Sardine Bánh Mì

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Los Angeles Times


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From Diane Cu and Todd Porter.

2 tablespoons rice vinegar

2 tablespoons sugar

2 tablespoons salt

1/2 cup peeled and coarsely grated carrots

1/2 cup peeled and coarsely grated daikon

1 24-inch baguette

4 teaspoons mayonnaise

2 tablespoons pork liver pâte

2 (4-ounce) tins sardines in tomato sauce

1 Persian or Japanese cucumber, thinly sliced on the bias into 1/8 -inch rounds

1/4 cup loosely packed fresh mint leaves

1/2 bunch fresh cilantro with stems attached

2 whole jalapeños, thinly sliced

Soy sauce to taste

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