Vietnamese chicken rolls

Ingredients

• 8 small bread rolls, halved
• 120 gm good-quality pâté such as Pheasant Farm
• 1 cup each (loosely packed) coriander and mint leaves
• ½ cup (loosely packed) Vietnamese mint leaves
• 2 green onions, thinly sliced
• 4 small red chillies, finely chopped, to serve
• Poached chicken
• 250 ml (1 cup) fish sauce
• 6 cm piece of ginger, thickly sliced
• 100 gm light palm sugar
• 1 free-range chicken (about 1.6kg), brought to room temperature
• Pickled vegetables
• 2 carrots, cut into julienne
• 1 daikon (about 430gm), cut into julienne
• 150 ml aged rice wine vinegar (see note)
• 110 gm (½ cup) white sugar
• Lime mayonnaise
• 75 gm (¼ cup) good-quality mayonnaise
• ¼ tsp Dijon mustard
• 2 tsp lime juice
• 1 tsp fish sauce