After soaking in a spicy-sweet marinade, the meat is grilled on skewers and served in a baguette with cucumber and cilantro to make a flavorful banh mi pork sandwich.
1/4 cup fish sauce
1 tablespoon honey
2 tablespoons sugar
1 teaspoon freshly ground black pepper
6 scallions, white and tender green parts only, thinly sliced
2 garlic cloves, thinly sliced
1 1/2 pounds pork tenderloin, thinly sliced
6 (8-inch-long) rolls or 2 baguettes, cut into 8-inch lengths and split
Hoisin sauce
Sriracha chile sauce
Vegetable oil, for grilling
1/2 seedless cucumber, cut into 2- x 1/2-inch matchsticks
1 1/2 loosely packed cups cilantro sprigs
In a blender, puree the fish sauce with the honey, sugar, pepper, scallions, and garlic. Transfer the marinade to a bowl, add the pork, and toss. Refrigerate for 2 to 4 hours. Thread the pork through the top and bottom of each slice onto 12 bamboo skewers.
Spread the rolls with hoisin and Sriracha. Light a grill and oil the grates. Brush the pork with oil and grill over high heat, turning, until just cooked, 4 minutes. Place 2 skewers in each roll, close, and pull out the skewers. Top with the cucumber and cilantro and serve.
