How to Make Banh Mi with Char Siu and Chicken Liver Pate. One of the World’s Greatest Sandwiches.

welcome to cooking with Chef Tuan andtoday I’m going to be showing you how tomake some char siew and some chickenliver pate for one of the world’sgreatest sandwiches dub on me I have alink to the bread in the description boxbelow now in this bowl I have somehoisin sauce some Chinese five-spicesome grated ginger sesame oil and I justadded some honeytraditionally char Sieu is made red witha fermented red tofu now since I don’thave any I’m gonna be using some redfood gel now in many Asian cultures redis the color of good luck today I willbe marinating some strips of porkshoulder you can use any cut that youwant but I prefer shoulder now all youhave to do is just pour this over yourpork give it a nice thorough mix and letit marinate for at least one hour up toovernight now make sure that you massagethis marinade through every piece ofpork make sure that every part of it iscovered you want maximum flavor allthroughout now after a couple hours inthe fridge I’m preheating my oven at 475and I’m laying all this on to a greasedtin foil this will cook for a total ofabout 30 minutes but after the first 15minutes we’re gonna take it and flip itover now in the meantime we’re gonnamake our chicken liver pate this issuper quick and easy I have about apound of chicken livers two sticks ofbutter one whole that’s gonna be meltedone diced up I have some pink salt somefish sauce some Chinese cooking wine andsome shallots now all we gotta do isjust heat up our pan nice and hottossing there shallots to get some colorthen add in our chicken livers now allyou guys do is just stir this around andget everything nice and colored seasonwith a little bit of salt and blackpepper then after that I’m gonna add alittle bit of fish sauce just for thisumami then a splash of this shoutingcooking wine and now I don’t want tocook the livers all the way through Iwant to cook them to about theirmedium-rare medium just touch them andtest them out just like you would asteak and once that is achieved puteverything in a food processor give itabout a teaspoon of pink saltand blend it smooth slowly adding somethat diced butter now this is theconsistency you’re looking for all thisshould take about two or three minutesso it’s not that time-consumingmeanwhile this whole stick of butterwe’re melting because this will be usedas a sealant for the top of our pate soit doesn’t oxidize in the fridgenow once the butter is cooled down alittle bit you just want to spoon itright over top just to seal it now Ilike leaving the milk solids inside mymelted butter so when you were eatingthis either spread on toast a crostinior in a bunny sandwich you get that fullbutter flavor then once you topped itoff with the melted butter it goes rightinto the fridge to solidify now thetexture will firm up because of thatmelted butter we have inside the pureeso it’ll be nice and spreadable justcheck out this beautiful color nicebright and pinknow our pork should be almost done let’stake it out flip it over and make surethat it’s in the juices so it doesn’tdry out and last step I like to drizzlea little bit of honey over everythingand then it’s gonna go under the broilerfor about five to six minutes now afterthat time this is what you get nicecrispy shiny barbecue pork ready forrice dishes fried rice or what we’regonna make bond me sandwiches thischarts you is nice succulent it’s sweetits savory this smells so delicious yousmell the sweet hoisin the sesame oilthe ginger coming off of this I can’twait to put this all inside of oursandwich I’m just gonna hurry up I slicethis up now I do have the recipe for theVietnamese baguette in the descriptionbox down below all right let’s bringeverything outside and make our bind mesandwich all right here we have somechar siew some pork loaf that I boughtfrom the Asian store cucumber pickledcarrots cilantro chilies our chickenliver pateand some delicious Vietnamese baguettethat we made alright I’m just gonnaslice this open and continue to make oursandwich this bread is so crispy on theoutside but inside so light and fluffyalright so now I’m gonna give a nicesmear of our chicken liver pate look athow beautiful in pink that is perfectpate color alright next is our pork loafI consider it kind of like Vietnamesebaloney made of like pork fish saucespices and then our beautiful char Sieupork goes inside the combination ofthese two meats is nothing short ofincredible we have our pickled carrotssome cilantro cucumbers in there can’tforget the chilies I like a little bitof spicy if you want to add sriracha goahead and add sriracha I am always soexcited before I get to eat one of thesesandwiches just look at it gorgeousbread our beautiful pate our pork ourchar Sieu pork crisp fresh vegetablesguys this always brings such a smile tomy face it reminds me of every time whenmy grandmother or my mom would give thisto me like at church or after church oron the weekends it’s just a nice snackto be honest this is one of my happiestfoods it always brings back goodmemories to me I can never get sick ofthis sandwich and the flavors far fromboring I could probably eat this everysingle day for the rest of my life butguys thank you so much for stopping byand showing me you support please likeand subscribe and as always peace