Vietnamese | Saveur

Bun Cha (Grilled Vietnamese Meatballs with Rice Vermicelli)

Kate Berry — Mon, 18 Mar 2019 22:20:48 +0000

Photography by David Malosh; Food Styling by Pearl Jones; Prop Styling by Sophie Strangio

SAVEUR’s chief content officer Kate Berry was born in Southern Vietnam, though she is particularly fond of these Northern-style grilled meatballs, which she tasted for the first time in a restaurant here in the States. According to the classic bun cha recipe, the slightly flattened meatballs are cooked over a wood or charcoal fire, but she finds that a stovetop grill pan is a great substitute for achieving the dish’s requisite char and smoky flavor.

Bun cha is usually served with a light and brothy dipping sauce; Berry suggests swirling the grilled meatballs directly in the condiment—fortifying it with their flavorful juices—before pouring the liquid liberally over the noodles and topping with fresh herbs. A side of crunchy do chua—Vietnamese carrot-daikon pickle—lends the rich pork an extra layer of freshness and crunch; find our recipe here. If cooking the meatballs on a wide-set grill, thread the meatballs on a skewer to prevent them from falling through the grates.

Yield: 4–6

Time: 1 hour 20 minutes

Ingredients

For the meatballs:

¼ cup fish sauce, preferably Vietnamese-style
3 Tbsp. turbinado sugar
1 large shallot, coarsely chopped
3 garlic cloves, finely grated
3 lemongrass stalks, outer layers removed, coarsely chopped
1 tsp. freshly ground black pepper
2 lb. ground pork

For the dipping sauce:

¼ cup plus 2 Tbsp. fish sauce, preferably Vietnamese-style
⅓ cup turbinado sugar
¼ cup plus 2 Tbsp. coconut water
¼ cup fresh lime juice
4 garlic cloves, grated
1–2 red bird’s-eye chiles (optional)

For serving:

Leaves from 1 head soft lettuce, such as red or green leaf or Bibb
2 medium cucumbers, thinly sliced on the bias
Fresh herb sprigs, such as Thai basil, cilantro, mint, shiso, rau ram, or sawtooth
Rice vermicelli noodles, cooked according to package instructions and chilled

Instructions

Make the meatballs: In a medium bowl, whisk together the fish sauce and sugar until the sugar dissolves. To a small food processor, add the shallot, garlic, and lemongrass until finely chopped (or finely chop using a chef’s knife). Stir the chopped aromatics and black pepper into the sugar mixture, then add the pork, stirring with clean hands to combine. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
Meanwhile, make the dipping sauce: In a medium bowl, stir together the fish sauce, sugar, coconut water, lime juice, garlic, chiles (if using), and ½ cup cool water until the sugar dissolves. Cover with plastic wrap and refrigerate until ready to serve.
Preheat a grill over medium heat, or a well-seasoned grill-pan over medium-high heat. Place a clean, large platter by the grill or stove.
Divide the chilled meatball mixture into twenty 2-ounce portions (a scant ¼ cup per meatball). Gently roll each portion into a ball, then press gently between your palms to slightly flatten on 2 sides. (This will make the meatballs easier to grill; do not fully flatten into patties). Grill the meatballs, turning once, until deeply charred on both sides and cooked through, 5–10 minutes. Transfer the meatballs to the platter; serve the bun cha hot, with the reserved dipping sauce, lettuce leaves, cucumbers, and herbs on the side.

Do Chua (Vietnamese Carrot Daikon Pickle)

PHOTOGRAPHY BY DAVID MALOSH; FOOD STYLING BY PEARL JONES; PROP STYLING BY SOPHIE STRANGIO

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Sardine Bánh Mì

Shirley Garrier and Mathieu Zouhairi — Fri, 14 Jul 2023 20:21:15 +0000

Republished with permission from The Social Food: Home Cooking Inspired by the Flavors of the World by Shirley Garrier & Mathieu Zouhairi (Rizzoli New York; 2022)

After Shirley Garrier’s family left Vietnam and settled in France, her grandmother couldn’t find the ingredients to make a classic Vietnamese bánh mì. So she bought French sardines preserved in olive oil, which were cheap but very tasty. It was a revelation. Because sardines are a fatty fish, they balanced out the sourness of the pickled vegetables and the herbaceous cilantro. To this day, Garrier remains proud of the way this sandwich exemplifies her family’s cultural background. When she and her partner in life and business, Mathieu Zouhairi, were writing their cookbook, The Social Food: Home Cooking Inspired by the Flavors of the World, they knew this canned sardine banh mi recipe had to be in it.

