Bahn Mi with French Pate & Pickled Carrots
Published 17th December, 2021
Cuisine: Vietnamese Serves: 4
Preparation: 30 Mins Cooking:
Ingredients
- 1 long French stick (or 4 individual rolls)
- 200g French pâté
- 400g roast pork belly, sliced
- ¼ red onion, sliced
- 2 cups salad leaves
- 4 baby cucumbers, sliced
- ¼ bunch coriander
- 1 green chilli, sliced
- Kewpie mayonnaise
Pickled Carrots
- 2 carrots, finely sliced
- 2 tbsp rice wine vinegar
- 2 tbsp caster sugar
- ¼ tsp sea salt
Method
- To pickle the carrots, in a small bowl whisk together the rice wine vinegar, sugar and salt, add the carrot and allow to marinate for 30 minutes at room temperature.
- To assemble the bánh mì rolls, cut the French stick into four equal portions. Spread the rolls with the mayonnaise. Remove the pâté from its wrapper and cut into thin slices. Layer the rolls with salad leaves, roast pork belly, cucumber and pâté.
- Drain the carrot, garnish the rolls with the pickled carrot, coriander leaves & green chilli.
Cook’s Tip
- This recipe also works well with grilled chicken.
