Banh Mi Recipe (Vietnamese Sausage and Pâté Sandwiches)

Ingredients

• 2 bsp. plus 1½ tsp. Vietnamese fish sauce for the sausage and ½ tsp. for the pâté
• 1 Tbsp. plus ½ tsp. canola oil
• 1 Tbsp. tapioca starch
• 1½ tsp. baking powder
• 1½ tsp. sugar
• 1 lb. fatty ground pork (about 85 percent lean), cut into 1-inch chunks and chilled
• Two 6x10-inch pieces thawed, frozen banana leaves, rinsed, and dried
• 8 oz. chicken livers, cleaned
• 2 cups low-sodium chicken stock
• 1 bay leaf
• 8 whole black peppercorns
• 1 slice soft white bread (no crust), torn into 1-inch pieces (⅔ cups)
• 3 Tbsp. unsalted butter
• ½ cups (2 oz.) finely chopped shallot
• 2 cloves garlic, finely chopped
• 1 Tbsp. cognac or brandy
• ½ tsp. Chinese five-spice powder
• 1½ tsp. kosher salt, plus more as needed
• ¼ tsp. freshly ground black pepper, plus more as needed
• 8 nine-inch hero rolls, split lengthwise, connected on one side like a hinge
• 1 cup (2 sticks) European-style salted butter, softened
• 2 Tbsp. plus 2 tsp. Maggi Seasoning or substitute soy sauce
• 2 cups drained Vietnamese Daikon and Carrot Pickles
• ½ cups sliced medium-hot chile, such as jalapeño or Fresno
• 1 English cucumber, peeled into ¼-inch strips or sliced into rounds (about 42 pieces)
• 2 cups coarsely chopped cilantro sprigs