Pork terrine baguette (banh mi cha lua)

Ingredients

• 1 kg(2 lb 4 oz) pork leg, finely minced (ground)
• 1 tbspsea salt
• 2½ tbspfish sauce
• 1large banana leaf
• 6baguettes
• 2cucumbers, sliced lengthways
• 1bunch coriander
• 6spring onions
• 2red chillies, sliced
• light soy sauce
• pinch of salt and pepper

Instructions

Ask your butcher to put the pork leg through the mincer on its finest setting.

Fry the salt in a dry wok for a few minutes until aromatic.

Place the pork, fish sauce and salt in a food processor, and pulse until it forms a very fine paste.

Soak the banana leaf in water for 5 minutes. Dry and lay it flat on a bench.

Cut the leaf in half and cross one piece over the other.

Place the pork paste in the centre and draw up all sides to form a tight parcel. Secure with string and cook in simmering salted water for 1 hour.

Allow to cool. Remove the banana leaf and slice the pork. Place into baguettes, together with cucumber, coriander, spring onions, chilli, light soy sauce and a pinch of salt and pepper.