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A Real Chef Takes Over a Street Food Cart (People Noticed)
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A Real Chef Takes Over a Street Food Cart (People Noticed)

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A Real Chef Takes Over a Street Food Cart (People Noticed)

What happens when a professional chef takes over a street food stall for a day? Let’s find out.

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32 Comments

  2. @Teedeeus

    The bánh mì looks amazing, and the bread is perfectly crispy! Everyone loved it. Just a small tip for the next batch: you might want to use less mayonnaise because too much of it can make the sandwich feel a bit too heavy and rich.
    Also, putting slightly less meat will help balance everything, so the pork doesn't overpower the fresh taste of the cucumber, cilantro, and pickled veggies. It will taste even better!

  5. @eugeneknapik

    They looked great! The amount of meat is well beyond expectations. If you cut it back 15% it would still be a very generous sandwich. There has to be a way to grill a substantial amount of food without build-up and fires. I think if you can standardize the process, make it as bulletproof as possible and train up some staff who can do it the same way every time at a good pace, you can have a good business there.

  6. @krayzdang

    Just a point of view of a guy who didn't live anywhere near to try your banh mi 😀 I think you should do it like weekend only… something like Sat and Sun only, since your banh mi looks like it pack a heavier taste, flavorful, overall denser than the other banh mi that i saw (as i said didn't taste it, all assuming from seeing it in the vid).
    I live in Texas, 270lb, so i know what a load full of sandwich, or banh mi looks like 😀 anyway, the weekend set up, will help with time to manage your YT channel, filming other content like trying out new restaurant/local spot.
    That's my opinion, I'll see your next Summer 2027.

  12. @devonobrien8497

    You make me miss Vietnam. And yes please keep cooking in your space everyday.. I will come back and find you. Love from BC Canada

  13. @bradley590

    for the grill if you had double the length grill yo u had you could spread the fire out from high intensity to lower intensity with the coals thereby giving you hot/cooler/cold zones where you can just rotate three or four cages of meat. that should help more with the flame ups. you will till have them, but can control the cooking more.

  14. @mo-on9mm

    i am pretty sure you could set up some skewer rack holder around existing grill. Then just use stainless steel skewers and grill on that. It would solve the problem of what you are having, by might be tedious to skew in individual pieces of meat for grilling it though.

  23. @davidaharris8825

    That’s looked good. I was there would you let me taste the spicy mayo to see if I can take the spice if I asked? Also I’m glad that the pop up went well

  25. @thaominhtruong6038

    My vote for NOT doing this every day, or every week day. (1) It would be too much stress for you and family. I worry you would lose the fun after a while. (2) I prefer seeing you and family mostly checking out different eateries in Saigon and giving reviews. Doing this every once a while, or at most once weekly, would be fine.

  26. @KimKhuyet

    I like the cannonball tree in front of your building, and I appreciate the generous balance of vegetables and meat in your bánh mì. It's definitely worth buying.

  30. @hippyEntertainment

    Looks delicious 🤤.
    Get a bbq with a hood/lid for the flare ups. Weber 60cm is a classic. But you are using square net grills, so an offset smoker bbq. OR chef spec would be Master built gravity if you have deep pockets.

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