I have a question about the ingredient "Pâté (optional, but recommended)" on the recipe "Caramelized Pork Bánh Mì" from monkeymom. What type and brand of pate do you recommend?
If you have a local farm or butcher that makes their own pate, maybe try theirs and support the local business? I've also used D'Artagnan brand with success, purchased from the local high-end grocery store. You can also order online from them (www.dartagnan.com).
I cheat and use a couple of slices of braunschweiger from the deli, and heat them up in the microwave to make a paste and mix in just a bit of soft butter--and a drop or two of A1 sauce.
Alexian brand, Duck Pate is delicious and would probably work anywhere you use pork.