Pork Belly Banh Mi with Crispy Baguette Recipe

[@bendao8909]

Viet-American here. Great looking baguette, I think it's an underrated part of the banh mi, makes the whole thing, more than the pickled carrots/daikon. I'd strongly suggest pate, it takes banh mi to the next level. I just do braunschweiger with caramelized onions in a food processor

[@benjith3hunted]

100% with the pate, the best banh mi places I've had spread some on and it rips.

[@mowgli6345]

Also Viet American. My opinion is that pork belly is not the cut you use here. Way too thick and tough.

[@TeliosLyu]

@@mowgli6345 Pork belly banh mi is actually pretty popular in Ho Chi Minh city! It's a good crunch-on-crunch savoury meal for on the go!

[@mowgli6345]

@@TeliosLyu I don't care what those filthy commies eat. Lmao jk.

[@shockalockabocka]

I shortcut the pate with liverwurst or braunschweiger too, but I process it w either a little heavy whipping cream or Mexican crema (the non sour kind, like La Vaquita). It cuts the overpowering sour, curing salt flavor and makes the pate more spreadable, then add S&P to taste. Some ppl use cream cheese but its still too sour to me.

[@01anguyen]

Dude, this was 100% LEGIT!!! The overstuffing of picked daikon, carrots, cilantro, EVERYTHING was spot on, even down to the perforated bottom of the banh mi!! When we buy banh mi in bulk, we freeze the sandwiches with just the meat and reheat them in the oven just like you do to revive the banh mi crust and add the accoutrements after. If you haven't received your Asian Card yet, it's in the mail. Bravo, Chef!!

[@BrianLagerstrom]

haha YES! I'll be waiting. Thanks, Ann.

[@shockalockabocka]

Not so fast … where’s the homemade mayo?! American mayo has too much acid for me. My fave place makes there’s w the faintest hint of lemon and garlic. It’s so buttery/delicious. They sell small tubs of it and it always sells out that morning.

[@01anguyen]

@@shockalockabocka Lol, true, Vietnamese bơ (and pâté too!) is amazing but mayo is fine in a pinch but come on. Let's appreciate that he freaking made banh mi and pickled radish/carrots from scratch!! All the key nuances and components are there! My mom and fam would be so proud! It's all love here! 🔥🔥🔥

[@shockalockabocka]

@@01anguyen 👌

[@svgitana2499]

@@01anguyen truth!!!! I love his videos because he goes all out in making things from scratch which is a perfect way for us amateur foodies to be brave enough to learn how to create that recipe!! So what kind of patee does one use? I need to find me a Vietnamese store here in Nashville!! I ❤️ Vietnamese food!!

[@Atomsk4200]

As head cook/chef/kitchen manager at a family owned bakery/deli/sammich shop I gotta say...I'm gonna find a way to do this at scale. It HAS to happen. I've been wanting this for so long, and you just gave me a cornucopia of ideas. Thank you BriGuy!

[@HoaTruong-km9rk]

if you do it, please don't forget to add pate. It's important

[@HoangLe-ht5fo]

You gonna be very popular if done right. As a Vietnamese, I love Banh Mi! ❤😊

[@jaspervanheycop9722]

I highly recommend the traditional shmear of paté, the creaminess and slight bitterness really tie a bahn mi together. Do not skip!

[@shannonb7122]

And don't forget the Maggi!

[@doodahgurlie]

Pate doesn't belong on this type of banh mi. It goes well with cold cuts, but not pork belly like he's eating. There are a variety of banh mi out there, many of which don't contain pate (i.e. xiu mai or the meatball banh mi doesn't contain it, either).

[@7663226]

Banh Mi** (dunno how people always switch the "h" and "n" around all the time)

[@itsnotif.itswhen]

@@7663226 seriously lol I'm tired of seeing this type of misspell

[@itsnotif.itswhen]

I'd suggest you to watch Andy Cooks's channel as he also thought like you until he observed how Vietnamese did it in Vietnam on various types of bánh mì. Not every bánh mì needs pate.

