Chicken Bahn Mi Sandwiches


Crispy Breaded Chicken Banh Mi Vietnamese Sandwich Cooking With Morgane

Video taken from the channel: Morgane Recipes


5 Must-Try BANH MI Sandwiches Intro to Vietnamese Food | HONEYSUCKLE

Video taken from the channel: Honeysuckle


Banh Mi Sandwich How to Make a Bánh Mì Vietnamese-Style Sandwich

Video taken from the channel: Food Wishes


Easy Homemade Chicken Banh Mi | SAM THE COOKING GUY

Video taken from the channel: SAM THE COOKING GUY


A (kind of traditional) Chicken Banh Mi

Video taken from the channel: Ethan Chlebowski


Best Grilled Lemongrass Chicken Banh Mi | Vietnamese Street Food Sandwich | How to Recipe

Video taken from the channel: Mr. Banh Mi


How To Make Banh Mi with Andrea Nguyen

Video taken from the channel: Munchies

In a traditional version of this Vietnamese sandwich, a warm baguette is layered with thin slices of pork and pickled vegetables. But in our take, we’ve used chicken breast cutlets and. Directions.

Step 1. Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has. This light and crunchy, classic Vietnamese lemongrass chicken banh mi sandwich is packed with slices of juicy and tender lemongrass chicken, crunchy pickled carrots and daikon, fresh cilantro and cucumbers, all stuffed into a crispy French baguette with a drizzle of Sriracha mayo. It’s light and bright flavours have summer written all over them.

In a small non-reactive bowl or zip-top bag, combine the chicken and marinade ingredients. Refrigerate for at least 1 hour or up to 2 days. Meanwhile, toss the carrots, daikon, vinegar, sugar, fish sauce and Sriracha together. Refrigerate.

Banh Mi is a Vietnamese sandwich that’s made up of an odd sounding combination – crusty bread rolls smeared with pate, mayo, suspicious looking Asian ham, pickled vegetables, green onion, coriander/cilantro, a mighty wack of fresh chillies and drizzle of seasoning. Ingredients: 1 cup white vinegar, 1/2 cup sugar, Kosher salt, 3 medium carrots, julienned, 1 1/2 pounds boneless, skinless chicken breasts (about 3), 1/4 cup plus 1 tablespoon soy sauce. Lemongrass Chicken Banh Mi Recipe: Instructions Start by preparing the carrot and daikon. Add the julienned carrots and daikon to a large bowl and toss in the sugar, salt, vinegar and sesame oil. Set aside for 1 hour, stirring occasionally.

Arrange the cucumber slices on the bottom halves. Top with the chicken and the pickled carrots and daikon. Garnish with the cilantro sprigs and jalapeño. Close the sandwiches and serve.

Banh Mi is the PERFECT sandwich. Rich, savory meat combined with bright and crunchy homemade pickles stuffed into a fluffy baguette; what’s not to. Salty Vietnamese caramelized chicken with fresh basil, sweet and spicy mangos, pickled vegetables, and fried eggs.

All piled onto a toasted.

List of related literature:

Gently fold in remaining ¾ cup panko, egg, scallions, 3 tablespoons garlic-basil aïoli, ½ teaspoon salt, and ¼ teaspoon pepper.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Sauerbraten is a beef roast marinated in spiced vinegar; geschnetzelets is fried veal served with noodles; spaetzle is an egg dumpling boiled, topped with cheese, and then broiled; roesti is a large potato pancake made with strips of raw potato; and fondue is the communal Swiss dish of bread dipped in melted cheese.

“Culinary Tourism” by Lucy M. Long
from Culinary Tourism
by Lucy M. Long
University Press of Kentucky, 2004

Transfer the sausage to the bowl and add the ham, green onion, carrot, and remaining 2 tablespoons soy sauce, 2 tablespoons wine, and 1 teaspoon sesame oil.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

Whisk flour, baking powder, 1 teaspoon salt, 2 teaspoons pepper, remaining ³∕ teaspoon garlic powder, remaining ³∕ teaspoon paprika, and remaining cayenne together in large bowl.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

A plateful of sliced meats is placed on the table alongside a plateful of dark breads, thinly sliced cucumbers, thinly sliced tomatoes, sliced hardcooked egg, a stick of unsalted butter, and sometimes chopped dill and/or chives.

