Not only do we get amazing contrasts in flavor, and texture,
but also the temperature difference between the crisp, warm, meat-filled roll,
and cool, crunchy vegetables, makes this so much fun to eat.
By the way, the secret sauce should be just sweet enough to
temporarily put out the fire from the sriracha and jalapenos. Which reminds me,
everything here is “to taste.” The amounts below are just guidelines, and by
guidelines, I mean guesses.
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.
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