A product of French colonialism in Vietnam, this ever so popular sandwich is the perfect combination of east and west. Ideal for a simple lunch or dinner, make the pickled vegetables and BBQ Pork ahead to save on time.
Combine the vinegar, fish sauces, sugar, salt, and garlic in a medium sauce pan and cook over medium heat until the sugar dissolves. Remove the pan from the heat and let cool to room temperature. Fill two sterilized mason jars full of equal amounts of the sliced daikon, carrots and jalapeno. Add the pickling liquid, and place in the refrigerator for several hours, preferably overnight.
To marinate the meat, use a mortar and pestle or a food processor to grind together the garlic, shallots, lemongrass, peppercorns, and 1 tablespoon of water into a thick paste. Transfer the paste to a bowl and whisk in the soy sauce, fish sauce, palm sugar, and vegetable oil. Place the sliced pork in a large sealable plastic bag, pour the marinade on top, and combine until the meat is well coated with the marinade. Refrigerate overnight or for at least four hours.
30 minutes before cooking, remove pork from the refrigerator and bring to room temperature. Grill or sear the slices of pork for 1-2 minutes until crisp, brown and slightly charred on the edges. Transfer to a warm platter.
To assemble the sandwich, slice the loaves of bread in half without cutting all the way through and use a broiler to lightly toast the inside of the bread. While holding the bread open, spread a generous tablespoon of mayonnaise on the inside of the bread. Spread the pate on both sides (optional), add a small handful of cucumber slices, grilled pork and pickled vegetables. Garnish with several cilantro sprigs and serve immediately.