$167 vs $19 Banh Mi: Pro Chef & Home Cook Swap Ingredients

Have I made pâté before? No.

Have I flambéd anything before? No.

Have I touched a liver before? Nope.

Hi, I'm King.

I'm a professional chef

at the Institute of Culinary Education.

And this is my $167 Bánh mì. And this is my $167 Bánh mì.

Hi, I'm Emily.

I'm a home cook

and these are my $19 Bánh mì ingredients.

[squealing]

It's happening again.

It's happening again!

[laughing]

I, I could, We got it.

Bánh mì is coming up.

I see booze.

I don't know what else jumps out, I see booze.

I love sandwiches in general and Bánh mì is like,

like the king, the king of, the king of the sandwiches.

Chef King.

Chef King is the king of the king of the sandwiches.

He's the king of the king of the sandwiches.

In Vietnam it started off very simply

with just a baguette and spreading a pâté.

with just a baguette and spreading a pâté.

People just started adding more into it and then,

then it's grown into what we know today as our Bánh mì.

So I was planning on making a Duck Adobo Bánh mì

with duck liver pâté, homemade spicy mayo

and pickled green papaya.

I had moulard duck legs, garlic, soy sauce, vinegar

whole black peppercorns and bay leaves.

For the pâté I had some rich duck liver.

Livers.

Some duck, fat fish sauce, shallot and sugar.

And I was gonna flambe with a nice bottle of Cognac.

It makes sense. We're making a fancy Bánh mì.

I was gonna make my own homemade spicy mayo

using eggs, mustard powder, lemon, white wine vinegar

and a bottle of my very own hot sauce.

Small Axe Peppers.

Chef King makes this, how cool is that, huh?

Smallaxepeppers.com if you want to get some.

So what we've got here are some vegetables.

I was gonna pickle some green papaya

and watermelon radishes and garnish everything

with cucumbers, jalapeños, Thai basil, mint and cilantro,

a hit of maggi sauce,

all on a freshly baked classic French baguette.

I am really relieved

I am really relieved

that I'm not making my own bread today.

It was gonna be ridiculously good.

Everything's gonna be fine, don't worry about it,

I'm not worried about it, so why would you?

With Emily's recipe, I have simpler ingredients.

So I was just gonna do a very sorta

simple, classic Bánh mì.

Pork chop, pickled carrots, Mayo, hot sauce,

you know, the standard.

Stuff you're more likely to find

in your pantry or your local grocery store.

These ingredients may appear simple

but I will transform them

into a yummy, delicious, tasty Bánh mì.

If I had to guess these ingredients were

probably cost about 18 bucks?

probably cost about 18 bucks?

Bang, 19 bucks off by a dollar.

So if I had to guess, I would say this costs about $89,

I would say this costs about $89,

167?

167?

That's a very expensive sandwich.

So I have chef King's recipe book here

and it is just a list, no information, no information

no information, no information, no information.

Technically that's enough information.

Okay. So am I overwhelmed?

Yeah. Who am I kidding?

I'm gonna have to call Rose.

Hi, How are you?

I have like 8 million questions for you.

I hope that's all right.

How do you make a pâté?

Oh, a pâté.

Oh, a pâté.

So what you're gonna do is you're going to take duck fat,

hot, sauté pan it'll melt really quickly

and then add your aromatic

and then you're gonna take your duck liver, sear it

so put it right into the duck fat.

I think you can season it with a little bit

of sugar and that'll help crisp it

and give a little bit of breadth to it as well.

So I would do that

and you're gonna put it in a food processor

and whip it up and you're gonna have a pâté, it's delicious.

But Emily I totally know you're gonna get it.

Oh thanks Rose.

I feel confident.

I feel good.

I feel ready-ish, all right.

Let's make this pâté happen.

With the duck liver, I mean, you wanna cut them

so they're all around the same size.

This way they cook uniformly.

Just cut them down into little pieces, that's all.

Which just only means touching them.

Chopping up my garlic here and now I'm going to

cut up my shallot.

Got in my eyes.

You know, it's just really hard being on YouTube.

And I've got my duck fat and I'm gonna pop this in the pan.

We home cooks really get the better end of this day.

Basically you know, to sauté our duck livers

with some aromatics.

You know lots of people love livers

and maybe I do too and I just don't know that.

And I've got sugar, fish sauce and some pepper.

I also sent Emily some very nice cognac

but we're gonna cook the alcohol out

you're literally igniting that alcohol.

You'll see it flame up because of its high alcohol content.

Ah Okie dokie.

Let's flambé.

