I made these with chicken and small shrimp because my husband isn’t a fan of pork. I sliced the cooked chicken *very* finely and was glad I did. I doubled the sauce and the pickling mixture and used a pound of meat. I’m not a big radish fan, but I kept them in; used red and daikon radish. I halved the sriracha because we are wimps. It’s the COMBINATION of all of these ingredients that makes this sandwich. By using a pound of meat, it made enough for an entire long baguette and a half.

Don’t be worried about buying more sriracha and fish sauce than you need. Both keep forever and a day and live in my beer fridge.

Thank you for this recipe. It’s going into our regular rotation.