Though store-bought bread will work well in this sandwich, nothing beats a fresh homemade baguette. Follow this dồ chua recipe to make the Vietnamese carrot-daikon pickle at home.

Republished with permission from The Social Food: Home Cooking Inspired by the Flavors of the World by Shirley Garrier & Mathieu Zouhairi (Rizzoli New York; 2022)

This recipe is adapted from The Social Food: Home Cooking Inspired by the Flavors of the World by Shirley Garrier & Mathieu Zouhairi (Rizzoli New York; 2022).

Yield: 2

Time: 1 hour 20 minutes

Two 4.2-oz. cans oil-packed sardines
1 medium shallot, thinly sliced
1 red bird’s eye chile, finely chopped
3 sprigs cilantro, finely chopped, plus more for garnish
1 tsp. finely grated lime zest
1 tsp. sugar
2 Tbsp. fresh lime juice
1 Tbsp. fish sauce
1 baguette, split lengthwise
Maggi sauce, to taste
3 Tbsp. mayonnaise
3½ oz. dồ chua (carrot-daikon pickle)
Fresh mint and basil leaves, for garnish (optional)

Instructions

To a wide, shallow baking dish or plastic container, add the sardines and their oil. Sprinkle over the shallot, chile, cilantro, lime zest, and sugar, then pour over the lime juice and fish sauce. Cover and refrigerate for at least an hour or up to 24 hours.
Sprinkle a few drops of Maggi sauce to taste over the cut side of each baguette half. Spread one half evenly with mayonnaise and top with the dồ chua, followed by the sardines and some of their marinade. Garnish liberally with additional cilantro and fresh mint and basil leaves, if desired. Top with the second half of the baguette and cut the loaf crosswise to make two large sandwiches. Serve at room temperature.

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Danny Bowien’s Breakfast Pho

Danny Bowien — Mon, 18 Mar 2019 22:41:58 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Danny Bowien likes to serves this steamy chicken pho for breakfast. The dish is inspired by the Vietnamese soups he ate at San Francisco’s Turtle Tower when he was a culinary student. The chef simmers the simple chicken broth for just a short period after bringing it to a boil because he feels that overcooking causes the flavor of the aromatics to go flat.

Find this recipe in our cookbook SAVEUR: Soups and Stews.

Yield: 8

Time: 9 hours 55 minutes

One 3½ –4-lb. chicken
Kosher salt and freshly ground black pepper
½ oz. Thai rock sugar or 1 tbsp. sugar
3 Tbsp. plus 1 cup fish sauce, preferably Squid brand, divided
2½ lb. fresh wide rice noodles or 32 oz. dried noodles, cooked and drained
1 cup coarsely chopped cilantro leaves
4 medium scallions, thinly sliced
½ large white onion, thinly sliced, rinsed, and drained
Sriracha sauce, for serving
½ cup fresh lime juice
1 jalapeño, stemmed and thinly sliced

Instructions

Using plenty of paper towels, pat the chicken dry, then place on a large rimmed baking sheet fitted with a wire rack. Season the bird generously with salt and black pepper inside and out. Transfer to the fridge and chill, uncovered, at least 8 or up to 24 hours.
To a large pot, add the chicken and 1 gallon of cold water. Bring to a boil over high heat, then turn the heat down to maintain a gentle simmer. Cook until the chicken is just cooked through, about 40 minutes.
Turn off the heat, then, using tongs, transfer the chicken to a cutting board or a clean rimmed baking sheet and set aside until cool enough to handle.
Remove and discard the chicken skin. Shred the meat and set it aside, then return the bones to the pot of broth. Return the pot to medium-high heat and bring the broth back up to a simmer, skimming and discarding any scum that forms along the surface, until the liquid is slightly reduced, 35–40 minutes.
Stir in the sugar and 3 tablespoons of fish sauce, then season the broth to taste with salt. Remove from the heat, set a fine mesh strainer over a clean medium pot and strain the broth into it. Add the reserved shredded chicken, set over medium heat, and cook just until warmed through. Divide the cooked noodles among 8 large soup bowls, then top with the hot broth and chicken. Garnish each serving with cilantro, scallions, onion, and sriracha. In a small bowl, stir together the remaining fish sauce, the lime juice, jalapeño, and a pinch of black pepper. Serve the chicken pho hot, with the dipping sauce on the side.

