You'd think that with the large number of Vietnamese people living in Paris, the city would abound with great banh mi sandwiches. Wrong. I tried what was supposed to be one of the best and it was quite mediocre. So I solved the problem the way I did in New York, by making my own, following the wisdom in The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches, by Andrea Nguyen.
After all, you can get great pork, great liver pate and great ham in Paris, and a much better baguette than you can find in New York.
I used made the full combo, using the aforementioned ingredients, plus mayo, sriracha, Maggi sauce, homemade carrot and daikon pickles, cucumber, hot peppers and cilantro. The only tricky ingredient was the peppers, because jalapenos are not available in Paris. The closest thing, Moroccan peppers, are often not hot enough but the ones I found in the market were just fine.
I used crispy roasted pork belly,
put the whole thing together on a great French baguette,
and made myself very happy.