“Estonian Tastes and Traditions” by Karin Annus Kärner
from Estonian Tastes and Traditions
by Karin Annus Kärner
Hippocrene Books, 2005

Assemble 2 sandwiches by layering ingredients as follows between prepared bread (with mayonnaise mixture inside sandwich): half of fontina, cooked mushrooms, red peppers, and remaining fontina.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

First the cauliflower is grilled, then it is mixed with a creamy cheese sauce, topped with panko (Japanese bread crumbs), and baked in the EGG.

“Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience” by Big Green Egg
from Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience
by Big Green Egg
Andrews McMeel Publishing, 2010

It is served with brown sauce of sautéed garlic with vinegar, sugar, catsup, and soy sauce flavored with chili pepper, crushed peppercorn, and thickened with flour.

“Philippine Food, Cooking, & Dining Dictionary” by Edgie Polistico
from Philippine Food, Cooking, & Dining Dictionary
by Edgie Polistico
Anvil Publishing, Incorporated, 2017

They were Cantonese style with minced pork, egg, scallions, and black bean sauce, but executed to perfection.

“No Laughing Matter” by Joseph Heller, Speed Vogel
from No Laughing Matter
by Joseph Heller, Speed Vogel
Simon & Schuster, 2004

Sometimes bak mie are served with a thick sauce or stir fried with vegetables, sweet soy sauce, meat, egg, or other ingredients.

“Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture” by Bruce Kraig, Colleen Taylor Sen Ph.D.
from Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture
by Bruce Kraig, Colleen Taylor Sen Ph.D.
ABC-CLIO, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • i have jalapeno, celery, and poblano, but no cucumbers. i also have sliced pickled (already!) jalapenos, and i’m leaning towards using the already-pickled peppers instead of quick-pickling fresh julienned ones… but then i’m not sure. instead of honey, i use date or pomegranate syrup; i’m a newbie Kewpie devotee (got my first strangely-pliant squeeze tube last weekend and tested it out to see if the MSG would fuck with me like it used to, last time i had the stuff that i know of), so the blob you applied satisfied; i’m not a big fan of sriracha (it always sounds good in theory but once i bite into something it’s been added to, i get a discontented feeling, like it’s too sweet or not… SERIOUS enough. idk.) but if i think it’s the best chili sauce for the job, then i’ll use it. but what about harissa, gochujang, black bean garlic sauce, etc? would Thai Green Chili Paste work? as to the cilantro the minced stems have way more flavor (and texture) than the leaves. just sayin’. how about adding lime juice, either to the quick pickle or to the raw chicken for a marinade, or both? and there’s always room for green onions…

  • it’s a good sandwich but you need to mention that white radishes cant be paired with carrots due to health reasons(some foods just don’t pair well for the body)

  • Great recipe! I like your own take on our Bánh Mì, just a suggestion if you was to put fish sauce in the baguette I recommend trying this sweet fish sauce that we Vietnamese would normally use:

    1tbs fish sauce

    1tbs vinegar

    1tbs sugar

    W/ minced garlic & chilly

    Optionally some pepper

    Bring it to a boil so the flavor are well cooperated

    And obviously you can add more sugar or fish sauce to your own liking, Vietnamese food is about customizing and balancing to your own taste imho.

  • Hey I would say that as long as u can make it and it taste good it doesn’t have to be traditional as there is no traditional one just variation

  • The reason why this really needs pork imho is the countering ingredients… Pickled veggys, fresh herbs, chilies are so fresh, crispy, acidic etc. that chicken just isnt fat enough to take it all, even if thighs look godly here.

