Banh Mi

Ingredients

• 1 cups daikon radish – julienned
• 1 cups carrot – julienned
• 1 tsp kosher salt
• 0.5 cup water
• 0.5 cup rice vinegar
• 0.25 cup sugar
• 8 ounces cucumber – cut into 0.5-inch spears
• 2 peppers jalapeño – thinly sliced
• 1 cup cilantro – leaves and tender stems
• 4 rolls Vietnamese baguette
• 0.5 cup mayonnaise
• 0.5 cup pork liver pâté – softened
• 2 tbsp Maggi Seasoning
• 8 ounces Vietnamese pork roll (cha lua) – thinly sliced
• 8 ounces ham – thinly sliced

Instructions

1. Combine the julienned daikon radish and carrot in a bowl, sprinkle with the kosher salt, and massage for 30 seconds. Let stand 15 minutes to wilt, then rinse and drain very well.
2. In a small saucepan, stir together the water, rice vinegar, and sugar over medium heat until the sugar dissolves, 1–2 minutes; cool 5 minutes. Pack the drained vegetables into a jar and pour the warm brine over to submerge. Let stand 20–30 minutes until lightly pickled, then keep drained vegetables ready for assembly.
3. Prep fresh garnishes: cut the cucumber into spears, thinly slice the jalapeños, and pick the cilantro leaves and tender stems.
4. Warm the Vietnamese baguettes in a 350°F/175°C oven until the crust is crisp and the centers are warm, 3–5 minutes. Split each lengthwise without cutting through; if very bready, pull out a little crumb to make room.
5. Spread mayonnaise on one cut side and pork liver pâté on the other of each baguette, dividing evenly. Drizzle the Maggi Seasoning lightly over the spreads.
6. Layer the Vietnamese pork roll (cha lua) and ham evenly among the rolls.
7. Add the prepared garnishes and a generous layer of the drained pickled vegetables. Close, press lightly, rest 2 minutes to meld, then cut and serve.