VI
EN
After several visits to the beautiful ancient town of Hoi An, Cameron Stauch finally discovered what made the banh mi there so special. It's because most of the ingredients are homemade by the shop owner, rather than using pre-made ingredients like many other places.
Several other unique elements that make up the best banh mi in Vietnam have been discovered by a Canadian chef.
The bread is kept warm in a charcoal brazier.It's quite thin, not as thick as classic French bread. Notably, all the bread is kept warm in a charcoal oven before being prepared.
Homemade sauce:It's called "super sauce" by chef Cameron Stauch. The recipe is a closely guarded secret of the restaurant owner.
Premium meat and pâté:This is a special type of liver pâté that is exceptionally soft and rich, melting in your mouth and enhancing its delicious flavor.
Side vegetablesEverything is fresh, a combination of various raw vegetables with unique flavors such as coriander, mint, green onions... A little bit of sweet and sour pickled carrots and cucumbers also adds freshness and deliciousness.
How to arrange the ingredientsFirst, a spoonful of homemade mayonnaise is spread evenly inside the bun, followed by a spoonful of pâté spread evenly underneath. Two teaspoons of pepper sauce are drizzled along the sides of the bun, and the meat and vegetables are added in the next step.
Chef Cameron Stauch shared that he believes the unique layering process is what creates the harmonious and addictive flavor of the bread here.
Cameron Stauch particularly loves the banh mi at the small shop in Hoi An's old town, and he never forgets to recommend this interesting place to his friends and other international tourists.
