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  • Hey everyone! Welcome back to another episode of

  • Honeysuckle Catering

  • Today I'm going to show you how to make my childhood favorite, and it's actuall still a

  • favorite today, the Vietnamese Sandwich, or it's also called

  • Banh mi thit nuong

  • there's so many different varieties of

  • fillings for this sandwich - you can have grilled pork,

  • grilled chicken

  • meatball, fish, the variety is endless!

  • today we are going to be making

  • the grilled pork

  • a crowd favorite

  • I'm going to break each of the steps down so that it's super easy and simple for you to follow

  • let's get started

  • we're going to start with how to make the grilled pork

  • what you'll need are, a pound of sliced pork shoulder, I have one that's already

  • pre-sliced for me that I got at the asian market. A tablespoon of black

  • soy sauce, and this isn't your regular soy sauce that you use for sushi. It's actually a

  • thicker soy sauce that has molasses in it and so it's nice and thick and

  • has that caramel-ey

  • texture to it

  • this can also be found at the asian market. A tablespoon of fish sauce

  • half a tablespoon of sugar

  • two cloves of garlic

  • half of a shallot

  • and some salt and pepper

  • now take your garlic and mince it well

  • and put it in a bowl

  • now take your half a shallot and mince that well

  • now combine your soy sauce

  • fish sauce, sugar

  • and put it in a bowl with the garlic and shallot and mix it well

  • now take your sliced pork and

  • and put it in the bowl and mix it well so that everything marinates

  • take a dash of salt and pepper to give it some extra seasoning

  • now set it aside in the

  • fridge for about half an hour so that the flavors all come together

  • next, I'm going to show you how to make the pickled carrot and daikon. This is a sweet, salty, and tangy condiment

  • that goes well with so many Vietnamese dishes. You're going to need...

  • one cup of warm water

  • one cup of distilled white vinegar, a carrot, a daikon

  • a tablespoon of sugar plus

  • a quarter-cup of sugar

  • and eighth-cup of salt

  • plus a tablespoon of salt

  • first, you're going to peel off your carrot and daikon

  • cut it into matchsticks

  • you're going to want equal amounts of

  • daikon and carrot for this recipe

  • now, put your daikon and carrot in a bowl

  • and with the tablespoon of salt

  • and tablespoon of sugar, combine it

  • and let it sit

  • you're going to be drawing out all the water and juices from the carrot and daikon

  • this will help make it flexible

  • let it sit for about ten minutes

  • so it can soak all the water out

  • it's been ten minutes and our carrot and daikon are ready

  • you should be able to bend the carrot or daikon without it breaking

  • now take your carrots and daikon and run it under cold water to rinse off the salt and sugar

  • then transfer it back to the bowl

  • take your quarter cup of sugar

  • and eighth cup of salt and mix it

  • into the warm water and stir it until it dissolves

  • now take your cup of distilled white vinegar

  • and pour it into your

  • sugar and salt mixture

  • and then, pour everything over the carrot and daikon

  • you're going to want to let it sit

  • for an hour to overnight so that it pickles and it's ready to use

  • now it's time to cook our grilled pork

  • if you have a grill pan you can go ahead and put

  • it on the stove, and cook it on high for about three minutes on each side until it's nice and dark and caramel-ey

  • if you don't have a grill pan, any pan will do

  • Now it's time to assemble our Banh Mi!

  • you're going to need a Vietnamese French baguette

  • our pickled carrot and daikon

  • cilantro

  • some sliced jalapeno

  • some sliced onions

  • mayo

  • and maggi sauce

  • take your baguette and slice it length-wise

  • with your mayo, spread it inside

  • now take your

  • grilled pork, I would say about half a cup of grilled pork

  • and layer it inside the baguette

  • you want the sandwich to be meaty

  • now take your pickled daikon and carrots and layer it on

  • and then

  • take your cilantro

  • onions, and jalapenos, and layer those on as well

  • now the last step is the secret sauce

  • the Maggi sauce

  • this is more flavorful that soy sauce and it has a special seasoning to it

  • and just squirt a few squirts and you're done!

  • and there you have it the Vietnamese Sandwich

  • or Banh Mi Thit Nuong

  • it's so good

  • look how meaty it is and then this layer of airy

  • bread

  • I'm going to try it...MmmMmmm

  • I really hope you enjoyed this episode

  • this is my favorite dish of all time. If you'd like to see more episodes

  • please subscribe [below] and let me know what you think

  • of this recipe below

  • and visit my facebook to get more updates

  • and I hope to see you soon!

  • Bye

Hey everyone! Welcome back to another episode of

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バンミ レシピ ベトナムサンドイッチ ストリートフード|HONEYSUCKLE(ハニーサックル (Banh Mi Recipe Vietnamese Sandwich Street Food | HONEYSUCKLE)

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    VM3 に公開 2021 年 01 月 14 日
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