Bánh Mì (Vietnamese Pork Baguette Sandwich)

Pickles and fillings

• 120 ml Rice vinegar
• 25 g Caster sugar
• 200 g Daikon radish
• 120 g Carrot
• 150 g Cucumber
• 15 g Fresh coriander
• 10 g Fresh mint
• 1 piece Red chili pepper

Pork and pâté

• 2 cloves Garlic
• 45 ml Soy sauce
• 1 piece Lime
• 300 g Pork tenderloin
• 200 g Chicken liver
• 60 g Mayonnaise

To serve

• 1 piece Baguette

1. In a small saucepan, warm the rice vinegar with the caster sugar over low heat just until the sugar dissolves, then take off the heat. Cut the daikon radish and carrot into fine matchsticks and put them in a bowl. Pour over the warm pickling liquid and leave to lightly pickle for 20 minutes, stirring once or twice.
2. Thinly slice the pork tenderloin. Finely grate the garlic, then mix it with most of the soy sauce and the juice of the lime, reserving 1 tbsp soy sauce for finishing the sandwiches. Add the pork, toss well, and leave to marinate while you prep the rest.
3. Trim any tough bits from the chicken liver, then cook it in a frying pan over medium heat for 6 to 8 minutes, turning, until browned and just cooked through. Tip into a bowl and mash with a fork until spreadable. Leave to cool slightly so it thickens into a rustic pâté.
4. Wipe out the pan, return it to medium-high heat, and cook the marinated pork in a single layer for 3 to 5 minutes, turning, until cooked through and lightly caramelised at the edges. If the pan looks dry, add a spoonful of the marinade to help it glaze. Take off the heat.
5. Split the baguette and warm it briefly so the crust is crisp and the inside is soft. Slice the cucumber into thin batons, pick the coriander and mint leaves, and thinly slice the red chilli pepper. Drain the pickled vegetables well.
6. Spread mayonnaise over the cut sides of the warm baguette, then add a generous layer of the chicken liver pâté. Pile in the pork, then top with the pickled daikon and carrot, cucumber, herbs, and chilli. Finish with the reserved soy sauce, press gently, and serve straight away.

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