Bánh Mì with Fresh Herbs

Bánh Mì with Fresh Herbs

Looking to spice up your workweek sandwiches? Instead of reaching for that tuna melt why not try something Vietnamese inspired that adds a little kick to your lunch. This Báhn Mì recipe comes from Micheal (@mitoperfect) who contributed to our new online recipe book.  Let's get started! 

Ingredients (for one serving)
- A small baguette cut lengthwise, or two slices of crusty loaf
- 2 ounces duck or pork liver pâté, or substitute mashed avocado
- 2 large eggs Pickled carrot and daikon (recipe follows), or another sweet pickled vegetable
- Several handfuls of fresh herbs, such as cilantro, Thai basil and scallions

Optional
- 1 Thinly sliced cucumber
- 1 jalapeño or fresno pepper, thinly sliced
- Sriracha Hoisin sauce (recipe follows)

Cooking Instructions 

1. Gently toast the baguette halves on a pan with some butter until golden brown (off to a good start!)

2. Get a pan on high heat, add a tablespoon of butter or oil and cook 2 eggs sunny-side up.

3. Spread pâté onto the bottom half of the baguette; top with pickled carrot and daikon, cucumber (if using), the two eggs, the sliced chiles (if using) and your choice of fresh herbs. Drizzle with the optional sauces to your liking. Enjoy! 

For the pickling (if you so dare...)

1. Dissolve 1 tablespoon of sugar and 1 teaspoon of salt into 1/3 cup rice vinegar and a splash of water.

2. Grate 4 oz or peeled carrot and 4 oz of peeled daikon radish.

3. Add to the vinegar mix and store in the refrigerator for up to 2 weeks.

Making the sauce at home? Here is how!

In a small bowl, stir together 2 tablespoons Hoisin Sauce, 1 tablespoon soy sauce, 1 tablespoon rice vinegar and 1 teaspoon fish sauce (optional).

Give it a good mix and add to the sandwich!

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