Did I bring home the perfect Banh Mi recipe from Vietnam?

[@nswordsn4249]

As a Vietnamese, watching your video makes me want to go and buy a Bánh Mì now, 2a.m in the morning. And guess what, I got my Bánh Mì after 5 mins of jogging. Saigon what a place to live.

[@Luciferhelidon]

Youre lucky it wasn't 2am in the afternoon

[@sol029]

I need to move.

[@JeremyMacDonald1973]

The amount of jealousy I have of you at this moment (4:30 in the morning in Toronto) is palpable. I could jog for hours and I won't find a Banh Mi - probably not until lunch time.

[@thailetrong1119]

Bánh mì is no need for perfection. Variety and easy to make is how bánh mì is( tôi là người việt)

[@vnsuCoc]

Even in the afternoon there will still be sellers but sometimes not depending on where you are haha ​@@Luciferhelidon

[@NocturneBuilderBase]

The respect to the food culture of the Vietnamese cuisine... The dedication to try out not just one, but numerous different recipes of banh mi in Vietnam to find the perfect combination... The length to which you went, I can clearly tell, to make sure you got every ingredient and every process right... It really shows. The way you made your banh mi is nothing short of a local cook, just as other videos you have made on Vietnamese dishes. you have my great admiration as a chef.

[@davidsamson9596]

The edit at 5:41 is immaculate

[@newinspiration2108]

As a Vietnamese, I was raised on Banh Mi through most of my childhood. This recipe not only checks off all the important aspects of the Banh Mi but also brings back my childhood memory. Well done, Andy!

[@longerur3238]

Please, we NEED a recipe for authentic vietnamese baguette

[@vhnh167]

Hey Andy, great video! Just a few tips to up your Banh Mi game from a Viet who loves food: 1. The pate used in Banh Mi should be made also with ground pork, pork fat, and some bread/sandwich. This combo should make the pate smoother, meatier, and fattier. 2. The mayonnaise in Banh Mi is actually closer in taste to aioli than mayonnaise found in stores. Usually it's made from egg yolk, lots of seed oil (sunflower, soy), a bit of salt, and one squeeze of lime juice instead of vinegar. 3. You can either season the pork belly (with five spices and salt if you want it simple) before roasting or boiling the pork belly in a spice water bath (star anise, cinnamon sticks, salt, coriander seeds, shallots, etc.) before applying a layer of salt in roasting. Without seasonings, the drippings you get would be rather bland. 4. For the second type of Banh Mi using fish sauce, you should use a sweet-sour fish sauce (made from fish sauce, sugar, garlic, vinegar, and water) combined with drippings from your roasted pork belly. Vietnamese coriander works well with pork belly and fish cake Banh Mis but definitely not with the cold-cuts one. Anyway, thank you for putting a lot of effort into the video. I definitely enjoyed watching it!

[@nguyenvituong4091]

Thank you too ❤❤❤

[@aaronross6956]

Nice additions!

[@sydney8382]

👍👍👍👍👍👍👍👍🔥

[@L4nt3rby]

Banh Mi inside pate inside a Banh Mi 😂

[@galfordm]

1. Pate should be steamed before put in the fridge

[@hoang7850]

Like the other comments have mentioned, Vietnamese pate have minced pork and/or some breadcrumbs/soaked bread in it as well, we also cook the liver much more thoroughly. Also I’ve never seen anyone use nước mắm straight out of the bottle like that on a bánh mì lol, it is usually mixed with water, sugar, chillies and garlic, sometimes with lemon juice as well.

[@Teemochenko]

well, soy sauce is fine. The flavor is definitely not as good as the unique sauce mixture made from fish sauce but still good enough for a foreigner.

[@jaycee_88]

Literally white man banh mi, that pate is white verson

[@Teemochenko]

@@jaycee_88 still better than pate from can. As a Vietnamese person, I still appreciate his efforts.

[@lorrainemcneil]

@@jaycee_88 white man banh mi is good enough for me... he did a great job and I, for one, appreciate this video so much. Whats wrong with white man version of pate anyway?

[@jaycee_88]

@@lorrainemcneil its not proper banh mi, not proper flavour. There is nothing wrong, its just not the same. Its not proper. Isnt guna taste as good

[@jonesbily9505]

As a Vietnamese though not from Ho Chi Minh City, this Banh Mi is still 1000% approved. Thanks for the great effort to spread this amazing recipe of Banh Mi to more people Uncle Andy :D

[@andysmith2533]

The sound of that crunch is enough to make me hungry 😂

[@clairewright8153]

And ever so slightly envious 😊😊😊

[@andy_cooks]

😂

[@dpclerks09]

Wholeheartedly agree that a cold cut Banh Mi with pate is my all-time favorite. I actually think that it's the perfect sandwich.

