight

[@kschmidt]

Made this tonight and scarfed down the sandwiches in a few minutes lol. The pork was SO freaking delicious. Cant wait for leftovers. Thank you, Brian!

[@miked3168]

hope you used thai basil.. not the italian basil... he f'ed up on that one with the meat

[@evamarklund4834]

What a super meal prep idea! You can freeze the cooked meatballs. Pickled veggies last for weeks in fridge. Cilantro last for at least 2 weeks if stored correctly. ❤️❤️❤️

[@smalmon]

0:14 dude when the weeknighting music kicks in, i just know theres about to be a banger recipe

[@mdbbox5660]

A Banh Mi is one of the world's best sandwiches. I made mine with meatballs as well, but recently I have started forming the meatballs into a log the same length as the bread. This means you don't have the risk of a meatball falling out, and it's also faster to form than a bunch of meatballs. You could even do it like a steak sandwich and just brown the meatball mixture in a pan for a slightly different texture. It'll be great no matter what.

[@CarelessForce]

How is this the 1st time I've heard that idea, and it wasn't even in the video lol. Shaping the meat for the sandwich seems obvious when you put it like that, yet meatballs are still so common

[@mdbbox5660]

@@CarelessForce I first thought of it after having a meatloaf sandwich and thinking it would be good if I added tomato sauce and provolone. I sliced the meatloaf and then browned it in a pan to get more caramelization. Good stuff! I never make meatballs for sandwiches anymore.

[@LonelyGallifreyan]

Wait that’s so smart haha

[@bluesoverlord]

Yes, like a Kofta.

[@mdbbox5660]

@@bluesoverlord Yes, exactly! Kofta is awesome.

[@mattemplar]

I love the almost follow along style of this video! So easy to understand and allows for me to observe techniques and work flow

[@monkinator]

this looks super approachable and super delicious! Thanks for the recipe Bri, this is definitely going on the list to make

[@davestauber3541]

10/10 for this one, Brian. Made it for dinner tonight and everyone loves it.

[@jedens924]

We made this for dinner tonight and ITS THE BEST HOME MADE BAHN MI WE’VE had. We’ve tried his pork belly version too, and while delicious, the high fat hurts my tummy. These meatballs are absolutely excellent. Don’t skip the sauce, it’s key!!

[@NPC-yb3rw]

The jalapeño trill!! 😂🤌 Made my day

[@JohnHausser]

I discovered that sandwich in 2014 and I’m still a fan of it This 🇫🇷-🇻🇳 deliciousness is gangster

[@ClearlyPixelated]

Can’t thank you enough! Seriously upped my game at home with my weeknight meals. I loved cooking before and it’s just fantastic to know that I have someone I can refer to for a FIRE recipe every single time! ❤

[@hal263]

Fantastic recipe. You can really level up with some pate (just the stuff you get in the supermarket is fine, no need for anything fancy) and a good smear of your favourite mayo on the bun as well.

[@angelavincent20]

This was an insanely tasty and crazy easy to make; this will most certainly be in our regular rotation. Thank you!

[@JSVintage]

Love the casual, chatty style. Nice combo of the usual ultra-concise videos and the longer ones. Just right!

[@TrinityElectric]

I'm not sure, but it seems like the 1st time you've done a real-time video with no voiceover. I could be wrong. Maybe this is just the 1st time I've really noticed it. Love it. There is a real sense of connection with this one. It's like we're all banh-ding🤣

[@karenfox1671]

What a great looking sandwich. I can't wait to taste the combination of flavours in that sauce. Thanks so much, Bri

[@blakeparadise9998]

These were awesome, Brian! I smoked the meatballs and added some lemongrass. I will be doing this again!

[@HeatherRP]

Using your pork recipe with the green salt, I made Banh Mi tonight as a bowl. I swapped out the bread for cauliflower rice. It was so good! My husband said, “Put this on rotation!”

[@BrianLagerstrom]

Did you see my community note about the salt on the pork? The recipe was accidentally doubled in the video

[@TracyDeel-c4f]

Hey Brian! What's up! Love your channel dude. Made so many meals from your videos. Thanks for taking the time to do this!!!!!

