Banh Mi

🔥 Prep

• Slice the 2 baguettes lengthwise, leaving one side hinged to create a pocket.
• Slice 50 g of pork pate into thin rounds.
• Peel and slice 1 cucumber into thin matchsticks (about 5 mm thick).
• Measure out 50 g of pickled carrots and drain any excess liquid.
• Rinse 10 g of cilantro, pat dry, and roughly chop.
• Thinly slice 1 chili (remove seeds if less heat desired).
• Spoon 1 tbsp of mayonnaise into a small bowl for spreading.

🔥 Cook

• 1. Preheat a skillet or grill pan to medium-high heat.
• 2. Place the baguette halves, cut-side down, on the hot pan and toast for 2–3 minutes until lightly golden and crisp.
• 3. While the baguette toasts, warm the sliced pork pate in the same pan over low heat for 1 minute per side, just to take the chill off.
• 4. Remove the baguette from the pan and let cool slightly before assembling.

🔥 Serve

• Spread the inside of each toasted baguette with the prepared mayonnaise.
• Layer the warmed pork pate, followed by pickled carrots, cucumber matchsticks, chopped cilantro, and sliced chili.
• Close the baguette and press gently to hold the fillings.
• Serve immediately with extra lime wedges or sliced jalapeños on the side, if desired.