Dinner

Picnic Banh Mi Baguette Recipe

BySophie Carsel February 8, 2026February 8, 2026

Introduction

This picnic banh mi baguette is a delightful fusion of crisp sourdough, savory pork, and tangy pickled vegetables. Perfect for an outdoor meal, it balances rich pâté, fresh herbs, and a zesty dressing for a satisfying bite every time.

Two long sandwiches are placed on a wooden board with a light brown woven tray underneath, set on a white marbled surface. Each sandwich has three layers of filling: the bottom layer is pale pink slices of meat, the middle layer is thin slices of orange carrot and green spring onion rings, and the top layer is a fresh mix of red radish slices and green cucumber slices with sprigs of bright green herbs, all topped with small bits of red chili. The bread is a light golden-brown baguette with a rough, crispy crust and is split open to hold the fillings. Nearby, there is a white plate with more sliced vegetables and herbs, wooden salt and pepper shakers, and a yellow-and-white checked cloth. The scene is lit with warm natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 bake-at-home sourdough baguettes
2 tbsp softened butter
100g Morrisons The Best brussels pâté with caramelised shallots
8 slices cooked pork loin
2 spring onions, finely sliced
¼ cucumber, sliced
Handful of coriander, chopped
6 tbsp rice vinegar
3 tsp caster sugar
100g radishes, sliced
1 carrot, sliced into matchsticks
1 tbsp fish sauce
2 limes, juiced
1 red chilli, diced
2 tsp caster sugar

Instructions

Step 1: Make the pickles by heating the rice vinegar, 2 tablespoons of water, caster sugar, and a pinch of salt in a small pan over low heat until steaming. Place the radishes and carrot in a non-metallic bowl and pour the hot vinegar mixture over them. Leave to pickle for at least 30 minutes.
Step 2: Bake the sourdough baguettes according to the package instructions. While baking, whisk together the fish sauce, lime juice, red chilli, and 2 teaspoons caster sugar in a small bowl to make the dressing. Adjust to taste with more sugar, lime, or fish sauce if needed.
Step 3: Once the baguettes are baked, split each one in half lengthwise and spread softened butter on the cut sides. Then spread the pâté evenly over the buttered bread.
Step 4: Layer the cooked pork loin slices, drained pickled vegetables, spring onions, cucumber, and coriander on the bottom halves of the baguettes.
Step 5: Spoon some of the dressing over the filling, then close the sandwiches and serve with extra dressing on the side for dunking.

Tips & Variations

For extra crunch, add thinly sliced fresh jalapeños or pickled daikon along with the radishes and carrot.
Use leftover roasted pork or grilled chicken as an alternative to cooked pork loin.
Swap the pâté for a spread of mayonnaise or vegan pâté to suit dietary preferences.

Storage

For best texture, assemble the baguettes just before serving. Store pickled vegetables in an airtight container in the refrigerator for up to 3 days. Leftover filling components can be refrigerated separately for up to 2 days. If needed, warm the cooked pork slices gently before assembling.

How to Serve

Two sandwiches lie next to each other on a round wicker tray with a wooden cutting board under them, all placed on a white marbled surface. Each sandwich has three main layers: the top and bottom are light brown crusty baguette bread with a rough texture, in the middle are thin slices of pale pink ham, followed by thin slices of green cucumber and orange carrot strips, and bright green cilantro leaves scattered across. On top of the vegetables, there are small red chili pieces and green spring onion rings adding color contrast. Nearby, a white plate with sliced radish and cilantro and a yellow-checkered cloth napkin complete the scene with natural sunlight casting soft shadows. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pickled vegetables in advance?

Yes, the pickled vegetables can be made up to 2 days ahead and kept refrigerated to deepen their flavor.

What can I use if I don’t have rice vinegar?

You can substitute rice vinegar with white wine vinegar or apple cider vinegar for a similar mild acidity.

Sophie Carsel