[@BrianLagerstrom]

Thanks for trying the recipes!

[@gkris3]

Great recipe, thanks Brian, I tried it and in the end (with some added liver pate) it was quite authentic! Cheers mate!

[@miked3168]

pate didnt make it authentic, cause he didnt use thai basil in the meat... plus they dont put nuoc cham on it... its a screwed up mish mash

[@priddyting]

Brian you're my hero! I can't wait to make this myself because the last time I had a great Banh Mi was about a decade ago when I lived in Seattle.

[@miked3168]

This wont be like what the real deal is... he messed up on a lot of things

[@jj2024-themorethemerrier]

Deeeeeelicious. I completely agree that a sandwich can be dinner but especially when it's banh mi!

[@miked3168]

Too bad its all wrong... but anyone would know that if they had a REAL bahn mi

[@jordanfish]

Once again enjoying these more laidback videos. All of the Bri-styles are good

[@jordanfish]

PS - i feel like this flavor profile would go great with impossible or beyond subbed in!

[@vinceomac]

If you are blessed enough to live near a banh mi restaurant, most of them will sell you day old banh mi bread for cheap. Can revive in the oven just like Brian did and its way better than anything you can get at a traditional supermarket.

[@beverlyalton432]

Thanks for the tip

[@brucelee5576]

Why day old is hard and dry , they’re like 3 or four for a dollar fresh.

[@miked3168]

real bahn mi has head cheese on it and pate

[@mortenjensen2457]

Always inspiring and lovely videos, Brian!

[@tsukemono1]

Weeknighting!! Love it. Can't wait to make this.

[@kovvi-]

I have never had a Banh mi before, but I can definitely see myself at least making this. Thank you for the recipe!

[@cansrel]

I love your weeknighting videos. They always feel so casual.

[@Michael62nyc]

Excellent recipe. Top notch Bahn Mi at home- fantastic! 2 things I want to try differently; add a liver spread (liver sausage whipped with some butter per another KZbinr recipe) and try a different format for the ground pork mix. Thick sausage planks would fit the sandwich better and provide an opportunity for some caramelization if pan fried like breakfast patties. I’m thinking the mix could be pressed into an 8 x 8 pan lined with parchment or plastic wrap, chilled for handling, then gently cut into sandwich planks, and cooked like a smashburger. The thickness will be the trick to get them seared without over cooking. Thoughts? Thanks again- this one is a real winner.

[@daviddinu1089]

I live about 5 minutes from an authentic Vietnamese Banh Mi Shop. I usually buy the fresh baguette's for $3.90-(6 buns). You can also buy the pickled vegetables from there but the ratio of carrots to daikon is 80-20, so better to make your own. They also sell the Pate to spread on your bread.

[@miked3168]

and dont use regular basil in the meat... holy basil only

[@bigalbbq4597]

Fantastic vid! I plan to make this sometime this winter when I have time. Sandie's are "WHAT'S FOR DINNER!" in my house when I'm cook'n. lol Might be hard to beat the chuck roast french dip, though. Will see. Thank you!

[@padders1068]

Hey Bri! Looks amazingly delicious! Peace and ❤ to you and Lorn!

[@jessicaneish1814]

I made my own veggie meatballs to make this tonight. Forgot the jalepeno, but still very good! Have leftovers, will try to get that extra kick in when I have this for lunch. Thank you!

[@sweetMTcute]

Basil is often eaten fresh with any type of soup noodle in Vietnam (or any "cuốn" - spring roll-ish dish) and less known as an ingredient to put in meat like in this recipe. Instead of basil, I believe most Vietnamese (at least in my hometown, Saigon) would put chopped green onions/scallions (sometimes with lemongrass for an even more awesome taste). Anyway, I still think this is a great recipe 👍 Thanks for sharing ✨☺️

[@j4cline]

Nice! Love the recipe. Was wondering about the cucumbers in spears (you don't like coins) but you did coins with penos. I was waiting for the Jalapeño sticks! Funny.

