Bánh Mì

Ingredients

• 300 g Pork Tenderloin
• 1 pcs Baguette
• 1 pcs Carrot
• 1 pcs Daikon Radish
• 0.5 pcs Cucumber
• 8 tbsp Cilantro
• 1 pcs Jalapeno
• 3 pcs Garlic
• 1 pcs Lemongrass
• 2 tbsp Mayonnaise
• 1 tbsp Fish Sauce
• 1 tbsp Soy Sauce
• 120 ml Rice Vinegar
• 3 tbsp Sugar
• 1 pcs Lime
• 0.5 tsp Black Pepper
• 1 tsp Kosher Salt
• 1.3333333333333333 tbsp Vegetable Oil
• 2 tbsp Chicken Liver Pate

Method

1. In a bowl, toss {carrot} and {daikon_radish} with {rice_vinegar}, {sugar}, and {kosher_salt} until the crystals dissolve. Let them sit until lightly wilted but still crisp, stirring once so the quick pickle stays evenly seasoned.
2. Pat {pork_tenderloin} dry so it sears instead of steams, then slice thinly. Mix with finely chopped {garlic}, finely sliced {lemongrass}, {fish_sauce}, {soy_sauce}, {sugar}, {black_pepper}, and {vegetable_oil}. Let the pork stand so the seasoning penetrates before cooking.
3. Thinly slice {cucumber} and {jalapeno}, pick the leaves from {cilantro}, and cut {lime} into wedges so the fresh garnish is ready for assembly.
4. Heat a large skillet over medium-high heat and add the marinated {pork_tenderloin}. Cook in a single layer without crowding, turning once, until caramelized at the edges, fully cooked through, and glossy from the reduced marinade.
5. Split {baguette} and toast the cut sides in a hot oven or dry skillet until the crust crackles and the interior is warm. Spread with {mayonnaise} and, if using, {chicken_liver_pate} for rich contrast.
6. Layer the toasted {baguette} with {chicken_liver_pate}, the hot {pork_tenderloin}, drained {carrot} and {daikon_radish}, {cucumber}, {jalapeno}, and {cilantro}. Finish with a squeeze of {lime} for brightness, then serve at once while the bread is crisp and the pork is warm.