10 Ways To Use Leftover Ham
10 Ways To Use Leftover Ham is a medium Vietnamese recipe that serves 1. 650 calories per serving. Recipe by Andy Cooks on YouTube.
Prep: 40 min | Cook: 10 min | Total: 1 hr
Cost: $22.17 total, $22.17 per serving
Ingredients
- 1 piece Baguette (about 250 g, crusty)
- 2 tablespoons Unsalted Butter (softened for spreading)
- 100 g Pork Pâté (smooth spread, can be chicken pâté)
- 200 g Cooked Ham (leftover ham, sliced thin)
- 1 medium Carrot (peeled and sliced very thin (julienne))
- 100 ml White Vinegar (or coconut vinegar)
- 100 ml Water
- 1 tablespoon Granulated Sugar
- 1.5 tablespoons Salt (½ tbsp for pickling, extra for seasoning)
- ½ piece Cucumber (thinly sliced)
- 2 stalks Spring Onion (separate white and green parts)
- 1 small Red Chili (thin slices, seeds optional)
- 1 handful Fresh Coriander (roughly chopped)
- 1 teaspoon Maggi Seasoning Sauce (adds umami)
Instructions
Slice Carrots
Peel the carrot and slice it into very thin match‑stick strips (julienne).
Time: PT5M
Salt Carrots
Place the carrot strips in a bowl, sprinkle with ½ tablespoon salt, toss, and let sit for 20 minutes to wilt.
Time: PT20M
Rinse and Jar Carrots
Rinse the salted carrots under cold water, drain, and transfer to a clean jar.
Time: PT3M
Prepare Pickling Liquid
In a saucepan combine 100 ml white vinegar, 100 ml water, 1 Tbsp sugar and ½ Tbsp salt. Bring to a boil, stirring until dissolved, then remove from heat.
Time: PT5M
Temperature: Boiling
Pickle Carrots
Pour the hot pickling liquid over the carrots in the jar, seal, and let cool to room temperature (about 5 minutes).
Time: PT5M
Prep Remaining Veggies
Thinly slice half a cucumber, slice the white parts of the spring onions, slice the red chili, and roughly chop the coriander leaves.
Time: PT5M
Warm Baguette
Preheat the oven to 180°C. Place the baguette on a baking sheet and bake for 5 minutes until the crust is crisp but the interior stays soft.
Time: PT5M
Temperature: 180°C
Butter Baguette
Remove the baguette, slice lengthwise (but not all the way through), and spread a thin layer of softened butter on both cut sides.
Time: PT2M
Add Pâté
Spread the pork pâté evenly over the bottom half of the baguette.
Time: PT2M
Layer Fillings
Layer the ham slices, cucumber, white spring‑onion, pickled carrots, chili slices, a drizzle of Maggi seasoning, and finish with chopped coriander. Close the sandwich.
Time: PT5M
Serve
Cut the sandwich into manageable portions and serve immediately while the baguette is still warm.
Time: PT1M
Nutrition Facts
- Calories
- 650
- Protein
- 30 g
- Carbohydrates
- 70 g
- Fat
- 30 g
- Fiber
- 4 g
Dietary info: Contains pork, Contains soy (Maggi), Not vegetarian, Can be made gluten‑free with gluten‑free baguette
Allergens: Gluten, Dairy, Egg (in pâté)
Ingredient Substitutions
- Instead of Baguette: Ciabatta roll, French roll
- Instead of Unsalted Butter: Margarine
- Instead of Pork Pâté: Chicken liver mousse
- Instead of Cooked Ham: Turkey ham, Cooked bacon
- Instead of Carrot: Daikon radish
- Instead of White Vinegar: Apple cider vinegar
- Instead of Granulated Sugar: Honey
- Instead of Salt: Sea salt
- Instead of Cucumber: Zucchini
- Instead of Spring Onion: Leek
- Instead of Red Chili: Jalapeño
- Instead of Fresh Coriander: Thai basil
- Instead of Maggi Seasoning Sauce: Soy sauce
Equipment Needed
- Sharp Knife
- Cutting Board
- Mixing Bowl
- Saucepan
- Jar with Lid
- Oven
- Baking Sheet
- Butter Knife or Spreader
Critical Steps — Do Not Skip
- Salting and wilting the carrots for proper texture
- Boiling the pickling liquid to dissolve sugar and salt
- Warming the baguette just enough to crisp the crust without drying the interior
- Spreading pâté evenly as the flavor base
- Layering ingredients in the correct order to maintain crunch
Chef Tips from the Video
- Use a high‑quality pork pâté for authentic flavor; chicken liver pâté works in a pinch.
