Wonton Don Makes Iconic Banh Mi Sandwich | What's For Lunch - video Dailymotion

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Donny Enriquez | What's For Lunch

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00:00Yo, Donnie, what's for lunch?

00:03Banh mi sandwich, baby.

00:05Ooh, let's get cooking.

00:06I'm a private chef, cook for money, yeah.

00:13Guys, welcome back to What's For Lunch.

00:15Donnie, the wonton Don.

00:16Welcome to the kitchen.

00:17How are you?

00:18I'm good, I'm good.

00:19We're doing banh mi sandwich.

00:20It's the first for the show.

00:21First for me, too.

00:22I've never actually made to completion a banh mi,

00:25so this should be a good episode.

00:27I'm, like, shocked by how many people don't know what it is

00:29because PFT put it on as Mount Rushmore sandwiches,

00:32and I think 80% of the replies were like,

00:34what is a banh mi?

00:35Really?

00:36Yeah, I mean, it's a great sandwich.

00:37It's like French and Vietnamese fusion, right?

00:41Exactly, yeah.

00:42I think it probably came about, I mean,

00:44this is me just doing an educated guess,

00:46but I'm going to assume during the Vietnam War

00:48when France was over there,

00:49and that's when it got popularized,

00:51or earlier than that, do you know?

00:52Yeah, because before we got involved in Vietnam,

00:55Vietnam was a French colony for a while.

00:58They brought the French bread,

00:59and then the Vietnamese filled it with their own ingredients,

01:02and boom, you got a banh mi.

01:03It's a great sandwich.

01:04So on that note, what we have,

01:06we have a pork butt here.

01:08What usually was very tough, you have to cook it for a long time.

01:11We're going to cut it pretty thin,

01:12marinate it, and then cook it

01:14so it's not going to be super tough like eating rubber.

01:16That's how we're going to treat that.

01:17We have some lemongrass.

01:19We have some daikon radish, a carrot, cucumber,

01:22some cilantro, garlic, all good stuff.

01:25The start, though, the pork is most important,

01:27so we're going to get that marinating quick.

01:29So the pork, that's probably all we need for the sandwich.

01:32That's more than enough, honestly.

01:34I'm going to do one more little thin slice.

01:36So we're going to go in with all that sliced pork now,

01:39and if you want to add, we have some oyster sauce

01:42and some soy sauce.

01:43That's going to go in.

01:44I'm going to rinse my knife off.

01:51Lemongrass, I think, is the most Vietnamese ingredient of all time.

01:54If you haven't tried it, looks like grass, tastes like lemon.

01:57So we've got the fish sauce and oyster sauce.

02:00Fish sauce is super Vietnamese, very fishy.

02:04It's actually made from, you take fish,

02:06and you brine it in a barrel,

02:07and it's like the juice that comes out of the fish.

02:10It's very pungent.

02:11You can smell it if you're ever using it.

02:12And then oyster sauce is really sweet.

02:14You take oysters, and you cook them down,

02:16cook them down, cook them down,

02:17reduce it into this thick, syrupy sauce.

02:20So that's the fish sauce going in there,

02:22and then we're going to hit it with a little bit of sugar.

02:25You go nuts with the chili, how much spice you want to add.

02:28That's fine by me.

02:29Sick, chili crisp.

02:30I'm going to get to chop in some of this up.

02:32And now it's pretty garlic heavy,

02:34and if you're ever trying to peel a bunch of garlic at once

02:36and don't want to have to smash everything,

02:38just get it in a jar.

02:39It's a good little trick here.

02:40And just shake, shake the hell out of it.

02:44A couple shakes.

02:47Just like that, look.

02:48Now all that garlic is peeled.

02:51What the hell?

02:52It's the easiest way to peel garlic.

02:53All you have to do is shake it?

02:54All you have to do is shake.

02:55Yeah, that's the biggest hack I think I've learned in the kitchen

02:59is just shaking garlic.

03:02All right, that's looking good.

03:03And if you want to smash up that lemongrass,

03:05because really the only part of lemongrass you use

03:09is this part at the bottom.

03:11So you've got to just smash it down,

03:13and it'll peel open,

03:14and we'll just get the little pieces out of there that we need.

03:17The tops we don't need, smash down on it.

03:19You're going to have to whack it a little bit, I think.

03:22Yeah, there you go.

03:23There you go.

03:24Perfect.

03:28See how it's all softened up?

