Ingredients
- 1 french baquette roll per
- 1 carrot
- 1 jalapeno peppers
- 1 cilantro
- 1 pork
- 1 shallot
- 1 sauce
- 65 gr pork tenderloin (cold)
- 45 gr nuoc mam
- 18 gr vietnamese chili garlic
- 16 ml lime juice
- 14 gr sugar
- 1 slice cucumber
This comes from "Uncle Billy's Downeast BBQ Book". (ISBN 0-9622518-0-1) I used pulled pork instead of the tenderloin with great results. Slice the roll open leaving the ends intact to create a pocket. Put in pate, pork, and shallots. Pile on the rest of the veggies. To make the sauce: mix the garlic sauce, lime juice, sugar, and nuoc mam (fish sauce) until the sugar is disolved. This is enough for 3-4 sandwiches. The heat is in the sauce. Add according to your fortitude, disposition, or world view. ----
