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

I’ve leaned into French traditions here, incorporating pâté into the pork mince to create a pork sausage of sorts. Feel free to omit it.