Banh Mi Recipe (Vietnamese Sausage and Pâté Sandwiches) | Saveur

Name: Banh Mi Recipe (Vietnamese Sausage and Pâté Sandwiches) | Saveur
Ingredients: 2 bsp. plus 1½ tsp. Vietnamese fish sauce for the sausage and ½ tsp. for the pâté; 1 Tbsp. plus ½ tsp. canola oil; 1 Tbsp. tapioca starch; 1½ tsp. baking powder; 1½ tsp. sugar; 1 lb. fatty ground pork (about 85 percent lean), cut into 1-inch chunks and chilled; Two 6x10-inch pieces thawed, frozen banana leaves, rinsed, and dried; 8 oz. chicken livers, cleaned; 2 cups low-sodium chicken stock; 1 bay leaf; 8 whole black peppercorns; 1 slice soft white bread (no crust), torn into 1-inch pieces (⅔ cups); 3 Tbsp. unsalted butter; ½ cups (2 oz.) finely chopped shallot; 2 cloves garlic, finely chopped; 1 Tbsp. cognac or brandy; ½ tsp. Chinese five-spice powder; 1½ tsp. kosher salt, plus more as needed; ¼ tsp. freshly ground black pepper, plus more as needed; 8 nine-inch hero rolls, split lengthwise, connected on one side like a hinge; 1 cup (2 sticks) European-style salted butter, softened; 2 Tbsp. plus 2 tsp. Maggi Seasoning or substitute soy sauce; 2 cups drained Vietnamese Daikon and Carrot Pickles; ½ cups sliced medium-hot chile, such as jalapeño or Fresno; 1 English cucumber, peeled into ¼-inch strips or sliced into rounds (about 42 pieces); 2 cups coarsely chopped cilantro sprigs

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The iconic banh mi—complete with homemade pickles, pâté, and pork sausage—is easier to make than you think.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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Ingredients

2 bsp. plus 1½ tsp. Vietnamese fish sauce for the sausage and ½ tsp. for the pâté
1 Tbsp. plus ½ tsp. canola oil
1 Tbsp. tapioca starch
1½ tsp. baking powder
1½ tsp. sugar
1 lb. fatty ground pork (about 85 percent lean), cut into 1-inch chunks and chilled
Two 6x10-inch pieces thawed, frozen banana leaves, rinsed, and dried
8 oz. chicken livers, cleaned
2 cups low-sodium chicken stock
1 bay leaf
8 whole black peppercorns
1 slice soft white bread (no crust), torn into 1-inch pieces (⅔ cups)
3 Tbsp. unsalted butter
½ cups (2 oz.) finely chopped shallot
2 cloves garlic, finely chopped
1 Tbsp. cognac or brandy
½ tsp. Chinese five-spice powder
1½ tsp. kosher salt, plus more as needed
¼ tsp. freshly ground black pepper, plus more as needed
8 nine-inch hero rolls, split lengthwise, connected on one side like a hinge
1 cup (2 sticks) European-style salted butter, softened
2 Tbsp. plus 2 tsp. Maggi Seasoning or substitute soy sauce
2 cups drained Vietnamese Daikon and Carrot Pickles
½ cups sliced medium-hot chile, such as jalapeño or Fresno
1 English cucumber, peeled into ¼-inch strips or sliced into rounds (about 42 pieces)
2 cups coarsely chopped cilantro sprigs