COOK IT.
Place all of the ingredients, except the salt, in a mortar and pestle or spice grinder and grind to a fine powder. Mix the spice mix with the salt. Set aside.
Place the carrots, vinegar, water, coriander seeds, star anise, black pepper and salt in a pan over medium heat and allow to come to a boil. Remove from the heat, add the cucumber and allow to cool completely before placing in an airtight container in the fridge.
Season the pork loins with the Vietnamese Salt. Place on a hot Gas or Charcoal Grill, turning every 15 to 20 seconds until cooked through. Remove from the Grill and allow to rest on a cooling rack set over a tray. In the meantime, slice the baguette in half, lengthwise, and place, cut side down, on the Grill for a few seconds. Spread the Chicken Liver Parfait on both sides of the baguette. Once rested, thinly slice the pork loin and lay on top of the chicken liver parfait. Add the pickled vegetables strips on top of the meat and add the Cilantro leaves. Lightly season with a bit more of the Vietnamese Salt.