Baguette with pate and cold cuts

Baguette with pate and cold cuts

By
From
Vietnamese Street Food
Serves
6
Photographer
Michael Fountoulakis

We particularly like roast pork or char su, which can be purchased at Asian cafes, as fillings. Alternatively, ham or poached chicken are also good. Fried tofu can be added for some extra crunch.

Ingredients

Quantity Ingredient
6 small baguettes
120g mayonnaise
180g pate
12 slices your favourite cooked meat
3 long red chillies, thinly sliced
60g coriander sprigs
3 cucumbers, sliced
200g Carrot and daikon pickle
1 1/2 tablespoons Classic dipping sauce

Method

  1. Preheat the oven to 180°C. Heat the baguettes in the oven for 1 minute, then cut in half lengthways and remove some of the soft centre.
  2. Spread the mayonnaise on the top half of each baguette and the pâté on the bottom half. Fill the centre with the cooked meat, chilli, coriander, cucumber and pickle.
  3. Drizzle the dipping sauce over the baguette filling.
Tags:
Vietnamese Street Food
Andreas
Pohl
Tracey
Lister
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
snacks
bites
small
party
entertaining
tapas
entrees
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canape
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appetiser
appetizer
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