This simple sandwich is a blend of two cultural elements: paté from the French, and Cha Lua (can also be spelled Gio Lua) from the Vietnamese. This quick and easy snack is something my father used to make my sister and me when we were younger. It’s almost effortless, and the smoothness of the paté along with the lean delicious taste of the cha lua, makes this sandwich exotically divine!
Paté (or paté de foie gras) is essentially goose or duck liver.
Cha Lua is a Vietnamese lean meat pie. During preparation the meat is wrapped in banana leaves and then boiled. The flavor and aroma from the banana leaves is fundamental 
to the meat’s taste.
INGREDIENTS:
Paté
Cha Lua
2 pieces of toast or French bread (sliced lengthwise in half)
Fresh ground pepper
DIRECTIONS:
1. Spread some paté generously on a piece of toast, or on one slice of French bread.
2. Cut the Cha Lua into thin slices and place on top of the freshly spread paté.
3. Sprinkle a little fresh ground pepper, and then place the other piece of toast (or slice of French bread) on top.
* For additional texture and flavor, try adding some pickled carrots along with the paté and chu lua.
* Sometimes my father will spread some mayonnaise on the second slice of toast (or French bread) to enhance the creaminess of the sandwich.
** For more information on paté and cha lua, you can check out these websites:
recipes, food, foie gras, Vietnamese food, Tasting Journal, Tasting Journal Recipes
Take it a step further and try the real Bánh mì, the flavors and textures will knock your taste buds for a loop.
http://chowtown.wordpress.com/2009/10/06/banh-mi-sandwiches-vietnamese-subs-recipe/