  • i never heard of these sandwiches before but now I will be on the lookout for them. Luckily I live in Los Angeles and there is Asian places everywhere. When I was a kid we had to go to China town to get anything Asian. Now it is everywhere and I love it. I have been eating Asian food and any other kinds of ethnic food since I was a kid and I love it. There is a large Vietnamese population here not to far from me and a good Asian market nearby that I go to and also an International market that I go to. I never shop American grocery stores nowadays as they are so expensive. I only go to American Grocery for the holiday to get my Turkey or Ham. Thanx for your video. Kiss to the baby.

  • Where can I get some cheese head for the banh mi sandwich and which brand do you recommend. Do they sell these in Oriental markets

  • We are Irish Americans but my mum always got head cheese at the deli. My sisters and I wouldn’t go near it, but she loved it! Nice memory ��

  • Chef John: the first time I saw one of these sandwiches was around Da Nang, South Vietnam 1970. Wasn’t toasted and the meat was green lizard, but tasty. Thanks

  • I seriously loved her little talk about the cultural history of the colonization of Vietnam. It’s crazy how sharing something like a sandwich can be an opportunity to talk about those kind of events in history

  • Love Vietnamese food. How bout we just eat the fucking delicious sandwich & not think about oppression, cultural appropriation, bullshit social justice, etc…?

  • why couldn’t you eat bahn mi sandwiches during your pregnancy? I would think the extra iron in the pate would be good for pregnant women..

  • I love that she unironically used the phrase “good cultural appropriation” and then says we should think about the French occupation of Vietnam every time we make a Bahn Mi sandwich, it really added gravitas to a sorely lacking niche

  • “It’s so easy to make you just need a few things in your pantry”…….. yea the rest of the video didn’t seem like throwing a few things together from the pantry…….

  • Just had a Bánh Mì for lunch yesterday. Definitely in the top 3 types of sandwiches for me. The baguette really puts it over the edge.

  • That happened to me once I started eating a sandwich not realising it had seeded red chilli in, tears streaming down wondering why it wasn’t affecting my spice immune boyfriend

  • i dont think banh mi is something you have boundaries on what is traditional and what is no because by definition banh mi just is considered a sandwich its up to the vendor as to what they want to put in there. you have that classic cold cut type meat which all vietnamese places do but they have other offerings all different from each other. my old local offered a tuna one for pescatarian and the owners are vietnamese, doesn’t mean it not a “real banh mi”.

    a way to think about it is… if you make a sandwich with pastrami… does it have to be a ruben? not necssarily. will it still be delicious? depends on how you make it.

  • You might know this already but Titan makes a julienne peeler that’s fricking incredible. I recommend buying the regular peeler that comes with the julienne!

  • Thought it was about vietnamese food. Tooo much talk makes video booooring. Something to keep in mind. Thanks for the recipes even though didn’t finish it. Tooo long.

  • Whenever you have time or if you want but could you make Vietnamese Caramelized Pork (Thit kho to) please?
    It’s such a comforting food for me whenever my mom makes it.

  • chicken breast schnitzel in a baguette. this is almost the national food here in Israel. only we eat it with humos and thehina and we use arisa for spiciness. the salad we use is the local Arabic version with tomatoes, cucumbers and onions dressed in olive oil and lemon juice.

  • Hog Head Cheese! OMG, my grandmother use make it (buy when she got too old) for me and my sister when we were kids. I thought we were the only ones who ate it. It is disgust but it also taste pretty good with hot sauce and/or peppers.

  • I just have to say, thank you so much for having the appropriate ethnic person making their ethnic food. It’s very significant and means a lot to me.

  • Saigon Sandwiches in the tenderloin of San Francisco is possibly the best banh mi on the planet and I’ve been to Ho Chi Minh city and Hanoi.

  • I remember the first time I ate a Banh Mi, always stuck to italian or american sandwiches.
    But when I got into that first bite, that tangy coleslaw, the barbeque pork, I was hooked for life.

    My favorite sandwich used to be pastrami now it’s banh mi.

  • When I go to my favorite Vietnamese restaurant, I see photos of their banh mi on the wall and think I would like to try it. Unfortunately, I can’t get past their delicious pho, which I could eat every single day.