03:29Now you're going to kind of peel into it,

03:31and then you'll cook with the, like if we slice it,

03:34this right here, that's all it gets.

03:36See, there's not a lot in there,

03:38but we kind of just scoop this out,

03:40and that can go right in.

03:42It's strong.

03:44So now we're going to finish with, we need a neutral oil,

03:47and then I'm just going to quickly mince up a shallot,

03:50and we're going to put a shallot in this,

03:52and then you want to let this sit, like overnight would be ideal,

03:55at least two hours, but we're going to cheat.

03:58We're going to do like a half an hour,

04:00but ideally let that sit overnight.

04:04It's still going to have a lot of flavor.

04:05Oh yeah, it's going to be fine.

04:07We are going to, we have daikon radish, we have carrot.

04:10That's what we're going to make a pickle out of.

04:12Cucumber I'm going to leave unpickled,

04:14and we're going to cut it really thin

04:15and put it on at the end as like a dressing.

04:17If you want to just peel this.

04:19Yeah, no problem.

04:20If you want to peel that,

04:21you just have white vinegar and some sugar.

04:29I'll get the carrot quick.

04:33And if you want to, if you want to cut like,

04:36do like pretty thin strips like that,

04:41and then we're going to cut it again.

04:43So this is going to go right over those pickles,

04:46and that will start to go.

04:48And then if we put this in a jar and sealed it,

04:50you know, that lasts months,

04:52but we're just going to do a quick pickle on that.

04:54We'll set that aside.

04:55So there's two ways you can get really thin strips.

04:58You can use a mandolin like we're doing here.

05:04That's nice.

05:05But if you don't have a mandolin,

05:07you can just peel it and you can peel cucumbers easy

05:10because you can get really thin strips just by,

05:12just by doing that.

05:13All right, this is going to go in the oven now at 375,

05:16like 10 to 15 minutes,

05:17and then we're going to hit it under the broiler,

05:19super hot so it gets a nice char

05:21and that sugar starts to caramelize on top.

05:23Okay, while that pork finishes cooking,

05:25we're just going to slice our baguette here

05:27and get that toasted up.

05:28Just going to put a little weight on this so it toasts.

05:33There we go.

05:34Now we've got a nice toast on that.

05:36Oh, that's a perfect toast.

05:38That's the toast you want.

05:39All right.

05:40And then on that, we're going mayonnaise.

05:44Wow.

05:45That's what we want.

05:50I got to cook my pork like this more often.

05:52Yeah, it's the way to do it.

05:53I usually yell.

05:54Chuck it in the oven.

05:55When you put it in the oven like that too,

05:56you could do it on a pan,

05:57but then you got, it's going to smoke.

05:58Yeah.

05:59Put it in the oven.

06:00You don't have to think about it too much.

06:02All right.

06:03Now we're just going to assemble this thing.

06:05I'm going to go cucumbers.

06:07Cucumbers can be very overpowering.

06:09That's why I slice them nice and thin.

06:10I'm just joking, man.

06:12You don't even notice they're there,

06:13but they do add a nice little crunch.

06:19And then should we slice up a little bit of the cilantro?

06:23Yeah, we'll cut the cilantro and put it on top at the end.

06:27Oh, with this pickle on top.

06:32There you go.

06:33Just a little bit of chili oil.

06:35I know you like the heat.

06:39Wow.

06:40Cilantro on top.

06:42And there we go, Donnie.

06:44All right.

06:45Top it off.

06:47Okay, let's do it.

06:48Let's slice this thing.

06:49All right, here we go.

06:59Look at that.

07:01Everything's falling out.

07:02We kind of have to do a little tuck.

07:04That's looking good.

07:05Oh, my God.

07:06It looks incredible.

07:07All right, Donnie, there you go.

07:08Here's a bahn mi sandwich.

07:09I'm starving.

07:10Let's go for it.

07:11Cheers.

07:12Cheers.

07:16Wow.

07:21Got napkins here.

07:22That is so good.

07:24Oh, my God.

07:25Tastes like a bahn mi.

07:27A damn good bahn mi.

07:29I'm not going to lie.

07:30That's one of the better things we've made on this show.

07:32Thank you for suggesting that.

07:33That chili oil is nice, too.

07:34Nice little kick.

07:35Oh, yeah.

07:36Wow.

07:38That's incredible.

07:39Guys, that's going to do it for this episode of What's For Lunch.

07:41We'll see you guys next time.

07:42Peace.

Wonton Don Makes Iconic Banh Mi Sandwich | What's For Lunch

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