Kitchen Sink Pate Bahn Mi
This week has been… less than pleasant so I decided to make something I’ve been craving ever since I saw it on the Netflix show Street Food Asia—a Vietnamese Pate Bahn Mi. Created during the French colonization of Vietnam, both baguette and pate were introduced to serve French tastes and later made a name for itself as an iconic Vietnamese sandwich. Now I love pate, possibly even more than my own left pinky toe so upon seeing that there was a bahn mi that utilized it I knew I had to have it!
I call it a kitchen sink pate bahn mi due to the fact that I have always been extra, which means this version also needed to be extra, and I scrounged my fridge for what I’d put on it, which included ham, bacon bits, and my trusty soy marinated eggs.
I was very sorry when I came to the end of this particular sandwich as it had been quite glorious in how all the flavors worked so well together but you could still taste the individual ingredients.
You don’t need to go as far as I do and can buy all the ingredients you need, but having pickled radish, marinated eggs, and liver pate on hand is always a good thing.
While I was eating it, I also thought Scrapple might be a wonderful substitute as well—therefore I shall embark on that journey next time.
Ingredients
- 1 baguette (foot long), light toasted
- 3 tablespoons pork or chicken pate (be bold with it! Alternatively you can buy liver pate or chopped chicken liver.)
- 3 slices smoked ham
- 1 tablespoon crumbled bacon
- 1 tablespoon Kewpie Mayonnaise
- 1 soy marinated hardboiled egg, sliced (the hardboiled version of this recipe)
- Pickled daikon and carrots (you can follow this recipe, but just use daikon and carrots)
- Sliced cucumber
- Sliced Tomato
- Cilantro for garnish
- When you slice the baguette lengthwise, don’t slice it all the way through.
- Construct the bahn mi in this order so it’s easiest to eat from bottom to top—pate, ham, sliced egg, pickled radish/carrots, cucumber, tomato, cilantro, crumbled bacon, mayo, baguette top.
- Enjoy!
