Bánh Mì

Ingredients

• ¼ whole Sweet White Onion, Thinly Sliced
• 1 cup Radishes, Thinly Sliced
• 2 whole Small Or 1 Large Carrot, Shredded Or Julienned
• ¼ cups Water
• ¼ cups Rice Wine Vinegar
• 1 Tablespoon Sugar
• ½ cups Mayonnaise
• 2 Tablespoons Sriracha, Divided (Thai Hot Sauce)
• 1 Tablespoon Oil
• 1 Tablespoon Minced Garlic
• 12 ounces, weight Thin-sliced Cooked Pork, Cut Into Strips
• 2 teaspoons Fish Sauce
• 1 Tablespoon Soy Sauce
• 1 whole Large Or 2 Small Baguettes, Cut Into Four Sandwich Size Portions And Split
• ½ whole Cucumber, Cut Into 3- By 1/2-inch Strips
• 1 whole Jalapeno Pepper, Seeded And Thinly Sliced (optional)
• 1 whole Handful Of Cilantro Leaves

Preparation Instructions

Place onion, radishes and carrots into a medium bowl, then add water, rice wine vinegar and sugar; let stand 15 minutes.

Meanwhile, mix mayonnaise and 1 tablespoons of the Sriracha in a small bowl. Heat oil and garlic in a medium frying pan. Once garlic sizzles, add the pork, followed by the fish sauce, soy sauce and remaining tablespoon of Sriracha. Cook until heated through, about 5 minutes.

When ready to assemble, drain vegetables. Spread each baguette with a portion of the mayonnaise mixture and top with a portion of marinated vegetables, cucumbers, jalapeno, cilantro leaves and finally the pork. Cap with baguette top and enjoy!