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Bánh mì – Vietnamese sandwich

Prep time
20 min
Cook time
15 min
Servings
2
Total time
1 h 5 min
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The iconic Vietnamese baguette sandwich with layers of pâté, cold cuts, pickled vegetables, fresh coriander, cucumber and chilli. French-Vietnamese fusion at its finest.

Ingredients

  • 4 Vietnamese or French baguettes
  • 200 g cooked pork belly or BBQ pork
  • 100 g pâté or liver pâté
  • 2 carrots, julienned and pickled
  • 1 daikon, julienned and pickled
  • 1 cucumber, thinly sliced
  • Fresh coriander
  • Sliced green chilli
  • Mayonnaise
  • Soy sauce or Maggi seasoning

Method

  1. 1
    Make quick pickles: mix julienned carrot and daikon with rice vinegar, sugar and salt. Leave for 30 minutes.
  2. 2
    Slice the baguette in half lengthwise. Toast lightly.
  3. 3
    Spread pâté on one side and mayonnaise on the other.
  4. 4
    Layer with pork belly, pickled vegetables and cucumber.
  5. 5
    Top with fresh coriander and green chilli.
  6. 6
    Finish with a dash of soy sauce or Maggi seasoning.

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  1. 1

    Make quick pickles: mix julienned carrot and daikon with rice vinegar, sugar and salt. Leave for 30 minutes.

  2. 2

    Slice the baguette in half lengthwise. Toast lightly.

  3. 3

    Spread pâté on one side and mayonnaise on the other.

  4. 4

    Layer with pork belly, pickled vegetables and cucumber.

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Good to know

  • Read through every step before you start and measure everything first.
  • This recipe is written for 2 servings and Swedish kitchen measures.
  • Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.

Serving profile

Pace
balanced kitchen flow
Kitchen load
easy to start
Serving style
meant to land on the table for a group
Best for
weeknight cooking with fewer decisions

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