The Vietnamse have many versions of this. Easy to make at home, especially if you keep the ingredients in the fridhge. The kind of liver pate that comes in a plastic sausage works just fine.
1 piece of ginger, about 3 cm x 3 cm, peeled and chopped fine
3 cloves garlic, chopped fine
75 ml soy sauce
75 ml rice vinegar
1/2 teaspoon sesame oil
1/4 teaspoon cayenne pepper
1 teaspoon coriander seed, ground.
2 tablespoons brown sugar
4 chicken breasts sliced into thin strips
4 slices of cooked ham
2 carrots, grated
1 piece of daikon, about 8 cm long, grated
5 spring onions sliced into long strips
Coriander leaves, washed
1 baguette, cut into 4 sections
Combine the first 8 ingredients in a gallon ziploc bag. Mush around with your hand to mix well. Add the chicken and allow this to marinate for 30 minutes - 2 hours.
Grate the daikon and carrot first and put it in a small bowl and cover it with rice vinegar for 30 mins. Saute the chicken in a non-stick skillet on really high heat. Let it brown. Heat the baguettes up in the oven or a toaster oven just until the crust gets warm. Slice them down the middle and put mayonaisse inside on one side and the liver pate on the other. Now load the chicken on and then carrots, daikon, onions, ham and cilantro. Good stuff.