So just remember to keep

in mind to kind of tilt the edge of your pan over the fire

so that one edge of that pan gets really hot

and then we're gonna put it back and then when you hit it

with that cognac you tilt that same part of the pan

you had on the flame.

The flame will hit that part

of the pan and will ignite the cognac.

Okay. Well, you know

[laughing]

Once the alcohol is out of that, the flames will dissipate

they'll be gone and you'll have a nice flavor

of that cognac in your duck liver.

That was cool, right? I mean, I'm a little bit of,

a little bit of, but you know, mostly good.

I will just be also taking a nap.

Okay, so my livers have cooled, time has elapsed

Okay, so my livers have cooled, time has elapsed

and it is time for me to purée the liver.

Smells good.

That is a duck liver spread.

Some might tell you, I can't make pâté, they're wrong.

I can, I've got proof it's right here

and now to make the entire rest of my sandwich.

So Emily was planning on making a fish sauce

vinegarette for her carrots.

Well, now I have the fish sauce.

I love it, I have my soy sauce, my vinegar and my garlic.

You know what that means to me?

Soy sauce, vinegar and garlic?

That's Adobo, somehow I got my Adobo ingredients, thank you.

And that's gonna be our marinade.

It is time to get started on the marinade for my duck.

I need six cloves of garlic

which I'm going to smash and peel.

I am very weak in my smashing

of garlic because I am afraid of knives.

of garlic because I am afraid of knives.

I'm just gonna put the top of my knife there

and smash one more time in case you missed it,

we're gonna smash.

I'm gonna hear back about that one on YouTube.

So I just have my garlic and my salt,

a little bit of sugar and also when it's sweet

it's gonna add a nice char to our pork chop

when we hit it over that high heat.

Look at these beautiful duck legs, duck in the pot

and garlic, a single, but incredibly powerful bay leaf.

Peppercorns.

I raised vinegar and soy sauce here.

Next I wanna take my vinegar. Here goes our soy sauce.

A, 1 part vinegar to like 3 quarters, soy ratio.

Finish that with some salt.

We're not gonna let this marinate overnight.

That's gonna be a quick marinate.

You know, probably 30 minutes, 60 minutes.

But now that flavor bomb is gonna go with our pork chops.

Amazing.

Then I want them to be mostly submerged.

So I'm gonna grab some water.

Okay, my duck is marinating.

Bing bang boom, we're on our way to duck Adobo town.

Pickles. It's time for pickles.

I love pickles.

So Emily sent me these carrots

beautiful carrots and a jar of pickles

and I'm gonna take the power of that pickle juice and mix it

with these carrots with a little help from red rooster

and we're gonna have some spicy pickled carrots.

First thing I have to do is actually

make my pickling liquid.

To make my pickling liquid, I have vinegar, sugar and salt,

so much sugar, which I'm going to warm up.

We'll go with a medium because nothing bad ever happens

on medium.

Registered Trademark, Patent Pending.

Okay. I think my pickling liquid is good to go.

So I'm going to turn this off.

Let it hang out for a bit.

Am I terrified?

Yeah.

Let's peel this puppy.

Green papaya has that same texture as radish

similar to carrots.

All right, this is my mandolining glove.

Wish me luck.

Hey,

huh, that's kind of julienned

and I didn't even have to chop it real tiny myself.

Emily took away my mandolin, usually I'd use my mandolin

and make these nice julienne cuts.

Julienne are like matchsticks, you know?

So tuck your thumb in, claw.

Tuck the thumb in and boom, like, you're good to go.

You're not gonna slice anything off.

I can absolutely see how people get over confident

and start doing this and slicing their fingers

cause I'm already feeling like, oh yeah,

I can mandolin a vegetable.

I gotta toss this in my bowl and do the watermelon radish.

Now this is what we in the business call

a watermelon radish.

Chop off my little end here.

Oh, look at that.

Huh? Guess that's why they call it a watermelon radish.

It's gonna be pink with like these white streaks

going through and almost like a, like a tie dye shirt

or something but they look really cool and they're tasty.

Okay, I think that that's enough

watermelon radish, julienned.

I'm gonna move it in here

and we're gonna pickle these puppies.

I am per Rose's suggestion, keeping these separate because

as you can see, this is very pink and this is very not pink

and if I put them together, they would become pink.

As anyone who's done laundry will probably tell you.

To make your pickles crunchy.

This is all you got to do at home.

Really simple.

I'm gonna put some sugar in there

and the most important part now, salt

and then now I'm gonna massage this.

Look I already feel moisture coming out of here.

Next step, we're gonna play with our pickles.

So sharp knife, nice gripped Eagle claw.

You're good to go. Let's take a look at our carrots.