[@antzjr2184]

Best sandwich. fresh, juicy, crunchy savory. i tried many variation. the one in footscray and springvale always comes to my mind as the best

[@slXD100]

cold cut pork belly? really? you guys never had fresh roasted whole pork over the flame. i can tell, you'd never set for cold cut otherwise.. especially since there are way better cold cuts.

[@pizzaiowa3816]

@@slXD100the cold cuts are head cheese and different Vietnamese sausages, not pork belly

[@Yungdil]

@@pizzaiowa3816some places use boiled pork belly that’s typically dyed red

[@brendanryan8439]

​@@slXD100funny because i have had that many times and still love cold cut. Turns out youre wrong

[@newgrl]

Bread recipes are always welcome. And you are one of my favorite chefs to watch online.

[@bhinoyj]

I heard that crunch ... I could taste that pate ... I could bite that crispy skin ..m I could feel the freshness of the pickle ... That's how passionate you were Andy. God bless

[@ouradventerousdays]

Majority of our sauce local Vietnamese bakeries used soy sauce with spring onion, oil, n a bit of sugar (heat up the oil, add soy sauce n sugar and add spring onion, let it heat for less than a minute. The spring onion will soften). It tastes exceptionally good instead of soy sauce itself. Here in Sydney, Australia, we called it pork crackling roll (banh mi heo quay).

[@BennLuvsYou24]

I love banhmi! We had Vietnamese refugees in Puerto Princesa City back in the day and they introduced this delicious sandwich to the locals. Better than any sub I’ve ever had.

[@danhbui2549]

I love this, thank you so much for making Vietnamese Banh Mi. Just a quick note, the fish sauce you had in Vietnam is different than the fish sauce you use in your video. The fish sauce we use in Vietnam for Banh Mi is a mixture between fish sauce, lemon juice (or vinegar), sugar, water with chopped garlic , chopped chili. Try this portion, 50 ml fish sauce, 50 g sugar, 50 ml lemon juice/or vinegar, 200 ml of filtered water, Garlic and Chilli (chopped and and a handful). Hope you create more content.

[@gautruc]

Mad respect for you, Andy for making a Banh Mi from a to z. I used to eat Banh Mi a lot, but I did not know what ingredients were in it or how to make them. You showed the making and passion into it.

[@d3rpypanda208]

it’s not very authentic unfortunately, as you’ll still find a noticeable difference between this one and the ones in Vietnam. They don’t use mayonnaise they use margarine, for example.

[@souravdey1227]

Sir, you just nailed it to the last bit. You brought back fond memories of Vietnam. Strangely I had my favorite one from a street vendor in DaNang.

[@tornixdm2431]

i like that you explain what its like when you eat instead of just going "mmmm"

[@mikelennox559]

Most humble Australian of all time. Great video- loving this series and enjoyed the videos in Vietnam and the Philippines

[@ryanshnoztwazzle8605]

hes from new zealand

[@mikelennox559]

That makes sense. Favourite country I've ever been to @@ryanshnoztwazzle8605

[@Britt-r3r]

So is a lot of the population of Australia 😂

[@andy_cooks]

Thanks mate!

[@hieunguyenrileygekko]

Vietnamese here i think the best thing about Banh Mi is its simplicity, you dont need luxurious ingredients or fancy ways of cooking just the Vietnamese barguette and anything you have: egg, pate, sausage, pork, beef, veggies,... then make it as you like

[@sirskratch8097]

I recently studied in australia, living in footscray for about 6 months and i lived off these! You can’t find them anywhere in the UK, i needed this❤️

[@hyjuta8416]

You have successfully made your own favorite "Banh Mi". There are many versions of "Banh Mi" that can be found in Vietnam, but I still like "Banh Mi" the most with roasted pork with green vegetables and a unique mixed vegetable dish. I've seen a lot of videos re-cooking Vietnamese dishes, the most popular being pho, but you know, Pho is a very difficult dish to cook. So when I watched those videos, I just shook my head as they completely changed the way they cooked this dish. It's nice to have someone who can understand and perfect a Vietnamese dish like Banh Mi, well done Andy.

