Drawing inspiration from Vietnam’s popular banh mi sandwich, this quick party snack layers ginger-infused pate on crusty pieces of baguette. Carrot and daikon are tossed in vinegar and lime juice for a tangy garnish reminiscent of do chua, pickles that are used in many Vietnamese dishes, including banh mi.
Beat the pate, mayonnaise, ginger and soy sauce in a bowl with a mixer until light and airy, 1 to 2 minutes. Cover and refrigerate until ready to use.
Preheat the oven to 375 degrees F. Arrange the baguette pieces on a baking sheet and bake until slightly toasted, about 10 minutes; let cool.
Meanwhile, make the dressing: Whisk the vinegar, vegetable oil, lime zest and juice, and 1 teaspoon salt in a bowl. Add the carrot and daikon and toss.
Spread some of the pate mixture on each piece of bread; top with Sriracha, the carrot-daikon salad and cilantro.
Photograph by Con Poulos
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.