[@kattykakes8135]

Mmmmmm yummmm always looking for a good Bahn mi! Love this, that meat sounds amazing! 🥰

[@rachaelhoffman-dachelet2763]

Looks fabulous! Keeping in mind I’ve never had a real ban mi, because first vegetarian, and then by the time I started eating meat I’d been diagnosed celiac, a sleeper ban mi meat for our house is turkey dogs. But these meatballs look way better! The gf rolls I buy are okay, but with all the complex flavors you don’t notice as much.

[@miked3168]

Do you want some dressing with that word salad?

[@leonardofink4236]

Love these style of Bri vids

[@rippermcguinn]

I followed these recipes to the letter, but with one exception - after reading the comments, I added three tablespoons of finely chopped lemongrass to the meatballs. This one is a keeper.

[@Intrusive_Kitchen]

I was literally just looking at banh mi recipes earlier today because I love banh mi… homemade dukes and pate recipes next please!

[@Professorlavahot]

I highly recommend a Sriracha Mayo for a bahn mi! So good.

[@PCL73314]

I love this series!

[@carsonscherer4611]

*camera pans back as he's got his hand in the bowl* "...you just gotta work this meat" Solid editing there

[@LARKXHIN]

Me randomly today: huh we haven't seen Brian in a while. Brian:

[@Precious1988M]

Thank you for promoting my Vietnamese cuisine. I appreciate and respect the effort. You should try marinating the protein with minced shallots, garlics, lemongrass, 1 tad of fish sauce, soy sauce, about 1 teaspoon of real Chinese five spice, salt, pepper, and sugar (or honey). Let me know if you'd like that better.

[@glennymac9123]

… just a couple dashes of the Maggi Liquid Season sauce at the end … and your done.. perfect!

[@kickartist1]

Made this tonight for dinner. Wow. Thank you!

[@boricua_in_wa]

This was soooo good! Thanks!

[@RealMacGyver]

This looks like an excellent take on a quick and satisfying bahn mi. I'm looking forward to try out the meatballs. It's missing the pate, though! Also, there's no way this is a 20 minute recipe. My stove alone would take 20 minutes to come up to temp. Slicing, measuring, mixing, and portioning meatballs, pickles, veggies, etc would easily put this into an hour or hour and a half range. If everything had been prepared the day before, then bringing the oven to temp to toast the bread, reheating the meatballs, and getting all the ingredients from the fridge would take about 20 minutes

[@Kuchenrolle]

The trick to turning (old) baguette into an appropriate sandwich bread is to steam it first (until it's all soft, warm and slightly moist) and then put it into the oven for a few minutes until it _just_ starts crisping up, but is not crunchy und hard yet. If steaming is too much effort, just spraying some water on it or holding it under the tap real quick will work in a pinch, though I find steaming does give better results, especially for bread that's fairly dry.

[@bradyhansen50]

Love this series!

[@jasonpoultry0]

Been thinking about bahn mi’s lately.. are you in my brain, Bri?! I’m gonna be doing the green enchiladas tomorrow for dinner! Thanks for all the r&d on all your recipes. My wife love your lasagna recipe; “best I’ve ever had” :)

[@ChefChrisDay]

I like that the style of this video (no voice-over is casual and perhaps meant to show how one could make this in 20 minutes... But as a professional myself I gotta poke a dew holes in this. Namely making the pickled veg alone will take longer than 20 minutes and for sure won't be cold unless you put them in your freezer. Which leaves heating up my oven and making meatballs as well as the veg prep. Looking at this again through my chef-lens I'd make the pickles yesterday and mix and scoop the meatballs. Also the nuac chom can be made in advance as well. Also i agree with the other commenter about the addition of lemongrass, though I would keep the basil in those balls instead of leaving them fresh. Just my thoughts. Otherwise very funny to see this video as I was literally thinking of making something like this the other day!

[@watsonrk1]

Live format, great work!

[@Skrittle21]

I made these Banh Mi's with chicken. The nuoc cham was absolutely delicious.

[@jeilafranchise8514]

Another banger🎉 Can't wait to make this!😊 Thank you for the video and PSA about jalapeño burn lol

[@morgastic23]

Omg I just made this and it was amazing! That nuoc cham sauce? Absolutely phenomenal!

