Banh Mi Dip
The sandwich dips series returns! Banh mi dip has been in my head since the series began, but I was having a really hard time trying to find an appropriate situation where it would go over well. For most occasions I attend, it isn’t exactly ideal to show up with a plate of chicken livers. I was so glad to finally find some people who were interested in trying out the banh mi dip because it came out better than I had even imagined.
Most traditional banh mi have pate in them. This is why I thought it would be easy to make a dip from the sandwich considering that a dip is already one of the sandwich ingredients. The pate recipe starts with onion, garlic, and wine.
Followed by the chicken livers and some bay leaves.
Everything in the food processor with butter and some fish sauce.
I sealed the pate up with some butter to allow it to cool and because I wasn’t using it until the next day.
Break the pate free.
Mix in some cucumber and cilantro.
Spread it on a shallow plate.
Some freshly pickled carrot and daikon. Chop it up and sprinkle on top.
Then go totally nuts with the sriracha.
Once you clean it up a bit you have a really elegant looking dip. One of my friends called it a classy version of a layer dip.
Super creamy and it had all the elements of a traditional Banh Mi.
YUM! I was so happy to finally bring this dip to life after being in my head for literally 2 years!
I used the recipe for pate from Macheesmo. the only things I changed were sauteing the onions and garlic in 1 tablespoon of the butter for about 5 minutes before adding the rest of the ingredients, and using fish sauce instead of anchovys.
For the pickled carrot and daikon, Shred up some carrot and daikon, place in a bowl, add a clove of garlic, and pour in some boiling salted white vinegar. Allow to sit at least 2 hours before serving.
Mix some chopped cilantro and cucumbers into the pate and spread at the bottom of a shallow plate. Top with chopped pickled carrot and daikon, a little cilantro, and sriracha. Serve with a baguette for dipping.
Ingredients
- Carrot
- Daikon
- Garlic
- Vinegar
- Pate
- Cilantro
- Cucumber
- Cilantro
- Sriracha
- Baguette
Instructions
- For the pickled carrot and daikon, Shred up some carrot and daikon, place in a bowl, add a clove of garlic, and pour in some boiling salted white vinegar. Allow to sit at least 2 hours before serving. Mix some chopped cilantro and cucumbers into the pate and spread at the bottom of a shallow plate. Top with chopped pickled carrot and daikon, a little cilantro, and sriracha. Serve with a baguette for dipping.
Notes
The sandwich dips series returns! Banh mi dip has been in my head since the series began, but I was having a really hard time trying to find an appropriate situation where it would go over well. For most occasions I attend, it isn’t exactly ideal to show up with a plate of chicken livers. I was so glad to finally find some people who were interested in trying out the banh mi dip because it came out better than I had even imagined.
Most traditional banh mi have pate in them. This is why I thought it would be easy to make a dip from the sandwich considering that a dip is already one of the sandwich ingredients. The pate recipe starts with onion, garlic, and wine.
Followed by the chicken livers and some bay leaves.
Everything in the food processor with butter and some fish sauce.
I sealed the pate up with some butter to allow it to cool and because I wasn’t using it until the next day.
Break the pate free.
Mix in some cucumber and cilantro.
Spread it on a shallow plate.
Some freshly pickled carrot and daikon. Chop it up and sprinkle on top.
Then go totally nuts with the sriracha.
Once you clean it up a bit you have a really elegant looking dip. One of my friends called it a classy version of a layer dip.
Super creamy and it had all the elements of a traditional Banh Mi.
YUM! I was so happy to finally bring this dip to life after being in my head for literally 2 years!
I used the recipe for pate from Macheesmo. the only things I changed were sauteing the onions and garlic in 1 tablespoon of the butter for about 5 minutes before adding the rest of the ingredients, and using fish sauce instead of anchovys.
