Banh mi, the iconic sandwich of Vietnamese cuisine, is made by filling a crispy baguette with liver pâté, grilled meat and homemade pickled vegetables. With its fresh and balanced flavor, it's a practical breakfast or lunch option.
Let the carrot and turnip pickle in a mixture of vinegar, sugar, and salt for at least 20 minutes.
Grill or pan-fry the chicken breast and slice it thinly.
Split open the baguette and spread liver pate and mayonnaise inside.
Add the meat, drained pickles, cilantro, and pepper, then close the sandwich and serve immediately.
Allergen: contains gluten (bread) and egg (mayonnaise). Important: If you prepare the pickle at least half an hour ahead, the flavor settles; adding it at the last minute won't let it turn sour enough. The baguette's outside should be crisp and the inside soft so the sandwich stays intact without falling apart.
If you can't find liver pate, you can also sauté drained chicken liver and make your own pate. In Vietnamese street food culture, banh mi is usually prepared fresh and sold early in the morning.
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