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

I’m back from Vietnam to build a delicious Banh Mi using the tricks I learned from the locals in Ho Chi Minh City! Join me as I take you through two of the best that you can create in your home kitchen!
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Director, Chef and Host: Andy
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Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins
Ingredients
- bánh mì (Bread)
- chicken liver pâté (recipe below)
- mayonnaise
- coriander
- roast pork belly (recipe below)
- cucumber batons
- spring onion batons
- carrot and daikon pickle (recipe below)
- sliced bird's eye chilli
- Maggi seasoning
Method
1. If your bread is not super crispy then pop it in an oven at 180°C for 3-4 minutes.
2. Cut the bánh mì open and spread the pâté on the bottom and mayo on the top.
3. Next, add the coriander and then the roast pork.
4. Now, add the rest of the salads, cucumber, spring onion, pickle, and chilli.
5. Season with Maggi seasoning and enjoy!
Ingredients pâté
- 250g trimmed chicken livers
- 200ml milk
- 150g butter
- 1 clove of garlic
- 1 bay leaf
- 2 small shallots, sliced thin
- 50ml brandy
- salt and black pepper
Method
1. Start by rinsing the livers under cold water and then placing them into a bowl and covering them in milk. Place the bowl into the fridge and leave for 3-24 hours.
2. Drain the milk off, rinse once again, trim the livers of any veins or tendons and dry them on a paper towel.
3. Melt the butter on low heat (you just want to melt it and not make it split or bubble). Make sure you keep 50g of butter to cook the shallots.
4. In a fry pan, add 30g of the reserved butter and cook the shallots with a little salt, saute well and cook until translucent, but try to avoid much colour.
5. Remove the shallots from the pan and set aside. Add the reserved butter to the pan and once it’s just starting to bubble, add the livers, season with salt and cook for 4 minutes on one side before you flip and continue to cook for 4-5 more minutes.
6. Add the cooked shallots back to the pan and then deglaze the pan with brandy and cook until the brandy has almost evaporated.
7. Add the livers and the shallots to a food processor and blend for 1 minute before slowly streaming in the warm melted butter.
8. Once all the butter is emulsified into the livers, blend for 30 seconds more before you check for seasoning one last time.
9. Pour the pâté into a clean jar and you can seal it with some more melted butter (optional). Leave in the fridge to set for at least 3 hours before you use it.
Ingredients carrot and daikon pickle
- 1 daikon, cut into matchsticks
- 2 carrots, cut into matchsticks
- 1 tbsp sea salt
- 1 cup caster sugar
- 1 cup white distilled vinegar
- 1 cup water
Method
1. Add the carrots and daikon to a bowl and season with salt, set aside for 30 minutes.
2. Mix the sugar, vinegar and water until the sugar has dissolved.
3. Once the veg has set, ring out any extra liquid and place it into the pickling liquid.
4. Leave this in the fridge overnight or until you are ready to use it.
Ingredients roast pork
- 1-2kg piece of pork belly (1kg will make 6-8 bánh mì)
- 3 tbsp salt
- 1 tsp oil (I used peanut)
Method
1. Poke lots of holes in the pork belly skin, a fork works well if you don't have the tool I have in the video.
2. Season the pork heavily on the skin side and leave uncovered in the fridge overnight.
3. The next day, brush off any extra salt and pat the skin dry. Rub some oil into the skin and give it one last season.
4. Place into a 180°C (350f) for 1.5 hours but start to check it after the first hour.
5. Turn the oven to grill on 240°C and then watch it closely because it will all happen quickly at this point. Once the skin is all puffed up you are good to go.
6. Let it rest for at least 20 minutes before you slice it.

[@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.

[@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

[@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

[@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!

[@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.

[@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

[@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!

[@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.

[@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

[@lynguyenkhang9196]

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.

[@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.

[@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

[@nilabakery]

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

[@newgrl]

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

[@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).

[@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

[@user-zi1kr4kd1v]

So is a lot of the population of Australia 😂

[@andy_cooks]

Thanks mate!

[@johnaustin6667]

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

[@EV87_]

I made short rib banh mi’s last year. I still think about them daily.

[@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!!