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Do Chua (Vietnamese Carrot Daikon Pickle)

Andrea Nguyen — Mon, 15 Apr 2019 18:25:48 +0000

PHOTOGRAPHY BY DAVID MALOSH; FOOD STYLING BY PEARL JONES; PROP STYLING BY SOPHIE STRANGIO

A jar of the Vietnamese carrot daikon pickle known as do chua (“sour stuff”) can add a welcome pop of color, crunch, and tang to a wide range of traditional dishes including banh mi, bun cha, and other grilled and roasted meats. Large white daikon radish is classic, but can be swapped out for more colorful varieties or even purple turnips. Don’t be alarmed if the pickles turn stinky as they age; simply open the jar and let it air out for 15 minutes before using.

Featured in: “Follow These Five Steps to the Best Banh Mi.”

Yield: Makes: 1 quart

Time: 1 hour 45 minutes

¾ lb. fresh daikon, peeled and cut into thin matchsticks (3¼ cups)
3 medium carrots, peeled and cut into thin matchsticks (1½ cups)
1 tsp. fine sea salt
½ cup plus 2 tsp. sugar, divided
1¼ cups distilled white vinegar

Instructions

To a medium bowl, add the daikon and carrots; toss with the salt and 2 teaspoons of sugar. Set aside and let the vegetables soften until you can bend a piece of daikon so the tips touch without breaking, about 20 minutes.
Rinse the vegetables well with cold water, then drain, squeezing to expel any excess liquid. Transfer the vegetables to a clean, quart-sized glass jar.
In a medium bowl, stir the remaining ½ cup sugar with the vinegar and 1 cup water until the sugar is dissolved. Pour enough of the liquid into the jar to completely cover the vegetables, discarding any excess. Set aside at room temperature for 1 hour, then use the pickles immediately, or cover tightly and store in the fridge for up to 1 month.

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Bò Kho (Vietnamese-Style Beef Stew with Lemongrass, Ginger, and Garlic)

Kate Berry — Wed, 26 Jan 2022 23:20:56 +0000

Photography by Linda Pugliese; Food Styling by Jason Schreiber; Prop Styling by Elvis Maynard

SAVEUR’s Chief Content Officer Kate Berry and her mother Kim Nguyen often make this comforting and aromatic stew to celebrate the Lunar New Year and other festive occasions. The family emigrated to the United States in 1975 at the fall of Saigon, when Berry was a baby. Now based in Huntington Beach, California and New York City, respectively, mother and daughter stay connected both to their heritage and to each other, through shared cultural experiences like this hearty braise.

Over the years, Nguyen has adapted the recipe, which has long been enjoyed as a breakfast food throughout Vietnam, to her own tastes and to the ingredients available to her in Orange County. Berry did the same when she began making the dish in New York with her own daughter, Quinn. While Nguyen favors super-meaty beef shanks, Berry opts for a mix of quicker-cooking short ribs and collagen-rich oxtail. Nguyen sweetens the stew with palm sugar while Berry finds that ordinary cane sugar makes a suitable substitute. And while Berry acknowledges her mother’s impressive knife skills, she admits that, when it comes to mincing the aromatics—a heady mix of fresh ginger, garlic, and lemongrass—the speed and convenience of a food processor is better suited to her busy city life.

Adaptations aside, the two women, both avid gardeners, never skimp on the traditional accompaniments—a bountiful mix of fresh herbs, scallion, and lime. With a few variations, the flavor of this special dish, shared thousands of miles apart, remains the same.

Yield: serves 6-8

Time: 6 hours 45 minutes

Ingredients

For the bò kho:

½ cups finely chopped ginger
¼ cups plus 2 Tbsp. fish sauce
¼ cups plus 1 Tbsp. sugar
¼ cups finely chopped garlic (about 10 cloves)
6 lemongrass stalks, 3 finely chopped (¼ cup), 3 cut into 4-in. pieces and smashed
2 lb. oxtail, cut into 3-in. pieces
2 lb. boneless short ribs, cut into 2-in. pieces
¼ cups vegetable oil
6 cups beef stock
¼ cups plus 2 Tbsp. tomato paste
6 makrut lime leaves
5 medium shallots, coarsely chopped
4 star anise pods
3 lb. carrots, peeled and cut into 1-by-3-in. pieces
1 medium sweet onion, coarsely chopped

