Donny Enriquez | What's For Lunch
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00:00Yo, Donnie, what's for lunch?
00:03Banh mi sandwich, baby.
00:05Ooh, let's get cooking.
00:06I'm a private chef, cook for money, yeah.
00:13Guys, welcome back to What's For Lunch.
00:15Donnie, the wonton Don.
00:16Welcome to the kitchen.
00:17How are you?
00:18I'm good, I'm good.
00:19We're doing banh mi sandwich.
00:20It's the first for the show.
00:21First for me, too.
00:22I've never actually made to completion a banh mi,
00:25so this should be a good episode.
00:27I'm, like, shocked by how many people don't know what it is
00:29because PFT put it on as Mount Rushmore sandwiches,
00:32and I think 80% of the replies were like,
00:34what is a banh mi?
00:35Really?
00:36Yeah, I mean, it's a great sandwich.
00:37It's like French and Vietnamese fusion, right?
00:41Exactly, yeah.
00:42I think it probably came about, I mean,
00:44this is me just doing an educated guess,
00:46but I'm going to assume during the Vietnam War
00:48when France was over there,
00:49and that's when it got popularized,
00:51or earlier than that, do you know?
00:52Yeah, because before we got involved in Vietnam,
00:55Vietnam was a French colony for a while.
00:58They brought the French bread,
00:59and then the Vietnamese filled it with their own ingredients,
01:02and boom, you got a banh mi.
01:03It's a great sandwich.
01:04So on that note, what we have,
01:06we have a pork butt here.
01:08What usually was very tough, you have to cook it for a long time.
01:11We're going to cut it pretty thin,
01:12marinate it, and then cook it
01:14so it's not going to be super tough like eating rubber.
01:16That's how we're going to treat that.
01:17We have some lemongrass.
01:19We have some daikon radish, a carrot, cucumber,
01:22some cilantro, garlic, all good stuff.
01:25The start, though, the pork is most important,
01:27so we're going to get that marinating quick.
01:29So the pork, that's probably all we need for the sandwich.
01:32That's more than enough, honestly.
01:34I'm going to do one more little thin slice.
01:36So we're going to go in with all that sliced pork now,
01:39and if you want to add, we have some oyster sauce
01:42and some soy sauce.
01:43That's going to go in.
01:44I'm going to rinse my knife off.
01:51Lemongrass, I think, is the most Vietnamese ingredient of all time.
01:54If you haven't tried it, looks like grass, tastes like lemon.
01:57So we've got the fish sauce and oyster sauce.
02:00Fish sauce is super Vietnamese, very fishy.
02:04It's actually made from, you take fish,
02:06and you brine it in a barrel,
02:07and it's like the juice that comes out of the fish.
02:10It's very pungent.
02:11You can smell it if you're ever using it.
02:12And then oyster sauce is really sweet.
02:14You take oysters, and you cook them down,
02:16cook them down, cook them down,
02:17reduce it into this thick, syrupy sauce.
02:20So that's the fish sauce going in there,
02:22and then we're going to hit it with a little bit of sugar.
02:25You go nuts with the chili, how much spice you want to add.
02:28That's fine by me.
02:29Sick, chili crisp.
02:30I'm going to get to chop in some of this up.
02:32And now it's pretty garlic heavy,
02:34and if you're ever trying to peel a bunch of garlic at once
02:36and don't want to have to smash everything,
02:38just get it in a jar.
02:39It's a good little trick here.
02:40And just shake, shake the hell out of it.
02:44A couple shakes.
02:47Just like that, look.
02:48Now all that garlic is peeled.
02:51What the hell?
02:52It's the easiest way to peel garlic.
02:53All you have to do is shake it?
02:54All you have to do is shake.
02:55Yeah, that's the biggest hack I think I've learned in the kitchen
02:59is just shaking garlic.
03:02All right, that's looking good.
03:03And if you want to smash up that lemongrass,
03:05because really the only part of lemongrass you use
03:09is this part at the bottom.
03:11So you've got to just smash it down,
03:13and it'll peel open,
03:14and we'll just get the little pieces out of there that we need.
03:17The tops we don't need, smash down on it.
03:19You're going to have to whack it a little bit, I think.
03:22Yeah, there you go.
03:23There you go.
03:24Perfect.
03:28See how it's all softened up?
03:29Now you're going to kind of peel into it,
03:31and then you'll cook with the, like if we slice it,
03:34this right here, that's all it gets.
