4 petite baguette or traditional bánh mÌ
¼ cup mayonnaise
150g piece liver pâté
2 cups shredded cooked pork or chicken
½ telegraph cucumber, julienned
1 red capsicum, thinly sliced
1 red chilli, seeds removed, thinly sliced
1 tbsp dark soy sauce
½ cup pickled carrots
handful coriander leaves
4 tsp store-bought chilli garlic sauce (optional)
fresh pineapple slices sprinkled
with chilli and salt, to serve
Split baguettes in half lengthways. Remove some of the soft bread to hollow out the inside. Spread both inner sides with plenty of mayonnaise.
Cut slices of pâté and arrange over the base piece of bread. Top with shredded pork or chicken, cucumber, capsicum and chilli strips. Sprinkle each roll with a little soy sauce.
Top each roll with pickled carrots and a scattering of coriander leaves. Spoon on chilli garlic sauce, if desired.
Press the roll over the filling. Secure with string. Cut each roll into 4 pieces and wrap in greaseproof paper.
Serve with fresh pineapple sprinkled with chilli and a little bit of salt.