A (kind of traditional) Chicken Banh Mi

[@keilnirby]

I've lived in Vietnam for three years and never had a banh mi that didn't include pate. However, Ethan's whole thing is accommodating for the home cook, who presumably doesn't have cans or jars of pate lying around. This is an inventive take, and it looks good to me.

[@franckvincent5190]

Good point. Plus it's very difficult to find pâté in grocery stores in many parts of the U.S.

[@anigilator5936]

I always called it "banh mi pate" even if it doesn’t include pate lol

[@Magiicmaster]

It's interesting to see the different expectations around the world. Here in CZ it's quite common to have paté as a non-perishable in the pantry just in case and to take on trips.

[@manenwan]

there are non pate bánh mì in the south like the crispy pork bánh mì

[@franckvincent5190]

What I really like about this channel is that Ethan is not arrogant and doesn't pretend to know (or do) better than everyone else. Most people are afraid of cooking or messing up because they don't always have ALL the ingredients of a particular recipe. I am not a chef but I enjoy cooking and trying new dishes from all around the world. Often, it's ok to experiment with food and use whatever you have on hand in your fridge/pantry.

[@kwaaaa]

In a way, it's the perfect homage to a dish that was probably some Vietnamese people, with French bread, looking in their pantry and experimenting with whatever they normally stock.

[@mr.c9846]

This channel is going to be huge for sure. Keep it up. The knife-sharpening video brought me here. Great content.

[@EthanChlebowski]

Thank you! I’m thinking about another knife sharpening video soon.

[@soonyanaidu7875]

Agree. He is good. Looks a bit intense. Looks like he needs to prove a point 😏 But I like his combative style

[@mr.c9846]

@@EthanChlebowski On June 4th, you had 17.4k subscribers. Now you have 68k subscribers. I knew you would be huge! Congrats, buddy.

[@shaquillem.3898]

@@mr.c9846 8 hours later he has 71,5k

[@phillipjensen272]

@@shaquillem.3898 126k now!

[@Alphadramon93]

As a fellow Polish man, watching you since 30k subs I'll tell you that your channel gonna grow big, bigger than you imagined. Keep going!

[@BB-pe9fe]

I just baked the bread. Will make this tomorrow. I don't have all the ingredients, but as a wise chef that I worked for years ago once said, "Work with what you have." Thanks. Really nice work.

[@connorkenway09]

This channel professional AF. Every third video i see i wanna make myself right away cuz of how good it looks and how easy you make it to follow.

[@01anguyen]

Just saw this and your previous baguette recipe. I appreciate the disclosure that you go "off script" with the prep of the chicken and sauce but stayed true to the main components of the banh mi. The baguette you make isn't the traditional Vietnamese baguette technique that's used in banh mi but TBO short of having it directly from Vietnam, I actually prefer this french baguette style to the Vietnamese french baguette after going through several trials of both at home. Sacrilegious to say but oh well. Bravo! Loved the videos!

[@doodahgurlie]

Have you tried making the Vietnamese baguette from Aimee's Cooking channel? She's got several recipes and they look pretty doggone legit!

[@01anguyen]

@@doodahgurlie Hi! Yes, I've seen her videos. The most recent version she posted in May is legit, especially the slap and roll technique and the super thin, shatter-y crumb that is seen in bread at Vietnamese sandwich shops. So the issue I have with most of the banh mi recipes I've tried is that the bulk ferment and proofing isn't long enough (~2-3 hrs) for that depth of bread-y flavor that I'm now partial to in traditional French baguettes (~18 hrs). They usually look amazing but the taste is relatively bland. But I guess the filling and overall texture combo in the banh mi are the stars!

[@tpn1110]

Same here! I prefer French baguette too hahaha and my family looks at me like i'm some sort of outcast lmao

[@pathlastname9278]

@@tpn1110 the french baguette is better by itself, but the hard crust makes it untenable as a sandwich bread with all the soft ingredients. an experiment worth trying is mking it the traditional Vietnamese way to get a softer lighter crust. but using sourdough and long proof times to make it taste more like french bread.

[@milkjugs4771]

my favorite is adding sriracha mayo and kimchi in addition to all the other stuff you have on there -- so freaking good

[@casualuserish]

My fav foodtuber right now , your visor formula works

[@mathiasgabnai5017]

I just discovered your channel and i already like it! It's very cool how you compare videos and recipes from other youtubers to your own cooking experiences! Good job, keep going

[@EthanChlebowski]

Much appreciated 🙏🏻

[@SJ-yh2di]

Banh mi is never complete w/o paté and homemade mayo imho ❤️! Tip: Bragg’s Liquid Aminos tastes almost identical to Maggi. And for whatever reason I feel better ab using the Bragg’s, prob bc it’s in the health foods section 😂.

