Other Sandwich Components


  • 2 Thin crusted baguettes, partially split lengthwise(leave the spine uncut). The best is a baguettethat has a thin crust and light center—“supermarket variety“
  • ¼ cup Mayonnaise (room temperature)
  • ¼ cup Salted butter (room temperature)
  • ¼ lb. (113 g.) Country style pate (French), beaten until spreadable (add butter, if needed, to soften)
  • 6 leaves Green leaf lettuce
  • 1 medium Cucumber, Kirby variety preferred, bite size julienne strips, about inch (0.3 cm.) thick
  • 2 ea. Jalapeños, thinly sliced into rings, about inch (0.3 cm.) thick
  • 16 sprigs Cilantro sprigs (stem on)
  • ¼ cup Shaved scallions, thin as possible, about 2 inches (5 cm.) long to taste Fish sauce(nước mắm)
  • ¼ cup Pork floss (also called “pork sung” or “this ruoc bong”) (optional) (pg. 203)


Assemble Sandwiches

  1. Spread 1 to 2 tablespoons mayonnaise/butter on top half of bread. Spread pork pâté on bottom half of bread. Sprinkle one side with pork floss. Arrange the rest of the ingredient as evenly as possible: lettuce, cucumber, pork, jalapeños, cilantro, scallions pickled carrot and daikon (drained well), sprinkle with optional fish sauce then fold over top of baguette.