Vietnamese-Style Pork Sandwiches
Description
Instead of using regular mayonnaise in the sauce, you can replace it with a mixture of mayonnaise and Greek yogurt. Thinly sliced cucumbers will make a wonderful addition to the carrots and daikon.
Instructions
- 1
Step 1
1. Cut the baguette in half lengthwise, then into 4 pieces. Peel and finely shred the daikon and carrot. Thinly slice the cucumber. Mix rice vinegar and sugar in a bowl. Heat in the microwave for 90 seconds until the sugar dissolves. Add 1 tablespoon Sriracha sauce, 2 tablespoons fish sauce, the daikon and carrot to the bowl, and mix. Let stand for 15 minutes.
- 2
Step 2
2. Meanwhile, whisk together the mayonnaise, the remaining 1 tablespoon of Sriracha sauce, and the remaining 2 tablespoons of fish sauce in a separate bowl. Rub the pork with the spice mixture. Grill the pork for 12–14 minutes until browned on all sides and a meat thermometer registers 63°C. Transfer the cooked pork to a cutting board, cover with foil, and let rest for 5 minutes. Lightly grill the baguette slices for 1 minute.
- 3
Step 3
3. Cut the pork crosswise into thin slices. Remove the vegetables from the sauce. Spread the mayonnaise mixture on the inside of the baguette slices. Place on the baguette pieces of pork, carrot, daikon, cucumber, and chopped cilantro. Cover with the remaining baguette halves on top and serve.