[@SoulSaber06]

You absolutely nailed it! Pickles and Fat meat are a match made in heaven! If you got pickles, you gotta have that mayo no matter what! We do have a trick regarding the mayo tho. The typical Asian Market should have "Xá Xíu" seasoning bags that you can marinade the porkbelly in. When cooking the huge chunk of marinated porkbelly, you can take the rendered fat and emulsify it into a bacon mayonnaise of sorts. Some families even add bits of the meat into the mayo to make a pâté alternative. If you have any leftover Xá Xíu meat, picked carrots and daikon, it goes great over steamed rice! Lovely video again, and keep it up!

[@donmaclaren4409]

that Char Siu seasoning, right?

[@SoulSaber06]

Oh yeah, thats the stuff you're looking for. Delicious really.

[@joshualiford4227]

You just don’t miss! By far the most underrated KZbin chef imo. I’ve learned so much from your channel.

[@nikolajlandrock2191]

tbf, Bri-dog ain't underrated no more. Wen't from 43k subs (when I found him around a year a go iirc) to 421k now - that is an IMPRESSIVE achievement and it's impossible to credit this 100% to one thing. I mean it's the whole setup. Short, to the point, yet super informative pieces. Amazing and well thought through recipes that is not just "how to make this" - this is actually his own recipes that he seems to use tons of time and recourses on developing. Amazing camera angles that makes you get deeply into the recipes, good close ups. Lastly, humor has a big part to play imo, there are small personality traits floating through the cracks that make you connect with Brian and he overall seems like a f****ng nice guy.

[@joshualiford4227]

@@nikolajlandrock2191 Hey I totally agree. But my dudes quality is so good and informative he should have at least 1mil subs (I’m sure he’ll get there in no time). All I’m saying is, he’s putting out higher quality content than some of the channels that have 5mil+ subs. I just want Bri to be at that level too, because his dedication and quality of content deserves it.

[@matthinkampcooks]

Mad respect, man. I made a Banh Mi video and it was probably still my most labor intensive one yet, so I know the amount of work you had to put into this one! I love how you make your baguette, and your breads in general, it’s something I long to learn more about and you’ve helped a bunch!

[@BevoFan1883]

This is for sure the texture of Baguette Ive been looking for! Going to try this with my chicken Parm sub! Ban Mi Looks awesome btw. Definitely making that too. Another home run Bri!

[@oakdeneemporium6014]

I roast my pork shoulder in a Vietnamese marinade, that I double to also use as the sauce. Mixed with the pork juices makes it extra special. Got it from a Vietnamese cafe here in Melbourne Australia. I begged the cafe owner for the recipe and she gave me the “idea of it” only because I live in a country town and used to commute for work into the city where she was. I worked out the rest and it’s to die for! I’m currently in the process of trying to make baguettes for tonight’s Ba Minh. We use fresh Birds Eye chillies in Aust, and pâté. I don’t pickle my carrots though as I pickle all kinds of stuff already so for me it’s better with fresh shreds. ❤ looking forward to it. I’m hungry

[@davidwhite160]

Nine times out of ten the "brown secret sandwich juice" is Maggi arome. Also, some pork liver pate would complete the act Saigon style ;)

[@doodahgurlie]

It depends on the type of banh mi. Maggi and pate go on the cold cut version, but on the crunch pork belly like he's eating, it does not belong. Definitely not pate. If there is a brown sauce, it's likely made from the pork juice and other stuff, but not Maggi. There are a ton of different types of banh mi out there and many people think pate or Maggi go on ALL banh mi but most people have only tried few and don't know that certain banh mi don't contain pate or Maggi for a reason.

[@foxfire1112]

Everyone needs to go to Vietnam. The food is so fresh, cheap, and delicious. Love to see this take on a Banh Mi, looks great

[@harosokman]

I think of all the countries I've been to, it has really been a food experience. So much flavour, and vibrance.

