Entree: Vietnam – Ho Chi Minh City – Bánh mì thịt nguội ➤ Banh mi thit nguoi (Vietnamese cold‑cut baguette sandwich with pâté and pickled vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 5 min

Additional 15 min

Total 30 min

Ingredients

- 1 (10–12 in) French baguette (25–30 cm)
- 2 tbsp (30 g) pork liver pâté
- 2 tbsp (30 ml) mayonnaise
- 2 oz (60 g) chả lụa (Vietnamese pork roll), thinly sliced
- 2 oz (55 g) Vietnamese cold-cut ham or headcheese, thinly sliced
- 1 cup (120 g) julienned carrot
- 1 cup (120 g) julienned daikon (white radish)
- 1/2 cup (120 ml) rice vinegar
- 1/2 cup (120 ml) water
- 3 tbsp (45 g) granulated sugar
- 1 tsp (5 g) salt
- 1/2 cup (50 g) cucumber, thinly sliced
- Cilantro sprigs
- 1 small jalapeño, thinly sliced (optional)

Instructions

1. Combine rice vinegar, water, sugar, and salt in a bowl; stir until sugar dissolves. Add julienned carrot and daikon; let sit for at least 15 minutes (longer for crisper pickle). Drain before using.
2. Split the baguette lengthwise and lightly toast under a broiler or in a pan until crisp.
3. Spread pâté on one side and mayonnaise on the other. Layer sliced chả lụa and cold-cut ham.
4. Add drained pickled carrots and daikon, cucumber slices, cilantro sprigs, and jalapeño. Close sandwich, press lightly, slice in half, and serve.