Vietnam / Snacks
Bánh mì
A French baguette with Vietnamese filling: pâté, pork, pickled vegetables and coriander in one sandwich.
Ingredients
- Baguettes, short, about 20 cm4
- Pork shoulder, thinly sliced400 g
- Chicken liver pâté120 g
- Mayonnaise4 tbsp
- Carrot, julienned1
- Daikon, julienned200 g
- Rice vinegar100 ml
- Sugar2 tbsp
- Fish sauce2 tbsp
- Cucumber, in long strips1
- Corianderto taste
- Fresh chillito taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Stir the vinegar, sugar and a pinch of salt into 100 ml of warm water until dissolved. Pour it over the carrot and daikon and leave for an hour at room temperature.
Marinate the pork in fish sauce with a spoon of sugar for twenty minutes, then sear it over a high flame for three minutes a side, until the edges caramelise.
Warm the baguettes at 200 °C for five minutes so the crust crisps again. Split them lengthways, not all the way through.
Spread pâté on one half and mayonnaise on the other. Layer in the pork, the drained pickles, cucumber, coriander and chilli. Press it shut with your palm and serve at once.