[@LemonLimeJuiceBarrell]

Hey Brian! I have officially watched all of your videos and have tried 4 or 5 recipes. I have always been intimidated by bread but I just pulled these baguettes out of the oven and they came out PERFECT. Thank you so much for sharing your wealth of knowledge with the rest of us. Your instructions and commentary have been invaluable to me. So grateful for this content 🙏🙏🙏

[@kshahkshah]

I made the bread from this video. I had to add made a tablespoon or two more flour (I weighed everything else out) to get the dough to clear nicely enough that it was shapeable into a taught ball. I think it was the humidity we've been experiencing where I am. Just a small note. Baguettes were deep golden brown at 30 minutes on the back of a sheet tray. Really very tasty, I ate one straight away with butter. Thanks again Brian

[@aubriehall7136]

Hey Bri, in Australia banh mi are VERY popular and are always served with a drizzle of hoisin sauce as well as pate. My local does an amazing thing where they take the skin and make crackling and then blitz it down into crumbs that get sprinkled on top. its game changing!

[@thelearningraven6832]

Hey, in Vietnam we have many kinds of Banh Mi, the one serves with hoisin sauce will be even better if you put inside it any beef related-beef balls, roasted beef, etc.

[@harosokman]

@@thelearningraven6832 There was a local market near me that did BBQ pork balls, with fresh herbs, birdseye chili and a mix of soy-hoisin. Delicious!

[@itsamemoria110]

Native Vietnamese here. Very nice bread, I can imagine the flavor bomb from all the sauce and freshness. I also really like the brush of butter, reminds me of a bánh mì I ate in my hometown since childhood that had a very buttery aroma (really wanna steal their recipe). In Viet Nam we also add Vietnamese pate and eat it with chả lụa, sort of like a Vietnamese spam. The bakers normally only score the bread once along the whole bread or maybe twice, that might bring a more authentic look.

[@50sKid]

Looks sooo good, Bri. I can't wait to make it.

[@thechickenman5088]

As a Vietnamese, you are the first yt cook that nailed the banh mi.

[@marijaradovic2678]

This looks fantastic Brian. In Australia we have a lot of Vietnamese owned breadshops and they sell Banh mi. They have liver pate spread on one side of the bread and mayo on the other and birdseye chillies 🌶 (They’re HOT) instead of Jalapeño. I would highly recommend trying with liver pate. Keep up your great work 💪🏼

[@Mike-vo8nk]

And don’t forget the compulsory Maggi sauce man

[@harosokman]

@@Mike-vo8nk Defs the Maggi. It's that hidden secret ingredient.

[@DarkReaper93]

I'm vietnamese and I know and love this banh mi! You did a very good job of this version :) I'm drooling so bad right now :D

[@dnmurphy48]

Your explanations make these easy to make (like with all your recipes). I also like the scientific explanation underpinning it, like the effect of water on the baguette, best explanation I ever heard. and I love banh mi.

[@colina1330]

Banh Mi is one of my all-time favourite sandwiches. Right up there with the BLT and the Reuben. For bonus flavour points, put a few drops of Maggi seasoning on top of your mayo in the sandwich. I'm definitely gonna try that "sandwich juice" trick. I pretty much always have all the ingredients for that kicking around in my kitchen anyway.

[@doodahgurlie]

Maggi seasoning doesn't really go with the pork belly banh mi he's eating. It's good in the cold cut version, though.

[@notngynsern]

@@doodahgurlie actually its not maggi, it's the ingredients from inside the pork when they grilled the whole pig. but its a lil sweet so some people prefer fish sauce instead.

[@doodahgurlie]

@@notngynsern I agree. Usually the pork belly ones use a different sauce, but I was addressing what the original commenter said about Maggi.

[@tinymoongirl]

Made this over the weekend with friends and it turned out amazing! I especially love the bread recipe and how quick and easy it was to make. I didn't have the baguette pan or a cast iron to use, but I did put a tray of water while the oven heated up and used the parchment paper+baking tray method and it worked out great! Thanks for sharing this awesome and amateur home cook friendly recipe :)

[@BrianLagerstrom]

so glad it worked out for you. thanks for sharing the results!

[@nicholasheitzman2160]

I made this and it was incredibly, incredibly good!

[@dragonneptune]

Two things. You should try Maggi seasoning. Its super easy to find in Chinese markets (easier than daikon for me) and is a super important part of bahn mi. i saw it at a bunch of stalls in vietnam and all my viet friends here in the states use it in their bahn mis. Second as the son of a southeast asian (sort of) i want to point out that you should specify Sambal Oelek as the sambal youre using. Sambal is a category kinda like how pesto is a category rather than a single sauce. There are so many sambals that have wildly different taste. The one my family uses the most is a shrimp paste one that would taste very different from sambal oelek.

