Roast Pork Bánh Mì plus The Secret to Perfect Pork Crackling | Roadtrip for Good

Its popularity in Vietnam is unparalleled, but the banh mi might be Australia’s favourite sandwich, too. This roast pork version is absolutely delicious and if you’ve never made a banh mi yourself, it might be time to roll up your sleeves and get started.

The bushfires that damaged large parts of Australia in 2019 also brought out the best in us. Although not burned directly by the fires, the Tallangatta Bakery was a refuge for thousands who were affected. Operating around the clock for weeks, the bakery provided free food for those escaping the fires as well as to firefighters who worked tirelessly to bring the fires under control.

Chapters:

00:00 Introduction
00:34 Tallangatta Bakery
02:29 Recipe
02:40 Making the Roast Pork
06:21 Pickles, Sauce and Other Ingredients
12:01 Assembling the Banh Mi

[HaiNguyen-hnjm]

Vietnamese here. Just want to give you some explanations at 10:09 when Adam picked up a pork loaf.

In Vietnam, we call that "Giò".

The making of Giò starts with the meat (no fat) from the just butchered pig. After removing the skin and every bones inside, the workers start grinding it inside the grinder until it becomes like a paste. In the past, the workers had to pound it until it became totally pasty.

Then, during the grinding, the pork will be seasoned with fish sauce, sugar, pepper, and starch. Also with the ice or cold water to prevent it from being split because the pork is usually hot.

After grinding it, the workers will take the banana leaves, which have been cleaned and dried, and wrap the paste. This process must be carefully handled because the banana leaves are easy to buckle. Then take the "Lạt" (Bamboo strips) to secure the paste inside the banana leaves.

After all of that, you will steam it in water for 45 mins. Then you will bring it out, let it cool down and dry.

The one that Adam used in this video is called "Giò Lụa" (Chả Lụa in Southern dialect), which is made from the meat of the pork only. We also have the "giò bò", made from beef with pepper and herbs. "Giò bê" from calf. And "giò xào" (giò thủ) from other parts of the pig like the ears, tongue getting jullien sliced, and stir fried with wood-ear mushroom.

[VuTubeShorts]

The first authentic Vietnamese Bánh Mì recipe I’ve seen from a famous chef. A lot of famous chefs out there disappointingly try to “fancy up” or overcomplicate such a simple and humble dish. They use ingredients that are not supposed to be used or they forget key ingredients such as the Vietnamese Chả Lua. Thank you for respecting this dish and keeping it as simple as possible.

- A Vietnamese person.

[Munki]

Adam's videos should be tagged under ASMR. They're so relaxing...

[CulinaryFrank]

Thank you Adam for having much love for Vietnamese Cuisine! ☺️🙏 the Bánh Mì looks delicious

[jdodd]

Gotta say you are by far my new favorite to watch. The way you educate on where the dish comes from, what it means, and why you take the steps you do is out of this world. Thanks man

[julieielasi]

My favorite roll to eat very healthy and especially tasty too 😋

[gossifloor]

this man has the smoothest skin and kindest eyes i have ever seen

[LocoSheep]

When I was staying in Vietnam for 3 months I had a banh mi for lunch every single day. It's one of the things I miss the most honestly.

[bellbrack]

I love this guy... Bought a wok because of him, so much inspiration! Love from Argentina!

[Qubrs]

When he ran that cleaver over the skin of that pork belly, my toes curled from the pleasurable sound. Wow.

[RafidW]

Everything about this channel is pure gold.

[truonggiangvu]

Absolutely stunning, i always love Adam's knowledge of Asian cuisine and as a Vietnamese myself i can't find anything to criticize about this video, a great variation of bánh mì, great chef with a great heart and a great love for good food. 10 out of 10 for me and i really looking forward to more content from him.

[Dingus]

Crazy good production value. Felt like I was watching a big budget documentary. Forgot it was Adam's channel. Good stuff. Good stuff.

[XxIsolationistxX]

I still think this is the best cooking channel on Youtube and I will fight anyone who disagrees.

[KhanhPham-titn]

I opened this video for the first Time and and am impressed by his voice. It sounds very nice .

[hkbabel]

Thank you. You are so talented & reassuring & kind. Best wishes from USA, where we are sorely lacking in all these things

[mugensamurai]

3:33 that amazing speed. He definitely had a lot practice by himself during those quite lonely days during the pandemic with that right hand.

[Mezxxii]

So excited to see more recipes like this from you! Your production quality and story telling is amazing. Great job!

[coloneldom]

One of the best cooking channels on youtube.

[randmayfield]

Adam: Thanks for producing such a great channel.When I want to learn how to make something right...you're my go-to guy.