I'm glad I could be of service. Thanks for watching!

Awesome! How do others do it? Sometimes people like to make things complicated! Haha

Yes, his way is easier with dried spices. I will try it.

Thank you 😋

That is awesome! What are some of your favorite Vietnamese dishes?

@@cheftuan My favorite in Bun bo hue hands down!

@@koalaanus6538 you should make this recipe!

Thank you!

Awesome! Thank you for all your love and support Vi!

My pleasure. Thanks for checking it out!

How did it turn out?

Thank you, I really appreciate it. And super happy you like it! Happy cooking and happy new year!

I like using pork butt, Boston butt.

Xin vui lòng bạn, hãy thử nó và cho chúng tôi biết nó diễn ra như thế nào. :)

Most Vietnamese restaurants serve that dish. But it's mostly a weekend dish. So call your local Vietnamese restaurants and ask them. A life without banh cuon is a sad one. Don't want you to be sad.

@@cheftuan Where I live there is only one Vietnamese restaurant, and it's more of a Pho noodle house, no banh cuon, or much of anything else I would want, except cha gio.

@@Mr.56Goldtop that's a bummer. Well you got some of my recipes! Give a man a fish feed him for a day. Teach him how to fish...you know how it goes. Haha

@@cheftuan Teach him how to fish and he will make banh cuon. IF the tiny Asian market here has what I need. IF.

@@Mr.56Goldtop haha...I wish you luck!

Thank you very much!

Thank you! Yeah, if you have a food processor, it's quick.

Thank you!

Try looking in your local Asian market freezer section. Indian markets usually have them too. Good luck!

First of all, thank you fo watching my video! You can see the texture of it when I slice them. Also at the 9:29 mark, you can see the texture of it. Sounds like there could be a couple things that could have gone wrong. You might not have gotten your pork mix processed smooth enough. That could result in a crumbly texture. You want it as smooth as you can get. Think "hotdog" or mortadella texture. Second, if you bought preground pork, it might not have enough fat in it to help emulsify the meat mixture. Fat helps everything bind together. I hope this helps. Give it another try and let me know how it turns out!

I used pork butt. Preground will work, but then you won't know what part of the pig you're getting.

Thank you for such a quick reply!! I’m so excited to try this 🤩🤩🤩 your video really inspired me.

That's awesome to hear! If you lightly oil your hands, you shouldn't have a problem. Thank you for watching my video and giving this recipe a try. Very much appreciated!

I think because banana leaves are traditional, and people worked with what they had readily available. It does impart a delicate flavor to the end product. Nowadays I see more and more products using just plastic and foil. I still prefer the taste of products made with banana leaves.

@@cheftuan instead of banana leaves, do you think using one of those stainless steel ham makers/meat press would work?

@@Phoenixacorn I don't know what those are. I'm sorry I couldn't answer your question.

Thank you so much! I use a 3 qt Robot Coupe, but you can use any food processor. I bought mine at a restaurant supply store but you can find it on Amazon.

Here is the link to the food processor you asked about. I hope this helps! amzn.to/2N4D1Tv

Awesome, thank you very much!

Hi Kathy. Thank you for watching. You should try my cha lua recipe! :) As far as steaming vs boiling, the reason why I steam is because it is quicker. You don't have to wait for a large pot of water tk heat up. Plus steaming cooks faster than boiling. Cha chien is different than cha lua where you fry instead of steam/boil. You don't fry cha that's already cooked. As far as a pate recipe, I DO have one. It's in my banh mi sandwich video. I'll include the link. My recipe calls for Prague powder or curing salt which helps keep the pate pink and not that grey color when it oxidizes. Hope this helps! kzfaq.info/get/bejne/d8uFdriisNGbhIU.html

Absolutely!

You can eat this w noodles, rice, or sandwiches. Hot or cold.

Use dark meat though.

You didn't wrap it tight enough.

@@cheftuan Thank you, I will try that next time.

Use more plastic and make sure you torque it really really tight.

There should be no movement of the filling inside when you wrap it tight.

@@cheftuan Will try that next time. Thank you Chef Tuan and thanks for the quick responses! ♥️

I suppose you could.

For this purpose, it's fine. Melted plastic is bad. But if you want to skip the plastic, I'm sure you would. But if for some reason it doesn't turn out, don't blame me. Haha

Says who?

Yup, way too much pepper! I thought it was too much, so I did not put any white pepper in. Only the black pepper and the cayenne pepper. I made it with 750 g pork. It was still too spicy. So, I had to throw it all out! I think it would turn out better if the total pepper amount was max 2 tsp and also add a bit of starch to hold it together!

Thank you for the tip! I'm still pretty new at this. The ingredients are also listed in the description box of every one of my videos. I'll do a better job at describing/listing the ingredients.