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!
Yum, this looks delicious Maggy!
I’ve been seeing these everywhere lately, but this one sounds just heavenly! Thank you!