Banh Mi

Ingredients:

• 1 Vietnamese baguette
• 200g pork tenderloin, thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 1 medium carrot, julienned
• 1 small daikon radish, julienned
• 1/4 cup rice vinegar
• 2 tablespoons water
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 cup mayonnaise
• 1 tablespoon sriracha or chili sauce
• 1/4 cup fresh cilantro leaves
• 1 small cucumber, sliced into thin strips

Instructions:

1. In a small bowl, combine the soy sauce, fish sauce, and sugar. Marinate the pork tenderloin slices in this mixture for at least 30 minutes.
2. In another bowl, mix the julienned carrot and daikon radish with rice vinegar, water, sugar, and salt. Let the vegetables pickle for at least 30 minutes.
3. Heat the vegetable oil in a pan over medium-high heat. Add the marinated pork slices and cook until fully cooked and slightly caramelized, about 5-7 minutes.
4. Mix the mayonnaise and sriracha together in a small bowl to create a spicy mayo.
5. Slice the Vietnamese baguette in half lengthwise and lightly toast it if desired.
6. Spread the spicy mayo on both sides of the baguette.
7. Layer the cooked pork, pickled vegetables, cucumber slices, and fresh cilantro leaves on the baguette.
8. Close the sandwich and press gently to combine the ingredients.
9. Slice the Banh Mi into manageable portions and serve immediately.

Notes:

For an authentic touch, use a light and crispy Vietnamese baguette. You can substitute the pork with grilled chicken or tofu for a different variation. Store any leftover pickled vegetables in an airtight container in the refrigerator for up to one week. Serve the Banh Mi with extra sriracha on the side for those who enjoy more heat.