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.
| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 202 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 29 mg |
| Sodium | 229 mg |
Reviews
Delicious and easy! Made tonight as a trial run for our upcoming holiday party. I added a little sugar to the pickling liquid and topped the banh mi with some jalapeño in addition to the cilantro. Otherwise, didn’t alter at all. I think toasting the bread in slices like a crostini will be a prettier presentation and recommend keeping the daikon and carrots to no more than 1.5″ long so it doesn’t fall apart after the first bite.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/banh-mi-bites-recipe.html?oc=linkback