To serve:

Freshly ground black pepper
Wide phở noodles (optional)
Thinly sliced red onion
Coarsely chopped scallions
Cilantro sprigs
Thai basil
Lime wedges
Crusty bread (optional)

Instructions

Make the bò kho: In a large bowl, combine the ginger, fish sauce, sugar, garlic, and chopped lemongrass and stir until the sugar has dissolved. Add the oxtail and short ribs, turn to coat, then cover with plastic wrap and refrigerate for 3–8 hours.
Drain the meat, discarding the marinade, and transfer to a paper-towel-lined plate. Use more paper towels to pat the beef dry. To a large pot set over medium-high heat, add the oil. When it’s shimmering and hot, add enough beef to fill the pot without overcrowding and cook, turning occasionally, until browned all over, 15–20 minutes. Using a slotted spoon, transfer to a plate, then repeat with the remaining beef.
To the empty pot, add the browned beef, beef stock, tomato paste, lime leaves, shallots, star anise, and the remaining lemongrass. Turn the heat to high, and when the liquid boils, turn the heat to low and cook, partially covered, until the meat is very tender, 2½ –3 hours.
Add the carrots and onion, add water as needed to keep the vegetables submerged, then turn the heat to medium-high; when the liquid boils, cover and turn the heat to medium-low. Cook until the vegetables are tender, 15–20 minutes.
To serve, remove and discard the lemongrass stalks, then ladle the bò kho into large bowls (over phở noodles if desired). Top generously with black pepper and garnish with the red onion, scallions, cilantro, Thai basil, and lime. Accompany with crusty baguette if desired.

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Sizzling Rice Pancake

Organic — Mon, 18 Mar 2019 22:28:06 +0000

Saveur. Saveur

MAKES 6

This is a kind of crepe (but crispier) that looks like an omelette (though it’s made without eggs). Batters and fillings vary around the country, but in Saigon, banh xeo is large and lacy. (Its name refers to the sizzling sound, or xeo, the batter makes when it hits a hot skillet.)

**1 1/2 cups nonglutinous rice flour
Pinch of ground turmeric
1/2 cup unsweetened coconut milk
Vegetable oil
1/2 lb. boneless pork loin, julienned
1/2 lb. medium shrimp, peeled, deveined, and
roughly chopped
5 scallions, white part only, finely chopped
1/2 lb. bean sprouts
1 head leaf lettuce, washed and separated
2 cups assorted fresh herb leaves, such as holy or
sweet basil, cilantro, and mint
Nuớc Chấm

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Vietnamese Herb-Wrapped Shrimp

SAVEUR Editors — Tue, 12 Nov 2019 21:38:02 +0000

Get the recipe for Vietnamese Herb-Wrapped Shrimp ». Allie Wist

While Sandy Nguyen, an activist and community organizer in New Orleans, refers to this dish as “sushi,” it’s closer to a ceviche, but wrapped in local herbs such as mint, sorrel, or purple shiso from community gardens along the Gulf. Seek out herbs with large leaves for this purpose. Roasted rice powder lends a subtle, nutty flavor to the lightly cooked shrimp, and is available in Vietnamese markets.

Featured in: How Louisiana’s Vietnamese Shrimpers Are Adapting to Climate Change

Equipment

Yield: serves 6

Time: 1 hour

3 lb. large shrimp, peeled and deveined
¼ cup fresh lime juice
3 cups fresh, large herb leaves such as mint, shiso, or basil (or a combination), divided
1 medium red onion (12 oz.), halved and thinly sliced
3 Tbsp. Vietnamese roasted rice powder (Thinh Viet Nam)
Soy sauce, for serving
Prepared wasabi paste, for serving

Instructions

Fill a large bowl with ice water, and place it by the sink. Place a large colander in the sink.
Bring a large stockpot of water to a full, rolling boil, then turn off the heat and immediately add the shrimp, stirring with a slotted spoon. Cook just until the shrimp are curled but still semi-raw, about 30 seconds. Strain, discarding the cooking liquid. Then transfer the shrimp to the ice bath. Strain and refrigerate until well-chilled and firmed, about 20 minutes.
Strain the shrimp again, removing any ice chips. Return them to the large bowl. Add the lime juice, and toss well to coat, then set aside to let the shrimp pickle lightly in the juice, 2–3 minutes.
Meanwhile, finely chop 1 cup of the mint or shiso leaves, leaving the largest leaves whole.
Working in handfuls and changing paper with each batch, squeeze the shrimp firmly in heavy-duty paper towels to extract as much liquid as possible.
Transfer the shrimp to a clean serving bowl. Add the onion, roasted rice powder, and chopped mint or shiso, and toss to combine. Serve immediately, with whole herb leaves on the side for wrapping, and soy sauce and wasabi for dipping as desired.

