Banh Mi

Ingredients

• 2 baguettes, Vietnamese, split lengthwise
• 60ml mayonnaise
• 30g pâté
• 40g Vietnamese cold cuts, head cheese, liver pâté, cured pork
• 200g pickled daikon, julienned
• 100g pickled carrot, julienned
• 30g fresh cilantro, leaves
• 2 Thai bird chilies, sliced thin
• 40g cucumber, julienned
• 60ml sriracha Mayo or Vietnamese chili sauce

Method

1. 1
   Toast baguette halves cut-side down in dry skillet over medium heat until golden and crisp, 4 minutes.
2. 2
   Spread mayonnaise on bottom half and pâté on top half; layer cold cuts across bottom half.
3. 3
   Arrange pickled daikon and carrot in even layer; scatter cilantro leaves and chili slices.
4. 4
   Top with cucumber; drizzle sriracha mayo across cilantro and vegetables.
5. 5
   Close sandwich; slice diagonally and serve immediately.