  • Just saw this and your previous baguette recipe. I appreciate the disclosure that you go “off script” with the prep of the chicken and sauce but stayed true to the main components of the banh mi. The baguette you make isn’t the traditional Vietnamese baguette technique that’s used in banh mi but TBO short of having it directly from Vietnam, I actually prefer this french baguette style to the Vietnamese french baguette after going through several trials of both at home. Sacrilegious to say but oh well. Bravo! Loved the videos!

  • I love Bahn mi sandos. For all the vietnamese friends I had growing up, kinda disappointed I didn’t start eating these until adulthood.

  • Thighs are better… but they are more fattening… that is why breasts or white meat are more popular… give me thighs any day…

  • Excellent video! Healthy delicious food so full of flavour tantalizing our tastebuds! Great picnic idea great to enjoy all year round ��Thanks for sharing this amazing recipe ��

  • Great Video. While I love your videos, I find that I like all the little touches that you make. The Pickled veg. I am loving your pickled red onions. I’ve made them twice now.. The Pepper honey spread sounds wonderful, I have all the ingredients, that’s next on my list… The chicken marinate sounds awesome. I must try it. Loving your channel. Keep up the awesome content!! And don’t forget, Always Cut on the Diagonal…

  • Cutural appropriation happens everywhere, every troubling time in Vietnam especially when we have more than 2000 years of battlings and wars. And such proud to hear her guiding the recipe and talking about our history with passion.

  • Ok throw together Shiracha, butter and honey, toss thin strips of carrot and cukes with my champagne vinegar and oil, pound some boneless chicken breasts sautéed then at end brush with hot sweet sauce, make a sandwich ok gotta do this yeah

  • This channel professional AF. Every third video i see i wanna make myself right away cuz of how good it looks and how easy you make it to follow.

  • Wow, I am a Mexican and my little son and I love vietnamese sandwich, where I live we buy the one pate and ham, but also they add to the sandwich a kind of sweet sauce, I would like to know the name then I can make our own sandwich.
    Thank you. ��

  • Bahn mi is literally a perfect sandwich. The Vietnamese place i get them at had to give me complementary food because they knew I’d never try anything else otherwise. Gotta admit that fried rice was amazing though

  • You go patrolling an area in Vietnam forest: calm
    There’s sounds near you: calm
    A loud noise appear out of nowhere: panik
    Is just the crunches from a tree leave: calm
    The crunches continuing in the trees: panik

  • Great!! And If these Banh mi types are made in the best combinations as the best local places in Vietnam, they will be as good as Banh mi Dac biet. You should try to experiment out of the box too! ����������������������������������

  • This is my favorite sandwich. Thank you so much for demo-ing it. I think I can do this on my own and have it on mind when a couple ppl come to visit.

  • Oh man I’m in heaven, worked the entire afternoon on your baguette and banh mi recipe, I’m enjoying the results now… SO GOOD! ������

  • Once again this looks fantastic. I have never heard of Banh Mi. I will give this a try someday. This weekend is all about the ocean. Saturday “Pan Roasted Scallops and Sunday is Salmon with garlic butter cream sauce. Using Sam’s recipe. I better get started. Thanks Sam.

  • I love your stories. One reminds me of something similar my mother related about her school lunches. She grew up in the 1940’s where most families in her area of Texas were farmers. She said she always had homemade cookies in her lunch, and she would find someone to trade with her because they never had ‘store bought ‘ cookies at her house. These days I am pretty sure that would be reversed. Most kids would trade their bought cookies for homemade ones.

  • While in Tech school an Asian friend of mine introduced me to this type of sandwich. That was over 20 years ago and I had forgotten the name but remembered the taste. Today I had to stop by a restaurant that to my surprise featured this sandwich. I didn’t have time to get one but I certainly will the next time I’m in the area.
    *I am so glad I happened to land on this video, she’s AWESOME! When she said “no bueno” I KNEW I was going to subscribe.

  • If you’ve never had an authentic Banh Mi, you’re missing out. It’s an amazing sandwich that can be eaten for breakfast, lunch, or dinner. And it costs about $0.70 or 12,000VND. The best Banh Mis are found in Hoi An.

