Vietnamese-Style Picnic Banh Mi Baguette

Name: Vietnamese-Style Picnic Banh Mi Baguette
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Ingredients: 8 slice cooked pork loin; 100 g pâté; 2 bake-at-home sourdough baguettes; 100 g radishes, sliced; 1 carrot sliced into matchsticks; 0.25 cucumber sliced; 2 spring onions, finely sliced; 1 red chilli diced; 1 handful handful of coriander chopped; 2 tbsp softened butter; 6 tbsp rice vinegar; 1 tbsp fish sauce; 2 limes; 3 tsp caster sugar

A vibrant and portable sandwich featuring savory pork loin, rich pâté, and zesty quick-pickled vegetables. This banh mi is perfectly balanced with fresh herbs and a tangy dressing, making it the ultimate choice for a gourmet picnic.

Servings4 Portions

Prep Time20 Mins

Cook Time12 Mins

Difficulty

Easy

Ingredients

cooked pork loin
8 slice
pâté
100 g
bake-at-home sourdough baguettes
2
radishes, sliced
100 g
carrot sliced into matchsticks
1
cucumber sliced
0.3
spring onions, finely sliced
2
red chilli diced
1
handful of coriander chopped
1 handful
softened butter
2 tbsp
rice vinegar
6 tbsp
fish sauce
1 tbsp
limes
2
caster sugar
3 tsp

Step-by-Step Instructions

Prepare the quick pickles: In a small saucepan over low heat, combine the rice vinegar, 2 tablespoons of water, caster sugar, and a pinch of salt. Heat until steaming and the sugar has dissolved. Place the sliced radishes and carrot matchsticks in a non-metallic bowl, pour the hot vinegar mixture over them, and let marinate for at least 30 minutes.

Prepare the bread and dressing: Bake the sourdough baguettes according to the package instructions until the crust is golden and crisp. While the bread bakes, whisk together the lime juice, fish sauce, and diced red chili in a small bowl. Taste the dressing and adjust the balance with more sugar or lime if necessary.

Assemble the sandwiches: Split the warm baguettes in half lengthwise. Spread a layer of softened butter on both sides, followed by a generous layer of pâté on the bottom half. Layer the slices of cooked pork loin, drained pickles, spring onions, cucumber, and fresh coriander. Drizzle some of the dressing over the fillings and serve immediately, with extra dressing on the side for dipping.

Chef's Tips

To keep the baguettes from getting soggy during travel, pack the pickled vegetables and dressing in separate containers and assemble the sandwiches just before serving. For an extra kick, add a few slices of fresh jalapeño or a drizzle of sriracha.