How is this sandwich only #6 in the world? Vietnam's Banh Mi! | Origins

so I'm here in Vietnam to learn everything I can about barn me now I love cooking food from all around the world but from time to time I get called out in the comments but not getting it quite right so I've come here to the home above me to learn from the cooks themselves in this series called Origins now let's get stuck in this video is sponsored by flight center one of Australia's leading travel agents but more on them later all right first bar me in Ho Chi Minh and it's a monster check this thing out so this is what most westerners think of when they think of a bar me you've got a pate all the different cold cuts cucumber coriander they're using some pork floss in here as well which is this stuff and then they season it with soy sauce or Magi seasoning and some chili so this was the loaded one this is like 48 000 dong which I think is like 3.50 or not even three dollars so really good value but I guess we're gonna taste it I need another mouthful really delicious oh spicy too interesting that there's no mayonnaise or margarine but a really heavy layout of the Patek the Pate is really delicious the cold cuts are nice and thick and the veggies just freshen everything up and I can tell you I tell you what it's spicy so this spot does bake their own bread I was Keen to try and see see that process but they've already finished baking for the day but if this isn't anything to go by then the next few days should be incredible because this is absolutely delicious so this is I think it's like the most popular spot it was crazy busy this thing is massive it weighs a lot it was 65 000 which is expensive for about me but this thing is loaded so full of that poor floss lots of different cold cuts heaps of pate and definitely has mayonnaise now they put the salad on the side I'm guessing it's because it travels better it was so busy that place with delivery drivers so I'm gonna awkwardly try and put the salad on standing in an alley lucky babes on hand I'll pay you in leftover by me thanks I'm gonna do the white boy thing and avoid the chili look at that thing that's impressive lots of spring onion they're really small spring onions but they're really I just ate one it's like really powerful all right if that makes any sense really strong spring onion but let's tasteless that's a good sandwich but just like the last one like really heavy on the Pate which I'm a big fan of I really like that cold cuts are good all those veggies I really like the nice and Powerful spring onions in there lots of mayonnaise really well loaded up with meat so you can see why it's so expensive because it's worth it key points for me don't be afraid to load it up with pate and make it big it's delicious now it would take a lifetime to actually explore the city and get under the under the skin of of the real local bar me so let's go find some local help to show us around a bit all right we are here with my mate Calvin who is going to show us around all these bar me spots for Calvin thank you so much for joining us no problem Andy but I tell you I don't speak Vietnamese no actually I do it's a little bit Vietnam this is full of so many areas and every area has its own watch out has its own so hi how you doing TV it has his own specialty so the first location we're gonna have is a traditional bun meat a cold cut Ben made the classic the classic you ready to do this let's go let's go let's do this so the first he's going to do is gonna slice open this beautiful French baguette so you look at the baguette on the outside super crispy but the inside look at that a lot of the feather he's gonna slice some pork loaf nice big thick slices of pork loaf Pate butter this sandwich is only 350 cents but I mean it's not all about having so much it's about having that nice balance feel how heavy that is the classic the classic plus plus plus plus he loaded it up so we've got all the mixed meat we got the steamed pork the roast pork the pork floss it was pretty impressive wasn't it all we gotta do is do one thing right now I live for this moment the crunchiness of that bread with all that different textures of meat and the freshness of the veg the sauce on there and the Pate absolutely delicious I agree everything here is fresh and again the affordability for 3.50 Australian to get this in the morning you ready let's go let's go hey Andy don't eat too much we got three more hitches to go to you ready to do this let's do it let's go I don't know how we're gonna bake this all right we're at the next spot which is a fish paste by me and from what we understand the guy's been around like 20 years so I was like a thousand a day but Calvin talk us through the actual fish paste so what they do is they use a local white fish and they mix it up with dill with onions with spices and they make a paste out of it from there they pull this machine down and it fries itself up so what you're going to get here is a beautiful crispy bunny that's really Regional to the people in now of course being a coastal city yeah yeah you only get fresh seafood so that region is not here right no the region is not here there's no yeah but it's about an hour by playing okay from Saigon so that's why they use the fish paste instead of fresh fish or would they use the fish paste there as well they would also use fish paste there okay I think it just goes longer but it's really about the texture the Christmas of the butter me the sponginess or the fish paste you ready to do this let's do it let's do it so here we have the fish paste and it's being lightly fried so we're gonna fry it for about 10 minutes so it's crispy golden great so here it is I was pleasantly surprised at how different that was to what I was expecting so the fried fish the fried egg even the sauce that they put on and no Pate huh no nothing this is really about that region using fresh ingredients the one thing I want you to try is that Vietnamese Korean the raw rub that's gonna bring a really nice herbaceousness do I do this I'm hungry all right let's go here we go that's really very very fresh the fish base is not not fishy at all very clean flavor delicious and look at the size that fish you know yeah I like the fried egg on there I love these like massive pieces of garlic and for 350 Australia incredible you know what a great bite no I can see why you live here all right we're in the Third location and we are here to get the crispy pork belly by me let's crisp pork belly by me is going to be loaded with Juicy meat crispy skin you ready for this I'm ready quickly when did the crispy pork belly start getting incorporated into bar meat or has it always been in by me great question these places usually sell barbecue meat that's their full-time gig right somebody said hey why don't you buy but me why don't you buy some bread yeah some cucumber some accoutrements and make a sandwich out of it so this is like Hospitality entrepreneurship at its finest right we're always looking for new ways for the establishment to make an extra buck so I love this let's get it let's go where are you going Andy look at this space this is like literally a little cart here literally like two meters by two meters yeah she has an oven there she has beautiful roast pork let's get into it let's do it now she's gonna pull down this beautiful pork belly now look at that piece