  • I know this is an old video but this really helps me understand what I would be ordering. I’m trying to explore new foods and I’m so happy that I came across your video! Thank you! New subbie!!

  • I like that you explain what a traditional banh mi is like. Many people make their own variation while branding it as a normal banh mi smh

  • I agree with you 100% I LOVE the authentic sandwiches. I loved the ham one, and also the Chinese pork but they have a steak one that is ahhhhmmmaazziing!! I crave these. They are about 3-4 dollars each but if you buy 5 you get one free. A lot of upscale places try to make a gourmet version of a bahn mi but the originals are hands down the best. This and a torta I had in Arizona are probably my favorite sandwiches ever

  • I really like this recipe for a Bahn Mi sandwich using chicken. The chef gave easy step by step directions, historical information on how Bahn mi sandwiches evolved and she was humorous. The ingredients are easily accessible and could be found in most people’s pantry or refrigerator. I did learn about magi sauce. I did not know about this Vietnamese condiment. Thanks.

  • Americans seem to have a thing that the vegetables must be pickled. Not so. It probably depends on which part of Vietnam your grandmother was born. Raw vegetables are just as common and much easier to prepare. Grate the carrot and slice the daikon the same size as the cucumber. Also the the pate should be pork pate which can be hard to find. German liverwurst is more common and a pretty good substitute. Sadly, the el cheapo banh mi shops tend to leave out the pate.

  • Head cheese sounds funky but if you make a proper carbonara, a traditional Italian chef will probably insist on the cheek, it’s very tender meat.

  • People are anti-thigh because they are fattier than breast’s. Personally…I’ll accept the higher fat content in chicken to get thighs. Chicken breasts and dry and not enough flavor. Thighs are the only way to go!!!

  • Just stop I’m Vietnamese and that bread is a big no no and the mayo is just mayo wtf and the radish has to be thinner and the the cucumber is also soak in vinger and do not remove the bread and the secret is meat paste and mayo not just mayo omfg and the bread is too soft so wrong bread and definitely wrong meat and definitely no “pot tae”

  • +Honeysuckle Ham and pate BANH MI is my old stand by in San Jose, CA like no other (many places to eat them). I have been eating the same sandwich and ice coffee at my favorite place Dakao. I started eating them when they were 2 for $1.00. I was 20 yrs old. aah, the memories. I also remember when Lee’s Sandwiches came to town in the 80’s.

    You have good taste 😉

    Angel from The Bay

  • It’s NOT worth cutting the tip of your finger off.
    I’ve done it before cutting potatoes.
    Took myself along with the tip of my finger down to the hospital (emergency room), and the doctor insults me by throwing the tip of my finger in the trash!
    He said not to worry, it will grow back.
    Guess what….. It grew back!
    Only I can tell that a very small tip of it is still missing… lol ��.
    But still it’s not worth it so slow down and stop early!!❣️����

  • What defines a bahn mi is maggi seasoning? Never heard that before. In Australia we have the most authentic bahn mi outside of vietnam and I’ve never seen maggi put on it. To me what makes a bahn mi is the pate. No pate, not bahn mi. And you didn’t put any on…:/

  • I did your other Banh Mi with pork and was kind of underwelmed with the sauce. This however, is what I’m doing for lunch tomorrow! And I have a daikin radish in the fridge.

  • No way! I use to live in Monterey! Now I live in LA but I do miss the bay and Monterey bay lol
    I can’t wait to try all of these out!

  • A wonderful interpretation, thank you! One thing most YouTube recipes make these too big and over-stuffed. You have to be able to EAT it. Slightly thinner (not sorter role), a little less stuffing, a bit more heat, and that’s what you’ll find in Saigon.

