Vietnamese snack Banh Mi
Votes: 3
Time: 30 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Vietnamese snack Banh Mi - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup chicken or pork pate (300 g), room temperature
- 1/4 cup mayonnaise
- 1 tbsp grated peeled ginger
- 1 teaspoon soy sauce
- 1/2 baguette, cut in half lengthwise and cut into small pieces
- 2 tbsp. l. rice wine vinegar
- 1 tbsp. vegetable oil
- Finely grated zest and juice of 1/2 lime
- Coarse salt
- 1 large carrot, cut into small strips
- 1/2 small daikon radish, cut into thin strips
- Sriracha sauce (Asian chili sauce)
- Fresh cilantro
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Recipes with similar ingredients: pork pate, chicken pate, mayonnaise, ginger root, soy sauce, baguette, rice vinegar, lemon juice, lemon zest, carrot, daikon radish, Sriracha sauce, cilantro
Cooking the dish according to the recipe:
- Using a mixer, beat the pâté, mayonnaise, ginger, and soy sauce until light and fluffy, about 1 to 2 minutes. Cover and refrigerate until ready to use.
- Preheat oven to 190°C. Place baguette on a baking sheet and bake until golden brown, about 10 minutes, then cool.
- Meanwhile, prepare the dressing: Whisk together vinegar, vegetable oil, lime zest and juice, and 1 teaspoon salt in a bowl. Add carrots and daikon and stir.
- Spread the bread with pâté, drizzle with Sriracha sauce, and top with carrots and daikon. Drizzle with the dressing and sprinkle with cilantro leaves.
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