Banh Mi Bites

  • Yield : 6 to 8 servings
  • Prep Time : 20m
  • Cook Time : 10m
  • Ready In : 30m
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  • 1 cup chicken or pork mousse pate (10 ounces), at room temperature
  • 1/4 cup mayonnaise
  • 1 tablespoon grated peeled ginger
  • 1 teaspoon soy sauce
  • 1/2 baguette, split open and cut into small pieces
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon vegetable oil
  • Finely grated zest and juice of 1/2 lime
  • Kosher salt
  • 1 large carrot, cut into matchsticks
  • 1/2 small daikon radish, cut into matchsticks
  • Sriracha (Asian chile sauce), for topping
  • Fresh cilantro, for topping


Step 1

Beat the pate, mayonnaise, ginger and soy sauce in a bowl with a mixer until light and airy, 1 to 2 minutes. Cover and refrigerate until ready to use. 

Step 2

Preheat the oven to 375 degrees F. Arrange the baguette pieces on a baking sheet and bake until slightly toasted, about 10 minutes; let cool. 

Step 3

Meanwhile, make the dressing: Whisk the vinegar, vegetable oil, lime zest and juice, and 1 teaspoon salt in a bowl. Add the carrot and daikon and toss. 

Step 4

Spread some of the pate mixture on each piece of bread; top with Sriracha, the carrot-daikon salad and cilantro. 

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