[@nilabakery]

The way you describe each ingredient and its role in the dish is so informative. You're definitely a professional chef. 👌😃🤌🥰

[@swagikuro]

My favorite sandwich. Years ago one of the actors for a film I was a part of making brought banh mi sandwiches for the crew, that was the first time I tried it. Been loving it since.

[@InnuendoXP]

+1 for the bread video Andy. In my part of the world, I can't reliably find access to a Vietnamese bakery & the French standard for baguettes dominate the market. As good as they are, the texture, chew & density makes for a very different eating experience. The bread makes the banh mi for me & I can't find it anywhere near me! :(

[@alvinkoh5460]

So True! The bread makes or breaks the Sandwich. The time taken to make the pate would be better spent on making the bread. Forgive me, but I'm a bread snob, and I'm not even French!😄

[@JustSuds]

Yes please

[@e1piromano]

Yes the proper vietnamese bread is almost impossible to find in Germany

[@Dbb27]

I have started making my own. It’s very easy!

[@damiann4734]

You must be Vietnamese. Only Vietnamese can tell the difference between 1 hour old banh mi and a fresh one haha

[@xabo4700]

Andy youre a great chef and your personality is great! Keep up the good work mate.

[@andy_cooks]

Thanks legend

[@JoelRogness]

One of the best creators in food. It's the commitment and humility. A lesson in life long learning. Thank you!

[@Corum001]

Love the bird imitations "watching it like a hawk". :) 👍

[@negan9728]

Love your video and the respect you gave to the food culture of Vietnamese cuisine. Wishing you the best

[@jo.comics]

I'd love a baguette recipe! Baking is fun as hell!

[@sungondese]

Check Maison Kayser baguette recipe. I know it's in French, but use the close caption and if you have a kitchen aid, it is the best baguette recipe out there.

[@jo.comics]

@@sungondese Thank you!

[@zephyrpp]

Yes! I can’t get good bread anywhere near here, so if I want the good stuff I have to make it myself.

[@jimstanga6390]

I read somewhere the Viets use a wheat and rice flour blend in their baguettes which makes them really crusty….

[@DeathByPineapp73]

Agreed!

[@rikkkretue4945]

Andy - as a bloody French/Vietnamese guy living in America, I am so jealous, but inspired!!!!!!

[@nc7290]

Please make a video on how to make the bahn mi buns!!

[@VaderHater1993]

Andy this looks INCREDIBLE. Sending my mum the pork belly but because she’s been trying to nail Crackling for years. Cheers!

[@ontic2354]

Great work! As a melbournian and a long time ago Vietnam/SEA traveller/liver, it is my official duty to try every single Bahn Mi I come across. Pork belly is by far my preference over cold cuts. So much depends on the bread roll. I do lament that the prices keep going up and the weight goes down, such that one is not quite enough. Nonetheless, they are the king of sandwiches.

[@johnaustin6667]

Thanks again, Andy. Another well sorted recipe I’ll have to try. Love the work you and your team are putting out!

[@ryanshnoztwazzle8605]

yesss, the suburb in south aus that I live in has a huge vietnamese community so lots of bahn mi and pho, this looks perfect to mi

[@hnp8184]

Excellent video Uncle Andy. I was salivating the whole video. Thank you for staying true to the traditional recipes. Keep up the great work.

[@kelleyrawlings614]

I would love a video with a bread recipe!

[@redravin40]

I always flinch when chefs use a mandolin with their bare hands even though in my 20 years as a chef I did it a lot. I'm really glad Andy pointed out that it's really not the best idea because, speaking from experience, one moment of not paying attention and you can slice pieces of yourself off. Good work as always Andy.

[@emosam07]

You do it once or twice, type extremely careful and have a much better technique at not cutting yourself.

[@jarivuorinen3878]

Most vegetables you can slice by using fork, or bigger ones with protective glove. The guard piece is usually trash if it's even included.

[@liquidpersona]

Best 'nam recipe with the best aussie accent

[@auki]

Thank you Andy for the legendary tip on cutting the pork with the crackle side down. Tried it today and it worked an absolute treat!

[@jeraldschoudt2155]

LOL. I saw the glass of cognac before I realized it was part of the recipe. I was like "Wow, Andy is finally cooking like I do!! With a little something to take the edge off!!" 8)

[@andy_cooks]

😆

[@natpicking]

Yes to the Baguette recipe pls!

