|4||carrots, cut into matchsticks|
|4||daikon (also called white, Japanese, Chinese radish), cut into matchsticks|
|Salt, to taste|
|1||cup distilled white vinegar|
|1/2||cup smooth pork pate or liver pate|
|1||pound thinly sliced ham|
|1||seedless cucumber, thinly sliced|
|1/2||bunch fresh cilantro|
|1||tablespoon soy or fish sauce, or to taste|
|1||Thai chili pepper, cored, seeded, and cut into rounds|
1. In a bowl, sprinkle carrots and daikon with salt. Set aside for several minutes until the vegetables release some moisture. With your hands press out excess moisture. Rinse thoroughly in cold water; pat dry.
2. In another bowl, whisk sugar into vinegar. Add vegetables and toss well. Let sit for 1 hour. Drain.
3. Cut the baguette into 4 lengths. Cut them in half. Spread one side with mayonnaise. Add pate to the other. Layer ham and cucumbers on the pate. Add pickled vegetables, cucumbers, and cilantro to each. Sprinkle with soy or fish sauce and scatter chili pepper on top. Close sandwiches with top pieces.
Hannah Crowley. Adapted from Banh Mi Ba Le