Name: 紐約市最火的 Bánh Mì 店一週賣出數千份 - 專家們 (NYC's Hottest Bánh Mì Shop Sells Thousands a Week — The Experts)
Uploaded: 2025-11-03T03:03:32.000Z
Duration: 10 min 50 s

We sell more than 2,000 sandwiches a week.

我們一週賣出超過兩千個三明治。

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

我們有 OG，也就是經典的冷切烤豬肋眼牛排。

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

然後我們還有迷你 banh mi 肝醬海防。

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

我們從第一天就開始排隊了，大概是早上五點十五分我到這裡。

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

說真的，在我看來，我的大部分顧客都已經對越南菜有所瞭解了，所以。

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

所以他們來了之後，就會看到我們對越南工藝有多麼用心。

So the most popular sandwich is our roasted pork sandwich.

所以最受歡迎的三明治是我們的烤豬肉三明治。

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

所以如果你看到，所有的豬皮都被戳過了。

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

醬汁拿掉後，我們會再戳第二次。

這是我們自己做的烤豬肉香料粉。

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

越南的烤豬肉非常受歡迎，尤其是在西貢。

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

但令人驚訝的是，這種三明治不僅在紐約，

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

在美國也很難找到，我認為是因為這種技巧真的很難掌握。

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

一層肉，一層脂肪，所以兩者必須平衡。

And then the skin is super, super important.

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

所以對於第二間店，我們總是會問員工的意見。

And surprisingly, they really miss banh mi and pho.

而且讓人驚訝的是，他們非常想念 banh mi 和 pho。

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

所以這個，它會讓皮膚乾燥，我們不希望皮膚上有任何水分。

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

所以做完之後，我已經把烤箱預熱好了。

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

我會把它放進烤箱，175華氏度烤30分鐘。

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

就在那個時候，我決定要深入研究如何製作真正新鮮的 banh mi。

所以麵包本身，我們把它切成兩半。

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

我們要打兩分鐘，然後加冰塊。

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

是麵粉，但我們用的是品質非常好的麵粉。

It helps the bread to become very fluffy inside.

它能讓麵包裡面變得非常蓬鬆。

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

例如，如果用越南 banh mi 的方式打太久，麵包皮會太硬，然後

Magically, he learned the bread so quickly.

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

很多客人問我們能不能賣麵包外帶。

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

這個過程實在太費工了，我們真的做不夠。

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

有時候我們只開兩小時，麵包就賣光了。

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

它已經發酵了一整晚，我們要開始整形了。

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

所以我把它壓平，同時把裡面的氣泡都擠出來。

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.

我之所以會回到越南，即使我是在那裡出生長大的，我只是想多學點越南的工藝。

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

因為越南菜看起來很簡單，但其實不是。

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

這一批麵包，我們用機器什麼的做了一整天。

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

我覺得用手工作東西是很有美感的，這樣你才能感受到它。

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

我們已經運送完畢，現在要放進發酵箱發酵三個小時。

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

發酵完畢後，我們要開始烘烤，這樣晚餐時間就可以準備好了。

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

我們的 banh mi，我們在開店前現烤，然後營業期間也會繼續烤。

我們的 banh mi 不會放好幾個小時。

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

我超愛吃辣的，所以辣醬對我來說真的很重要。

Several guests come and ask us for sriracha.

有幾位客人會來問我們要不要加是拉差醬。

And we make all of our hot sauce in house.

而且我們所有的辣醬都是自己做的。

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

這個是我們搭配三明治的會安辣醬。

這是給我們的迷你肉醬三明治用的。

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

這個是我們用來搭配烤豬肉三明治的醃芥菜。

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

這就是為什麼我幾乎每天都要檢查。

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

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

所有的元素對做出一個很棒的三明治都很重要。

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

對我來說，肝醬是三明治的靈魂。

There's so many different style of pate, but

有非常多不同風格的肝醬，但是

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

我覺得如果肝醬不好，你知道，三明治就沒什麼味道了。

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

我覺得那些肝醬都比不上我小時候吃的那種。

我們一個禮拜會做兩、三次肝醬。

So this batch lasts only two, three days.

所以這一批大概只能放兩、三天。

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

絞肉，這是雞肉和豬肝的組合。

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

蒜粉、胡椒、雞粉、魚露、炸洋蔥，還有我們自製的辣醬。

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

麵包已經在鮮奶油裡泡了一個多小時了。

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

之後我們就要開始用均質機把它攪拌均勻。

我找到的 banh mi 的肝醬是我的最愛。

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

它只有肝醬、肉鬆和我們做的發酵辣醬。

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

如果我只能選一道菜，那真的能代表我的料理。

I gonna start to marinate the barbecue pork.

我要開始醃製烤肉用的豬肉了。

This is also one of our best selling items here.

這也是我們這裡賣得最好的其中一樣。

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

這是五花肉，這個是蠔油和海鮮醬的混合醬。

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.

我認為它很受歡迎的原因之一，是因為它很好吃，而且我們用炭火去烤它，這會帶來額外的風味。

字幕列表影片播放

紐約市最火的 Bánh Mì 店一週賣出數千份 - 專家們 (NYC's Hottest Bánh Mì Shop Sells Thousands a Week — The Experts)

ingredient

quality

flavor

moisture