How a French delicacy crossed cultures – and became a Hanoi street food.
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PLACES WE VISIT IN THIS VIDEO:
Bánh Mì Patê Cô Hà: 3a P. Chả Cá, Phố cổ Hà Nội, Hoàn Kiếm
Bít Tết Gang Nóng: 612/3 Đ. Lạc Long Quân, Nhật Tân, Tây Hồ
Xôi Hằng: 74 Bát Sứ, P. Hàng Bồ, Quận Hoàn Kiếm
Nguyên Sinh: 17 P. Lý Quốc Sư, Hàng Trống, Hoàn Kiếm
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👉 Curious why we’re in Vietnam? Check out this video:
Why I Left the US for Vietnam: https://youtu.be/JeffXduR6VI
VIDEOS TO WATCH NEXT:
Why Vietnam Sits On TINY Plastic Stools: https://youtu.be/Jopd_cF0FTA
What Temples & Shrines REVEAL About Vietnam: https://youtu.be/FoeDMHXWuoQ
How People ACTUALLY Live in Rural Vietnam: https://youtu.be/aoP8atQt7Zo
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CHAPTERS:
00:00 How a French Food Became Vietnamese
00:26 Street Breakfast: Bánh Mì Patê Cô Hà
02:50 The Student Steak: Bít Tết Gang Nóng
05:21 Sticky Rice Meets Patê: Xôi Hằng
08:25 From Colonial Tables to Café Tradition: Nguyên Sinh
10:11 Why Patê Feels So Vietnamese
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“Develop an interest in life as you see it; the people, things, literature, music – the world is so rich, simply throbbing with rich treasures, beautiful souls and interesting people. Forget yourself.” ― Henry Miller
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#HalOnEarth #Vietnam #VietnamTravel #LifeInVietnam #EverydayVietnam #ExpatInVietnam #VietnamVlog #VietnamCulture #VietnamExplainer #CulturalExplainer #VietnamDocumentary #VietnamHistory #VietnameseTraditions #VietnameseCustoms #TraditionalVietnam #ChangingVietnam #ExploreVietnam #RespectfulTravel #Hanoi #HanoiCulture #HanoiStreetFood #VietnameseFood #VietnameseMeals #VietnameseCooking #VietnameseCuisine #VietnameseStreetFood #Pate #FrenchFood #FrenchInfluence #ColonialHistory #FusionCuisine #SoutheastAsia #FoodCulture #FrenchInVietnam
44 Comments
A French delicacy — transformed and, I would say, improved in Vietnam.
This video follows pâté from colonial tables to street stalls and cafés across the city.
What do you think – is Vietnam’s version really better than the French one?
Pho is French
Not improved at all.
You confirm you are a WASP.
I love your Chanel, giving the audience so much in-depth Vietnamese cultural knowledges . Thank you ❤
wow, your vietnamese is crazy good…
you also have very good knowledge about Viet Nam culture too
respect sir, respect !
Interesting 🎉❤
I love in Europe and i prefer vietnamese pate
This video was my introduction to Hal On Earth and the editing feels like something on the Food Channel/Anthony Bordaine back in the day, interesting, informative and pure entertainment! Cheers Hal!
Yessss someone finnally got the pepper in the pate. It's CRUCIAL for vietnamese pate to have a tons of pepper to enhance the flavor, cut the fat flavor, and calm the liver flavor down.
Hal, where did you film this video? Hanoi or Danang? Great video, informative and entertaining at the same time. I like that you show your family.
It’s the now undisputed King of all global sandwiches! 🥖 🇻🇳 🐷
Accessible by all, & incredibly satisfying dining experience 🤤
Mắc vậy 40k/ ổ bánh mì . Trong SG ổ này 25K
I live in San Jose, one of the largest populations of Vietnamese outside Vietnam. And they offer bánh mì without pâté, but there’s absolutely NO WAY I’d have it without it!
The Crowned King..
Xôi's energy density would haunt you till next month ☠️
I still remember my first Bahn mi. I was blown away. It was the best euro style deli sandwich I ever had. The Vietnamese definitely perfected it.
I love Vietnamese pâté and mayo. Actually, I can't even say I like mayo in general that much, but I adore the one in bánh mì.
Can’t believe I just binge-learned about my own country from a foreigner.
Ser you're more "Viet" than most Vietnamese people.
Hats off to you ser.
