Vietnamese Pâté Baguette Sandwich — Banh Mi Pate
Saigon old-school pate-forward baguette layered with rich pork liver pate, Vietnamese cold cuts of cha lua and ham, mayonnaise, pickled carrot and daikon, cucumber, cilantro, and sliced chilli with Maggi seasoning.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel carrot and daikon, slice into matchsticks, toss with rice vinegar, sugar, and salt; let sit 10 minutes until softened and translucent. Slice cucumber and chillies into rings. Slice cha lua and ham thinly.
Toast
Split both baguettes lengthwise, lay cut-side down in a hot dry pan over medium heat 90 seconds per batch until warmed through with light marks and crispy edges. Work in batches if needed to avoid crowding.
Stuff
Spread butter on bottom half of each baguette, then thick pate layer, mayonnaise on top half. Fan cha lua and ham across, layer drained pickled ribbons, cucumber, chilli, and cilantro firmly.
Finish
Splash Maggi seasoning and fish sauce over filling of each sandwich, dust with black pepper, press top half down firmly, and plate: slice each diagonally on a board and serve immediately while bread is crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.