So, this week in the Bodard household, we have a surplus of chả lụa aka Vietnamese pâté. Cue recipes such as bánh cuốn (well, actually, store-bought bánh cuốn; as you can see here, bánh cuốn can get pretty involving pretty fast…). It wouldn’t be so bad if we dined home everyday, but of course we’re party animals :=)

So, what to do with the extra chả lụa, preferably for work lunches? I’ve been wanting to try out bánh mì, the Vietnamese sandwich, for a while, but never had time. And one of the (many possible) meats for bánh mì is chả lụa. Ah-ha!

First off, though, the bánh mì requires đồ chua (aka “pickled stuff”). Which I hadn’t tried either! So, without further ado, recipes for both:

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