
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.
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.
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.