Banh Mi with Grilled Pork

These Vietnamese subs are popping up on menus across the country. Ingredients are mixed and matched at the whim of the kitchen, but there are common denominators to all banh mi—crusty French bread, a bright, crunchy vegetable slaw made with daikon radish and carrots, sliced jalapeño peppers, and fresh cilantro.

1/2 cup rice vinegar

1 tablespoon sugar

1/2 teaspoon salt

1/2 cup shredded daikon radish

1/2 cup shredded carrots

1 baguette (24-inch), cut into 4 pieces and split in half

2 tablespoons unsalted butter, melted

4 tablespoons mayonnaise

1 grilled Honey-Teriyaki Pork Tenderloin, thinly sliced

1/2 cup thinly sliced cucumber

1/2 bunch watercress, woody stems removed

2 fresh jalapeños, thinly sliced

1/4 cup chopped fresh cilantro

Sriracha or Asian garlic chili sauce (optional)

In a medium bowl whisk together the vinegar, sugar, and salt. Add the shredded radishes and carrots and toss until well coated. Set aside to marinate, stirring occasionally, for 15 minutes. Drain and discard the vinegar mixture.

Lightly brush the insides of the baguette slices with the butter. Toast on a hot grill or under a broiler.

Spread the mayonnaise on the top and bottom of each baguette. Place the sliced pork on the roll. Top with the cucumbers, radish and carrot mixture, watercress, jalapenos, and cilantro. Garnish with the sriracha or Asian garlic chili sauce if desired.

Serves 4.

Cooking Tip: Bahn mi sandwiches are a great way to use leftovers. Substitute sliced chicken, steak, or even grilled fish for the pork.

Variation: For a vegetarian version, substitute grilled Miso Eggplant for the pork.