Thank you 🙏

Có chuyên môn? chắc là kiểu thằng chột làm vua xứ mù thôi chứ mới xem t đã thấy nó k phân biệt được bún với miến là chán rồi. Đúng kiểu người ngu xem cđg cũng dễ bị ấn tượng =))

Thank you so much

Yes, I’ll try to set that up

@@yeschefwithchadkubanoff Thank you so much! Best wishes from London!

😂

He's a KZfaq chef. Anyone can be anything on KZfaq. If he was a real chef he'd be working as one in a top hotel in Saigon. But he's not. Instead, he claims he's a chef and you believe it. He's a guy looking to make money selling advertisements on his unrealistic videos to people who actually believe his videos aren't fiction.

@@user-kt9zs you coulda just said you were ignorant, no need to do all that yapping

@@talpastel7786 Perhaps if you had graduated high school you'd understand basic logic. Try again.

@@user-kt9zs damn, the yap sesh just doesn’t stop

Thank you so much

That sounds good

Ok thank you, she was definitely confused when I was explaining what nutty meant

Could it be explained as "bùi bùi" I wonder

​@@LynetteJohanssonđúng rồi đây

Interesting, thank you

Before bánh mì hấp only green onions and jicama no meat because we were so proud. The economy is getting better than the vendor starting added ground pork.

Sorry I have to chime in you are partially correct. At the time the French were in south east asia and had heavy influence in the region. Hence why other south east asian countries have similar sandwich. That bread is similar to the french bread for a reason. Cambodia has the same sandwich called num pang just that it's not as popular due to their country being set back due to their genocide. Vietnam rescued them in that era. Their should be no dispute about origin. Just dropping some knowledge.

Actually the more the banh mi turn hard the more the banh mi hap taste good lol❤❤❤

Perhaps, bánh mì hấp became popular after 1975 but I don't agree that it started after 1975. I remembered my mom made them for breakfast when we were little. That was way before 1975. The old bread would become hard. So, to soften the bread, my mom would steam them. Then, she spreaded hành mở on top and poured nước mắm pha (pha chua ngọt) over the bread. It was simple, satisfying & delicious. Most importantly, food didn't go wasted. In 1975, we arrived in the US and lived in Aurora, Colorado where Asian food products and ingredients weren't widely available back then as they are today. My mom was so innovative; we had Vietnamese food at all meals. She made them with whatever she could get from little Japanese and American grocery stores. We could never tell the difference with our Vietnamese food that they had all substituted ingredients. When I grew up, she taught me how to cook. That was when I found out what she substituted different ingredients with. Mom passed away a few years ago. I miss my mom & her cooking so much. Soon, I will see her again (John 5:28). This time, we will both have fun cooking together in a peaceful earth and with abundance of food (Psalm 37:11, 72:16). Looking forward so much to that. Chad, love your videos! They're never boring. Keep them coming :)

Definitely one of the best

There is so much more 👍

It should be something like "bùi" in my opinion

Thank you so much

Awesome, thank you

Awesome, thank you. When I get on that side of town I’ll try it

She is good 👍

😂, especially if I start traveling outside of Saigon there are so many styles.

Sounds awesome

I have been looking around as I want to try it, but I can’t find a place not too far from d7

Yes it’s surprisingly expensive

I’ll check it out

Awesome, thank you

Awesome, thank you

Thank you I have never heard of banh mi lagu, I’ll try it

Thank you

I know the spot but haven’t tried it yet, thank you 👍

What's the unique thing about it? I'm keen to know. Thanks in advance

@@LynetteJohansson It contains Vietnamese fermented pork roll, boiled and wedge shaped chicken/duck egg, rolled and fried rice paper with Vietnamese cold cuts. It doesn't have pickled radish or carrot; instead if cilantro, laksa leaves and cucumber. Instead of the usual soy sauce and siracha, it has a sweat and salty glaze. That should be the basic of "bánh mì Bình Định". Each place might swap out a few ingredients. You can search on google for the image.

They are located in Vietnam btw.

I would love to, hopefully it will happen

😂, at least 4 weeks went by

Nutty mean bùi bùi 😂😅😊

Haha. Exactly…I was slightly triggered..

It’s close enough. The point of translation is to get to the point across, not verbatim.

Part 4 is coming where I ate banh mi all day and “compared”

Part 4 coming

One day 😁

@@yeschefwithchadkubanoff Would love to see you hit up all the great eats in Hai Phong. They're known for great food as many Hanoians do food tours there.