Active Time
45 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 4
© Con Poulos

How to Make It

Step 1    

In a medium saucepan, stir the vinegar, granulated sugar, Sriracha and salt over high heat until the sugar is dissolved. Add the carrot and daikon ribbons and let cool to room temperature. 


Step 2    

Preheat the oven to 400°. On a rack set over a rimmed baking sheet, sprinkle the bacon slices with the brown sugar. In a small saucepan, cook the soy sauce, rice wine, 1 teaspoon of the five-spice powder, 1/4 teaspoon of the garlic powder and the pepper over high heat, stirring, for 1 minute. Drizzle the mixture over the bacon. Bake just until cooked through, about 15 minutes. Sprinkle the bacon with the remaining 1/2 teaspoon of five-spice powder and 1/4 teaspoon of garlic powder and bake until browned and crisp, about 5 minutes. 


Step 3    

Spread the pâté on the bottom halves 
of the toasted rolls and top with the bacon, cucumber, carrot and daikon pickles, jalapeños and cilantro. Spread some of the mayonnaise on each roll top.


Step 4    

Heat the olive oil in a large nonstick skillet. Crack the eggs into the skillet and cook sunny side up until the whites are set and the yolks are runny, 2 to 3 minutes. Place a fried egg on each sandwich and serve.


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Aggregate Rating value: 4

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Elisabeth Taylor

Review Body: This is an incredible recipe--thank you so much for sharing it! That being said, I don't normally eat foods as rich as liver pate and bacon. This is definitely one of those meals that rests heavy in your belly, so maybe consider adjusting your portion size of banh mi and adding in a salad to avoid feeling overloaded.  Secondly, I have about 4 oz of pate left over. Anyone have any recommendations for what to do with it?

Review Rating: 4

Date Published: 2016-11-20

Author Name: Gustavo Woltmann

Review Body: This is amazing, i gotta say it's really tasty and good

Review Rating:

Date Published: 2017-01-29