4 crusty long bread rolls
6 tbsp pork or chicken pate, plain (ie not orange or liquor flavoured)
6 tbsp mayonnaise (just normal stuff)
4 – 8 slices* Vietnamese Thi Nguoi^ (“pink ham”) OR head cheese OR brawn (aka Head Cheese)^^
4 – 8 slices* Cha Lua Vietnamese pork loaf^ OR chicken loaf^^
4 – 8 slices* roast or grilled pork cold cuts^^
1.5 cups fresh coriander/cilantro sprigs (sub chives)
2 cucumbers, finely sliced lengthwise into long strips
4 green onion stems, cut into the length of the rolls
2 red chillies , finely sliced
2 tsp Maggi Seasoning , for drizzling (sub soy)
4 medium carrots , peeled cut into 2-3mm / 1/10″ batons
1 1/2 cups (375ml) hot water boiled, 1/2 cup (100g) white sugar, 4 tsp salt
3/4 cup (185ml) rice wine vinegar (sub apple cider vinegar)
OTHER POPULAR FILLINGS:
Smashed pork meatballs (see separate recipe on website)
Shredded rotisserie or poached chicken
1. Pickled carrots – mix hot water with sugar and salt until dissolved, add vinegar and carrots. Leave 1 hr until a bit softened, then drain.
2. Split roll down middle through top (not side). Smear one side with pate then mayo. Then layer in hams (or meatballs or chicken), cucumber, green onion, stuff in carrots (lots!) and coriander.
3. Sprinkle with chilli (as much as you dare!), drizzle lightly with Maggi Seasoning then devour! .