[@MostRecentVersion]

Hey Brian! Love the channel, and all of your recipes that I've tried (including this one). My only compaint is that this recipe took me nearly 2 hours to make at home from start to finish, and I cook at home quite often and usually have my mise en place pretty organized. The title is just a bit misleading is all. The only world where this recipe would take 20 minutes is if you were to have your pickles, dressing, and meatballs premixed and ready to go. Then take the 15 minutes to bake and the extra 5 minutes to chop up your cucumber, cilantro, jalapeno. Love ya Bri Guy, I'm just saying this is more like 1 hour banh mi unless you have the skill set of a professional chef ;)

[@markinjhawkland724]

Ain't no way I could make this in an hour. I'd like to see the chef that could make it in 20 minutes. Looks good though.

[@mattymattffs]

Something like this would take me about 30. But much going on here and you don't have to prep much

[@awsemo2000]

I made it and it took an hour. After doing it, I think 20 min would be a stretch. Even after doing it a couple times

[@iluvpennys]

Wow so tasty! For those in the gluten free crowd: this makes an excellent rice bowl!!

[@Shaharazad221]

Bri, this was amazing. My wife just awarded me two Micheline Stars.

[@JustinfromNJ]

The very hot, very good moment really resonated with me. It just looks so good hot and fresh from the oven. Who resists that?

[@miked3168]

me.. cause he put italian basil into the meat... wrong flavor profile, plus he should have turned the meatballs over half way through to get extra browning.

[@d3fc0n545]

These are the best videos. Just added the playlist to my own and will be referring back.

[@victoriahongola3776]

Sandwiches are my love language. And the banh mi sandwich is one of my top five correction one of my top three lol

[@ronalddevine9587]

This looks delicious, and I just had lunch! U R AWESOME, Bri.

[@icardeveryone01]

LOOKS AMAZING, BRI!!

[@blakekillian]

I made this into a rice bowl (like you suggested) and it hit!

[@phucyou7749]

Nice vid! One suggestion is to add thin sliced cucumber and cilantro to the nước chấm and put it in the frige over nite

[@noahnavarro1008]

Thank goodness for more weeknighting!

[@lunchforlouie]

This looks positively amazing. 1 minor adjustments I’d make, if I can be so bold. I ordered online but I’m sure a lot of Asian grocers would stock, canned pork liver pate. I like the Halong Canfoco brand. Cracking a can and spreading certainly isn’t going to add to the 20min time limit and it’ll send the flavours through the roof.

[@sctenz]

Love the alternative ingredient and tools/technique. Might we see a Banh Mi or gyro pizza video??

[@williamsatnan4380]

Many of your recipies have been incorporated into my regular menu. I’ve taken every opportunity to share your content.

[@CarelessForce]

I already rated this channel high for its properly considered content, but this video was noticeably better in terms of information shared. I've never heard of food becoming less fibrous with a tiny bit of cooking (nutritionally at least), might be misusing that word slightly, though it's obvious what you meant lol

[@ShellyPhilbrick-o1y]

You have inspired me to try things I’ve never tried before!

[@bradhaver4644]

Lucy's banh mi in the Pittsburgh Strip District. best ever!!!!

[@jasonkerepesi]

i enjoy the "less produced" more casual style for Weeknighting. it suits it. recipe looks bomb. will try soon. LETT!

[@chubbiturtles9818]

I usually make the traditional way but now that I'm so busy, I'll try this out

[@SpecShadow]

Brian trying his best not to burst with laugh at fart joke is the highlight of the video we all had moments like this

[@bradsimpson8724]

Love the changeup in style! How did you feel about shooting this way? You seemed really damn comfortable doing it, and it feels very engaging. I'm obviously making banh meatballs after work tomorrow; what a great summer supper. But this is the first time I've seen you do this style of shoot(been away from social media for a spell), and I love it!

[@odettemarillier1297]

That looks fabulous ❤❤❤

[@FitterSpace]

This style of video is great, you should do more like this.