Banh mi (Vietnamese sandwich)

Marinated pork

• 300 g boneless pork shoulder, cut into slices (approx. 1 cm thick)
• 60 g sugar
• 2 tsp fish sauce
• ¼ tsp ground black pepper
• 2 eschalots
• 1 garlic clove
• 1 tsp sesame oil
• 1 tbsp soy sauce
• 1 stalk fresh lemongrass, white part only, crushed and cut into pieces (approx. 3 cm)
• 500 g water
• vegetable oil, for frying

Pickled carrot

• 100 g white wine vinegar
• 70 g sugar
• ½ tsp salt
• 1 carrot, peeled into ribbons

Chicken liver pâté

• 1 garlic clove
• ½ brown onion (approx. 60 g)
• 40 g salted butter
• 250 g chicken livers, washed, trimmed and cut into pieces (approx. 4 cm)
• 2 tsp fish sauce
• 1 tbsp brandy
• 2 pinches ground black pepper
• 30 g pouring (whipping) cream

Assembly

• 1 baguette (see Tips)
• 50 g mayonnaise (see Tips)
• 10 slices pickled jalapeño chillies
• ¼ cucumber, cut into thin slices
• 4 sprigs fresh coriander leaves, to serve