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Making a traditional bánh mì at home is easier than you think.
2 boneless pork chop
2 cloves of chopped garlic
1 small red chili
1/2 cup of fish sauce
3 tbsps of honey
¼ pound chicken liver
1/3 cup of rice wine
⅓ cup saki
3 tbsp of extra virgin olive oil
¼ tsp kosher Salt
1 clove of garlic, minced
1 small chili, minced
1/3 cup fish sauce
Juice of 1 lime
2 tbsp honey
2 baguette rolls
2 tbsps laughing cow cheese (white cheese spread)
1 carrot peeled and julienned
½ cucumber, julienned
4 green onions, chopped
A bunch cilantro, torn
Chop up 2 cloves of garlic, mix in the chili, the fish sauce and the honey. Place and toss the pork in. Marinade for as long as overnight. In a medium skillet over medium heat, add 1 tbsp of olive oil. when hot add chicken liver, rice wine vinegar, saki, kosher salt. saute until liver is no longer pink, about 8 minutes.
Place in a food processor with 2 tbsps of olive oil and some salt to taste. Set aside.
In another skillet, on medium-high heat, add 1 tbsp olive oil. when hot, sear marinated pork, until caramelized and slightly pink in the inside. (5 minutes per side)
Make your sauce by mixing in all the ingredients. In a cast iron skillet, spread butter on each side of the baguette. Place in skillet and toast for 3 minutes on each side. Take your baguette, split it in two, brush with butter on all sides and toast. Remove
On toasted baguette, spread on your white cheese, on 1 side of bread and the liver spread on the other side. Cover with sliced pork, carrots cucumber, scallions, and cilantro. Finish with the sauce.
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- Hi, I'm Erwan Heussaff and today we're making an extremely popular Vietnamese street sandwich, banh mi. People don't usually think about making it at home, but it's actually really easy. Let me show you how, let's get cookin'. I lived in Hanoi for about six months during college, and being French, I would always crave for a really fluffy and crispy French baguette. One day I was walking down the street past this cart, I bought a banh mi, I tried it, and I got hooked. For this recipe, you'll need pork loin, garlic, Thai red chili, fish sauce, honey, chicken liver, sake, extra virgin olive oil, toasted baguette, butter, Laughing Cow cheese, cucumber, carrots, scallions, and cilantro. So there are many ways to make a banh mi. There are different fillings that you can use. We will basically do it with some nice pork loin. So we're just gonna very quickly marinate that with a nice sauce, so we're gonna start with a little bit of honey. To that we're gonna add a little bit of fish sauce. To that I'm gonna add a little bit of rice wine vinegar, and then finally, we're gonna add in some garlic and some chili. So that goes in our bowl with the other ingredients here, then we're gonna put about two cloves of garlic, give that a nice quick chop as well. We're gonna mix all that together, and this is actually something you can prepare the night before. The longer this rests in this marinade in the fridge, the better. So we're just gonna go ahead and place the pork in, toss it a couple times, and then we'll leave this in the fridge for as long as we want to. So while the pork's marinating, we can go ahead and prep the other elements of our dish. So add a little bit of oil here, and this is gonna be really simple stuff, you can go ahead and put our chicken livers in, get a nice sear there, season it with a bit of salt. Once your chicken starts searing nicely, gonna go ahead and add our sake, and this will just really grab all that flavor and bring it together nicely. You wanna get your fire nice and hot so that when we put it into our food processor, it's more of a glaze than anything else. So once our liver is properly cooked through and no longer pink, we can go ahead and put it into our food processor. The whole thing goes in there. We wanna go ahead and mix that through until it's nice and smooth. So once your pate is nice and smooth, we can go ahead and get our pork out and start cooking that. So this has been marinating for a couple of hours already. It won't change much in color but that flavor will be there for sure. So once your oil is nice and hot, we can go ahead and place our pork loin on there. And we just wanna give it a nice sear because we're gonna cut through this later so give it a nice sear on both sides and then just make sure it cooks through until it's slightly pink. While it's in there, I'm just gonna hit it with a little bit of salt and then we're gonna prepare our other ingredients for the dish. So we're gonna add some carrots and some cucumber to it, just to give us some nice freshness and texture to the whole dish, cause the liver is quite intense and quite dense and we got the porky flavor as well, so you need those fresh vegetables to complement everything nicely. Once our pork has a nice sear on one side, you can go ahead and flip it to the other side, and at this point we can go ahead and lower our fire and add more oil if needed. And then we're gonna go ahead and peel our cucumber as well, make some matchsticks here too. We'll keep all this aside, and finally we're gonna make a really quick sauce just to put on top of everything later. So I'm gonna go ahead and cut up some more garlic. So this is a very basic traditional Vietnamese sauce where they use nuoc mam, which is basically their version of fish sauce. It's a lot, I know, but it really just complements all their types of dishes. This is actually a dipping sauce you can use with things like spring rolls and stuff. So instead of sugar, we're actually gonna use some honey. I just like the type of sweetness that it brings to the whole dish, and then finally a little bit of chili goes in there as well. And then the juice of one lime as well. Just to balance out that fish sauce with some great acidity. So our pork's pretty much done. I wanna let it rest for about five minutes to make sure that all those juices really just go back into the meat. While that's resting, we can toast our bread. So we're gonna go ahead and cut right into it, and then being French, obviously we can't live without some butter, so I'm gonna put a lot of butter. Spread both sides. If you're not having salted butter, go ahead and salt the bread a little bit. Facedown into my pan, and then when we're done with one side, we can go ahead and flip it to the other side. While our bread's going, we can slice our pork. So what I want is nice kind of thin slices of it so you can take it at an angle and these, we can just slice nicely. In a traditional banh mi, you'd actually use mostly cold cuts and ham, so this is kind of a great alternative to it. All we need to do is bring it all together now. So we're just gonna start with our baguette here, then we're gonna use some cheese and then we're gonna spread that onto the piece of bread. So one side with the cheese, and the other side we're gonna use our chicken liver pate which we made awhile ago. So once your liver is in, we can go ahead and place our pork slices, so these just get laid out nicely like that. Now we can place our cucumber and our carrots. Since we actually didn't season the cucumber and the carrots you can go ahead and add a tad bit of salt to it, it'll just give you that nice crunch. I like biting into flakes of salt, and then finally we're gonna take our herbs, so I've got some cilantro right here. You can break them off, need some leaves and some stalks in there, so we'll transfer that to our plate. And then we'll add our scallions, so I just need a little bit, not too much. Right on top as well. And this is the important part, so this is where most of the flavor will come into play, so you can go ahead, use your sauce and just make sure to be very generous with it, and make sure you get some garlic and some chili in there. So all we have to do now is close everything up and that's how I make my version of a banh mi. I know it's probably different from places you've tried it before but this is just also really delicious. It's perfectly layered, you've got texture, you've got flavor, you've got everything you want in there. Make sure you get cooking at your home and you give it a go yourself.