[@miguel_8918]

I love the fast-forwarding effect that happens only on the board whilst Andy goes at normal speed. What a cool little detail. 👀

[@anntv4654]

When I first tried the Banh Mi I'm beginning to love it becausr it's crunchy and many vegies. Thank you for this recipe.

[@pukthewizz]

My first experience of banh Mi was in Richmond, Vic, at a tiny bakery run by a family new to Australia. I had never experienced the pungency of the combination of sauces with the sweet sourness of the salad and the coolness of the impressed pork and sliced cold cuts. Awesome!

[@lindac7146]

Both sandwiches look amazing. I loved the sound of the bread, when you bit into it.

[@petereaton6740]

Hi Andy, my Vietnamese daughter in-law said the sauce made with hoisin and plum sauce is an added flavour you might like to try, if in Geelong try just up the road from the "kebab spot" there is a bakery that makes a good one, also my daughter in-law says the best she has ever tasted was from a shop just near Aussie disposals in Mt Gambier, if you're ever over that way, pate is a must IMO 😜 love your recipe

[@applemans5284]

Just made this for me and my family and it was bloody terrific. Thanks Andy for the great recipe and you got a new sub from it too 😁

[@kemihoang9992]

One word - Excellent! Andy

[@alistairmills7608]

That was a fabulous video from Vietnam eating the best Banh Mi

[@Bwatches23]

Probably the best cooking channel on youtube period. He didn't skip on anything. He literally showed and teach us a to z. Mad respect for andy. His tiktok with babe is the best!!

[@hic_tus]

-this how to make.. and there you have it! -wait wait how do i mix that shiiii.... noooo wa... ok it's gonna be awful. goodbye. i know man it's a very common issue. i worked in the kitchen for 10 years and chefs take sooo many things for granted. i remember though my first boss was very good at training people, she even showed me what she meant for a pinch of salt. you know, that bit of visual information that an absolute rookie needs so much, even if only once in a lifetime😂

[@zambot264]

100% agree.

[@HKKetoRecipes]

My fav sandwich! Best is the one with the cold cuts and the roast pork. There has to be pate in the sandwich!

[@SangNguyen-se8pd]

Great videos as always. As a Vietnamese I just want to add some note: The paté is tricky to make, if you can't make it try to find it in local Asian store For the butter, we either use 'fake' butter/organic/vegie butter instead of butter cause it softer and easy to melt We normally add five spice powders and cooking wine to the pork belly, it totally worth it The Banh Mi is different than baguette and you don't need to cut it too deep like subway, around 3/4 is enough, otherwise it will split it half >95% banh mi you find in VN will use soy sauce instead, fish sauce is way too strong. I reckon a Viet or Thai brand sauce or even better Worcestershire sauce (my favorite), Kikkoman is fine but too salty Be careful with bird eyes chilies, my Kiwi friend can handle Jalapeño but he gave up bird eyes, me the other way around lul Just like summer rolls, you can be creative with Banh Mi, chicken, bacon, wieners :D, omelette, mussels ,etc. Have fun!!

[@datgal2u]

The pate used in Viet banh mi also typically contains ground pork in it along with pork fat. I would never use fake butter or margarine, that's just gross (and I make excellent chicken liver pate at home). :) Vietnamese people use the fake stuff because it's cheaper and easier to find there, but it's an inferior product in every way. But I agree with buying pate vs making it for most people. Baguette makes a major difference as the French one is heavy, dense, and tougher than the airy crunchy ones used for banh mi.

[@pulykamell]

So what herbs are used traditionally to top a bahn mi? Is rau ram the typical one, or do you use a mix? I know here in the US we usually use cilantro (aka coriander), but I have seen rau ram in Asian markets, and it never occurred to me that it's used on banh mis, as I've only had them here in the US. Do you also use regular cilantro out there? Any other herbs?

[@tinanguyen758]

Just coriander and shallot, no rau ram

[@datgal2u]

@@pulykamell Rau ram is used in many banh mi, but outside Vietnam, it's easier to just use cilantro. Keep in mind, it also depends on the type of banh mi which herb to use, but cilantro is an all around safe bet and is familiar and easily accessible to most people.

[@lluu0211]

Please do not add kikkoman or any soy sauce to your banh mi. Andy's recipe lists Maggi as the sauce, and I whole heartedly agree that is the only sauce you should be using for that extra umami punch. Banh mi vendors all over Saigon can all be seen with a bottle of Maggi, giving each sandwich a squirt of the good stuff right at the end 🎉

[@xuanhuyle6349]

Banh mi in the central region in Vietnam is the best, can't prove otherwise

[@Blrdman]

If you sear the livers at a super high heat, get color onboth side you can get a beautiful pink color if you cook the livers to mid rare. You can also add curing salt to make it last!

