Pork banh mi

• 2 cloves Garlic (chopped)
• 1 u Carrot (in matchsticks)
• 1 pinch Salt
• 4 tablespoons Sugar (1 for the marinade and 3 for the pickle)
• 2 tablespoons Vegetable Oil
• 1 u Red Chilli (sliced)
• 1 bunch Coriander
• 100 ml Rice Vinegar
• 2 tablespoons Fish Sauce
  Swaps (1)
• 1 u Cucumber (in batons)
• 150 g Daikon Radish (in matchsticks)
• 4 tablespoons Mayonnaise
  Swaps (2)
• 2 u Baguette (light, each cut in two)
• 1 u Lemongrass (stalk, very finely chopped)
• 500 g Pork Tenderloin (thinly sliced)

Instructions

1. 1

   For the pickle, dissolve 3 tablespoons of sugar and the salt in the vinegar with 100 ml of warm water. Add the carrot and daikon and leave for at least 30 minutes.

   30 min

2. 2

   Mix the pork with the lemongrass, garlic, fish sauce, 1 tablespoon of sugar and 1 of oil and leave it to marinate meanwhile.

3. 3

   Stir-fry the pork in a very hot pan with the rest of the oil, in batches, until browned and slightly caramelised.

   6 min

4. 4

   Warm the bread in the oven for 5 minutes so it crisps up, then split it lengthways without separating the halves.

   5 min

5. 5

   Spread the inside with mayonnaise and fill with the pork, drained pickles, cucumber, coriander and chilli. Serve at once.