[@jameshobbs]

Maggi is also key in Mexican food

[@dragonneptune]

@@jameshobbs its amazing how an ingredient has become prevalent in two different countries on the literal opposite sides of the planet

[@VinhNguyen-wk5qz]

There's no actually should or should not when it comes to bánh mì though, you can diversify it as much as you like, I have eaten versions that used Mayo or Maggie or even the combination of both and they are all delicious.

[@raraavis7782]

@@dragonneptune As a German, this is very puzzling to me. Like, really? Maggie? We basically put that stuff on everything when I was a kid, back in the 80s. It's kinda ironic that these days, I have 3 different kinds of soy sauce in my fridge, while Maggie is apparently popular in Asia!

[@HebrewTaija]

@@dragonneptune it's not amazing how European colonization has turned developing states across the globe into secondary markets for MNCs like Nestle

[@kayanncee8291]

I love love love banh mi sandwiches! I usually use chicken thighs that I marinate char siu style (my family loves sweeter marinades), sous vide then broil for a minute or two to char. And I cut my daikon and carrots chunkier (about 1/4”) so they hold their crunchiness longer (since I make quite a bit). I also add a few dashes of maagi seasoning right before serving. I mix my mayo with hoisin (for the sweetness) and sriracha for some heat and spread that over both sides of my bread.

[@carolkang2797]

This looks excellent. I have zero desire to bake my own baguettes (not much of a baker), but you make it approachable. The dance breaks at the end of each video is the mark of celebration for your hard work and of a true food lover. Bravo!

[@JohnHausser]

Perfect example of 🇫🇷 & 🇻🇳 fusion cuisine ! Great sandwich! Cheers from San Diego California

[@BrianLagerstrom]

Cheers J

[@vitaly6312]

I appreciate the baguette recipe! Going to have to try that. Here’s what I’ve found from my years of making these: 1-Thinner on the meat (not necessarily LESS meat) 2-If you don’t like pâté (which I think you should love and use here) use Mayo with a little hoisin mixed in which adds a little sweetness and umami. Alternatively I’ve seen people use oyster sauce as well. Like a 4:1 ratio of Mayo to hoisin. 3- Last thing. Just as the BLT is a tomato sammich with bacon, the banh mi is a veggie sammich with pork (or whatever else you choose as meat). Meaning it’s ALL about the veggies - so overstuff the hell out of your sammich with the pickles, cilantro, and cucumberos! And of course jalapenos as well, if you tolerate them.

[@keitharcher5723]

Thanks!

[@BrianLagerstrom]

Thanks Keith!

[@FoundationsSoundLab]

BRIIIIIIIII!!! Killing me with the Banh Mi. Absolutely love all your recipes! Thank you (and Lauren)!!

[@julesl6910]

As head cook/chef/kitchen manager at a family owned bakery/deli/sammich shop I gotta say...I'm gonna find a way to do this at scale. It HAS to happen. I've been wanting this for so long, and you just gave me a cornucopia of ideas. Thank you Broyan! You forgot pate too!

[@brucelee5576]

Best Banh Mi tutorial on KZbin hands down.

[@sandeebarnes3016]

I love watching u cook & the way u explain all your steps & why you're doing them makes me believe I can cook this!! But obviously my fave part of your videos? "Let's eat this thing!"

[@tienatinh1542]

Many people in the comment section said that Banh mi requires pate to taste right and I think that is not very true. That juicy pork belly and dynamic spicy sauce paired with pickles in B Man's Banh mi is more than enough for the complexity of flavour that we need. Tbh, I think less is more in this case because the strong smell of Pate may overwhelm the freshness that you have worked so hard to get in this recipe. Great job Bri and as always, you nailed the bread perfectly. The baguettes that you baked really looked like they just came out from a bakery here in Viet Nam. Keep up the good work my man

[@BrianLagerstrom]

Hey Tien, that was my thought with the pate. I love it and tried it with this recipe but it muddied the clean flavors of the other ingredients.

