Chicken and pâté bánh mì

Ingredients

• 200 gchicken livers
• 1 smallshallot
• 7 clovesgarlic
• 75 gbutter
• 2 tbspfish sauce
• 1 tspsalt
• to tasteMaggi seasoning
• to tastefreshly ground black pepper
• 6bone-in, skin-on chicken thighs
• 2 tbspsunflower oil
• 1 tspChinese five-spice
• a generous splashhoney
• 4 tbspsoy sauce
• 2 tbsphoisin sauce
• to tastesalt and pepper
• 4baguettes, preferably Vietnamese-style
• 1carrot
• 1daikon
• 1cucumber
• 1 handfulfresh coriander
• 1 tbspsushi vinegar
• 4 tbspmayonnaise
• 1red chilli

Instructions

1. 1

   Prepare the aromatics

   Peel the shallot and garlic, then cut them into pieces.

2. 2

   Soften the aromatics

   Heat 30 g butter in a frying pan and gently cook the shallot and garlic until translucent.

3. 3

   Cook the livers

   Add the chicken livers and cook over a medium heat for about 4 minutes, until nearly cooked through. Add the fish sauce, Maggi seasoning, salt and pepper, then cook or braise for a further 2 minutes.

4. 4

   Blend the pâté

   Blend the mixture in a food processor, adding the remaining butter until smooth. Leave the pâté to cool thoroughly in the fridge before using.

5. 5

   Heat the oven

   Preheat the oven to 180°C.

6. 6

   Season the chicken

   Debone the chicken thighs and rub them with the oil, five-spice, crushed garlic, honey, hoisin, soy sauce, salt and pepper.

7. 7

   Roast the chicken

   Arrange the chicken on a baking tray and roast for 25 minutes, until the skin is crisp and the chicken is fully cooked.

8. 8

   Slice the chicken

   Remove the chicken from the oven and leave it to cool slightly. Cut it into thick slices and set aside.

9. 9

   Dress the vegetables

   Cut the carrot, daikon and cucumber into strips and dress them with the vinegar.

10. 10

    Slice the chilli

    Cut the red chilli into rings.

11. 11

    Warm the baguettes

    Cut the baguettes in half and warm them briefly in the oven or a toaster.

12. 12

    Spread the fillings

    Spread mayonnaise over the inside of the baguettes, then spread chicken-liver pâté on the lower half of each.

13. 13

    Fill and serve

    Add a generous amount of chicken and some of the dressed carrot, daikon and cucumber. Garnish with fresh coriander and a little chilli for extra heat. Add Maggi seasoning to taste and serve straight away.

What is bánh mì?

Bánh mì is a Vietnamese filled baguette, shaped by the meeting of Vietnamese cooking and the baguette tradition introduced during French colonial rule. Its appeal comes from the contrast between a crisp roll, savoury filling, fresh herbs and sharp or crunchy vegetables.

This version layers roasted chicken with chicken-liver pâté, mayonnaise, coriander and vinegar-dressed vegetables. The pâté brings a rich, smooth element, while the vegetables keep each bite lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1130 calories, 51g protein, 94g carbs, 58g fat.

Most of the carbohydrates come from the baguette, while the pâté butter, mayonnaise, chicken skin and cooking oil contribute much of the fat. Chicken and chicken livers provide protein, with the vegetables adding freshness and crunch; serve with extra salad or cucumber if you want more vegetables alongside.

A smooth chicken-liver pâté

Gentle cooking: soften the shallot and garlic before adding the livers, so the aromatics become tender without taking on much colour.

Blending: process the cooked mixture with the butter until smooth, then chill it well. A thoroughly cooled pâté is easier to spread and less likely to soften the warm bread immediately.

Seasoning the chicken

Five-spice and honey: these season the chicken with fragrant warmth and a touch of sweetness, balanced by soy and hoisin. Rub the mixture over the thighs so the seasoning coats the meat and skin.

Crisp skin: arrange the chicken on the tray and roast at 180°C for 25 minutes, checking that it is fully cooked before slicing. The recipe calls for deboning the thighs before roasting; take care when handling them and keep the skin intact where possible.

Keep the vegetables bright

Cutting: make the carrot, daikon and cucumber into strips so they are easy to tuck into the baguette. Aim for pieces that fit neatly inside the bread.

Dressing: toss the vegetables with sushi vinegar shortly before assembling. This gives them a tangy lift without requiring a separate pickling stage.

Build the sandwich

Warm bread: heat the cut baguettes briefly, just until warm. Avoid leaving them in too long, so the crust stays crisp without making the inside dry.

Layering: spread mayonnaise inside, followed by pâté on the lower half, then add chicken and vegetables. Finish with coriander and chilli, and serve promptly while the bread and chicken are at their best.

What to serve alongside

The filled baguette is substantial on its own, with meat, pâté and crisp vegetables in each portion. For a lighter-feeling meal, serve it with extra cucumber or a simple leafy salad.

If you want a more filling spread, offer additional dressed vegetables on the side rather than overloading the sandwich, which can make the bread difficult to eat.

Recipe notes & tips

• Chill the pâté until firm enough to spread neatly.
• Keep the chicken skin intact as much as possible for a crisp finish.
• Slice the vegetables into manageable strips that fit inside the baguettes.
• Warm the bread briefly so it remains crisp rather than dry.
• Assemble the sandwiches just before serving to preserve the bread's texture.
• Add the chilli gradually if you prefer a milder sandwich.

Variations

• More herbs: add extra fresh coriander when assembling.
• Gentler heat: leave out the red chilli or use just a few rings.
• Extra crunch: add more dressed carrot, daikon and cucumber.
• Pâté-forward: spread a thicker layer of chilled pâté on the bread.
• Different bread: use another crisp baguette if Vietnamese-style baguettes are unavailable.

Common mistakes to avoid

• Skipping the pâté chill: warm pâté is soft and harder to spread; refrigerate it until thoroughly cool.
• Overcooking the livers: they can become dry; follow the brief cooking time and blend once nearly cooked through.
• Crowding the filling: too much can make the baguette difficult to close; add a generous but manageable layer.
• Leaving the bread in too long: it can dry out; warm it only briefly before filling.
• Slicing the chicken too soon: it may be awkward to handle while hot; let it cool slightly before cutting.

How to store

Keep leftover pâté and cooked chicken covered in separate airtight containers in the fridge and use within 2 days. Store the vegetables separately and assemble the sandwiches just before eating; reheat the chicken until steaming hot, then fill freshly warmed bread.

Frequently asked questions