Banh Mi

Pickled Veggies:

4 ounces shredded carrots, ½ bag store bought

1 bunch radishes, sliced into thin matchsticks or shredded

1 small red onion, thinly sliced

1 cup rice vinegar

½ cup water

3 T. sugar

1 T salt

Sandwich:

1 pound pork tenderloin, sliced thinly

3 T. soy sauce (plus more to sprinkle on roll)

3 T. brown sugar

2 T. fish sauce

1 T. finely minced lemongrass (or splash of lemon juice)

1 T. grated ginger

1 tsp. garlic (about four cloves minced)

Pinch black pepper

½ cup mayonnaise

1 tsp. Sriracha

1 tsp. vegetable oil

4 medium-size, soft French rolls

Cucumber slices (about 2 Persian cucumbers)

Jalapeño slices, optional

Cilantro leaves, optional

Directions:  Prepare pickled vegetables by adding the carrots, onions, and radishes to a large container; in a mason jar combine the rice vinegar, water, sugar, and salt and shake to dissolve.  Pour the liquid over the veggies and allow to marinate for at least an hour or even overnight. 

Prepare pork by adding the slices to a Ziplock bag, add the rest of the ingredients plus a pinch of pepper.  Toss to coat and marinate for at least an hour or even overnight. 

When ready to prepare, mix the mayonnaise with the Sriracha and set aside. 

Place a coast-iron skillet or grill pan over high heat.  Allow it to become very, very hot; drizzle into the pan about 2 tsp. oil, then working in batches, add in some of the pork in an even layer.  Allow it to sear and caramelize on the first side for about 1 minute.  Flip.  Caramelize on the other side as will.  Want a nice char.  Remove from pan and repeat with the rest of the pork.

To build the sandwiches, cut the French rolls in half lengthwise, spread some of the mayo on both sides and sprinkle with a few drops of soy sauce.  Now add a layer of the pork, followed by a generous amount of the pickled veggies, some cucumber slices, optional jalapeno slices and cilantro.  Serve.