Banh mi

Recipe

For the Vietnamese Salt
Place all of the ingredients, except the salt, in a mortar and pestle or spice grinder and grind to a fine powder. Mix the spice mix with the salt. Set aside.

For the pickled vegetables
Place the carrots, vinegar, water, coriander seeds, star anise, black pepper and salt in a pan over medium heat and allow to come to a boil. Remove from the heat, add the cucumber and allow to cool completely before placing in an airtight container in the fridge.

To Finish
Season the pork loins with the Vietnamese Salt. Place on a hot bbq, turning every 15 to 20 seconds until cooked through. Remove from the bbq and allow to rest on a cooling rack set over a tray. In the meantime, slice the baguette in half, lengthwise, and place, cut side down, on the bbq for a few seconds. Spread the Chicken Liver Parfait on both side of the baguette. Once rested, thinly slice the pork loin and lay on top of the chicken liver parfait. Add the pickled vegetables strips on top of the meat and add the coriander leaves. Lightly season with a bit more of the Vietnamese Salt.
For the Vietnamese Salt