Vietnamese Appetizer Ban Mi – a detailed recipe cooking. 
Photo of the dish: Кон ПулосTime: 30 minutes Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. chicken or pork paste (300 gr.), room temperature
- 1/4 Art. mayonnaise
- 1 tbsp. l grated peeled ginger
- 1 tsp soy sauce
- 1/2 baguette, cut in half lengthwise and cut into small pieces
- 2 tbsp. l rice wine vinegar
- 1 tbsp. l vegetable oil
- Finely grated zest and 1/2 lime juice
- Coarse salt
- 1 large carrot, cut into small strips
- 1/2 small daikon radish, cut into small strips
- Sriracha Sauce (Asian Chili Sauce)
- Fresh cilantro
Recipes with similar ingredients: pork pate, chicken pate, mayonnaise, ginger root, soy sauce, baguette, rice vinegar, lemon juice, lemon zest, carrots, daikon radish, sriracha sauce, cilantro
Recipe preparation:
- Beat with a mixer pate, mayonnaise, ginger and soy sauce prior to acquiring light and airy consistency, within 1 – 2 min Cover and refrigerate before use.
- Preheat the oven to 190 ° C. Put the baguette on a baking sheet and bake until golden brown, about 10 minutes, cool.
- Meanwhile, prepare a dressing: beat in a bowl of vinegar, vegetable oil, zest and lime juice and 1 tsp. salt. Add carrots and daikon, mix.
- Spread the bread with paste, pour sriracha sauce, put on top carrots and daikon. Pour salad dressing and sprinkle with leaves cilantro.
