Ingredients

  • Carrot 1
  • Radishes 8
  • White vinegar 250ml
  • Granulated sugar 115g
  • SpinneysFOOD Fine Sea Salt 60g
  • Brown onion 1
  • SpinneysFOOD Sunflower Oil 125ml
  • SpinneysFOOD Organic Cucumber 1
  • Green chillies 2
  • SpinneysFOOD Baguette 4
  • Chicken liver paté 125g
  • Cold cuts 250g
  • SpinneysFOOD Fresh Coriander 5g

Nutrition (Per serving)

  • Calories 744
  • Fat 37.4g
  • Saturates 6g
  • Protein 17g
  • Carbs 86.6g
  • Sugars 37.5g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Banh mi

Vietnamese 20 Mins Prep · 25 Mins Cook


  1. Peel and julienne the carrot. Finely slice the radishes. Place each in separate bowls.
  2. To make the pickles, combine the vinegar, sugar and salt in a small pot over a medium heat and stir until the sugar and salt have dissolved. Pour the pickling liquid over the carrot and radishes and set aside to cool.
  3. Finely slice the onion. Place the oil in a small pan and add the onion. Place over a medium heat and cook, stirring occasionally, until golden and crispy. Drain on paper towels. Set aside.
  4. Cut the cucumber into strips and finely slice the green chillies.
  5. To assemble the sandwiches, halve the baguettes lengthways and generously spread 2 tbsp of chicken liver paté on one half of each baguette. Arrange the cold cuts over the paté and top with the pickled vegetables, picked coriander and crispy onions.
  6. Cover with the other half of each baguette and serve.