[@doodahgurlie]

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

[@doodahgurlie]

@@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 🎉

[@jdfutura]

Vietnamese pate used for Banh Mi should have white pepper added to it and trust me, it makes a HUGE difference and pairs perfectly with what us Vietnamese call "egg butter" a.k.a fresh mayonnaise. I once made roasted pork belly and used some of the leftovers for homemade banh mi but I used a store-bought french-style pate and it just wasn't right. I ground some white pepper and folded into the tub of pate and it turned a 'good sandwich' into a 'proper banh mi'.

[@sexiclan]

Your video brings me back to HCMC. In my memory, they use mixed fish sauce which combines fish sauce with sugar, lemon juice, garlic and chili. Some shops use the special sauce which comes from roasted whole pork (similar to lechon). Great work Andy. 🎉 I love all of your videos

[@VaderHater1993]

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

[@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

[@cheapcutsofmeat]

You are my hero! Thankyou for NOT boring us with breadmaking and offering to do a separate video. I wish more youtube cooks would do that. Pizza videos, burger videos etc, are always 50% breadmaking, BOOOORING! Thankyou thankyou thankyou.

[@lindac7146]

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

[@alexandragrace8164]

Matilda’s win an absolutely EPIC game and get through to the semis… and THEN A NEW VID FROM ANDY?!?! it’s a great night in Australia! 🦘🥰🥳⚽️🥅🏆

[@ryana8174]

Don't forget Carlton!😂

[@WtRigger100]

Who’s Mathilda (Dutch here:))

[@callen3570]

​@@WtRigger100Australian Football team 🙂

[@robwatts77]

He’s a kiwi….

[@muszr00m]

​@@callen3570in Australia we call them a "soccer" team... In Australia people use their hands in "football"

[@tornixdm2431]

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

[@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.

[@HeadbangersKitchen]

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

[@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.

[@xabo4700]

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

[@andy_cooks]

Thanks legend

[@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 💜

[@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.

[@lifebetweenseasons4766]

Yes for the bread baking! Great video as always, love the research you do 👌🏻

[@wiebjah]

What a great video. Can't wait to try and make these myself. Love that you made two different styles to compare. Thanks Andy

[@JoelRogness]

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

[@ScienceMatters.]

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

[@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!

[@peterrenting2679]

Thanks Andy! Really like how authentic and elaborate this video is. I have my own baguette recipe for this one but think a French influenced, industrial produced type of crunchy / soft inside is a very interesting bread to make if you could explain how. Cheers

[@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]

😆

[@bugoobiga]

Outstanding clear and concise instructions; great video!

[@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!

[@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.

[@biancaanabella]

Yummmm ❤ looks good uncle andy

[@sheshd]

Tip if you have a viet bakery near you, they sometimes sell the pate and if youre there buying pate, buy some rolls whilst you're at it 😅

[@Poseidonblue123]

thank you Andy this was so much fun to watch ❤

[@stigee]

Your Banh mi looks amazing! It's been so long since I've had one. Need this in my life.

[@chrisdaredevilish8411]

My favorite type of sandwich. Looks amazing

[@Corum001]

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

[@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.

[@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.

[@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.

[@nicosteream]

Your obsession for the Banh Mi is becoming an... Obsession.

[@andy_cooks]

Well it’s a really great sandwich 🤷‍♂️

[@Emmamai501]

Woah, it’s such a comprehensive video on Bánh mì. Kudos to you! I just wanna add the “butter” we use here in VN for banh mi is made from egg yolks, a pinch of salt and cooking oil. So you need 3 egg yolks, 1/2 teaspoon of salt and 200ml of vegetable oil. The way u make it is really simple, just mix the yolks with salt first, then add 2 table spoon of oil, mix well until it thicken, then repeat until to finish all the oil. Remember to only add 1-2 table spoon of oil at a time and keep mixing them all together. You can find a short tutorial in this video: kzbin.info/www/bejne/iXyWZn-jjsaYpNksi=0wRezbqriykA1_nP

[@NZtechfreak]

Thanks for the link! Personally I'll do that with my immersion blender, since it is an egg emulsion and the stick blender is perfect for that and significantly quicker (I do regularly to make aioli at home).

[@eatdirtmofo]

Brilliant, inspired to do it now. Thanks.

[@MichaelBerthelsen]

100% want a bread recipe as well!

[@timmytravels23]

I am excited to try this. Great video Andy

[@Chipper-cs3xm]

+1 for the baquette recipe. Very empowering being able to make bread!

