Banh Mi Bites

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 6 to 8 servings
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1 cup chicken or pork mousse pate (10 ounces), at room temperature

1/4 cup mayonnaise

1 tablespoon grated peeled ginger

1 teaspoon soy sauce

1/2 baguette, split open and cut into small pieces

2 tablespoons rice wine vinegar

1 tablespoon vegetable oil

Finely grated zest and juice of 1/2 lime

Kosher salt

1 large carrot, cut into matchsticks

1/2 small daikon radish, cut into matchsticks

Sriracha (Asian chile sauce), for topping

Fresh cilantro, for topping


  1. 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. 
  2. 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. 
  3. 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. 
  4. Spread some of the pate mixture on each piece of bread; top with Sriracha, the carrot-daikon salad and cilantro.