The iconic Vietnamese favourite with fresh tangy pickles that give this sandwich the unique flavour complementing our pâté on a warm crusty baguette. The combination of Vietnamese and French culture, this scrumptious snack will just leave you wanting more. For extra heat, just add some jalapeños.
Pickles give the sandwich the signature tangy flavour. You can use store bought pickles or make your own. We planned ahead and left the pickles in the fridge overnight but if you don’t have the time to prepare them, one hour should be enough to give them some zing.
For the pickles:
- ½ cup rice wine vinegar
- ¼ cup water
- Half teaspoon sugar
- Half teaspoon salt
- 1 large carrot, peeled and julienned
- Quarter of daikon, peeled and julienned (you can substitute it with red radish)
- Quarter of cucumber, peeled and julienned
For the sandwich:
- 2 chubs of Plantcraft pâté
- Lettuce leaves
- White crusty baguette
- Jalapeños (optional)
- For the pickles, combine the rice vinegar, water, sugar and salt and mix to dissolve. Add the sliced vegetables into a glass bowl or mason jar and pour the liquid over. Close it with a lid and leave in the fridge overnight.
- To assemble your sandwich, warm up the french sticks in a preheated oven until toasted. Slice them lengthwise and spread both halves with mayonnaise. Cover the bottom half with lettuce leaves then add a few spoonfuls of pâté. Drain the pickles before layering them onto the pâté. Use a generous amount for full flavour. Finish it off with some coriander leaves and jalapeños if you want to add some heat.