[@jackpd34]

Clicked off this the second you took the crackling off the pork belly. That is what makes the banh mi great, as Billy Madison said. YOU BLEW IT

[@TM-li7bl]

I love this guy, and I love this Chanel!!! 🙏❤️🥰 From SoCal, USA

[@harosokman]

I think Banh Mi is like a burger, or pizza. It has some staples, but is easily changable. I spent a month travelling bottom to top through Vietnam and almost lived of Banh Mi for lunch and Pho for dinner. Every little street shop I got a Banh Mi at, they were different, with only the roll being the single same thing, which even then was different. A nice touch, if you can find it, is using Vietnamese Mint, which is MUCH different. It's almost a different herb entirely.

[@debb0r]

This channel needs to blow up, be in everyone's subscription box, the entire world needs to know about this channel I need to try it out, even if its just the baguette as pork belly is very difficult to get by here and very expensive

[@RR42636]

Think he's starting to blow up now, he just hit 400k a couple weeks back

[@whaxmusic305]

my fav sando of all time

[@matthewlockhart6243]

Easily my favourite roll on the go. Very popular in Australian cities. Now I can make it at home! Thanks Bri

[@doodahgurlie]

You did a GREAT job, especially with trying to make your own baguette...that's a big part of the banh mi as many people use the French style baguette, which is too heavy/fleshy on the inside and thicker/harder on the outside. Don't listen to those below saying you need pate or Maggi, as the type of banh mi you made with crunchy pork belly doesn't call for either of those things...it might come with a brown sauce that's made from pan drippings, but you're fine the way you did it.

[@Timmycoo]

I feel like I was the only person who didn't pick up bread-making during the pandemic. But watching vids like this and hearing that intro crunch, I am definitely going to have to buy some supplies .. annddd... find some counter space lol. Pork belly banh mi *drool*.

[@BrianLagerstrom]

You can do it Tim

[@thestellarelite]

Saaaame got into pan searing steaks in cast iron over the pandemic instead lol. Did not get into bread too much fuss for me. I maaay give pizza dough a try though

[@Timmycoo]

@@thestellarelite Yess I have yet to do any baking because I feel like a food scale would be way more accurate than volume and mine broke like 2 yrs ago lol. But that's going in my shopping cart. Pizza dough is on my to-do list.

[@doodahgurlie]

Add the pan juices into the sauce you made as typically Vietnamese vendors would use the pan juices from braised pork belly to make the sauce (I'm sure roasted pork belly also has pan juices that can be used).

[@JessicaJones-me6sp]

In Ha Noi I looked for this guy every day for these sandwiches. He would slice the pork from a spit and I had no idea what all he put on it, I just knew it was delicious! He was never in the same spot so I really had to find him each evening! I have not eaten one as good in the US. They are too sweet.

[@lantran8967]

Vietnamese here..this looks really good 😊.

[@AZNPOWER1107]

Not vietnamese, but I'm always surprised to see americans skimp on the pâté in bahn mi. It's a gamechanging ingredient imo, not that a bahn mi can't be good without it but it brings it to a whole different level of savoury.

[@BrianLagerstrom]

That was my initial thought, but when i made this recipe with the pate it took away from the clean flavors so I decided to skip it.

[@wikwalker7771]

Am vietnamese and seconding that. The banh mi stall near my house doesn't use mayo at all, instead they use pate. Otherwise this hits the mark!

[@devonnguyen7453]

It’s a coin flip from what I notice here even at Vietnamese vendors in the US. Honestly it does depend on the rest of the sandwich but I also personally want my bánh mì to have pâté as well

[@ronaldwillert7708]

Totally agree, definitely need the pate layer 😁

[@VinhNguyen-wk5qz]

Bánh Mì is a very forgiving dish. In Vietnam, pâte is not a must in banh mi though, we often pair pâte with fried eggs or types of thinly sliced Vietnamese sauges( chả lụa, giò,...). In my opinion, pairing pâte with Bri's pork would create a case where both would compete instead of complimenting the other, so I would say that Bri made a good decision.

[@williamle8300]

American of Vietnamese descent. Totally cool with your take on everything. The pork belly is really interesting. My only input is that I wouldn’t put in the mint leaves. That takes the banh mi in a different direction that makes it spiritually different than what I’d consider a banh mi. 10/10 would love to try this though!