Facts:
If you want to enjoy really good bánh mì, you have to go to Ho Chi Minh City (formerly Saigon). Before 1975, people in northern Vietnam didn’t know how to make bánh mì. The bánh mì you eat in the North today actually came from the South because Northerners learned how to make it after 1975, when the North took over the South.
In short, bánh mì in the North was introduced from the South after 1975. That’s why when you try bánh mì in northern Vietnam, you can easily notice the difference. The bread isn’t as crispy, the flavor isn’t as rich, and the variety just doesn’t compare to what you find in the South.
Some dishes didn’t exist in the North during the war, such as bánh xèo, bún bò Huế, and bún bò Nam Bộ. Today, you can find these dishes in Hanoi, but that’s because people there learned them from the South.
Even phở was originally from the North, but once it made its way to the South, it became much more flavorful and delicious. Southerners added their own touch, turning phở into something more vibrant and appealing than the traditional northern version.
I'm Vietnamese here. Vietnam and Vietnamese people as a whole are adaptable while strong-will independent. With that being said, we took all good stuffs, absorbed them into our culture and made them our own.
Vietnam is the perfect blend of when East meets West plus a little pinch of Indian.
We speak Vietnamese with a vocabulary that are 50% Chinese rooted words + 10% French rooted words. Our writing is in Latin. Our cuisine is a mix of Viet dishes, Chinese dishes, Thai dishes, curry-Indian dishes, plus Western Dishes. Nowhere in the world you find this perfect blend of all different civilizations in one spot except Vietnam.
@Hal, né in Bò Né doesn't mean dodge, né here is preferred to the black heavy plate that the steak was cooked on and served to you. That is cái né.
Otherwise, fantastic showcase of french influenced Viet cuisine.
Very educational, thank you.
Glad to see you are safe from the storm.
When I see a banh mi video, I have to click. It was fantastic when I visited in February, and I regret I only got 3 when I was there.
Hi, Vietnamese paste is made different from original and formula is more meat, liver than French.
The liver strong smell you can realise.
Paste is just combined with bread (sandwich or croissants) is okay not with xôi (sticky rice)
Anyway you introduced clearly about Vietnamese Paste,,,,, although that was from French.
Thanks for your clip, and hope you enjoyed during time in Vietnam.
Cheers,,,,!!!
A very tasty and informative video, it feeds both my brain and my stomach 😅
nice content as always, chú Hào ❤
Great videos man, i was in hanoi for a while for uni and i couldnt stand it but your vids gave me a new found appreciation for the place. I love stuff that showcase old maps of metropolitan areas like map men and i never realized there was a gold mine for contents about my own countru as well. Really hope your channel blows up and maybe you could do the hard work for me and research haiphong someday.
So I guess we should thank the Vietnamese for making (haut) French cuisine more palatable to he Anglosphere–especially/even patriotic, red-blooded middle America?
👍👍👍👍
Omg tôi kìa
Pa tê is just a really cheap French fois gras and is 100x better
great vid
Lots of Viet restaurants here in the DFW area, I now want to seek out a Pate' Bahn Mi. I don't recall seeing it on a menu, but that's probably because I focus on Pho and other dishes.
Bạn là người làm youtube chỉn chu nhất mà tôi từng biết, like like lịke
In my hometown in Central Vietnam there's a popular style of pate that's very firm and meaty with a layer of solidifed fat. It's not spread like a paste but sliced more like chả. Bánh mì with this pate and shredded pork was my favorite breakfast as a school kid. Only after I grew up and went from places to places did I learn that this style of pate and bánh mì didn't exist anywhere else and no one knows what I'm talking about when I describe it to them. Now I'm wondering if it's similar to the traditional french style pate you mentioned in the video.
I am German and I love good coarse liver sausage because you cannot cheat and mix things in
Vietnamese restaurants and fast food in California is great.
Great food and drinks.
You know your subject very well and share your knowledge perfectly. You like a travel guide which give one the curiosity to want and visit the country.
Bít tết is beef steak tho 😂
1:39 The method of heating isn’t what determines the texture. (And given that pâtés in France are frequently baked en croute — inside pastry — they aren’t being dried out by dry oven heat, either.) It’s the ingredients and processing that make it loose vs. dense and cohesive.
Saw you having dinner in Gang Nóng today. Really enjoy your videos. Please keep up the good work 😀
My favourite thing to do when eating Bo Ne is to break the egg yolk, drizzle some soy sauce and into it. Give it a small stir and use it as a dipping sauce for the bread. Absolutely amazing.
I love your videos so much, I hope your channel grows and grows 💚
Subbed. Very impress with your Vietnamese.