  • When eating out or making my own Sandwiches I always tear the insides of the bread out always too much bread and not enough Daikon or Carrots…

  • lol is it me or is Asians more white than White people.. White people these days in America are brown asf.. nice video, i liked and sub, and im about to order me a banh mi

  • I just discovered your channel and i already like it! It’s very cool how you compare videos and recipes from other youtubers to your own cooking experiences! Good job, keep going

  • Yes some cilantro/corriander tastes like soap and some don’t. I eat cilantro alot but when i taste the soapy tasting one’s i throw it away, cause it really tastes that bad.

  • As soon as you said head cheese I knew. I’ve never had it since I don’t eat pork, but my grandmother from Hungary who was a butcher used to cut off a pig’s head and save it for that very purpose.

  • I was married to a Vietnamese woman, and these were basically an everyday event. Especially when we both worked strange hours. Very easy to make, and flat F******g delicious!..

  • BANH MI in vietnamese usually add:
    Vegetables (cucumber and parsley)
    Omelette egg
    Meat (usually pork, Vietnamese never put chicken or beef in)
    You can add some slide sausage if you want.
    Btw not normal pork.. “Vietnamese style” Pork or you can call it “Chả lợn”

  • FYI, the part where the person eats the thing is the “money shot”—the reason why people even finish a video. Of course, you’ll need to experiment and do what you feel is best, but I immediately left after you took the bite. Came back to let you know. Nothing to do with the video quality. Just a money shot too soon.

  • I had my first banh mi when I was 5 and I still hate head cheese! It’s a texture thing! Haha if I buy it already made, I usually give it to my sister but if I go to a Vietnamese bakery, I always order it without the Mayo and head cheese!

  • Can i put some vegan cheese on it. But checkout Ginger lemongrass restaurant in queens whitestone and the one down lower east side manhattan. The Truth ��❤

  • lol. Ok got it. I usually eat american baguette. VNese baguette hurts my gum… You can stuffs anything you like, doesn’t have to be exactly the same as vnese version. It’s kinda creative. I think it would be better you add fish sauce to marinate the chicken instead so it won’t be salty and strong smell of fish sauce in sandwich.

  • I agree with your brother in law, the devil weed cilantro tastes like soap,metal & dirt. It also smells exactly like stink bugs & ruins any food it gets near.

  • I saw your baguette recipe video and thought to myself, this will be great for banh mi… and then you mentioned it so I’m here watching it. Great job by the way. Not the traditional baguette that are used in Vietnam but the fillings are basically the same (there’s a lot of versions out there). Now, if only you can make me one this instant, that would be great. lol.

  • Dear Dzung, I don’t know much about Vietnamese cooking. Could you recommend me some dishes that are not spicy because I can’t have the heath because of digestive problems and also meatfree for same reasons. I do eat fish and seafood. Love all the way from Belgium

  • The link to the recipe seems to be broken. Also thanks for the videos, I made your Tikka Masala Burrito last weekend and was very good!

  • Head cheese in Spanish is called quezo de puerco and I actually thought it was actual cheese lmao I had it for the first time last year and it is good!

  • Great video. Please do more of this style. Loved seeing the variety, I normally only have the ham and pate. Going to venture out and try others. thanks

  • Honeysuckle, can you do a simple recipe videos for paté, PLEASE?! Also, I love Bahn mi, especially the classic ham and paté “Bahn mi Thit Nguoi.” ��

  • As a fellow Polish man, watching you since 30k subs I’ll tell you that your channel gonna grow big, bigger than you imagined. Keep going!

  • I prefer the crusty baguette. I just discovered your channel and am binge watching all your videos. I am loving it! I hope you reach 1 million subscribers soon!!!

  • Sorry for being totally ignorant, but why couldn’t you eat banh mi whilst you were pregnant?? Is it because the pate, mayo head cheese could be considered slightly unhealthy?

  • Great!! Thank you for adding some different way to make our bánh mì thịt more delicious, the only thing is your subtitles cover too much the video, we couldn’t see much what you did

  • It’s assimilation, not appropriation, Sister.
    Colonizers appropriate culture for pleasure and entertainment.
    Colonized people assimilate for survival and acceptance.
    Great video!

  • That’s interesting, I never had a fried chicken version before. My fav is the Sui Mai. I have a great easy version on my channel.