Name: NYC's Hottest Bánh Mì Shop Sells Thousands a Week — The Experts
Uploaded: 2025-11-03T02:59:42.000Z
Duration: 10 min 50 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

We sell more than 2,000 sandwiches a week.

We have the OG which is the classic cold cut barbecue pork ribeye steak.

And then we also have the mini banh mi pate haipong.

We have the line since day one, about 5:15 was when I got here.

You know, most of my customer, in my opinion, they kind of know about Vietnamese food already, so.

So they come and they see, like, how much we care for Vietnamese craftsmanship.

So the most popular sandwich is our roasted pork sandwich.

So if you see right, all the skin is poked.

We're gonna poke it second times after we remove the sauce.

Roasted pork in Vietnam is really popular, especially in Saigon.

But surprisingly, it's really hard to find this kind of sandwich in not only New York, but

in America, I think because the technique is really hard to get it right.

It's a layer of meat, a layer of fat, so it has to be balanced of both.

And then the skin is super, super important.

So with the second location, we always ask our staff for advice.

And surprisingly, they really miss banh mi and pho.

So this one, it will dry out the skin, and we don't want any moisture on the skin.

So after I done, I already heat up the oven.

I gonna put it inside the oven, 175Fahrenheit for 30 minutes.

That's the moment that I decided to really deep dive into how to make really fresh banh mi.

We're gonna whisk it for two minutes, and then we add ice.

It's wheat flour, but we use a very high quality wheat flour.

It helps the bread to become very fluffy inside.

But whisking the dough is the very first step.

It's gonna decide if the dough turns out dry or not.

For example, if you whisk it too much with Vietnamese banh mi, the crust, it will be too hard, and

Magically, he learned the bread so quickly.

A lot of customers ask us to sell the bread to go.

It's just such a labor Intense process, and we can't really make it enough.

Like, sometimes we open only, like, two hours and will listen out the bread.

It had been proofing overnight, and we're gonna start shipping.

So I slam it to make it flat, but also, like, release all the bubble inside.

The reason why I travel back to Vietnam, even though I was born and grew up over there, I just want to learn more about Vietnamese craftsmanship.

Because Vietnamese food, it looks so simple, but it's not.

With this one batch of bread, it took us like a day to make it with machine and everything.

I think there's a beauty of working something with your hand so you can feel it.

We done with shipping now I'm gonna put it inside the proofer for three hours.

After it's broofed, we're gonna start baking it, and it will ready for dinner service.

Our banh mi, we bake it fresh right before we open, and we bake during.

I love eating spicy food, so hot sauce is really important to me.

Several guests come and ask us for sriracha.

And we make all of our hot sauce in house.

This one is the hoi an hot sauce that we pair with our sandwiches.

And this one is the pickled mustard green that we use it for our roasted pork sandwich.

That's why it's important for me to check almost every day.

I would say it need only like one or two more weeks.

All the element is really important to make a great sandwich.

The pate, to me, is the soul of the sandwich.

There's so many different style of pate, but

I feel like if the pate is not good, then, you know, the sandwich doesn't have that much flavor.

I think the pate is not close to the pate that I grew up eating it.

So this batch lasts only two, three days.

Ground pork, this is a combination of chicken and pork liver.

Garlic powder, peppers, chicken powder, fish sauce, crispy onions, and our homemade hot sauce.

The bread have been sitting Inside heavy cream for over an hour.

After this we're gonna start to like use pan blender and mix it.

It's only have pate, pork floss and our fermented hot sauce.

If I can pick one dish, it really represents my cooking.

I gonna start to marinate the barbecue pork.

This is also one of our best selling items here.

This is pork belly and this one is the mixture between oyster sauce and hoisin sauce.

One of the reason why I think it's really popular, it's good but the fact that we grill it over charcoal, it gives an extra flavor.

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NYC's Hottest Bánh Mì Shop Sells Thousands a Week — The Experts

ingredient

quality

flavor

moisture