Bánh mì

Serves 4

1/4 sweet white onion, thinly sliced

1 cup thin-sliced radishes, thinly sliced

2 small or 1 large carrot, shredded or julienned

1/4 cup rice wine vinegar

1 tablespoon sugar

1/2 cup mayonnaise

2 tablespoons Sriracha, divided (Thai hot sauce)

1 tablespoon oil

1 tablespoon minced garlic

12 ounces thin-sliced cooked pork, cut into strips

2 teaspoons fish sauce

1 tablespoon soy sauce

1 large or 2 small baguettes, cut into four sandwich size portions and split

1/2 cucumber, cut into 3- by 1/2-inch strips

1 jalapeno pepper, seeded and thinly sliced (optional)

Handful of cilantro leaves

Place onion, radishes and carrots into a medium bowl, then add 1/4 cup water, rice wine vinegar and sugar; let stand 15 minutes. Meanwhile, mix mayonnaise and 1 tablespoons of the Sriracha in a small bowl. Heat oil and garlic in a medium frying pan. Once garlic sizzles, add the pork, followed by the fish sauce, soy sauce and remaining tablespoon of Sriracha. Cook until heated through, about 5 minutes.

When ready to assemble, drain vegetables. Spread each baguette with a portion of the mayonnaise mixture and top with a portion of marinated vegetables, cucumbers, jalapeno, cilantro leaves and finally the pork. Cap with baguette top and enjoy!