Vietnamese Pork Roll

If it's what I'm thinking about, it's cooked. It's basically pate, Vietnamese style, and served in Vietnamese style sandwiches.

Yeah -- I also think it's the mystery meat in banh mi (Vietnamese sandwiches). That said, once I get past the texture, which is pretty rubbery, I love it in sandwiches. Never thought about any other use, though.

For banh mi, get a hunk of a nice baguette or a crusty hero roll. Split and toast lightly. Slice the meat fairly thin, as you might salami. Layer on roll with (any or all of) cilantro, mint, basil or Thai basil leaves; pickled shredded carrots; pickled shredded jicama; mayonnaise mixed with sriracha or other hot sauce. That's the simplest way I do it. I hope others will chime in with their versions. :lips:

I had a Vietnamese guy a few years back that worked for me and his wife would make the pork roll and steam it in banana leaves. She would make us snacks similar to Mana Pua(hawaiian steamed buns) with the pork roll in it and a sandwich which I miss to this day. Sliced Pork Roll, pickled cabbage carrots and diakon, cilantro and green onion salad that was dressed with fish sauce and a little sugar and a mayo/Kewpi sauce with oyster sauce and ground chile's. Absolutely one of the best sandwiches I have ever had to this day in my life and she would send him to work with one for him and one for me once a week. She would say the way for Sammy to keep his job was to keep me well fed and happy.