Ingredients
2 green onions
1 fresh red or green chile
2 clove garlic
1 tbsp. sugar
1/4 tsp. Freshly ground black pepper
2 tbsp. Vietnamese fish sauce (nuoc nam)
1 1/2 tbsp. freshly squeezed lime juice
1 pork tenderloin
2 tsp. vegetable oil
1 baguette
Kicked-Up Vietnamese-Style Mayonnaise or regular mayonnaise
1/2 seedless cucumber
Pickled Carrots and Daikon recipe
3 jalapeño or serrano chiles
fresh cilantro leaves
Preparation
Step 1In a resealable plastic bag, combine the green onions, minced chile pepper, garlic, sugar, black pepper, fish sauce, and lime juice, and stir until the sugar has dissolved. Add the pork, turn to coat it evenly, and seal the bag. Allow the pork to marinate, refrigerated, for at least 6 hours and up to overnight, turning it occasionally.Step 2Remove the pork from the marinade and set it aside at room temperature for 20 minutes.Step 3Meanwhile, preheat a grill to medium-high.Step 4Pat the pork dry, and brush it all over with the vegetable oil. Grill the pork, turning it often, until an instant-read thermometer inserted into the center reads 145° to 150°F, 18 to 20 minutes. Remove the pork from the heat and let it rest for 15 minutes. Then cut it into 1/4-inch-thick diagonal slices.Step 5Cut the baguette into 4 pieces, each about 6 inches long. Cut each piece in half horizontally. If the bread is very dense, remove some of the interior to hollow the bread slightly. Toast the bread halves lightly, if desired. Spread both sides of the bread liberally (or to taste) with mayonnaise. Divide the sliced pork evenly among the bottom halves of the sandwiches. Top with the cucumber slices, the pickled carrots and daikon, and the sliced chile peppers. Garnish with the cilantro leaves, and place the tops, mayonnaise side down, on the sandwiches. Cut each sandwich in half, and serve immediately.
Recipe by Emeril Lagasse, from Emeril at the Grill (HarperStudio), courtesy Martha Stewart Living Omnimedia, Inc., 2009.
