Other Sandwich Components from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand,

Name: Other Sandwich Components from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand,
Ingredients: ¼ cup Pork floss (also called “pork sung” or “this ruoc bong”) (optional) (pg. 203); ¼ lb. (113 g.) Country style pate (French), beaten until spreadable (add butter, if needed, to soften); 1 medium Cucumber, Kirby variety preferred, bite size julienne strips, about ⅛ inch (0.3 cm.) thick; 6 leaves Green leaf lettuce; 16 sprigs Cilantro sprigs (stem on); ¼ cup Shaved scallions, thin as possible, about 2 inches (5 cm.) long to taste Fish sauce(nước mắm); ¼ cup Mayonnaise (room temperature); ¼ cup Salted butter (room temperature); 2 Thin crusted baguettes, partially split lengthwise(leave the spine uncut). The best is a baguettethat has a thin crust and light center—“supermarket variety“

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Assemble Sandwiches Spread 1 to 2 tablespoons mayonnaise/butter on top half of bread. Spread pork pâté on bottom half of bread. Sprinkle one side with pork floss. Arrange the rest of the...

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Ingredients

¼ cup Pork floss (also called “pork sung” or “this ruoc bong”) (optional) (pg. 203)
¼ lb. (113 g.) Country style pate (French), beaten until spreadable (add butter, if needed, to soften)
1 medium Cucumber, Kirby variety preferred, bite size julienne strips, about ⅛ inch (0.3 cm.) thick
6 leaves Green leaf lettuce
16 sprigs Cilantro sprigs (stem on)
¼ cup Shaved scallions, thin as possible, about 2 inches (5 cm.) long to taste Fish sauce(nước mắm)
¼ cup Mayonnaise (room temperature)
¼ cup Salted butter (room temperature)
2 Thin crusted baguettes, partially split lengthwise(leave the spine uncut). The best is a baguettethat has a thin crust and light center—“supermarket variety“