[@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!

[@LinhThiCamNguyen]

Thank you Andy for your great work. I am Vietnamese and the video is such a delight to watch!! Please help us with another video on baking the bread as well!! One of my comfort breakfast is bánh mì with pâtés and fried egg inside. 😊

[@ericfoster3636]

You have my mouth watering Andy!! Good job, enjoyed the video.😀

[@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!

[@go4food19]

Definitely would love a baguette or specific bun recipe from you. We can handle it! 😊

[@raymonddinh8998]

Excellent video Andy - reminds me of bánh mì I used to get as a kid. Also a recent discovery of mine, but Korean spicy Bulgogi and fried eggs are frickin awesome in bánh mì!

[@mint.1411]

that actually a dish in vietnam, they have the sandwich version with the ingredient u said, but they also have the "Banh Mi Chao" that u must try. There are pate, fried egg, sausage, steaks or bulgogi (optional).

[@benrigby152]

Great work, Andy and thanks for sharing 👍

[@airtempo]

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

[@toddgattfry5405]

Amazing!! Thanks Andy!

[@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

[@CaramelSauce24]

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.

[@sunguyen3736]

Best banh mi is the OG cold-cut meats. Also surprised you went out of the way to make pate at home but not the mayo. You can get the pate in cans from any asian grocery store but not so for the mayo.

[@nxxw1274]

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

[@Baxahuutrau42023]

Rất tuyệt vời ,cách bạn chế biến và nấu món ăn nhanh, gọn, lẹ. 🌷👍👍

[@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 😁

[@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.

[@jovitoortega1648]

watching from the philippines❤❤❤❤

[@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.

[@dazal21]

my local vietnamese bakery uses Kewpi mayo and well as the juice from their meatballs subs they make

[@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

[@Flavourfulvibes]

Looks good and authentic👏🏼👏🏼

[@nguyenhoanganh4586]

Cannot get enough of Banh Mi.

[@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.

[@jerylleong3067]

Love the recipes so much, thank you so much for the guidance. If you could, do include how to make the baguette recipe too please!! Keep up the good work chef!

[@jamesnash2746]

I really like this new editing style!

[@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. 👀

[@ThanePL]

"watch it like a hawk" :D Cheers, Andy! Looks delicious! Gotta try it

[@Camera728]

This guy is living the life!

[@damo6198]

Great stuff andie! love it. For the butter mayo, its whipped butter.

[@kemihoang9992]

One word - Excellent! Andy

[@electrosaurus]

Best thing about Bahn Mi is someone else making it for me! Soz Andy!

[@Gusman851]

Big yes to the bread recipe. I can't really ever see myself making my own pate.... But I'd certainly give the bread a red hot go.

[@leitchdust]

Yes please for the bread vids! 🥖

[@sidorakmine]

Vietnamese mayonaise is baiscally yolk and neutral oil, no seasoning at all, and we actually call it bơ {butter) for some reason. Extra richness

[@pauljordan4452]

I'm partial to a banh mi - yet they can be rich. Bo comes directly from French 'beurre'.

[@loudharry3740]

Andy, Love ur Cooking, you are undoubtedly, both a very kind guy and A Supreme Master, love also how such a humble person you are. Love from south of Spain! My lady love my dishes but definetely will love yours if I can get the most proper results when copying them..

[@markphan9920]

This looks really good. Congrats.

[@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

[@peterbisaro9454]

Thanks very much for your work, thoroughly enjoyed your banh mi tour video. You need to do one on the beef rib banh mi. Please! It looked amazing!

[@lindatompkinsmiller2197]

Looks absolutely delicious 🤤

[@padders1068]

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

[@andy_cooks]

Thanks legend!

[@elizabeth78269]

I’m Vietnamese and I have never had a bánh mì with nước mắm drizzled on it. Sacrilegious! It’s a French sandwich. We use a seasoning made by the Maggi company that resembles soy sauce but the taste is totally different. It’s sold in most European supermarkets. Also the pork we use for bánh mì is normally not pork belly with crunchy skin. You could put whatever you want in a bánh mì but the authentic pork for bánh mì is more like roasted pork shoulder or pork butt, what we call them in the US.

[@stephyvandee11]

Nhu Lan bakery and To's Bakery was my absolute favourite in Footscray !!