look at that nice big slices look at that nice how jealous are you right now you can hear the crisp foreign with a little Parry knife and then straight in with the Cucumber no butter no Powder no butter no Pate a little more of that Vietnamese coriander and then even the technique that she's weighed the rose pork you know she's really using that same technique of selling the meat by the waste but then just putting it in a bread roll a little pickled daikon and cucumber a little bit chili for spice some fresh coriander fish sauce on top gets ladled oh that's beautiful a little bit more of the drippings yeah that is the the pork drippings now so that's the pork dripping incredible put into a sandwich condom thank you that is incredible and within minutes it has to be fresh and delicious such as the size of Europe and me it's incredible the thing that I that really impressed me about this one was the addition of the drippings from the pork I think that's going to add a real another level of flavor of fat yeah oh you're ready to do oh ready here we go oh when you get a crispy skin what I love about this one is it's quite sweet which I really enjoy not not as salty I think that's because you can't lose the Pate here but you don't need it you don't miss it because of the fat that comes off the pork belly I think if it had the butter and the Pate this would be too greasy and you're right the pork is perfectly seasoned that beautiful crispy skin but for me it's that sauce it's that sweet and succulent sauce another bite let's go the other thing I'm finding interesting and I don't know if this is a huge difference but the other ones have been a lot of big green chili this has got the small bird's eye red chili in it which is way more common down under and I actually prefer I think the small birds eye chili because they're so small they kind of hit your pellet really spicy and then it's gone yeah which I really like now let's pull a piece of pork out we'll just show the camera that beautiful golden skin baby let's go that is so good the fats rendered really well the meat's still got bite to it it's not like a comfy pork belly you know like it's still got a bit of chew to it definitely that's really good pork belly yeah I love the fact that we're outside of Saigon right now we're outside the city center yeah we're probably 30 minutes out look at the landscape look at the people everything changes so we're in District Six after six yeah so we're about half an hour out um but it feels much more local you know you don't see many tourists around here you're the only person but this is awesome so the key takeaways I've got from this Farm me is that it doesn't always need pate and margarine or butter and that the addition of the pork drippings is a really good substitute for that lack of fat if you take those elements away love it pork belly is a very simple ingredient for a little bit of love and care you get something amazing you get an incredible sandwich now let's get out of here because it's about to start pissing down with rain I think I think so we have one more about me to hit up hopefully I can get in the kitchen and um learn some secrets on that one now before we get to our next meal I wanted to stop and take a minute to thank the sponsor of this video flight center as you can tell we're in Vietnam but how did we get here flight center organized all our flights hotels and transfers it was super seamless having one point of contact for the whole itinerary and all the changes that they've made along the way if you love exploring Asia or any part of the world then make sure you check out flightcenter.com for all their current deals their website is super easy to navigate and you can search for your perfect trip by flight dates deal or mode of Transport you can view thousands of activities and even get instant quotes for travel insurance so jump online now and check out what deals are going on you can even Explore their YouTube channel for inspiration thanks again to flight center who brought this whole trip to life now back to my barn me for the last by me we are here with chef from he's got a very famous by me with beef short ribbon now I love beef short ribs so this is pretty exciting and he's not actually open right now so is putting me to work and I'm going to make it so come behind in the kitchen and let's make this delicious bunny all right so we have a Brilliance Delight we have a really nice beautifully Brave short rib here oh smoke there you go a smoke sure I'm even better we're going to get into the oven four nice and hot and now we're going to start assembling the bar me so baguette open her up and then first things first then we go with the pateau that looks pretty good to me good Chef yes excellent now two slices of cucumber pickled carrot and daikon a little bit more what's the next Chef spring onion yes crispy shallot now we're going to glaze the smoked short rib it's a barbecue glaze and back in the oven all right nice and glazed delicate and there we have it truffle paste a little bit more glaze and coriander and chili proud I'm proud what is up ding all right Calvin well we've eaten Barney all over the city and we're finishing on something very special and very modern it's kind of cool to see something kind of modern coming out of Vietnam when it comes to find me exactly and we're using a piece of meat that you don't usually see in Vietnam a short rib and they use an American technique smoking right so they're really trying to elevate such a simple dish let's pause let me out let's just look at that beautiful Smoke Ring inside that's got some weight on them boys it's pretty impressive I tell you what I can't wait to eat it so I'm when I put my mouth around this and have a crack you know what what is not to love about that the meat Smoky tender fatty fatty it reminds me of the cold cuts you know they've got those fatty pieces in it well it's really well isn't it that tastes beautiful A Little Romance of cucumber carrots dicot but wait there's a sauce let me sauce you up man let me sauce you up oh shall we shall Cheers Cheers that's delicious sweet spicy Savory so good this may not be the everybody me but definitely when you treat yourself yeah this is what you want to eat amazing ingredients here in Vietnam so good to see and that's what the bar meat is actually all about the French came for Better or For Worse they brought the baguette and the locals made it their own and now this is a further elevation of that so good indeed so from everything I've tasted and what Calvin has taught me I'm super excited to head back home to the studio and pull together my recipe with as much passion and soul as the Vietnamese do into bad meat a huge thank you to Calvin brother thank you so much for having us thank you for having me couldn't have done it without you join us next week where I'm back in the studio with my new recipe like this video subscribe if you're not and we'll see you next week back in the studio peace oh like the video subscribe to the channel comment down below comment if you want to eat money with us whose show is this some American guy oh yeah oh wait we're still filming

Channel: Andy Cooks

Views: 729,095

Keywords: Cooking, food, lunch, meal ideas, dinner ideas, recipe, home cooking, banh mi, sandwatch, vietnam

Id: v3yyiSGulok

Length: 15min 4sec (904 seconds)

Published: Sat Aug 05 2023