Cut tenderloin across the grain of the meat into 1 cm pieces. Flatten each piece to an even ½ cm between two pieces of saran wrap or parchment using a meat mallet or rolling pin.
In a medium bowl, stir together fish sauce, maple syrup, soy sauce, brown sugar, garlic, ginger, green onion, sesame oil and black pepper. Taste and adjust seasoning as you like. Place the tenderloin slices into bowl, ensuring all sides are coated in marinade. Marinate in refrigerator for at least 30 minutes, or up to 24 hours.
Preheat BBQ to medium-high heat. Grill meat until grill marks appear, approximately 2 minutes, and flip. As the meat is thin it will cook quickly – do not overcook.
To assemble sandwiches, slice baguette and spread mayonnaise on one side, pâté on the other. Add lettuce, meat, pickled carrots, cilantro and peppers.
Prep Time: 45 Minutes
Cooking Time: 5 Minutes