French baguette, cut in thirds then halved part way through
cup pork pate preferably pate de campagne
tsp ground cinnamon
tsp ground cloves
Tbsp peanut oil
garlic, clove, minced
lb(s) lean ground pork
Tbsp Thai fish sauce
Tbsp fresh ginger
Tbsp tamarind paste
freshly cracked black pepper
cup unsalted roasted peanuts, chopped
head Boston lettuce
cup coriander, leaves, stems removed
lb(s) cured and cooked ham, not smoked, sliced, thinly
cup rice vinegar
cup carrot, fine, julienne cut
cup daikon, julienned
Mix together the pâté, ground cinnamon and cloves. Set aside.
Heat peanut oil in a saucepan and sauté 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.
To assemble sandwich open the baguette. Spread on pâté. Top with a leaf of lettuce, some ham slices and pork mixture. Top with pickled vegetables.
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.