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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 30 min
Prep:: 20 min
Cook:: 10 min

Yield:: 6 to 8 servings

Level:: Easy

Ingredients

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

Directions

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

Courtesy of Food Network Magazine

My Private Notes

Name: Banh Mi Bites
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 to 8 servings
Ingredients: 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

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