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Banh Mi
Vietnamese baguette with pâté, charcuterie, pickled vegetables and fresh herbs. Tossing the carrot and daikon in vinegar and letting them rest for 20 minutes gives banh mi its essential sharp, crunchy pickle rather than raw, one-note vegetables.
Ingredients
Instructions
Make quick pickles: toss carrot and daikon in rice vinegar, sugar and salt. Rest 20 minutes.
Split rolls and toast lightly.
Spread mayo on one side, pâté on the other.
Layer pork, pickled vegetables, cucumber, coriander and jalapeño.
Drizzle with sriracha. Serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
