A symbol of France’s influence on Vietnam, the banh mi sandwich showcases the tangy pickled vegetables of Southeast Asia in a French baguette piled with meat and pâté. This recipe calls for liverwurst instead of the traditional pork pâté, and roast chicken, though roast pork can be substituted for a richer flavor. Spice lovers should add a few dashes of sriracha, the sandwich’s customary condiment.

　　

Ingredients

Makes 4 servings

　　1/2 pound daikon, peeled

　　1 carrot, peeled

　　1/2 cup rice vinegar (not seasoned)

　　1 tablespoon sugar

　　1/2 teaspoon salt

　　1 (24-inch) soft baguette

　　2 tablespoons vegetable oil

　　1 tablespoon Asian fish sauce, such as nam pla or nuoc mam

　　1/2 teaspoon soy sauce

　　1/4 pound liverwurst

　　2 fresh jalapeño chiles, thinly sliced

　　1/2 sweet onion, cut into 1/4-inch rings

　　3/4 cup (packed) cilantro sprigs

　　2 cooked chicken breasts from a rotisserie chicken, thinly sliced Lettuce leaves

　　2 tablespoons mayonnaise

　　

Step 1

Preheat the oven to 350°F, with the rack in the middle.

　　

Step 2

Shred the daikon and carrot in a food processor fitted with the medium shredding disk. Stir together the vinegar, sugar, and salt and toss with the shredded vegetables. Let the slaw stand, stirring occasionally, 15 minutes.

　　

Step 3

Meanwhile, heat the baguette on the rack in the oven until crusty, about 5 minutes. Cut off and discard the round ends, then split the baguette lengthwise.

　　

Step 4

Mix the oil, fish sauce, and soy sauce and brush on the cut sides of the bread. Spread the liverwurst on the bottom layer of bread and top with the chiles, onion, and cilantro.

　　

Step 5

Drain the slaw in a colander.

　　

Step 6

Arrange the chicken, slaw, and lettuce on the cilantro. Spread the top layer of bread with mayonnaise and cut the sandwich crosswise into fourths.

　　The Epicurious Cookbook