Banh Oui* Recipe
house-made pâté, pickled radish & carrot, scallions, shaved jalapeño, garlic aïoli, with mixed greens
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Ingredients
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Sandwich
Pickled vegetables (do ahead)
Garlic aïoli
Finishing & optional
Method
Pickled vegetables (do ahead)
- 1
Make quick pickles
In a small bowl or jar combine rice vinegar, water, sugar and kosher salt. Stir until sugar and salt dissolve. Add julienned daikon and carrot, press down so liquid covers vegetables. Let sit at room temperature for 20–30 minutes, or refrigerate for up to 24 hours for more developed flavor. Drain lightly before assembling the sandwich.
Garlic aïoli
- 2
Prepare aïoli
In a small bowl mix mayonnaise, minced garlic, fresh lime juice, fish sauce (if using) and black pepper. Taste and adjust—add a little more lime for brightness or a pinch more garlic for intensity. Refrigerate until ready to assemble.
Sandwich assembly
- 3
- 4
Spread and layer
Generously spread about half of the garlic aïoli on the bottom half of the toasted roll and a thin layer on the top half. On the bottom half, slice or smear the pâté evenly across (about 4 oz / 0.25 lb).
- 5
- 6
Finish and serve
Place a small handful of mixed greens on top (if desired, toss lightly with a tiny pinch of salt and a few drops of lime). Add optional cilantro and pickled jalapeños. Close the sandwich, press gently, slice in half if desired, and serve immediately.