Banh Mi

Name: Banh Mi
Cuisine: Vietnamese
Ingredients: Fresh baguettes (either one large or 4 small); Unsalted butter, at room temperature; Cucumber, thinly sliced; Spring onions, thinly sliced; Mayonnaise; Sriracha chilli sauce; Lime juice; Fresh coriander sprigs; 1 fresh red or green chilli, deseeded and thinly sliced; 1 fresh red or green chilli, deseeded and thinly sliced; 1 daikon (white radish), grated; 1 daikon (white radish), grated; 4-5 carrots, grated; Sea salt; 25 g sea salt; 100 g caster sugar; 150 ml water; 300 ml rice vinegar; 300 g button mushrooms, sliced; 1 shallot, diced; 1 tbsp sesame oil; 3 tbsp rapeseed oil; 2 tbsp soy sauce; 2 tbsp five-spice powder; Freshly ground black pepper, to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ms Marmite Lover's Secret Tea Party

By Kerstin Rodgers

Published 2014

About

This is a very tasty vegetarian version of the traditional Vietnamese sandwiches, which uses mushroom pâté instead of the meat pâté.

Ingredients

Fresh baguettes (either one large or 4 small)
Unsalted butter, at room temperature
Mayonnaise
Sriracha chilli sauce

Asia
Vietnam
Sandwich
Vegetarian

Method

First, make the pickles. Put the grated carrots and daikon into the sterilised jar. In a pan, gently heat the vinegar, water, sugar and salt together, stirring and heating just until the sugar and salt have dissolved. Remove from the heat, pour into the jar over the vegetables, seal, cool and then refrigerate for at least 2 hours or overnight.

To make the mushroom pâté, heat the oils in