Wow. You can see them sweating just like me.

Oh, look at all that water there already.

It's exactly what we're looking for.

Let's get to pickling.

I'm gonna use our pickling juice, some Sriracha.

Oh, that is, I love it, that's good.

I think I found a new sauce.

What really stands out is you get a hit of sugar.

Then you get that acid.

So everything we wanted to pickle is

in this juice right now.

I'm going to take my pickling liquid

which has cooled down a little bit

and I'm going to pour it over these guys, thusly pickling.

And add this to our pickling liquid, oh

and this stuff, you know, open your fridge

or go to the supermarket.

You just pick it up 1, 2, 3.

Put on some heat, get some red rooster

or if you can get small Axe get some small Axe.

Smallaxepeppers.com.

So the quick pickle is ready.

It doesn't have to sit in the pickling juice that long

but if it sits in there totally fine.

I'm gonna put this on the side, get the rest

of my sandwich ready, we'll bring it all together

at the end.

Well, here we are face to face with the enemy

and the final showdown of Emily versus spicy meal.

The key is constant whisking

and getting a really good emulsion in the very beginning

and then you're gonna be totally a mayo expert.

I'm gonna make a little wet towel nest for my bowl.

I have a tip from Chef King that I'm using,

which is that my bowl is chilled.

Apparently it helps with something

that happens in this process.

In with my mayo, little hot sauce,

flash with a rice wine vinegar,

said it adds a little acidity.

This is a seasoned rice wine vinegar.

So it's gonna have a little sugar in there

a little salt in there.

It's time to start which I'm not at all terrified by.

Okay, the first thing I have to do is separate my egg.

Egg yolk in the bowl, that's one thing done.

We're on our way to making mayonnaise baby.

I've got my mustard powder, sugar, salt.

I'm going to wisk it up.

Take half my lemon juice and half my vinegar.

We don't have to worry

about it separating because there's a lot

of emulsifiers in our bottled mayo

that we may not have in our homemade mayo.

Boy, that towel trick really makes a difference.

Cause if I had to use my left hand to hold the bowl

right now I don't even know what I'd be doing.

Not making mayonnaise.

So Rose said slow trickle of oil.

Wow. This is really starting to look like mayonnaise.

I feel powerful.

It's a perfect whippy boy.

All right, I'm just gonna put a few dashes

of Chef Kings hot sauce, which I'm very excited about.

Hmm, delicious.

We give pepper seeds to community gardens.

They grow peppers.

We buy the peppers and we make the hot sauce.

It's good stuff.

So I'm pretty much an expert now, you know what I mean?

Made mayo successfully.

So Emily was gonna use the scallions

and the cilantro as her garnish in our Bánh mì,

which amazing.

These are classic Bánh mì garnishes.

I'm gonna take them and turn them into a flavored oil.

Scallions look great.

I'm gonna cut them into about 1 inch pieces

and the blender is gonna do the rest of the work.

Cilantro. I'm gonna put a little salt in there.

I'm not gonna put it all in.

I'm gonna start with that first get that engine revving

then hit that throttle.

Here we go.

All right, so my flavored oil is ready to go.

All right, my duck has been marinating

and now it's time to start cooking it.

All right, so this is coming up to a simmer right now.

Once it gets there, we're gonna cover it

and then just like throw an hour at it

and on the flip side, you've got duck, baby.

Don't duck this up for me.

It's time to cook our pork chops.

We are going to take this pork fat that I trimmed.

We're gonna render it out very slowly

and I'm gonna put this on a very low flame

and we're gonna reserve that oil and use that

for our Bánh mì sauce.

I'm gonna put some of this neutral oil into this marinade.

You know, you see the amount of vinegar we have in there.

It's actually cooking that pork chop.

You can see it went from a pink translucent to now

it's like kind of grayish white.

That's the acid in there

and what that means to me is it's cooking that pork chop

that acid is also breaking

down the fibers in that pork chop.

We're gonna have a nice juicy tender pork chop.

An hour has passed.

And I think it is time to check this beautiful duck.

Yeah, that looks amazing.

I'm very excited.

The duck looks delish.

Do I want to eat it? Yes I do.

Am I willing to wait for the sandwich? Barely.

A little oil in our pan.

Let's start with a pork chop here.

Oh, I love that sound.

Ah yeah, the sound.

The sound of victory, a hot pan.

I'm going to go ahead and start shredding.

I'm just gonna use my hand forks.

All right, I think this is more than enough meat

for one sandwich and now it's time to sear my shredded duck.

I'm very excited, I have a little duck fat.

I'm gonna use just to help fry it all up.

Okay, going in then.

