Duck liver pâté(I used chicken and duck liver pâté with black truffles)
To make the marinated grilled pork:
Whisk together the fish sauce, honey, vegetable and sesame oil, brown sugar, soy sauce, garlic, ginger and Santa Maria Seasoning (or salt and pepper) in a small bowl until well combined.
Gently pound pork tenderloin slices to ¼” flat with a meat pounder or rolling pin. Set aside and repeat with the remaining slices. Place the meat in a Ziploc bag and pour in the marinade. Seal the bag and shake it around to fully coat the pork. Marinate the pork in the refrigerator for 30-minutes.
Heat a fry pan medium to high heat and grill tenderloin slices 2-minutes each side, adding the marinade on the second side. Plate and cover before assembling sandwiches.
To make the pickled carrots and cucumber:
Warm the rice wine vinegar, sugar, salt and red pepper flakes in a small saucepan. When you have brought it to a simmer, whisk well to make sure that the sugar and salt have disintegrated.
Transfer it to a bowl and let it cool completely. Add the carrots and cucumber and refrigerate until ready to serve.
To make the Siracha Vegenaise Mustard:
In a small bowl mix together the grainy mustard, Siracha and Vegenaise. Set aside.
To assemble the bánh mì:
Split the baguette portion without cutting all the way through (leave a hinge intact). Spread a generous layer of pâté and fill each sandwich with pork, pickled carrots and cucumbers, daikon radish, jalapeno and cilantro. Spread the top of the bread with Siracha Veganaise Mustard and more pâté if your heart so desires. Serve immediately.