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Sea Salt Shakerato

SAVEUR Editors — Tue, 23 Apr 2019 18:06:39 +0000

The sea salt shakerato served at Cafe Phin Get the recipe for Sea Salt Shakerato ». Erics Kun

Coffee is brewed with the Vietnamese drip filter known as a phin, then shaken with condensed milk, whole milk, ice, and for the pièce de résistance, a touch of sea salt in this foamy, frothy drink. Erics Kun

Sahra Nguyen of New York’s Cafe Phin created this sea salt-spiked Vietnamese iced coffee in honor of her mother, who grew up in a fishing village by the sea in Nha Trang. The hit of electrolytes also makes it a fantastic, nonalcoholic brunch drink.

Featured in: Giving Vietnamese Coffee Its Due in America

What You Will Need

Yield: serves 1

Time: 10 minutes

¼ cup plus 2 Tbsp. (3 oz) brewed phin coffee (or substitute espresso)
1 Tbsp. sweetened condensed milk
1 Tbsp. whole milk
⅛ tsp. tsp. coarse sea salt
Ice

Instructions

In a cocktail shaker, add the coffee, condensed and whole milks, and sea salt. Fill the shaker with ice and shake vigorously until the mixture is chilled and very foamy, about 60 seconds. Strain into a rocks glass, top with fresh ice, and serve immediately.

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Vietnamese Iced Coffee (Ca Phe Sua Da)

SAVEUR Editors — Tue, 23 Apr 2019 17:54:39 +0000

Vietnamese-style coffee, brewed through a stainless-steel drip filter called a phin, is potent and concentrated. It’s combined with sweetened condensed milk, which tempers the bitterness, and served iced in the classic drink known as cà phê sữa dá. Look for a medium-roast coffee and grind immediately before brewing. The coffee should be ground to the coarseness of kosher salt.

Featured in: Giving Vietnamese Coffee Its Due in America

What You Will Need

Yield: serves 1

Time: 10 minutes

2 Tbsp. (10 g) medium-finely ground coffee
1 Tbsp. (18 g) sweetened condensed milk
Ice

Instructions

Bring a kettle of water to boil (205°F, if using an electric, digital kettle).
Place a heat-resistant rocks glass on a digital scale. Add the sweetened condensed milk to the glass and set a phin set over the glass. Add the coffee to the phin chamber, pick up the phin, and shake gently to even out the grinds. Return the phin to the cup and screw or place the filter press all the way down until it stops, gently packing the grinds. Zero out the scale, then add 2 tablespoons (28–30 grams) of boiling water. Set a timer and let the coffee grinds bloom for 60 seconds. (Do not stop this step short.) Slowly add 1⁄4 cup more of hot water (for a total of 84 grams). Cover the phin with the lid and allow the coffee to drip into the glass (about 5 minutes). Stir well, fill the glass with ice, and serve immediately.

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Classic Sausage and Pâté Banh Mi Sandwiches

SAVEUR Editors — Mon, 15 Apr 2019 18:14:46 +0000

The pâté and cold-cut combo might be the best-known banh mi, but it's not your only option. Get the recipe for Classic Sausage and Pâté Banh Mi ». Zachary Zavislak

Pickled daikon and carrots, thinly sliced cucumbers and jalapeños, and fresh cilantro add crunch and color to this iconic sandwich. Zachary Zavislak

In lieu of a time-consuming old-fashioned loaf of pork liver, this recipe features chicken liver pâté as well as thinly sliced Vietnamese sausage (cha lua). Typically made from pork, but sometimes chicken too, it is the Viet equivalent of bologna or mortadella.