[@jhardeman4]

same, I've never experienced mint on bánh mì

[@ohmsanti7914]

I get the Southern Laos version of this sandwich locally called Khao chee pate made with pork liver pate. The French style bread is crisped over a charcoal grille and then opened up like a pocket which is filled with pate, cilantro, long stringy pieces of cucumber and papaya, some chili sauce and other things depending on the vendor. It is one of my favorite sandwiches in the world, and your version looks even better!

[@Coopster034]

Love the video as always. No pate?!? I can’t wait for that Philly roast pork with garlic broccoli rabe video. These buns would be perfect for it!

[@MrRKWRIGHT]

Reminds me of part of my special curated "Pen, Pasture nd Patch," combo: A braised 12 oz. pork belly, with a Teriyaki marinade, served next to a braised lamb shank. Top it off with fingerling potatoes gently pan roasted in EVVOO for the side.

[@beepmcgleep3973]

You're like a way more chill version of that weissman guy, definitely an instant sub

[@angela50]

Your bánh mì baguettes recipe is very good of what my family members like.

[@pappaperl10]

Another winner Chef! I have my own variation that I make as an hors d'oeuvre/finger sandwich mostly because I found 4 inch dinner rolls nearby that looked like mini baguettes. I make a caramelized onion puree with some marsala wine for the bottom and sriracha mayo for the top.

[@Harrytrinh707]

In Vietnam, we seldom use pork belly for the filling, instead of that, we use pork shoulder, sometimes we use pork intestines, too. We use egg york beaten with oil instead of mayonnaise, and you also missed the homemade liver paté.

[@lianemcconnell3637]

Thank you for this one! I appreciate all you do and most especially the baguette recipe.

[@mikehawk2148]

This looks great. That being said kids, if you do have it, PLEASE use pâté on the sandwich, makes it even better

[@sandijsmith8295]

Me - Sitting down for lunch with a salad and watch KZbin. Also me - 4 minutes into this video, packing up the salad and ordering this sandwich. The good kind with pate. Thanks for another good one Bri!

[@TheKiwiBugger]

Recently discovered this channel and its absolutely great for someone like me who has never been taught. Just a wee idea for videos would be versatile ways to cook mince

[@bigredfreak2]

Very good recipe, including the correct style baguette. In Aus we also have liver pâté which takes it to the next level, not sure about the mint though.

[@samuelmahoney6878]

This looks dope! I love a good banh mi. I will have to pick up some pork belly! I will probably sous vide it, since I'll crisp it in the pan later. I am tempted to use some of that sauce to cook the pork in.

[@carlrickard2803]

Brian, seriously good, well thought out. having been to Vietnam a few times, very close. A bit of pate wouldn't go astray for the funk. A good homegrown version. great work

[@madisonrodney5277]

Brian you are killing it with the content!

[@zacadams6792]

I made these baguettes yesterday ... they were AWESOME ❤

[@beech18]

you do know what you are doing, i have just made my shopping list for my trip to supermarket to make this tomorrow.

[@cathyaa58]

I enjoy your wonderful recipes...but most of all...I love watching your eating and dancing at the end !!! You have such great expressionism ☺️

[@scenicdepictionsofchicagolife]

this is exactly how I make it the ONLY thing I add is pate, which all the vietnamese banh mi shops around me do. it's incredible!

[@Sara-rv7ds]

OMG. I wish I had that sandwich in my hands…right now! 😋. p.s. I finally got your favorite stainless steel bowl…I love it! Thanks Brian!

[@larkofmiddleearth5540]

I kept going back to the crunch at the beginning😂. I love banh mi but I’ve never tried to make it myself! Looks incredible, can’t wait to try it 😋

[@SilkesWelt]

What a great Baguette. It look delicious! Thank you for sharing 🌺

[@7sunden638]

The sandwich looks excellent. Thank you for the detailed and good instructions for baking.

[@paulmcmullan9931]

I make my Banh Mi with "char siu" marinaded pork, pate, mayonnaise, hot red peppers, cilantro, pickled carrot (i skip the daikon and cucumber) and season it with Maggi. I would love you to share a "Cha Lua" recipe as an alternative to pork belly.

