Vietnamese snack Banh Mi

Ingredients:

• 1 cup chicken or pork pate (300 g), room temperature
• 1/4 cup mayonnaise
• 1 tbsp grated peeled ginger
• 1 teaspoon soy sauce
• 1/2 baguette, cut in half lengthwise and cut into small pieces
• 2 tbsp. l. rice wine vinegar
• 1 tbsp. vegetable oil
• Finely grated zest and juice of 1/2 lime
• Coarse salt
• 1 large carrot, cut into small strips
• 1/2 small daikon radish, cut into thin strips
• Sriracha sauce (Asian chili sauce)
• Fresh cilantro

Preparation:

1. Using a mixer, beat the pâté, mayonnaise, ginger, and soy sauce until light and fluffy, about 1 to 2 minutes. Cover and refrigerate until ready to use.
2. Preheat oven to 190°C. Place baguette on a baking sheet and bake until golden brown, about 10 minutes, then cool.
3. Meanwhile, prepare the dressing: Whisk together vinegar, vegetable oil, lime zest and juice, and 1 teaspoon salt in a bowl. Add carrots and daikon and stir.
4. Spread the bread with pâté, drizzle with Sriracha sauce, and top with carrots and daikon. Drizzle with the dressing and sprinkle with cilantro leaves.