Banh Mi (Vietnamese Sandwiches)

Ingredients

• 4 ounces carrots
• 4 ounces daikon radish
• ½ cup distilled white vinegar
• ½ cup water
• 1 ½ teaspoons sugar
• 1 teaspoon salt
• Four 6-inch lengths Vietnamese baguette, French bread (not sourdough), or 4 large, crusty rolls
• ½ cup mayonnaise
• Hide ingredients for 1 cup chicken liver pâté, store-bought or homemade, 12 ounces sliced Grilled Vietnamese-Style Pork, or 8 slices Baked Marinated Tofu 1 1 cup chicken liver pâté, store-bought or homemade, 12 ounces sliced Grilled Vietnamese-Style Pork, or 8 slices Baked Marinated Tofu (opens in new tab) 1 cup chicken liver pâté, store-bought or homemade, 12 ounces sliced Grilled Vietnamese-Style Pork, or 8 slices Baked Marinated Tofu
  • 1 stick (4 ounces) butter
  • 2 tablespoons butter
  • ¾ cup finely chopped shallots (about 2 large)
  • 1 small Granny Smith apple, peeled, cored, and grated
  • 1 pound chicken livers, trimmed and halved
  • 1 tablespoon butter
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons Calvados or Cognac

  Sub-recipe steps

  1. Cut into small pieces and place in the freezer: 1 stick (4 ounces) butter
  2. Melt in a large skillet over medium heat: 2 tablespoons butter
  3. Add: ¾ cup finely chopped shallots (about 2 large)
  4. Cook, stirring, until softened, 2 to 3 minutes. Add: 1 small Granny Smith apple, peeled, cored, and grated
  5. Cook, stirring constantly, until softened, about 3 minutes. Transfer to a food processor. Rinse and pat dry: 1 pound chicken livers, trimmed and halved
  6. Heat in the same skillet over medium-high heat until the foam subsides: 1 tablespoon butter
  7. Add the chicken livers and season with: ½ teaspoon salt; ½ teaspoon black pepper
  8. Cook until browned on the outside but still pink in the center, about 2 minutes on each side. Remove the skillet from the heat. Pour in: 3 tablespoons Calvados or Cognac
  9. Ignite with a long match or lighter. Return the skillet to the heat and swirl until the alcohol has burned off. Add to the food processor. If desired, also add: (½ teaspoon Quatre Épices)
  10. Process until smooth. With the machine running, drop in the pieces of chilled butter one at a time. Taste and adjust the seasonings. Scrape into a small crock or bowl and smooth the top with a spatula. Press plastic wrap directly on the surface and refrigerate until firm, at least 2 hours. Serve cold or at room temperature.
• 12 sprigs cilantro
• 1 medium cucumber, peeled and cut into ¼-inch-thick matchsticks
• 12 thin slices jalapeño pepper, or to taste
• Maggi seasoning, Golden Mountain sauce, or soy sauce
• Sriracha