Ingredients
⅓ cup carrots, julienned
⅓ cup radish, julienned
1 cucumber, seeded and julienned
2 tbsp rice vinegar
⅓ cup mayonnaise
2 tsp hoisin sauce
1 tsp sriracha hot sauce
4 banh mi rolls
5 oz pate spread
1 lb pulled pork roast, cooked to your liking
⅓ cup cilantro leaves, packed
Preparation
Preheat the oven to 400 degrees F.
Place the carrot, radish, and cucumber in a bowl.
Add the rice vinegar and coat the veggies. Set it aside and let it sit for 15 minutes.
In another bowl, mix the mayonnaise, hoisin sauce, and sriracha. Mix until well-combined.
Next, cut each banh mi roll in half.
Bake the rolls for 2 to 3 minutes.
Spread pate on one side of the bread and the mayonnaise mixture on the other.
Add the pork roast on top.
Next, add the pickled vegetables. Make sure to drain the liquid if there is any.
Top with cilantro leaves.
