- 1/4 cup Asian fish sauce
- 1 TBS honey
- 2 TBS sugar
- 1 tsp. freshly ground pepper
- 6 scallions, white and tender green parts only, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 1/2 lb. pork tenderloin, thinly sliced
- Six 8-inch long rolls or 2 baguettes, cut into 8-inch lengths and split
- Hoisin Sauce and Sriracha chile sauce
- Vegetable oil, for grilling
- 1/2 seedless cucumber, cut into 2-by- ½ inch matchsticks
- 1/4 cup carrots, peeled and cut into 2-by- ½ inch matchsticks
- 1 1/2 cups of loosely packed cilantro sprigs
In a blender, puree the fish sauce with the honey, sugar, pepper, scallions and garlic. Transfer the marinade to a bowl, add the pork and toss. Refrigerate for 2 to 4 hours. Thread the pork through the top and bottom of each slice onto 12 bamboo skewers. Spread the rolls with hoisin and sriracha sauce. Light a grill and oil the grates. Brush the pork with oil and grill over high heat, turning until just cooked, about 4 minutes. Place 2 skewers in each roll, close and pull out the skewers. Top with the cucumber, carrot and cilantro and serve.