Featured in: Follow These Five Steps to the Best Banh Mi

What You Will Need

Yield: makes 8 Sandwiches

Time: 3 hours

Ingredients

For the Sausage and Pâté

2 bsp. plus 1½ tsp. Vietnamese fish sauce for the sausage and ½ tsp. for the pâté
1 Tbsp. plus ½ tsp. canola oil
1 Tbsp. tapioca starch
1½ tsp. baking powder
1½ tsp. sugar
1 lb. fatty ground pork (about 85 percent lean), cut into 1-inch chunks and chilled
Two 6×10-inch pieces thawed, frozen banana leaves, rinsed, and dried
8 oz. chicken livers, cleaned
2 cups low-sodium chicken stock
1 bay leaf
8 whole black peppercorns
1 slice soft white bread (no crust), torn into 1-inch pieces (⅔ cups)
3 Tbsp. unsalted butter
½ cups (2 oz.) finely chopped shallot
2 cloves garlic, finely chopped
1 Tbsp. cognac or brandy
½ tsp. Chinese five-spice powder
1½ tsp. kosher salt, plus more as needed
¼ tsp. freshly ground black pepper, plus more as needed

For the Sandwiches

8 nine-inch hero rolls, split lengthwise, connected on one side like a hinge
1 cup (2 sticks) European-style salted butter, softened
2 Tbsp. plus 2 tsp. Maggi Seasoning or substitute soy sauce
2 cups drained Vietnamese Daikon and Carrot Pickles
½ cups sliced medium-hot chile, such as jalapeño or Fresno
1 English cucumber, peeled into ¼-inch strips or sliced into rounds (about 42 pieces)
2 cups coarsely chopped cilantro sprigs

Instructions

Make the sausage: Fill a medium pot ⅔ of the way with water. Bring to a boil over high heat, lower the heat, then cover to keep hot.
In the bowl of a food processor, add 3 tablespoons cold water, the fish sauce, canola oil, tapioca starch, baking powder, and sugar. Pulse several times to blend, then add the pork. Run the machine until the ingredients gather into a rough ball; turn off the processor, and let the mixture rest for 5 minutes to hydrate and season the meat.
Meanwhile, place two 12×16-inch pieces of aluminum foil side by side on a work surface, with the shorter sides closest to you. Center one banana leaf, smooth side up, on each, with the longer sides closest to you.
Grind the meat mixture in the processor, pausing to scrape down the sides as needed, until a relatively smooth, light-pink paste forms, about 2 minutes. Use a spatula to place half of the paste near the lower edge of one of the banana leaves. With damp hands, pat the paste into a 6½-inch-long log. Roll up the leaf to enclose the log, then roll the cylinder tightly in the foil like a burrito. Fold the ends closed and tap them gently against the table to set the shape. Tie with kitchen twine to keep secure during cooking. Repeat to form the other sausage.
Raise the heat to bring the water back up to a boil. Add the sausages and return to a low boil again, then cook for 25 minutes. (The foil might darken, and the sausages will swell and float.)
Remove and transfer the sausages to a plate. Refrigerate until completely chilled. (At this point, you can store the sausage for up to 1 week.)
Make the pâté: In a small pot, add the livers, stock, bay leaf, and peppercorns. Bring to a boil over medium-high heat, then adjust the heat to maintain a simmer. Cook until the livers are just cooked through (a little pinkness in the center is fine), 5–6 minutes.
Remove the livers and transfer to a food processor. Add the bread. Set a fine mesh strainer over a glass measuring cup and strain the liver-cooking liquid, discarding any solids or foam. Add ⅓ cup of the liquid to the livers, and reserve the rest.
In a medium skillet over medium-high heat, melt the butter. Once hot, add the shallot. Cook, stirring occasionally, until the shallots brown lightly, 4–6 minutes. Remove the pan from the heat, add the garlic and cognac, and stir until the hissing subsides.
Transfer the shallot mixture to the food processor. Add the five-spice powder, fish sauce, salt, and pepper. Purée, pausing to scrape down the sides with a spatula as needed. Keeping in mind that the pâté firms up as it rests, taste and add more cooking liquid if needed to soften, and salt and pepper as desired. Transfer the pâté to a jar and let rest for 10 minutes before using, or cover tightly and refrigerate for up to 1 week.
Make the sandwiches: Remove the sausage from the banana leaves and slice into ¼-inch-thick rounds. Spread the inside of each roll with 2 tablespoons of butter, 2 tablespoons of pâté, and ½ teaspoon of Maggi Seasoning or soy sauce. Top each with 10 thin slices (2 ounces) of the sausage, ¼ cup of pickles, 5 jalapeño slices, 6 cucumber slices, and ¼ cup of cilantro. Serve.

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