[@claudiatan9832]

I like that you explain what a traditional banh mi is like. Many people make their own variation while branding it as a normal banh mi smh

[@athvrva]

I love this channel so much, def my favorite culinary channel rn

[@EthanChlebowski]

Much appreciated

[@trisaptasaha7537]

I love how u ate the bread parts u scooped out immediately 😂

[@___echo___]

I can't stand it when they throw it away

[@jn6711]

Not even close to "kind of traditional" but that's okay, looks tasty!

[@v7ran]

Yep but that’s how cuisines adapt so it’s fine! The thing I would change is the type of bread used. Vietnamese baguettes are different from French ones. These ones are obviously French.

[@davedave22]

can't wait to make this one! banh mi is one of my favorites

[@EthanChlebowski]

Such a good sandwich!

[@kiraedwards3845]

I made this but melted some Gouda with the chicken before adding the veggies SO GOOD

[@ItoNarasimha]

2:18 I thought he said 10g of Poison lmaoooooo, took me a sec

[@540nap9]

What did he actually say, I still dint get it 😅

[@ItoNarasimha]

@@540nap9 He said Hoisin 😂😂

[@xoladiihoneyxo]

I saw your baguette recipe video and thought to myself, this will be great for banh mi... and then you mentioned it so I'm here watching it. Great job by the way. Not the traditional baguette that are used in Vietnam but the fillings are basically the same (there's a lot of versions out there). Now, if only you can make me one this instant, that would be great. lol.

[@chaosunstabledynamic]

This is amazing. I have made it multiple times. I can no longer find the written out recipe on CookWell, though.

[@nrpbrown]

Looks great! I love the Honey/Chili/Garlic paste!

[@bleutitanium6513]

Great Video. While I love your videos, I find that I like all the little touches that you make. The Pickled veg. I am loving your pickled red onions. I've made them twice now.. The Pepper honey spread sounds wonderful, I have all the ingredients, that's next on my list... The chicken marinate sounds awesome. I must try it. Loving your channel. Keep up the awesome content !! And don't forget, Always Cut on the Diagonal...

[@EthanChlebowski]

Thanks so much!

[@ourtube4266]

Made crispy pork belly with german pate, traditional daikon/carrot pickles sriracha mayo, fresh jalapeño and shallots and finally basil and mint from the garden. Really good but my daikon radish was huge so I’m not too happy about wasting most of it.

[@amerasiann4645]

from this Vietnamese chef at home, I approve!

[@Daiki-T]

Great recipe! I like your own take on our Bánh Mì, just a suggestion if you was to put fish sauce in the baguette I recommend trying this sweet fish sauce that we Vietnamese would normally use: 1tbs fish sauce 1tbs vinegar 1tbs sugar W/ minced garlic & chilly Optionally some pepper Bring it to a boil so the flavor are well cooperated And obviously you can add more sugar or fish sauce to your own liking, Vietnamese food is about customizing and balancing to your own taste imho.

[@j1mdunb4r]

Qtn Any particular kind of vinegar?

[@MultiEquations]

@@j1mdunb4r I normally use rice wine vinegar but you could use apple cider vinegar. Some argue that it has more similarities to rice wine vinegar than normal white vinegar. If you use regular white vinegar it will work but add a bit less since it's far more acidic. You want to use a vinegar that doesn't have such a strong flavor profile and isn't very acidic.

[@Daiki-T]

@@j1mdunb4r the best option for me is just Lime or Kumquat but white wine vinegar is the only vinegar I use for it.

[@tpn1110]

@@j1mdunb4r sub vinegar for lime, i prefer the freshness

[@jacknick429]

Dude - your videos are SOME OF THE BEST ones I've seen - excellent presentation & execution - plus they make me WAY HUNGRY !!!!

[@jd5787]

1.20am and now I am hungry!! 😁

[@ggangulo]

thanks ethan, great video as usual.

[@1024specialkay]

this came at the perfect timing!! Been wanting to make this!

[@pastrycrafter]

I prefer the crusty baguette. I just discovered your channel and am binge watching all your videos. I am loving it! I hope you reach 1 million subscribers soon!!!

