- rice vinegar - 1/2 cup
- sugar - 3 items. spoons
- sauce Sriracha - 2 Art. spoons
- fish sauce - 4 Art. spoons
- daikon - 1 piece (180 g)
- carrot - 1 piece
- cucumber - 1 piece (if desired)
- mayonnaise - 3/4 Cups
- pork tenderloin - 1 piece (about 450 g)
- mixture of five spices - 2 teaspoons
- baguette - 1 piece (60 cm)
- fresh cilantro leaves - 1 cup
1. Cut the baguette along in half, and then into 4 pieces. Peel and chop the daikon and carrots. Finely chop the cucumber. Mix rice vinegar and sugar in a bowl. Heat in the microwave for 90 seconds, until the sugar dissolves. Add 1 tablespoon of Sriracha sauce, 2 tablespoons of fish sauce, daikon and carrots in a bowl, stir. Leave to stand for 15 minutes. 2. Meanwhile, whisk mayonnaise, the remaining 1 tablespoon of Sriracha sauce and the remaining 2 tablespoons of fish sauce in a separate bowl. Grate pork with a mixture of spices. Fry the pork on the grill for 12-14 minutes until the pork is browned from all sides, and the meat thermometer will not record 63 degrees. Put the prepared pork on a cutting board, cover with foil and leave for 5 minutes. Lightly fry the baguette slices on the grill for 1 minute. 3. Cut the pork across into thin slices. Extract the vegetables from the sauce. Lubricate the mayonnaise mixture inside the baguette slices. Put on the baguette pieces of pork, carrots, daikon, cucumber and chopped cilantro. Cover the remaining halves of the baguette with the top and serve.
Servings: 4