Vietnamese Banh Mi Trung with Pate, Pickled Daikon and Sriracha Aioli

Ingredients

• 2 Vietnamese baguettes (or small French baguettes), halved lengthwise
• 4 large eggs
• 2 tbsp chicken liver pate
• 1/4 cup mayonnaise
• 1 tbsp sriracha
• 1 tsp lime juice
• 1 medium daikon radish, julienned
• 2 medium carrots, julienned
• 1/2 cup rice wine vinegar
• 2 tbsp sugar
• 1 tsp salt
• 1 cucumber, thinly sliced
• Fresh cilantro sprigs
• 4 scallions, sliced thin
• 2 tbsp soy sauce
• 1 tbsp vegetable oil
• Maggi seasoning sauce for drizzling

Instructions

1. Quick-pickle vegetables: combine rice wine vinegar, sugar, and salt in a bowl. Add julienned daikon and carrot, toss well, and let sit 20 minutes until slightly softened. Drain before using.
2. Make sriracha aioli: whisk mayonnaise, sriracha, and lime juice together until smooth. Taste and adjust heat to your preference.
3. Toast the baguette halves cut-side down in a dry skillet over medium heat until lightly golden and crispy, about 2 minutes. This is non-negotiable for proper banh mi texture.
4. Fry eggs in vegetable oil over medium heat, sunny-side up. Season with soy sauce while cooking. Yolk should remain runny.
5. Spread a thin layer of pate on the bottom half of each baguette. Spread sriracha aioli on the top half.
6. Layer cucumber slices on the bottom, then add the fried egg. Pile pickled daikon and carrot on top.
7. Finish with generous handfuls of fresh cilantro, sliced scallions, and a few drops of Maggi sauce. Close the sandwich and eat immediately while bread is still warm and crispy.