[@doodahgurlie]

Check out Aimee's Cooking channel for some good looking baguette for banh mi. She's a baker. :)

[@jarsky]

Banh Mi is honestly the best sandwich in the world, end of story. Personally for me though, french butter instead of mayo, and Pate is a must. My personal favorite for meat is either Vietnamese ham, bbq pork or lemongrass grilled pork 👌

[@ploppyjr2373]

The one you like most*

[@kalashnikovdevil]

The best filling possible for Bahn Mi will always be crispy pork belly, but this chicken looked divine.

[@foxfire1112]

without a doubt

[@damiann4734]

Agreed that the French invented the baguette, but vietnamese banh mi isn't made with the French baguette, which is usually dense and not flaky and light as the vietnamese one. Don't get me wrong, I love French baguette but not for vietnamese banh mi. Banh mi needs to be very balanced and every ingredients need to play their role and not overtake each other. The bread needs to be just the carrier flavour and contribute in texture. While French baguette is chewy, dense and flavourful depends on the flour or sourdough. It will take over everything. This is why Vietnamese make their own version of the baguette.

[@syhoang1342]

i really like your videos but as a Vietnamese, i prefer pickled papaya than pickled radish

[@swok6554]

This isn’t traditional but goddamnit is this delicious.

[@OmnipotentO]

Love these sandwiches

[@DJazium]

Fantastic

[@cmdrtelcontar5053]

2:17 At first I thought he said "20 grams of poison"

[@gabnlee]

Same, I backed it up and still thought he said poison :)

[@josh2045]

7:28 you can literally hear him struggling to fight back the saliva

[@nikitaandrew8065]

its a voiceover, so how does that make sence?

[@trill625]

@@nikitaandrew8065 *sense.

[@TrungNguyen-sd8qg]

Tried this, it’s pretty good. Personally think porks is king of meats for banh mi

[@etherdog]

Ethan, nice sandwich! I'd love to see your take on a chicken liver pate' to put on the banh mi.

[@EthanChlebowski]

Yea I toyed around with doing a pate, but decided not to for this one, but I may have to revisit it!

[@sorry2104]

I highly recommend making some sort of peanut sauce or marinade for the banh mi.

[@gp5637]

Love your food!

[@chicuongvu1806]

Hey I would say that as long as u can make it and it taste good it doesn’t have to be traditional as there is no traditional one just variation

[@nakachen7646]

最愛吃法國麵包

[@shadesocks3357]

Great content!

[@zml6580]

Good shit man.

[@tobybrown1194]

Best way to store recipes and be able to quickly refer to them all?

[@trikynguyen3680]

Great!! Thank you for adding some different way to make our bánh mì thịt more delicious, the only thing is your subtitles cover too much the video, we couldn't see much what you did

[@FoodwithViktor]

Look so damn good! Love your style of videos! Keep it up E :)

[@EthanChlebowski]

Much appreciated!

[@skippy9650]

Ok, I love the video. But please tell me where you got your tiny spatula???

[@covid-6995]

ooh bánh mì recipe nice

[@mmdamon5]

How can I agree with you more?!?!?!?!?

[@nakachen7646]

最愛法國麵包

[@purifieddrinkingwater3325]

My man put straight nuoc mam on the baguette, hella ballsy

[@jaykumar2666]

mmmmm yumm only thing I would add is cut fresh jalapeno's chili instead of that spicy yummy chilli garlic sauce or both haha

[@hermantabanda1905]

You Rock!!!

[@roflmaotricky]

love this recipe and making it again - but did the recipe get taken down from your website? :(

[@ngoctramle253]

Có bạn nào người Việt Nam ở đây ko nhỉ.

[@lehongduong132]

không ^^

[@TauEnjoyer]

i usually wash off the sugar after making sure they are "bendable"

[@badassmother1426]

It would be nice to have the recipe here or in show more area of video. Also: Americans use tablespoon and cup measurements. Both conversions would be appreciated.

[@Odinuts]

I really like these tiny bowls you use to store seasonings and sauces. Can you link to them?

[@dereinzigwahreRichi]

Hi Ethan, as you mentioned and showed the "watermelon radishes" I looked the term up to see if those truly just are our german "Radieschen", which you are using here. My search brought up that watermelon radishes should look the other way round: whitie or green on the outside and pink on the inside - like watermelons do. Did you buy the little radishes you were using as "watermelon radishes"? Nevertheless what those are called, the whole thing looks delicious and I'm gonna try this in summer as a picknick food to prepare on the spot!

[@eddiekuo7732]

this is like panda express meets vietnam

[@LiamPineiro]

Maaaan you always find some cool shit to do with mayo haha. What a godly condiment. Great video as always homie!

