Description
This Picnic Banh Mi Baguette recipe brings the vibrant flavors of a traditional Vietnamese sandwich to your table with an easy-to-make approach. Featuring crisp, tangy pickled vegetables, savory pork loin slices, and a rich Brussels pâté spread, all layered inside freshly baked sourdough baguettes. A zesty lime and fish sauce dressing adds a refreshing finish, making it perfect for a picnic or casual meal.
Ingredients
Scale
Pickled Vegetables
- 6 tbsp rice vinegar
- 2 tbsp water
- 3 tsp caster sugar (split: 2 tsp for dressing, 1 tsp for pickles)
- Pinch of salt
- 100g radishes, sliced
- 1 carrot, sliced into matchsticks
Baguette and Spread
- 2 bake-at-home sourdough baguettes
- 2 tbsp softened butter
- 100g Morrisons The Best brussels pâté with caramelised shallots
Protein and Vegetables
- 8 slices cooked pork loin
- 2 spring onions, finely sliced
- ¼ cucumber, sliced
- Handful of coriander, chopped
Dressing
- 1 tbsp fish sauce
- 2 limes, juiced
- 1 red chilli, diced
- 2 tsp caster sugar
Instructions
- Prepare the pickles: Heat the rice vinegar, 2 tbsp water, 1 tsp caster sugar, and a pinch of salt in a small pan over low heat until steaming. Place the sliced radishes and carrot into a non-metallic bowl, then pour over the hot vinegar mixture. Let the vegetables pickle for at least 30 minutes to absorb the tangy flavors.
- Bake the baguettes: Follow the bake-at-home sourdough baguette package instructions to bake the baguettes until golden and crispy.
- Make the dressing: In a small bowl, whisk together the fish sauce, lime juice, diced red chilli, and remaining 2 tsp caster sugar. Taste and adjust seasoning by adding more sugar, lime juice, or fish sauce as desired for a balanced sweet, sour, and spicy flavor.
- Assemble the baguettes: Once baked, split the baguettes in half lengthwise. Spread softened butter evenly on both halves, then layer the Brussels pâté over the butter.
- Add fillings: Layer the cooked pork loin slices, drained pickled vegetables, finely sliced spring onions, cucumber slices, and chopped coriander on the baguette base.
- Finish and serve: Spoon some of the prepared dressing over the fillings, then sandwich with the top half of the baguette. Serve immediately with extra dressing on the side for dipping or drizzling.
Notes
- Pickling the vegetables ahead of time enhances their flavor and adds a delightful crunch.
- If you can’t find Brussels pâté with caramelised shallots, a similar pâté or savory spread can be used as an alternative.
- The pickled vegetables and dressing can be prepared a day ahead and refrigerated for convenience.
- Customize the heat level by adjusting the amount of red chilli in the dressing.
- Use fresh, crusty baguettes for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwiches
- Method: Baking
- Cuisine: Vietnamese-inspired
Keywords: Picnic Banh Mi, Vietnamese sandwich, sourdough baguette, pickled vegetables, pork loin sandwich, Brussels pâté sandwich, easy picnic recipe
