Name: Other Sandwich Components
Cuisine: Vietnamese
Ingredients: ¼ cup Salted butter (room temperature); 1 medium Cucumber, Kirby variety preferred, bite size julienne strips, about ⅛ inch (0.3 cm.) thick; ¼ cup Pork floss (also called “pork sung” or “this ruoc bong”) (optional) (pg. 203); ¼ lb. (113 g.) Country style pate (French), beaten until spreadable (add butter, if needed, to soften); ¼ cup Shaved scallions, thin as possible, about 2 inches (5 cm.) long to taste Fish sauce(nước mắm); 6 leaves Green leaf lettuce; 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); 16 sprigs Cilantro sprigs (stem on)

Preparation info

Difficulty
Medium

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

Ingredients

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 temp

Method

Assemble Sandwiches

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 ove