[@EthanChlebowski]

It’s the best one out there, thanks man!

[@theshelbypalace]

yummy :)

[@PachetePockets]

Don't worry about "traditional" banh mis. I live in Vietnam and there are a million different ways the locals make their banh mis. No one here cares about any traditional style.

[@charles6762]

Mexican bolillo is from the French influence

[@valerieneal2747]

It certainly is😆

[@unhinged9720]

Banh Mi is easily one of the best sandwiches in the universe.

[@TheCat333]

The link to the recipe seems to be broken. Also thanks for the videos, I made your Tikka Masala Burrito last weekend and was very good!

[@abc6568]

quick question: why use dried chillies rather than fresh?

[@AshLordCurry]

what about buttermilk instead of mayo for the chicken?

[@Warclock07]

lol. Ok got it. I usually eat american baguette. VNese baguette hurts my gum .....lol You can stuffs anything you like, doesn't have to be exactly the same as vnese version. It's kinda creative. I think it would be better you add fish sauce to marinate the chicken instead so it won't be salty and strong smell of fish sauce in sandwich.

[@HussiAli123]

2:17 thought you said poison

[@lvkcocinasimple1616]

me to ha ha ha

[@ZamaniSahib]

Hey Ethan, do you have any recommendations for knives?

[@Mialuvsveggies]

Red Radish

[@PaintSkate8]

Hey I think the link to the recipe in the description doesn't work btw. And do you know what's in that chinese 5 spice mix?

[@fat-freeoliveoil6553]

Has anyone got a good recipe for a Tikka version marinade? I’ve been playing around with a mayo-based Tikka thing but I can’t seem to get it right. Note: I am not looking for real Chicken Tikka since I know that’s going to be a pain to make. I’m looking for the kind you get at Subway and other ‘western’ establishments.

[@tehMusikMann]

why is the recipe removed from your website?

[@lvkcocinasimple1616]

6:54 fly is in the air.....chicken bowl

[@jeffmorse6727]

are you sure those are watermelon radishes? i thought those were pink on the inside, not the outside (at least the ones i grew were anyway)

[@ethankaufman8577]

My thoughts as well those weren't watermelon radishes

[@MrUwphotography]

Fish sauce is not a substitute for Maggi. The Swiss Maggi has MSG. The Chinese Maggi doesn't.

[@yapaul6226]

How come you dont put your pickled onion on this??

[@gloriaa3652]

Guess you could do tofu in that char siu marinade.

[@htonmusic]

i dont think banh mi is something you have boundaries on what is traditional and what is no because by definition banh mi just is considered a sandwich its up to the vendor as to what they want to put in there. you have that classic cold cut type meat which all vietnamese places do but they have other offerings all different from each other. my old local offered a tuna one for pescatarian and the owners are vietnamese, doesn't mean it not a "real banh mi". a way to think about it is... if you make a sandwich with pastrami... does it have to be a ruben? not necssarily. will it still be delicious? depends on how you make it.

[@DagothChad]

I dont eat that Pate either. I also dont use daikon because it smells like diarrhea incarnate so i use onions instead.

[@certifiedfresh]

Fly - 6:55

[@TheRunningMan1985]

What's the grill you have in the stove called?

[@user-ep8xo1od9o]

Cast iron skillet

[@Никарагуанскийпрочность]

Flies are everywhere.

[@joanlynch5271]

When you said hoisin it sounds like poison, lol. Red onion would go well with that.

[@Notoriouslyswift]

I dont understand what it means to cut across the grain, stupid question perhaps but I really need someone to explain it to me

[@MagdaNarima]

The URL for the recipe doesn't work ☹️

[@Juzemeen]

Link to recipe isn't reachable anymore

[@Heyfunnygirl]

Could you use fresh chillis instead??😀

[@EthanChlebowski]

Absolutely!

[@gibberishname]

those are NOT watermelon radishes. Watermelon radish is green outside and red-purple inside. those are red globe radishes, maybe french breakfast radishes

[@valerieneal2747]

Okay. But they're radishes 😂

[@BurtonsAttic]

1:11 under cooked

[@NcxX-c8f]

Those are breakfast radishes, Ethan, not watermelon

[@Chris90.]

link to the recipe no longer works

[@jeanbarque9918]

No risk of botulism with the carott and radish ? I guess if we would put garlic we should cook a bit the garlic

[@ambrose-ness]

The carrot and radish get refrigerated after the quick pickle, so no worries about bacteria. It's canning & storing at room temp where you have to do more to prevent things like botulism.

[@gabnlee]

No recipe on website, I get an error message