Vietnamese Bánh Mì Sandwiches | RICARDO

Ingredients

• 3/4 cup (90 g) carrots, julienned (about 1 carrot)
• 3/4 cup (90 g) daikon or turnip, julienned
• 2 tbsp (30 ml) rice vinegar
• 2 tbsp (30 ml) mirin
• 1/2 tsp (2.5 ml) toasted sesame oil
• 2 baguettes
• Butter, softened, for spreading
• 3 1/2 oz (100 g) liver pâté
• 1/4 cup (60 ml) mayonnaise
• 20 thin slices pork roast (about 7 oz/200 g)
• 1/2 cup (15 g) cilantro leaves
• 2 bird’s eye chili peppers, thinly sliced (optional)