grains
raw
everyday
main course
crispy
Vietnamese
all seasons
Room Temperature
Vietnamese Bánh Mì Sandwich with Liver Pâté
Difficulty
easy
Time
35m
Price Category
average
Calories
Very High
Bánh Mì is an iconic Vietnamese sandwich, a perfect fusion of French colonial heritage and local flavors. This version features liver pâté, providing a rich and creamy base for the crispy baguette. The pickled vegetables, fresh cucumber, and cilantro offer a vibrant contrast, while spicy jalapeño and Maggi seasoning sauce add depth to the flavors. Prepare this simple yet incredibly delicious street food at home and take a culinary trip to Vietnam with every bite!
ingredients
Steps
Pickled Vegetables
First, prepare the pickled vegetables (Do Chua). Peel and julienne the daikon radish and carrots. In a bowl, mix the vinegar, water, sugar, and salt, then add the vegetables. Let them sit for at least 20-30 minutes, or even hours, for the flavors to meld.
Preparation
Meanwhile, slice the cucumber into thin strips, the jalapeño (if using) into thin rounds, and chop the cilantro. Slice the baguettes lengthwise, but not all the way through, so they can be opened.
Assembly
Spread a thin layer of mayonnaise inside each baguette, then spread the liver pâté generously. Layer with plenty of pickled vegetables, cucumber strips, cilantro, and jalapeño rounds. Drizzle with a little Maggi sauce, then close the sandwich. Serve immediately!
Extra Tips
► For the best taste experience, use fresh, crispy Vietnamese baguettes that are soft and airy inside.
► You can prepare the pickled vegetables a day in advance, allowing the flavors to meld beautifully.
► Don't be afraid to experiment with other fillings, such as grilled meat or tofu.
Nutrition
| Per 100g | Per Serving 250g | |
|---|---|---|
| Calories | 480 kcal | 1200 kcal |
| Protein | 18g | 45g |
| Fat | 30g | 75g |
| Carbohydrate | 35g | 88g |
| Fiber | 3g | 8g |
| Sugar | 6g | 15g |