Banh Mi Dip
March 25, 2012
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!
Banh Mi Dip
- 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.
