Vietnamese Sandwich

• 1 French baguette cut in thirds then halved part way through
• 1 cup pate pork, preferably pate<
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 2 tablespoons peanut oil
• 3 shallot chopped
• 3 garlic clove minced
• 1 pound lean ground pork
• 2 tablespoons Thai fish sauce
• 1 tablespoon fresh ginger
• 1 tablespoon tamarind paste
• brown sugar
• salt
• cracked black pepper freshly
• 1 cup unsalted roasted peanuts chopped
• 1 head Boston lettuce
• 1 cup coriander leaves stems removed
• cooked ham pound cured and, not smoked, sliced, thinly
• 1 tablespoon sugar
• 1 cup rice vinegar
• 1 cup water
• 1 cup carrot fine, julienne cut
• 1 cup daikon julienned

1. Mix together the pate, ground cinnamon and cloves. Set aside.
2. Heat peanut oil in a saucepan and saute shallots and garlic for 1 minute. Add ground pork and brown. Stir until pork is cooked then add fish sauce, ginger, tamarind paste and brown sugar. Cook 3 to 4 minutes. Season. Add chopped peanuts and cook another 4 minutes. Remove from heat and let cool slightly. Fold coriander into cooled pork mixture.
3. To assemble sandwich open the baguette. Spread on pate. Top with a leaf of lettuce, some ham slices and pork mixture. Top with pickled vegetables.
4. Pickled Garnish:In a glass bowl dissolve sugar into rice vinegar and water. Taste and adjust vinegar. Add carrots and daikon radish. Mix well and cover with plastic. Refrigerate.

through, pate pork, ground cinnamon, ground cloves, peanut oil, shallot, garlic, pork, fish sauce, fresh ginger, tamarind paste, brown sugar, salt, cracked black pepper, peanuts, boston lettuce, coriander leaves stems removed, cured, sugar, rice vinegar, water, carrot, daikon julienned

Taken from www.yummly.com/recipe/Vietnamese-Sandwich-1676983 (may not work)