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.