Preheat your oven to 220°C/200°C fan/gas mark 7.

In a medium bowl, combine the rice vinegar, sugar for the pickle (see pantry for amount) and a pinch of salt. Add the coleslaw mix, toss to coat, then set aside to pickle.

Meanwhile, peel and grate the garlic (or use a garlic press).

In another medium bowl, combine the ginger, garlic & lemongrass puree, breadcrumbs, honey, salt and water for the breadcrumbs (see pantry for all amounts). Add the beef mince and half the garlic, season with pepper, then mix together with your hands.

Roll the beef mixture into evenly-sized balls, 5 per person.

Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The meatballs are cooked when no longer pink in the middle.

Next, halve the baguette lengthways and pop onto a medium baking tray.

Bake on the middle shelf of your oven until toasted and golden, 10-12 mins. Once baked, allow to cool, 5 mins.

Meanwhile, roughly chop the mushrooms.

Heat a drizzle of oil in a medium frying pan on high heat. 

When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

In the meantime, roughly chop the coriander.

Once the mushrooms are browned, add the remaining garlic and cook for 30 secs more.

Remove from the heat and allow to cool slightly.

When the mushrooms have cooled slightly, add to a blender with the cream cheese. Season with salt and pepper. Blitz until smooth - this is your mushroom pâté!

When everything's ready, spread the mushroom pâté over the cut sides of the baguette. 

Fill with a handful of pickled slaw, the beef meatballs and a sprinkling of coriander. 

Sandwich on the baguette lids, slice in half widthways and share between your plates.

Add the baby leaves and remaining coriander to the pickled slaw bowl. Add a drizzle of olive oil, then toss to coat. Serve alongside your bánh mì.

Enjoy!