That's okay though, because I usually try to take shortcut whenever I can, which I am sharing today. You know how it goes, we don't always stock every ingredient for every dish that we feel like having that day, nor can we stock all the ingredients for our favorite food. Most of the time, I have to make due with what I have on hand. If I don't have all the necessary ingredients. I usually improvise with something healthier, better or comparable. The only difference with the way I prepare this sandwich today is the meat, but the flavoring is the same. So if you like certain meat or cold cut, just repeat the steps and replace with your favorite meat, like pastrami for example . Here goes a Banh Mi Thit that is Americanized.
Vietnamese baguettes* or other similar crusty white bread rolls
2 tbs store-bought pork liver pâté
1 large English cucumber, cut lengthwise into slices
1/2 cup cilantro
Maggi Seasoning sauce* or soy sauce and sliced
Red bird’s-eye chilies (optional)
1/2 tsp lemon juice
(1/2 cup) vegetable oil
Your favorite meat or as seen here: Cha lua ( Vietnamese sausage), or sopressata.
Homemade pickled carrot recipe
(1/3 cup) white vinegar
(1/3 cup) white sugar
1 tsp salt
1 large carrot, peeled, coarsely shredded or cut into thin strips
To make pickled carrot, place vinegar and sugar in a saucepan over medium heat. Stir to dissolve sugar and remove from heat. Place carrots in a bowl, pour over vinegar mixture, add 1tsp salt and stir to combine. Stand 1 hour or until cool. Drain carrots, discarding liquid, and refrigerate until needed.
Split baguettes open and spread with mayonnaise and pâté.
Add sopressetta slices to cover inside area of baquette
Add pickled carrot, cucumber, coriander spring onion, and season with Maggi Seasoning.
Scatter with chillies, to serve.
All ingredients can be found at a Vietnamese market.