Advertisement

Sardine banh mi

Time 20 minutes
Yields Serves 4
Sardine banh mi
1

In large bowl, mix 1 cup of warm water, the vinegar, sugar and salt until dissolved. Add the carrots and daikon and marinate for about 1 hour (or longer, up to 2 days, for more flavor).

2

Slice the baguette into 4 (6-inch) sections and halve each lengthwise.

3

On each of 4 baguette halves, spread 1 teaspoon mayonnaise and one-half tablespoon pate.

4

Add 1 to 2 whole sardines to each sandwich. Mash the sardines, spreading the fish across the baguette with a fork.

5

Add 1 tablespoon of pickled carrots and daikon, a few slices of cucumber, several mint leaves, a few sprigs of cilantro and jalapeno slices as desired to each sandwich. Sprinkle with soy sauce and top with the remaining sliced baguette. Serve immediately.

From Diane Cu and Todd Porter.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.