RECIPES | Banh mi is a dish I fell in love with back in my days at uni. During one of my work placements I was working in a heavily Vietnamese area where there were little hole in the wall shops that made the most incredible banh mi. This inspired my recipe for duck banh mi. It has those delicious meaty flavours you expect with a nice hint of acid, sweetness from the pickled carrot/radish and a little kick of heat from the chilli.
Preparation Time: 15 minutes / Cooking Time: 1 minutes / Serves: 2
- 2 crusty bread rolls, cut down the middle
- 1 medium carrot, shredded with a mandolin
- 2 small radishes, shredded with a mandolin
- ⅛ small head of lettuce, shredded
- 2 spring onions, sliced
- a pinch of salt
- 20ml white wine vinegar
- ½ tsp white sugar (2g)
- 1 duck breast, precooked and sliced thinly
- 50g duck liver or chicken liver pate
- 10g coriander leaves
- 10g unsalted butter, softened
- 1 red chilli, sliced finely
- In a bowl mix together the sugar, vinegar, radish, carrot and salt. Set aside for 10 minutes.
- Warm your precooked duck in the microwave for 1 minute.
- Coat the bread lightly roll with butter.
- Place a generous layer of pate on top of the butter.
- Add the lettuce, carrots/radish and spring onion.
- Top with the duck, a sprinkle of coriander leaves and chilli to taste.
You can buy raw duck breast and cook it yourself. However, I find the brand that I buy is really moist and that a quick heat in the microwave is all it needs.
If you feel like indulging a little more drizzle with a little whole egg mayonnaise.