Andrea Nguyen, chef and author of Vietnamese Food Any Day, makes a char siu chicken banh mi in the MUNCHIES Test Kitchen. Andrea marinates and grills chicken thighs to crispy, caramelized perfection, makes quick pickles with daikon radishes and carrots, and slices up jalapeños and herbs to make the ultimate banh mi, all while explaining the origins of this now-classic Vietnamese sandwich.

Check out the recipe here:

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  1. Thomas Hudson Reply

    I have three of Andrea's books on order. After watching this video, I know I'm going to love them. She needs her own cooking show.

  2. Rohit Gupta Reply

    you know a sandwich is good when there's a scrunch in its bite

  3. Drew Jameson Reply

    I have never seen an adult woman whose forearm is the size of a daikon radish

  4. Trang Nguyễn Reply

    Yo what is wrong with having no pate? Like i get it,bánh mì taste greater with it,but just because she doesn't put pate in it, doesn't means it is not bánh mì lol,you can put anything you want in a bánh mì,put some chả lụa,put some ruốc,put some trứng ốp la,it.doesn't.matter! And this is still some "high quality" bánh mì for sure,i wouldn't mind paying 50,000 VNĐ for this bánh mì (which is a insanely high price for a bánh mì in Vietnam)
    So,before you rambling anything about the recipe,just know that Vietnamese people don't mind having pate if they already have so many good stuff in a bánh mì,so you can too

  5. Mark Esposito Reply

    Thanks for screwing up a great sandwich with your poor version of politics.

  6. sammagehtsnoch Reply

    damn i thought it was us germans that drink Maggi by the liter

  7. Christopher Dowd Reply

    WHY is there no pate ? wtf and Im the whitest American ever. Also no headcheese ?

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