That smells good, well good.

You make sure your grill is hot and you make sure

your cast iron pan is hot and don't touch it.

Leave it alone.

Let the pan do the work.

The more you pick it up

the more you look under it, you know

you're taken away from that, that heat, that temperature

that's gonna put a nice sear on that pork chop.

Okay. I'll just leave it.

Look at that pork chop, bang.

That's the color I'm talking about.

That's the caramelization.

That's exactly what we're looking for, but I don't know.

Can you guys still see me and I see the oil

and smoke all over the place.

I'm gonna flip it.

Ooh, oh.

Ooh, oh.

That is browning.

That's my browning, Am I right?

Rose knows what I'm talking about, Rose.

I'm gonna pull out this, seared beautifully.

They're cooked fully through.

I'm just gonna let it rest.

Resting is very important.

We all need some rest.

I know I do,

and look at that, our fat is doing very well here

I'm just gonna turn it around a little bit.

It smells so good in here.

And now let's grab this before it burns

and I'm gonna pour this exit, excess fat over there.

and I am going to deglaze this pan.

So to deglaze, I'm gonna take this liquid, this is water

and you know what I'm also gonna use?

We got our marinade right here.

I'm gonna take some of that marinade.

That's what I'm talking about.

That bottom of that pan, that's what we call the fond.

That's all, that's all the flavor like

and deglaze that pan take all that fond off of it

and check this out.

This is gonna be part of our Bánh mì sauce.

So I'm keeping this and that wasn't enough fat.

So I'm keeping this and that wasn't enough fat.

The other fat we have over here.

I'm gonna use this as well.

This looks mother duckin' amazing.

Emily gave me a bunch of ingredients.

I use some of it to make my marinade for the pork.

Now I'm gonna use the rest of it to make my Bánh mì sauce.

I'm gonna cut my scallions.

I got garlic, what do we do? We smash.

This is our pork fat rendering out.

You're gonna get smoked on again

and it's gonna get a little hot in here.

and it's gonna get a little hot in here.

I'm gonna hit it with the stuff we deglaze earlier.

A little fish sauce, little bit goes a very long way.

Soy sauce and get some sugar,

again we're looking at those, for those flavors,

sweet, salty and we have those nice aromatics

from the garlic, from the scallions.

Bánh mì sauce is good to go.

All right, next thing I have to do is just prep

my garnish which is very simply slicing my cucumber

and my jalapeno.

Emily, aren't you gonna take out that middle?

No, you know why?

Cause I'm not a coward.

Emily, thank you for sending me this lovely baguette.

A baguette I bought, just anywhere

But I have a couple of ideas where I think

I'm gonna make it a little bit better

than what we have right here.

I feel like doing this too, I pull a little bit out

of the middle and this one doesn't have excess amount

but just a little bit.

It's gonna give me more space to put more filling in there.

I'm gonna add our beautiful fat to this bread.

Mayo, mayo is basically egg and oil.

Mayo, mayo is basically egg and oil.

This right here is what I'm talking about.

This is one of my favorite tools in the kitchen,

a microplane.

We microplane the garlic so it's almost this really fine

kind of oil.

I'm gonna spread that garlic on that bread.

So think of it as like garlic bread.

My bread is prepped.

Ready to throw it on the grill.

That's good sound.

Delighted to see this bread.

It looks delicious.

I'm sure it's like fantastic bread.

All right, I need like a third of this I think for,

for proper sandwiching.

Do you wanna rob myself bread, you know?

Baguette very important.

Okay, bread open.

Okay, bread open.

Oh, look at that, look at that.

Towards the top, you know, what we do on one side, right?

Do it on the other, perfect.

Sandwich assemble.

It's time to make my $167 sandwich.

It's time to make my $167 sandwich.

So have my nice crispy toasty bread, beautiful pickles.

My spread, which is a spicy Mayo.

Mayo everywhere, I know Chef King feels the same way.

I am a double-sided Mayo person.

This also acts as a barrier

on our bread because this prevents like when

we start putting piling things on here

prevents our bread from getting soggy.

I don't know if you know this about me

but I actually make my own mayo, so.

Our pork chops are next.

Okay, so our pork chops look pretty big when we started

but after we sear them, we lose some moisture.

They shrink a little bit.

Next thing, I'm going to do my pâté on this side.

Is that enough?

I mean, it's $167 sandwich.

You should make sure there's enough pâté in this thing.

You know what I'm saying?

I just want to eat it all.

I'm having a really hard time not just like digging in.

The fat back that we have, this is the fat

that's left from it.

So what I'm gonna do, I'm just gonna take some salt.

Remember we're talking about texture.

