Banh Mi

for the pork marinade: 1/4 cup dark soy sauce
2 tablespoons fish sauce
one 2 inch piece of ginger, peeled & minced
3 cloves garlic, minced
1 large shallot, minced
2 tablespoons brown sugar
1/2 teaspoon freshly ground black pepper
1/2-3/4 pound pork tenderloin, or boneless pork chops, cut crosswise into 1/2 inch wide pieces

for the sandwich:
1 french baguette
1/3 cup mayonnaise
2 teaspoons sriracha or sambal oelek
English cucumber, sliced
10 cilantro sprigs
1 jalapeño, thinly sliced

Combine all marinade ingredient in a medium bowl. Add the pork tenderloin, stir to coat evenly and let marinate for 30 minutes. Broil on high for 5-10 minutes, flipping once, until cooked though.

Combine the mayo and sriracha in a small bowl, then spread evenly across the bottom of the baguette. Top with pork, cucumber, cilantro & jalapeños. Close the sandwich, cut into portions & serve.

Yield: 2-4 servings

Adapted from Shutterbean.com.