- a baguette
- small handful radishes
- 3 carrots
- 200 ml water
- 100 ml rice wine vinegar (mirin)
- 2 tablespoons sugar
- 1 teaspoon salt
- about 200 gram rillette or paté (traditional made from porc, but we’ve used duck rillette)
- 6 tablespoons mayonnaise
- 3 tablespoons sriracha + extra
- about 12 slices or fricandeau or other kind of porc meat slices
- 1/2 cucumber
Kitchen equipment needed
- vegetable peeler
- cutting board & chef’s knife
- small pan
- small bowl
- bread knife
Preparation — 15 minutes + waiting time
PEEL the carrots, remove the ends and slice into thin strips. RINSE the radishes, remove the greens and divide into slices. COMBINE 200 ml water with 100 ml mirin, 1 teaspoon salt and 2 tablespoons sugar in a small pan. Bring to a boil and POUR over the carrot strips and radish slices. COVER with cling film and let the sweet and sour vegetables cool off completely.
RINSE the cucumber and chop intop slices. COMBINE 6 tablespoons mayonnaise with about 3 tablespoons sriracha to taste.
Finishing the Bánh mì — 5 minutes
SLICE the baguette into pieces and slice them into halves. COAT 1 half with sriracha-mayonnaise and the other half with rillette or paté. DIVIDE fricandeau, cucumber slices, sweet and sour carrot and radishes and finish the baguettes with a few drops of extra sriracha. Enjoy!