Banh mi with home-made pork sausages

Trust me when I say there’s nothing better than letting everyone create their own banh mi. They can control the ratio of sauce to bun, the amount of pepper, decide whether to add more pate, and decide whether they want to test the physical limits of both bun and mouth.

Here I turned to French traditions, adding pate to ground pork to create a sort of pork sausage. Feel free to skip this.