- For extra crunch, add a few thin slices of daikon radish alongside the carrots.
- A drizzle of sriracha mixed with mayo adds a spicy creaminess without overwhelming the sandwich.
Troubleshooting
Bread becomes soggy after assembling
Toast the baguette longer or add a thin layer of butter on both sides before adding wet ingredients.
Pickled carrots are too salty
Rinse the carrots briefly after pickling and adjust future salt amount to ¼ tbsp.
Ham is dry
Warm the ham briefly in a pan with a splash of oil or add a thin drizzle of mayonnaise.
Storage
Refrigerator: Store any leftovers in an airtight container for up to 2 days. Keep pickled carrots separate to avoid soggy bread.
Freezer: Not recommended for the assembled sandwich; components (ham, pâté) can be frozen separately for up to 1 month.
Room temperature: Assembled sandwich is best eaten within 2 hours at room temperature.
Make-Ahead Tips
- Pickled carrots can be prepared up to 24 hours in advance for deeper flavor
- Pâté and ham can be stored separately in the fridge for several days
- Toast the baguette just before assembling to retain crunch
Frequently Asked Questions
What is the cultural significance and history of Vietnamese Bánh Mì in Vietnamese cuisine?
Bánh Mì originated during French colonial rule in Vietnam, blending a crisp French baguette with traditional Vietnamese fillings like pickled vegetables, fresh herbs, and cured meats. It has become a national street‑food icon, representing the fusion of East‑West flavors.
What are the traditional regional variations of Bánh Mì in Vietnamese cuisine?
In the north, Bánh Mì often includes pâté, cold cuts, and a lighter spread of mayonnaise, while southern versions add more fresh herbs, chilies, and sometimes fried egg. Coastal areas may incorporate seafood such as shrimp or fishball.
How is Bánh Mì traditionally served in Vietnam?
It is typically served at room temperature, sliced in half, and eaten by hand. Street vendors often wrap it in parchment paper to keep the crust crisp while the fillings stay moist.
During which occasions is Bánh Mì traditionally enjoyed in Vietnamese culture?
Bánh Mì is a everyday street‑food staple but is also popular for picnics, quick lunches, and as a snack during festivals like Tet (Lunar New Year) when families gather for casual meals.
What makes Bánh Mì special or unique in Vietnamese cuisine?
Its hallmark is the contrast of textures—crusty baguette, crunchy pickled carrots, soft pâté, and juicy ham—combined with bright, acidic, and savory flavors that embody Vietnam’s balance of French and indigenous culinary traditions.
What are the most common mistakes to avoid when making Bánh Mì at home?
Common errors include over‑saturating the baguette with wet fillings, using a soft bread instead of a crusty baguette, and under‑seasoning the pickled carrots. These lead to a soggy sandwich lacking the signature crunch.
Why does this Bánh Mì recipe use butter instead of margarine on the baguette?
Butter adds a richer flavor and helps the crust stay golden without becoming greasy. Margarine works, but butter gives the authentic buttery aroma that complements the pâté and ham.
Can I make the pickled carrots ahead of time and how should I store them?
Yes, the pickled carrots can be prepared up to 24 hours in advance. Store them in the same jar, sealed, in the refrigerator; they will become more flavorful and stay crisp for several days.
What texture and appearance should I look for when the pickling liquid is ready?
The liquid should be clear, slightly glossy, and the sugar and salt fully dissolved. After pouring, the carrots should be submerged and the mixture should bubble briefly before cooling.
How do I know when the baguette is perfectly toasted for Bánh Mì?
The crust should be golden‑brown and sound hollow when tapped, while the interior remains soft. If the crust is too dark, the bread may become too hard and not absorb the butter evenly.
What does the YouTube channel Andy Cooks specialize in?
The YouTube channel Andy Cooks specializes in creative home‑cooking videos that transform leftovers into flavorful dishes from around the world, often ranking international recipes and offering practical tips for everyday cooks.
How does the YouTube channel Andy Cooks' approach to Vietnamese cooking differ from other Vietnamese cooking channels?
Andy Cooks focuses on using readily available leftovers and pantry staples, presenting Vietnamese dishes with a minimalist, budget‑friendly twist, whereas many traditional Vietnamese channels emphasize authentic ingredients and elaborate preparation methods.
Last updated: August 22, 2026
