I prefer the smooth, buttery type of pate, and you don’t have to get to fancy. That one from the cheese shop, made with pork and chicken livers is just fine. Stay tuned for the French rolls video coming soon, and at some point very soon, I hope you give this a try. Enjoy!
Ingredients for one Bánh Mì:
1 crusty French sandwich roll
3 tablespoons secret sauce (mayo, seasoned to taste with hoisin sauce, and sriracha)
4 ounces roasted pork
2 ounces smooth pate
1/2 cup *pickled daikon and carrot
1/4 cup cilantro leaves
6-7 jalapeno slices
6 thin spears English cucumber
* To make the pickled daikon and carrot, use equal parts and toss in enough seasoned rice vinegar to coat well. Let sit for 15-20 minutes, or until the veggies get slightly limp. Drain and use, or refrigerate. If using regular vinegar, add a pinch of salt and sugar.