Vietnamese Sandwich
By: Anonymous
Published: Sunday, February 14, 2010 - 8:34am

Ingredients




1 French baguette, cut in thirds then halved part way through
1 cup pork pate preferably pate<
2 teaspoons ground cinnamon
teaspoon ground cloves
2 tablespoons peanut oil
3 shallot, chopped
3 garlic, clove, minced
1 pound lean ground pork
2 tablespoons Thai fish sauce
1 tablespoon fresh ginger
tablespoon tamarind paste
brown sugar
salt
freshly cracked black pepper
cup unsalted roasted peanuts, chopped
1 head Boston lettuce
1 cup coriander, leaves, stems removed
pound cured and cooked ham, not smoked, sliced, thinly
Pickled Garnish
tablespoon sugar
cup rice vinegar
1 cup water
cup carrot, fine, julienne cut
1 cup daikon, julienned

Preparation

1 Mix together the pate, ground cinnamon and cloves. Set aside. 2 Heat peanut oil in a saucepan and saute shallots and garlic for 1 minute. Add ground pork and brown. Stir until pork is cooked then add fish sauce, ginger, tamarind paste and brown sugar. Cook 3 to 4 minutes. Season. Add chopped peanuts and cook another 4 minutes. Remove from heat and let cool slightly. Fold coriander into cooled pork mixture. 3 To assemble sandwich open the baguette. Spread on pate. Top with a leaf of lettuce, some ham slices and pork mixture. Top with pickled vegetables. 4 Pickled Garnish:In a glass bowl dissolve sugar into rice vinegar and water. Taste and adjust vinegar. Add carrots and daikon radish. Mix well and cover with plastic. Refrigerate.