Crispy Bacon Banh Mi - Chef Recipe by Justine Schofield

Ingredients

8 streaky bacon rashers
4 crusty long bread rolls
125 g whole-egg mayonnaise
125 g chicken liver pâté
1 Lebanese cucumber, deseeded and cut into long batons
4 spring onions, cut into thin strips
2 large handfuls coriander leaves
1 long red chilli, finely sliced on an angle

Pickled carrot and daikon:

125mL white vinegar
55 g sugar
1 tsp salt flakes
1 large carrot, julienned
1/4 daikon, julienned

Method

For pickled carrot and daikon:

Bring the vinegar, sugar and salt to the boil in a small saucepan. Place the carrot in one bowl and the daikon in another and divide the pickling liquid between the two bowls.

Cool and place in the fridge until ready to use. This can be done a few days ahead and stored in airtight containers.

Arrange the bacon in a single layer in a large frying plan, place over medium heat and cook until the fat starts to render, about 2-3 minutes. Turn and cook for a few minutes more until crisp and golden. Drain on a paper towel.

Cut the bread rolls in half horizontally, ensuring not to cut all the way through. Spread the mayonnaise on one side and the pâté on the other side.

Place two pieces of bacon on each roll, add drained pickled carrot and daikon, cucumber, spring onion, coriander leaves and a sprinkling of chilli.

Credits: BaconFest

Photo Credits: BaconFest