How to make... Banh Mi Sandwich!

Channel: Donal Skehan
Uploaded by Donal Skehan on 20160529
Categories: Howto & Style
Tags: Donal Skehan, Donald Skehan, Donal Skeehan, food, recipe, homemade, home cooking, How to, how to video, recipe video, recipe tutorial, tutorial, recipe blog, vietnam, sandwaich, sandwich, bahn mi, ban mhi, ban mi, bahn mi sandwich, cooking, how to make, easy, bánh mì (dish), dinner, banh mi, cook, how to cook, recipes, lunch, vietnamese food (cuisine), kitchen, donal skehan (musical artist), eating, breakfast, simple, vietnamese food, food tube, jamie, oliver, jamieoliver, bánh mì (food)

Not many sandwiches can boast it’s origins from a French occupation in the late 1800’s while also maintaining core aspects of a traditional cuisine. While we may never recreate the authentic banh mi at home, this version is the closest I’ve come. Check out the recipe: http://www.donalskehan.com/recipes/banh-mi-sandwich/ ‎ Subscri

In this video, Donal Skehan demonstrates how to create a "Vietnamese-inspired" Banh Mi sandwich, specifically tailored for home cooks who might not have access to traditional ingredients like authentic light, airy rice flour baguettes.

The Process at a Glance

The preparation is broken down into three core components: the pork marinade, the pickled v

egetables, and the assembly.

1. The Pork Marinade

Donal uses thinly sliced pork fillet. The marinade combines aromatics and citrus to create a flavorful base.

Ingredients: Lime zest and juice, garlic, ginger, coriander stalks (a key tip for added flavor), and fish sauce.

Method: Ingredients are pulsed in a food processor to form a paste, then mixed

with the pork and marinated for at least 30 minutes [00:26], [01:29].

2. The Pickled Vegetables

The crunch and acidity are essential for balancing the richness of the meat [02:05].

Ingredients: Daikon, cucumber, carrot, rice vinegar, castor sugar, and red chili for heat.

Method: Vegetables are julienned and tossed in a mixture of vinegar, sugar, and

chili [02:23], [02:29].

3. Assembly

The assembly involves creating a "secret sauce" to layer with traditional components [03:47].

Sauce: A blend of Hoisin sauce, mayonnaise, and a touch of Sriracha [03:52].

Layering: The baguette is spread with pork pâté on one side and the secret sauce on the other. Fresh coriander leaves, the pickled vegetables,

and the quickly fried pork are added to finish [04:13], [04:35].

Summary Table: Preparation Steps

Phase Key Actions Duration/Timing

Marinating Pulse aromatics, mix with fish sauce, coat pork. 30 mins (min) [01:29]

Pickling Julienne veg, mix with vinegar/sugar/chili. 30 mins (min) [02:52]

Cooking Fry pork slices in a hot skillet. Quick [03:18]

Assemb

ly Layer sauce, pâté, veg, and meat. Final Step [04:43]

Donal emphasizes that while this is not a classic Vietnamese Banh Mi, it serves as an homage to the street food staple, designed specifically to be approachable for home cooking [05:15].

Video URL: http://www.youtube.com/watch?v=8zgMd4yBeaY

How to make... Banh Mi Sandwich!

Donal Skehan · 144K v

Viewer Discussion & Comments

@elliefreezy489

If anyone here wanna enjoy the true taste of banh mi please put lemongrass in your blender instead of ginger. I think the reason our dishes have ginger when they're presented on western cooking channels is because ginger helps warm up your stomach after having the meal (it's much colder in the UK than Vietnam/Thai). But in general, the foods here don't have ginger in, we only rub ginger in&out fishes or seafood or ducks to get rid of fishy/ducky smell. No ginger in Banh Mi or Summer Rolls and sauces I swear. I'm writing this because I've seen some comments below these cooking videos complaining about the foods tasted so different compared to the ones they had in Vietnam. I appreciate those inspired recipes but some have ruined the true flavour.

@grainnedrumgoole7187

A tip for peeling ginger is to use the spoon end of a teaspoon and drag it down the ginger that way you don't waste any

@shockalockabocka

You don’t pickle the cucumbers. And usually the mayo is separate from the banh mi sauce (if they have one ... a lot places just sprinkle soy sauce or Maggi). I’ve watched some videos of the sauce being made - it’s usually a interesting mix of ground pork, pineapple, hoisin, hot sauce and a bunch of other things.

@candecornluver

i'm really very happy you've called it "vietnamese-inspired" because a lot of chefs shy away from openly saying that it's not "authentic" to that ethnic community's cuisine. it's just important as sort of a disclaimer. thanks for being real to my culture. i'm really happy you got to experience vietnam!

@teresaly278

I make a lot of banh mi as my late husband was born in Saigon and my in-laws owned a restaurant there you did a great job!