Banh Mi

• 1/4 whole Sweet White Onion, Thinly Sliced
• 1 cup Radishes, Thinly Sliced
• 2 whole Small Or 1 Large Carrot, Shredded Or Julienned
• 1/4 cups Water
• 1/4 cups Rice Wine Vinegar
• 1 Tablespoon Sugar
• 1/2 cups Mayonnaise
• 2 Tablespoons Sriracha, Divided (Thai Hot Sauce)
• 1 Tablespoon Oil
• 1 Tablespoon Minced Garlic
• 12 ounces, weight Thin-sliced Cooked Pork, Cut Into Strips
• 2 teaspoons Fish Sauce
• 1 Tablespoon Soy Sauce
• 1 whole Large Or 2 Small Baguettes, Cut Into Four Sandwich Size Portions And Split
• 1/2 whole Cucumber, Cut Into 3- By 1/2-inch Strips
• 1 whole Jalapeno Pepper, Seeded And Thinly Sliced (optional)
• 1 whole Handful Of Cilantro Leaves

1. Place onion, radishes and carrots into a medium bowl, then add water, rice wine vinegar and sugar; let stand 15 minutes.
2. Meanwhile, mix mayonnaise and 1 tablespoons of the Sriracha in a small bowl.
3. Heat oil and garlic in a medium frying pan.
4. Once garlic sizzles, add the pork, followed by the fish sauce, soy sauce and remaining tablespoon of Sriracha.
5. Cook until heated through, about 5 minutes.
6. When ready to assemble, drain vegetables.
7. 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.
8. Cap with baguette top and enjoy!

sweet white onion, carrot, water, rice, sugar, mayonnaise, sriracha, oil, garlic, fish sauce, soy sauce, baguettes, cucumber, pepper, handful of cilantro

Taken from tastykitchen.com/recipes/main-courses/banh-mi/ (may not work)