03:36See, there's not a lot in there,
03:38but we kind of just scoop this out,
03:40and that can go right in.
03:42It's strong.
03:44So now we're going to finish with, we need a neutral oil,
03:47and then I'm just going to quickly mince up a shallot,
03:50and we're going to put a shallot in this,
03:52and then you want to let this sit, like overnight would be ideal,
03:55at least two hours, but we're going to cheat.
03:58We're going to do like a half an hour,
04:00but ideally let that sit overnight.
04:04It's still going to have a lot of flavor.
04:05Oh yeah, it's going to be fine.
04:07We are going to, we have daikon radish, we have carrot.
04:10That's what we're going to make a pickle out of.
04:12Cucumber I'm going to leave unpickled,
04:14and we're going to cut it really thin
04:15and put it on at the end as like a dressing.
04:17If you want to just peel this.
04:19Yeah, no problem.
04:20If you want to peel that,
04:21you just have white vinegar and some sugar.
04:29I'll get the carrot quick.
04:33And if you want to, if you want to cut like,
04:36do like pretty thin strips like that,
04:41and then we're going to cut it again.
04:43So this is going to go right over those pickles,
04:46and that will start to go.
04:48And then if we put this in a jar and sealed it,
04:50you know, that lasts months,
04:52but we're just going to do a quick pickle on that.
04:54We'll set that aside.
04:55So there's two ways you can get really thin strips.
04:58You can use a mandolin like we're doing here.
05:04That's nice.
05:05But if you don't have a mandolin,
05:07you can just peel it and you can peel cucumbers easy
05:10because you can get really thin strips just by,
05:12just by doing that.
05:13All right, this is going to go in the oven now at 375,
05:16like 10 to 15 minutes,
05:17and then we're going to hit it under the broiler,
05:19super hot so it gets a nice char
05:21and that sugar starts to caramelize on top.
05:23Okay, while that pork finishes cooking,
05:25we're just going to slice our baguette here
05:27and get that toasted up.
05:28Just going to put a little weight on this so it toasts.
05:33There we go.
05:34Now we've got a nice toast on that.
05:36Oh, that's a perfect toast.
05:38That's the toast you want.
05:39All right.
05:40And then on that, we're going mayonnaise.
05:44Wow.
05:45That's what we want.
05:50I got to cook my pork like this more often.
05:52Yeah, it's the way to do it.
05:53I usually yell.
05:54Chuck it in the oven.
05:55When you put it in the oven like that too,
05:56you could do it on a pan,
05:57but then you got, it's going to smoke.
05:58Yeah.
05:59Put it in the oven.
06:00You don't have to think about it too much.
06:02All right.
06:03Now we're just going to assemble this thing.
06:05I'm going to go cucumbers.
06:07Cucumbers can be very overpowering.
06:09That's why I slice them nice and thin.
06:10I'm just joking, man.
06:12You don't even notice they're there,
06:13but they do add a nice little crunch.
06:19And then should we slice up a little bit of the cilantro?
06:23Yeah, we'll cut the cilantro and put it on top at the end.
06:27Oh, with this pickle on top.
06:32There you go.
06:33Just a little bit of chili oil.
06:35I know you like the heat.
06:39Wow.
06:40Cilantro on top.
06:42And there we go, Donnie.
06:44All right.
06:45Top it off.
06:47Okay, let's do it.
06:48Let's slice this thing.
06:49All right, here we go.
06:59Look at that.
07:01Everything's falling out.
07:02We kind of have to do a little tuck.
07:04That's looking good.
07:05Oh, my God.
07:06It looks incredible.
07:07All right, Donnie, there you go.
07:08Here's a bahn mi sandwich.
07:09I'm starving.
07:10Let's go for it.
07:11Cheers.
07:12Cheers.
07:16Wow.
07:21Got napkins here.
07:22That is so good.
07:24Oh, my God.
07:25Tastes like a bahn mi.
07:27A damn good bahn mi.
07:29I'm not going to lie.
07:30That's one of the better things we've made on this show.
07:32Thank you for suggesting that.
07:33That chili oil is nice, too.
07:34Nice little kick.
07:35Oh, yeah.
07:36Wow.
07:38That's incredible.
07:39Guys, that's going to do it for this episode of What's For Lunch.
07:41We'll see you guys next time.
07:42Peace.