Serious Heat: The Quickie Banh Mi Recipe

• 1 1/2 cups rice wine vinegar
• Sriracha
• 1 large carrot, shredded with a grater or peeler
• 2 cucumber, peeled, seeded and cut into strips
• 1 red onion, thinly sliced
• Pate (store-bought), thinly sliced
• 1 pound thin boneless pork chops
• Salt and freshly ground pepper
• 4 baguettes
• Mayonnaise
• 2 jalapenos, sliced
• Cilantro bunch

1. In a small bowl, add rice wine vinegar. Combine with 1 teaspoon (or more) of Sriracha, and whisk until mixed. Add sliced carrots, cucumbers and onion. Place in the refrigerator, and let sit 20 to 30 minutes.
2. Sprinkle pork chops with salt and pepper. In a saute pan over medium-high heat, cook pork until browned, just a few minutes on each side. Remove from pan, and cut on the bias.
3. Split the baguettes down the middle, and coat with thin layer of mayonnaise. Add desired amount of Sriracha over the mayo. Layer with pork chop slices, pate slivers, jalapenos and marinated vegetables. Top sandwich with cilantro, and serve.

rice wine vinegar, sriracha, carrot, cucumber, red onion, pork chops, salt, baguettes, mayonnaise, jalapenos, cilantro

Taken from www.seriouseats.com/recipes/2009/09/quick-easy-banh-mi-vietnamese-sandwich-recipe.html (may not work)