[@meighn]

I have been eating banh mi since i was a little kid. This looks legit and delicious perhaps the pork could be sliced a bit thinner. If you don't have time for pork or want something light for breakfast, a creamy omelette with paté and chili should be perfect.

[@juliaw6129]

One of my favorite foods!!! Mouthwatering while just watching the video!!! Absolutely gonna try it out! Thank your for the receipt!❤❤❤

[@lordcrispen]

"Soft and dumb" is my new favorite phrase to describe good bread.

[@ra0333]

A manh mi sandwich shop just opened by me. Couldn’t be more excited

[@tridsonline]

🤩 Mmmm .. mesmerising! Thanks for all the great tips packed into one video 👍🏻

[@ЛюдаБурцева-й7с]

THANK YOU for a great recipe! You are a very nice person! Appetizing look

[@VanGoWanderlust]

I'm totally going to make the sauce and the pickled vegetables and take it with me to Subway 🤣

[@57motherbear]

I love your 2 a week! Please keep it up if you can.

[@jazzy_taste]

This belly sandwich is a great idea! In my country we make it in hot soup with milk and red pepper.

[@UnitedCuisines]

Pretty well explained, Brian. Will give it a go, thanks!

[@JSmooove]

hey bro, i appreciate the vids. im up at ungodly hours of the night/morning and your vids keep me company. thank you

[@brucelee5576]

Banh Mi got popular in Vietnam in the mid 50s and was introduced in California in late 50s , American Banh Mi just as good as Saigon.

[@Pumpkinhead9092]

It might sound weird but try making bahn mi sliders with sweet Hawaiian rolls for a party. The sweet bread works surprisingly well and soaks up all the juices

[@randyschwaggins]

Really good recipe - kudos on making your own bread! Only thing I think you missed was pate...I think it's essential in the sandwich.... My 'funky sauce' is a bit different to yours and I also drizzle in some hoi sin as a final condiment at the end. World's best sandwich IMO!

[@commandingsteel]

I had a few Chicken Banh mi's in Hanoi Vietnam, as street food...they were amazing

[@robross6462]

Made this Bahn Mi for the fam this week. Was a huge hit! Thanks for another great recipe!

[@tbpopje]

NOOOOOO, you were the chosen one !!!! I was so sad when Joshua made a Banh Mi video without not only skipping the pate but not even acknowledged it, now you :(

[@pork_friedrice]

Don’t forget a dash of the all mighty “Maggie” seasoning……a staple of cultures the world over!

[@wartlme]

Here is a healthy breakfast. Baby spinach or mixed greens, plate it up. On top of that, some diced tomato and onions. Salt and pepper to taste. Drizzle on some good Honey Ginger White Balsamic Vinegar. Top all of that with 2 fried eggs, salt and pepper to taste. Eat and enjoy the rest of your day.

[@smurfcalledgary7605]

I love sandwiches. Alot.

[@stephanieharris1321]

Drooling! Definitely making this soon!

[@stevenrodriguez9655]

Brian this looks phenomenal! I also wanted to thank you very much for your recommendation of the Misen brand. I just ordered a BUNCH of their stuff…yeah I went cart crazy! Your promo code saved me a bunch of money…that I will now consider using to purchase the necessary ingredients for this beautiful sandwich this weekend 😊

[@juliet6101]

Good food 👍 🥖 Sometimes I ate that few times a week

[@thelearningraven6832]

Another good spin for this recipe is you can change how to cook the pork belly. Braising the pork belly (check and take inspired from char siu, if you like) instead and use the braised sauce alternative to what sauce you made in the video.

[@mistyposey5274]

Oh My. You make it look so easy!

[@teslarex]

Great job Brian! I wish you had roasted pork with the skin to make it crispy!

[@iNeedCurrencies]

Yessss! Just what I was craving!!! I will make this asap thanks briii. 🙏🏾🙏🏾🙌🏾🙌🏾🙌🏾

[@ЛюдаБурцева-й7с]

БЛАГОДАРЮ за прекрасный рецепт! ВЫ очень приятный человек!😂😂😂😂😂😂 Аппетитно выглядят 👍

[@HireMichaelEverson]

I used to make the samish sando with Jimmy John's bread, spam and toast it before adding the veg.