Egg and Pâté Bánh Mì

Name: Egg and Pâté Bánh Mì
Ingredients: 1 large egg, at room temperature; 2 medium cloves (10g) garlic, roughly chopped; 1 tablespoon (15ml) fresh lemon juice; 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 1 cup (240ml) neutral oil such as vegetable or canola oil; 1 pound (454g) chicken livers, preferably organic (see notes); 1 cup (240ml) buttermilk or milk; 12 tablespoons (170g) unsalted butter; 1 tablespoon fresh thyme leaves (about 5 sprigs); 1/2 cup (65g) chopped shallots; 5 medium cloves (25g) garlic, minced (2 tablespoons); 2 tablespoons (30ml) sweet sherry, such as Pedro Ximénez, or port; 2 tablespoons (30ml) heavy cream; 1 large egg; 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight; 1/4 teaspoon freshly ground black pepper; 8 large eggs; 2 teaspoons (10ml) fish sauce; 1 teaspoon granulated sugar; 1/2 teaspoon freshly ground black pepper; 2 tablespoons (30ml) vegetable oil or olive oil, divided; 2 scallions, thinly sliced (about 2 ounces; 50g); 1 small shallot (about 1 ounce; 30g), finely chopped; Four 8-inch long bánh mì loaves, split lengthwise, but left attached on 1 side to create a hinge; Pickled carrot and daikon; 1 Persian cucumber, sliced into 2- to 3-inch-long thin matchsticks; 1/4 cup cilantro leaves with tender stems; 1 jalapeño, trimmed, seeded if desired, and sliced lengthwise into thin matchsticks; Maggi seasoning sauce, for drizzling