Here's some crunch, right?

Some of that anxious fat, boom, right in there.

I'm gonna just sprinkle the top of my sandwich

with some Maggie seasoning

and some of Chef King's hot sauce.

Okay, and then pickles go on top of the meat.

Isn't that nice?

Isn't that pretty?

These are those beautiful pickles we made,

they've been here for awhile.

It's sitting in that pickling juice, pickling away.

Thanks Emily for the jar of pickles.

Look what we did.

Oh, oh, what's next?

Our Bánh mì sauce.

Ooh, our herb oil.

Ooh, love it.

Ooh, love it.

You know, that just adds that, that freshness to it.

[whispering]

Emily.

I can hear the music of the sandwich.

Want some heat.

I, took away my jalapeños, but you know what?

I have some red rooster right on top of that

and you know what?

I'm gonna throw in some fresh greens here.

Some fresh herbs we didn't finish.

Scallions,

and cilantro.

One is good, let's not overdo it with the cilantro.

And now, I just have to select my herbs.

So I did my mint and then I did my Thai basil

and now I'm finishing it off with some cilantro.

I'm putting the cilantro on top of this side

cause this is the side I'm gonna keep down

and I think the cilantro is gonna be harder to,

to move than these guys.

Okay. We're gonna just cover it up.

Wow.

That's a Bánh mì.

3, 2, 1.

3, 2, 1.

3, 2, 1.

I lost 1 cucumber, but I would say by and large

that was a wildly successful sandwich closing.

Now, I just have to believe in it

so it melts altogether from.

What was once did he disparate ingredients

mere ideas is now a sandwich.

mere ideas is now a sandwich.

And that's my take on Emily's Bánh mì.

Look at this.

I'd like to thank all the people that got me here

to this sandwich.

My mom, my dad, Chef King, Rose.

My mom, my dad, Chef King, Rose.

Cheers.

The best sandwich ever.

That's a Bánh mì.

Talking about those layers.

They're all coming through

Hot sauce, a little bit spicy mayo,

just a little bit of kick, the duck and the pâté.

I don't know the words.

Umami, salty, meaty.

Umami, salty, meaty.

I can't talk right now, I'm sorry.

You know, what's the cool thing about this is

really most of these ingredients you just find

in your fridge and your local grocery store,

your corner bodega downstairs.

Tasting that pork chop, I'm tasting the sweet and salty,

sour pickles.

All those sauces we put in, that herb oil.

Wow. Everything just, everything really just pops up right

in front and they kind of do this dance in your mouth.

Amazing.

It's beautiful.

I can't wait to see what he did with my sandwich.

Unfortunately, There's no way

it's better than this sandwich.

Get over here you.

Okay.

Hello, hello.

Nice to see you here. Yes, you too.

nice to, nice to nice to sandwich here.

Yes.

How'd it come out?

Really good.

I'm like, Good.

flippin phenomenal.

How'd the pâté come out.

Oh good, good, It was, Yeah? Good.

I was a little worried, but it turned out great.

Good, good Oh, I made the spicy mayo.

I've never made mayo before.

Great. And ooh, and your hot sauce.

Oh yes.

It's fantastic. Thank you, thank you.

So you like the hot sauce?

Yeah very much so. Oh great.

So you gave me some herbs, you know

they took away some herbs, but you left me some.

But, but what I did was I made a

a green herb oil and it just added another layer of flavor.

I think I'm drooling a little bit.

But, but yeah, you know

we should get together sometime, do like a Bánh mì party.

Oh, that would be the best. Right?

I would in a heartbeat. We set up a Bánh mì bar.

Yeah. Like put your own toppings.

You know, it's like a, like a taco bar, but Bánh mì.

That's the dream that, that is now my dream.

I didn't know that I had that dream. Now I have that dream.

So this is the Henny or Hennessy.

I'm sorry, I don't mean to go all street here.

This is the Hennessy that you use for the,

Yeah, yeah I recognize it. The liver right?

I was wondering where that went.

Okay, I see.

I did flambé it which I'd also

How did that go? never done before.

Still have all your eyebrow hair?

Ah yeah, barely.

It was, Okay.

I did make a big flame.

Cheers. Cheers.

Wow.

Oh I love this, wow.

Yeah. Now I feel like I'm filming

like a commercial.

I know right?

Hennessy. Hennessy.

To future Bánh mì parties.

Future Bánh mì parties, more Hennessy, more Bánh mì's.

Yeah, all of this,

just again. All this.

And even more.

Again but even more.

I really wanna do that bar,

you know. Yeah.

If you bring like the baguette's.

Oh that'd be so good just..