Lemongrass Pork Banh Mi

• 2 tablespoons fish sauce (preferably Phu Quoc brand)
• 1/4 cup low-sodium soy sauce
• 4 cloves garlic, minced
• 2 stalks lemongrass, finely chopped
• 1/4 cup canola oil
• 1 tablespoon freshly ground black pepper
• Juice of 1/2 lime
• 1 pound pork butt, cut into 1/4-inch-thick slices as long as the butt is wide
• 2 cups water
• 2 cups cider vinegar
• 1/4 cup sugar
• 1/2 pound carrots, julienned using a mandoline
• 1/2 pound daikon, julienned using a mandoline
• 8 banh mi rolls or mini baguettes
• 1/4 cup Kewpie mayonnaise or regular mayonnaise
• Handful fresh cilantro leaves
• 24 sliced rounds English (hothouse) cucumber
• 2 jalapenos, stemmed and sliced crosswise

1. Combine the fish sauce, soy sauce, garlic, lemongrass, canola oil, pepper, and lime juice in a bowl and whisk to blend.
2. Pour the marinade over the pork butt slices in a large resealable bag and seal, or combine the pork and marinade in a nonreactive baking dish and cover with plastic wrap.
3. Refrigerate overnight.
4. Combine the water and vinegar in a large mixing bowl and pour in the sugar, whisking to dissolve.
5. Add the carrots and daikon, then cover and refrigerate overnight.
6. Prepare a grill for direct cooking over medium-high heat.
7. Grill the pork until it is just pink in the center, with an internal temperature of 160F.
8. Remove from the grill and cut each of the slices again into small bite-size pieces.
9. Toss the rolls on the grill for just a minute to toast and then slather each with about 1 1/2 teaspoons of the mayo.
10. Add a portion of the grilled pork, a few cilantro leaves, a portion of cucumber and jalapeno slices, and some of the pickled carrot and daikon mixture.
11. Serve.

fish sauce, soy sauce, garlic, stalks lemongrass, canola oil, freshly ground black pepper, lime, pork butt, water, cider vinegar, sugar, carrots, daikon, rolls, mayonnaise, handful fresh cilantro, cucumber, jalapenos

Taken from www.epicurious.com/recipes/food/views/lemongrass-pork-banh-mi-382269 (may not work)