Baguette with pâté and cold cuts

Baguette with pâté and cold cuts

Bánh mì pa tê

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

As fillings for Vietnamese baguettes, we particularly like roast pork or char siu pork, which can be purchased at Asian cafes. Alternatively, for a simple lunch, ham or poached chicken are also possible. Fried tofu can be added for some extra crunch.

Ingredients

Quantity Ingredient
6 Vietnamese baguette
125g Mayonnaise
180g chicken liver pate
12 slices your favourite cooked meat, such as pork loaf
3 long red chillies, seeded and sliced
1 handful coriander sprigs
3 lebanese cucumber, sliced
200g Carrot and daikon pickle
30ml Classic dipping sauce

Method

  1. Heat the baguettes in a hot oven for 1 minute, then cut each in half and remove some of the soft centre (reserve these for making breadcrumbs).
  2. Spread the mayonnaise on the top half of the baguettes, and spread the pâté on the bottom.
  3. Fill the centres with the sliced meat, chilli, coriander, cucumber and pickles.
  4. Drizzle the dipping sauce onto the sandwich fillings and serve immediately.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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