From A to Z: Crafting the Perfect Bánh Mì with Crispy Pork (Pork Belly)

Bánh Mì (Bahn Mi) here in Europe have never really convinced me, then I went to Vietnam and that all changed. I'm now a firm believer that Bánh Mì, especially with Crispy Pork (Pork Belly), is the King of sandwiches 💥 I started trying out various bread recipes to get to the perfect Bánh Mì bun and I'm convinced that I have now broken the code. This is a long episode since I make the Bánh Mì bun myself, as well as the Chicken Liver Pate, Pickled Vegetables and the Crispy Pork Belly, but feel free to skip chapters if you already know how to do these parts. I have divided the ingredients below according to their use, enjoy and good luck!
0:00 Intro
0:59 Ingredients
1:45 Bánh Mì Baguette
13:17 Chicken Liver Pate
19:15 Pickled Vegetables
23:23 Crispy Pork Belly
28:25 Assembling the Bánh Mì
30:53 Tasting
32:07 Outro
Ingredients:
Bánh Mì (bun)
Flour
Milk
Mother Yeast (Lievito Madre)
Honey
Egg
Lemon Juice
Salt
Water
Chicken Liver Pate
Chicken Liver
Onion
Garlic
Thyme
Butter
Cognac
Soy Sauce
Salt
Pepper
Crispy Pork Belly
Pork Belly
Vinegar
Salt
Neutral Oil
Pickled Vegetables
Carrots
Radish
Vinegar
Sugar
Water
Additional Filling
Mint
Coriander (Cilantro)
Cucumber
Chilli
KewPie Mayo
Sriracha
Soy Sauce
My name is Chris (Christian) Nilson, and I'm a Swede living in Switzerland. Görgött means tasty or yummy in Gothenburg dialect. It also sums up what this channel is about; everything I think is tasty. If you like what you see, please click the 👍 button and subscribe.
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You can also support me via Patreon; www.patreon.com/user?u=54448688
#Görgött #bánhmì #vietnamesefood

[@tammysparklestran]

I’ve just found your channel by searching how to make inlagd sill and then i saw this video. You put too much efforts into your Bánh Mì even I’m Vietnamese I don’t know how to make this details. You deserve more subscribers. Great jobs!!!

[@ChrisNilsonGorgott]

Thank you so much Tammy! Really appreciate your comment ❤️

[@yenjackle1566]

Wow Chris! Fantastic job! I love Bahn Mi too! We're actually going to Vietnam for almost 3 weeks over the spring break. Can't wait to eat all the food there!

[@ChrisNilsonGorgott]

You should try it with these buns, they are perfect 🤩 We really enjoyed Vietnam, although we only had 6 days (in one place). The food is amazing, really fresh and full of flavour 👍 Enjoy the trip, but I will probably see you once before.

[@cookingwithmimmo]

Oh so good this Sandwich ❤

[@ChrisNilsonGorgott]

Thanks Mimmo, glad you liked it 🙏

[@suzifbc9351]

Yum yum!! Looks so delicious 😋

[@ChrisNilsonGorgott]

Thanks Suzi, glad you enjoyed it!

[@mikaellarsson7932]

Wow, Christian, beautiful! A lot of work for a sandwich, but it seems delicious. I have had very similar ones in Vietnam and loved these. I see you are using white, industrial 12% vinegar. I do not find it in Romania, but I have a stash from Sweden, want to make my pickled cucumbers and other stuff, different taste from wine vinegar. Here the baloney is called Parizer :-)) It has a very high degree of meat. Great clip!

[@ChrisNilsonGorgott]

Thanks Micke, yes, the “real” vinegar 😉 You can buy it here in Switzerland as well but it is more like 6%. Was a lot of work, but I’m the end well worth it, the family loved it 🤩 The baloney here I’m Switzerland is very good quality as well, much higher meat content than what I had in Vietnam 👍 Thanks for watching as always and happy evening! Next up: Korv med mos och Västkustsallad 🥳

[@mikaellarsson7932]

@@ChrisNilsonGorgott cheers! Looking forward to the next episode. High quality sausage, homemade mash and a "real" shrimp salad is very good, far from the variants from fast food joints.

[@MaZEEZaM]

One more comment lol. Thanks for not using background music. Though not using music makes the video less exciting, i typically find the use of music distracting and not congruent with learning new recipes. I much appreciate the lack of music.

[@ChrisNilsonGorgott]

Thanks 🙏 I have to admit that I’m a “secret admirer” of silent cooking videos from Japan 😊

[@martinstrid4667]

Best food in the world! I also go siracha and used to do chicken liver pate. Last time I did with pork liver with ground pork and five spice and it does make it more vietnamese if still only equally maximum tasty. 5 failed bread attempts but im blaming mallorca temps.

[@ChrisNilsonGorgott]

Thanks Martin! Yes, agree, five spice makes it even more Vietnamese, but I really like the thyme version, goes well with the rest of the herbs 👍

[@martinstrid4667]

@@ChrisNilsonGorgott whats in the mother dough?

[@ChrisNilsonGorgott]

One more thing I forgot to mention concerning the bread, I would go less for time and more for “eye” control, i.e. check that it more or less doubles in size. Even here in Switzerland, the proofing time is very different from winter to summer etc.

[@ChrisNilsonGorgott]

It’s basically sour dough, but less hydration, good explanation here bormiolirocco.com/en/magazine/article/533/mother-yeast-recipe#:~:text=Mother%20yeast%2C%20also%20called%20sourdough,below%20how%20to%20prepare%20it.&text=(which%20is%20why%20it%20is,mixture%20will%20begin%20to%20ferment. In the end you make it from flour and water and “time”.

[@MaZEEZaM]

You deserve far more views and subscriptions for this video alone. Its by far the most comprehensive guide to making the perfect Bánh Mì and for all the inclusions. I really hope you upload videos of making of those individual components as separate recipe videos in their own right so as to gain more views and recognition? Your recipe for the chicken liver patè is great and ive probably watched dozens of different methods of making crispy pork and your method is by far the easiest and other than the burnt bubble, had the best result without the need for piggy torture methods (death by one-thousand cuts🤣) I would suggest you use crispy pork, and pork belly in the title and search terms for this video so as not to limit the search results to either crispy roast pork (generally shoulder or pork butt to American's) or Pork belly as i feel far more Western people are familiar with pork shoulder than pork belly though belly is Awesome, (pork belly braised in a marinade Mmm So Yum). You want to attract both audiences. Whereas if you limit the title to Crispy pork belly, you may not gain the pork shoulder audience as pork belly isn't the typical Western roast pork. Anyhow, Thanks for such a comprehensive video, +1 Sub from Australia. 🥰 lastly you may want to switch to using millilitres mL or grams for liquid measures. For me, once i looked it up, converting decilitres' to mL is easy but decilitres' is definitely not widely known outside of Europe and may put off people less willing to learn its conversion.

[@ChrisNilsonGorgott]

Wow 🤩 Thanks for all the valid feedback. I have to admit that this was a bit of a tester, it’s far longer than most of my videos, I was unsure if I should do it in one go or break it up in different episodes, but decided to go for it. Good points about the use of crispy pork as well as millilitres, thanks for those 🙏 Really grateful for all your support!

[@gohr13]

Totaly agree. Christian you deserve all the cudos and som more. This is a real cooking channel and it has pushade me in to unchartered waters for which I am very greatful. 🤩

[@ChrisNilsonGorgott]

Thank you, that’s very kind of you. You haven been a supporter since the early days of the channel and I very much appreciate your support!