Mini banh mi

  • 20 mins preparation
  • 10 mins cooking
  • Serves 8
  • Print


  • 1 tablespoon fish sauce
  • 2 teaspoon rice vinegar
  • 1 small red chilli, finely chopped
  • 1 garlic clove, crushed
  • 2 teaspoon sugar
Mini banh mi
  • 8 mini bake-at-home dinner rolls
  • 150 gram chicken liver pƒt‚
  • 4 slices roast pork, halved
  • 1 lebanese cucumber, cut into ribbons using a peeler
  • 2 green onions (shallots), thinly sliced
  • 1/2 cup coriander leaves
  • pickled vegetables
  • 1/2 cap (125ml) rice vinegar
  • 1/2 cup (110g) caster sugar
  • 1 teaspoon salt
  • 150 gram daikon radish, peeled, cut into matchsticks
  • 1 carrot, cut into matchsticks


Mini banh mi
  • 1
    To make pickled vegetables, heat vinegar and sugar in a small saucepan on medium-low. Stir for 2-3 mart, until sugar has dissolved. Remove from heat and stir in salt. Place daikon radish and carrot in a small bowl. Pour over vinegar mixture and chill until required.
  • 2
    To make dressing, combine all ingredients in a small bowl. Chill until required.
  • 3
    Bake rolls according to packet directions. Cool.
  • 4
    Spread pate over half of each roll. Divide pork and cucumber between rolls. Drain pickled vegetables and pat dry with paper towel. Divide between rolls. Place onion and coriander in a small bowl. Pour over half of dressing and toss to combine. Divide between rolls.
  • 5
    Drizzle remaining dressing over rolls and serve.


The pickled vegetables can be made up to 5 days ahead and refrigerated. The dressing can be made up to 1 day ahead and refrigerated. Fare less intense heat, use Hong red chilli in the dressing instead of a small one.