Pork Banh Mi

Inspiration: Food & Wine

Expecting this to come out exactly like the Vietnamese corner shop makes them is wrong...nothing will beat that. But this White Guy Kitchen version is about as close as you'll get without running to the bodega down the street for a quick and easy lunch.

Ingredients

1/4 cup fish sauce

1 tbsp honey

2 tbsp sugar

1 tsp freshly ground pepper

6 scallions, white and tender green parts only, thinly sliced

2 garlic cloves, thinly sliced

1 1/2 lbs pork tenderloin, thinly sliced

2 baguettes, cut into 8 in lengths and split

Oyster sauce and Sriracha or Sambal chile sauce

Vegetable oil, for grilling

1 cucumber, cut into 2x1/2 in matchsticks

1 1/2 loosely packed cups cilantro sprigs

Preparation

1. 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

2. Spread the rolls with hoisin and Sriracha or Sambal. 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