Ingredients

Pickled Carrots and Daikon

• 2 large carrots, thinly julienned

• 1 medium daikon, thinly julienned

• 2 garlic cloves, crushed

• 1 stalk lemongrass, smashed

• 1 Tablespoon fresh ginger, peeled and chunked

• 1 Tablespoon fresh ginger, peeled and chunked

• 1 cup water

• 3 Tablespoons white sugar

Nước Chấm (dipping sauce)

• ⅓ cup warm water

• 3 Tablespoons sugar

• 4 Tablespoons fish sauce (or more to taste)

• 1 Tablespoon lime juice

• 1 Thai chili, thinly sliced

• 1 garlic clove, minced

Maggi Mayo

• Maggi Mayo

• 2 Tablespoons Maggi seasoning (adjust to taste)

Sandwich

• 2 Vietnamese-style baguette rolls

• 6 ounces thinly sliced braised beef (or pork, chicken, or pork belly)

• 1 bunch cilantro

• 2 Thai chilis (optional)

• 2 ounces duck liver pâté

• ½ English cucumber, thinly sliced into coins

Instructions

Pickling the Carrots and Daikon

Julienne carrots and daikon and place them into separate vacuum-seal safe bags.

Bring 2 cups rice vinegar and 1 cup water to a boil.

Add 1 Thai chili split in half, 2 crushed garlic cloves, 1 teaspoon of minced ginger, 1 lemongrass stem also split, and a few Tablespoons of white sugar.

Remove from heat and allow the mixture to cool to room temperature. Strain out all solids, then split the mixture between the two vacuum-seal bags. Seal using Wolf Vacuum Seal on full vacuum. Refrigerate overnight.

Nước Chấm

Combine warm water and sugar; stir until dissolved.

Add the remaining ingredients, except the limes. Cool mixture and add limes.

Add the remaining ingredients, except the limes. Cool mixture and add limes.

Maggi Mayo

Whisk Maggi seasoning and mayonnaise together until fully incorporated.

Bánh Mì Assembly

Slice baguettes lengthwise, keeping a hinge.

Spread chicken liver pâté on the bottom and Maggi mayo on the top.

Layer with braised beef, pickled carrots and daikon, cucumber coins, cilantro, and Thai chili (optional)

Serve with Nước Chấm on the side for dipping.