[@bugoobiga]

Outstanding clear and concise instructions; great video!

[@abbaelo]

Yes please for the roll recipe.

[@artemij1994]

I was not used that much to your content but i must say, really nice. Will make some stuff of your recipes. Have a nice one!

[@rjd1985]

We’re gonna need that bread recipe please 🤤

[@VitHoangf]

The fish sauce in the second one should be a sauce called Nước mắm pha, which consists of fish sauce, water, sugar, minced garlic, and chillies. Love your Bánh mì.❤❤

[@adamlinden5940]

Exactly, I go to viet restaurants and when you ask for fish sauce for your banh mi they give you the sauce you described. The sauce is also served with the egg rolls and I always get the bun thit nuong which comes with it as well.

[@Kevlar333]

Thank you

[@pupetreal]

yessirr thats right, usually we never dip anything with the original nuoc mam like Andy did in the video, its way too salty and concentrated

[@DMSProduktions]

Isn't it Nuoc mam cham?

[@minhqun]

​@@DMSProduktionssame thing, different name.

[@phucluong5702]

great jobs andy, love from vietnam

[@trinhduc2482]

It's a great video Andy. Just some advices: - The Pate recipe is not only liver it has some more ingredients which contain ground pork, pork fat, and bread. - The pickle, when u salted the carrot, it will release the water and that water is bitter, so before putting it in vinegar you should rinse it with fresh water to remove the bitter and the water. The purpose they salt the pickle is simply to drain the inner water in the carrot and daikon to make it crunchy, savory taste is not included in the pickle. - it's not necessary to have a crispy pork too since it will quite dry, you can try with other recipe like pork with sauce so at the end u can use the sauce instead of maggie. Overall u did great and we proud of u

[@damiann4734]

The one without pate and mayo, we eat it with sweet sour fish sauce, green onion oil. So the fat dripping you have, heat it up and pour it over chopped green onions. This is the same style as pork skin banh mi aswell. Its actually quite good.

[@ApteryxRex]

Cook Book arrived a few days ago. Can't wait to get stuck in.

[@rihamkarim3644]

Andy cooks fire too lmao a massive flame and he just keeps tossing. didn't even flinch. what a legend

[@Mochibitz]

Banh Mi started off with french baguettes but the baguette has evolved so much in vietnam that it is unique in texture and recipe! French baguettes are harder and there is more of a doughy inside Vietnamese banh mi baguettes are a light, crispy outside and airy on the inside. I’d love to see your recipe! 🤩💕

[@mommieminnesota3108]

13:04 I grew up eating bahn mi all the time as a kid and the only ones they pretty much sell here in MN are the ones with the cold cuts and the pate I have tried the pork belly one as well but nothing compares to the cold cut one

[@pqdung1]

Your video tutorial on making Vietnamese bánh mì is great, almost perfect in the Vietnamese style. However, with the roasted pork as the filling, that's just one of many ways to make it. There are many other delicious fillings. One more important point is the mayonnaise-it’s not the store-bought mayo, but rather the handmade version made from cooking oil and egg yolk, which is very distinctive. Only then will it have the true flavor of Vietnamese bánh mì.

[@Nnnj23]

Banh mi baguette video would be good. I think the trick is to use the wallaby bread improver from woolworths. It makes it rise a lot more to get more air and fluffier.

[@btolsen]

Best sandwich outside the narrow window that tomatoes are growing in my garden. Then it’s BLT season.

[@cannibalvince]

I've never had a pork belly banh mi, but it looks great. Here in Houston, all the shops use char grilled pork slices and the mayo they use tastes like a garlic butter. It's really great!

[@cheezy1969]

Banh Mi without Pate', Sacrilege..!! Mouthwatering episode as usual Andy, love your work love your channel keep em coming mate.

[@jazzabeanie]

Yes please for the baguette recipe. I've been watching loads of them and they vary a lot. The bread is super import and it's hard to find good bread in North Queensland.

[@danielb6803]

Obviously nothing but love for this vid, but the most important and difficult thing to get in the 'States is the right texture of bread. Everything else is fairly easy to diy (pickled veg, pork belly) or buy (pate, cold cuts) - but that glass-shatter outside and light fluffy inside baguette is impossible to find anywhere! Give us the bread tactics, Andy!!!

