The ultimate culinary fusion. A shattering-crust Vietnamese baguette smeared with rich pâté and mayonnaise, loaded with cold cuts, and cut with violently acidic pickled daikon and fresh chilies.
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Slice the baguettes lengthwise, keeping them hinged. Toast them lightly to maximize the crust's shatter.
Smear a thick layer of mayonnaise on the top inner half and pâté on the bottom half.
Drizzle a few drops of Maggi seasoning or soy sauce over the pâté.
Layer the Cha Lua and pork cuts evenly along the bottom.
Pack the sandwich with a heavy fistful of daikon and carrots (Do Chua) and cucumber strips.
Top with cilantro sprigs and fresh chili slices. Close firmly and eat immediately.
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