[@ngoclbtran]

We use special mayonnaise calls “bơ trứng”. By dripping vegetables oil into beaten egg yolks, eventually it’ll come to that consistency that has light yellow color that so close to mayo. Some fancy banh mi stalls use Japanese mayo.

[@LyndazzaNguyen]

I’m watching this vid at 3am and that first bite with the crunch really made my mouth watery 😋 awesome job making the Bánh mì Andy 👍🏼 thank you for sharing your experience (visit in Vietnam) and for this content too 😃 great stuff! Hope you and your wife have a wonderful weekend 🤗 lots of love from Perth 💜

[@duy1nguyen]

Small tip. Cut the bread only about 2/3 watt through. Then hallow out some of the soft bread from the inside. This helps keep all the ingredients inside the banh mi and makes it easier to eat since you can add more ingredients without making the sandwich too tall.

[@samanthan.2620]

My favorite is the bbq pork banh mi. I agree that the pate is required with cold cuts. Thank you Andy for an excellent video!

[@r3m0rs34]

the mayonaise we make is closer to a hollondaise sauce

[@chrishooge3442]

My local bahn mi shop makes their own garlic mayo and pate. That sammich is top three...with the Chicago Italian Beef and Dinic's Roast Pork in Philly.

[@nxxw1274]

I like the one with the patè & mayo, saved this video for my future bahn-mi recipe thanks andy

[@alexandragrace8164]

Cheers Andy this looks amazing! Loving the origins series!

[@andy_cooks]

Thanks mate!

[@littleninjai222]

Great job on the Vietnamese Bamh Mi. Surprised after all that hard work you didn't also make the mayo which is egg yolk and oil with salt/sugar. You were almost there 😊. The mayo is just as important as the pate.

[@Ewinzyy]

yes been looking for this comment. Egg butter mayo is a must along with the pate

[@slow612bro5]

Great show. The banh mi, I have to say looks great. True Chef! Was extremely excited to see you with Calvin Bui (FKN DELICIOUSNESS)

[@okary6242]

Can't believe my favorite cooks on KZbin visited my home country! Sadly you didn't went to where I live which is Hanoi :( . But I'm really happy that you enjoy Vietnamese foods since I love them too, they're a part of me and seeing someone enjoying the foods that shape me into who I am now gives me a sense of satisfaction :) . Thank you Andy!

[@DJFaNaTiiC]

If you’re turned off by the sound of liver pâté, you’d be surprised how delicious it is when it’s blended with a bunch of butter and seasoned well. On buttered bread it’s sooooo good

[@buidkhoa]

Awesome, so much love from Vietnam

[@Poseidonblue123]

thank you Andy this was so much fun to watch ❤

[@ohayomemorises8975]

9:20 In Vietnam people usually cut the bread with scissors in just one site. It helps the whole structure be more stable, the topping won't fall out.

[@airtempo]

Cheers from Mexico! Loved the recipe and your vlogs from Vietnam.

[@hdng3245]

Your 'Banh my' is great! Restaurant quality Recommend that you should try to make the Banh my's sauce, the Hoian or Hue one. It will sparkle your dish

[@devtre369]

Nice work Andy, spent 2 years in VN and Banh mi was always an easy awesome option, my vietnamese wife makes an awesome pate.. nice video mate.

[@nc_JP]

My family has made our own beef pate since forever. I know not typical, but that's what I have on hand. I've made my own banh mi a couple of times now but I never had an open pate to try it. Well I just opened a jar the other day so I'm going to make a sandwich this weekend. There's a couple local places that make banh mi, and they don't use pate either so I'm looking forward to it.

[@blackwhiteparty]

This guy and his wife will surely come back to Vietnam ❤

[@leighsheppard1869]

Andy you are a legend your vids always catch my eye and everything you cook is sublime, keep up the good work mate😊👍

[@huyhoannguyen9913]

One more thing you are missing is we usually put breadcrumb in the pate in order to make some texture (p/s: my grandma told me that)

[@padders1068]

Andy/Chef/Legend! Both variations look amazing & I'm now hungry! Thanks for sharing! Peace ❤

[@andy_cooks]

Thanks legend!

[@ScienceMatters.]

Thank you! Great instructions. The bread is the key!

[@andymaap]

As a Vietnamese, I totally approve this. As for the mayonnaise, we use egg yolks only, lime juice, sugar, salt and your choice of cooking oil. Whisk until you see a yellow paste sauce and voila