Bánh mì Sandwiches

MEAT MARINADE:--
1 kg pork tenderloin
2 shallots, peeled & roughly chopped
¼ cup lemongrass from white inner part of 3 stalks (see note)
⅓ cup fish sauce
3 tbsp oyster sauce
3 tbsp lime juice
3 tbsp golden syrup
2 tbsp brown sugar
2 cm ginger, peeled (or 1 tsp ground)
5 cloves garlic, peeled (or 1 tsp powder)
1 tbsp toasted sesame oil
1 tbsp rice bran oil
1 tbsp Sriracha
1 tsp ground coriander
1 tsp 5 spice powder
PICKLED VEGETABLES:--
½ cup rice vinegar
½ cup water
2 tbsp sugar
1 tsp salt
1 cup matchstick carrots (2-3 carrots)
1 cup matchstick daikon
CHILLI GARLIC MAYONNAISE:--
¾ cup SIDS RASPBERRY HONEY MAYO
1-3 tsp Sriracha
SANDWICHES:--
6-8 soft French baguettes, about 20 cm
1 English cucumber, thinly sliced lengthwise
4-6 jalapenos, thinly sliced
1 cup chopped fresh coriander leaves
Sids seasoning (see notes for DIY)

PICKLE THE VEGETABLES
The pickled vegetables are best made 24 hours ahead of time, but you can also make them at the same time you marinate the pork.
Add vinegar, water and sugar to a microwave safe liquid measuring cup or bowl and microwave until boiling, about 60 seconds. (you can also do this on the stovetop) Whisk to dissolve the sugar and salt.
Add the vegetables to a large mason jar or bowl. Carefully pour the mixture over top. Press the vegetables down with a spoon to help submerge. Wait 10 minutes or so and repeat pushing down the vegetables until they are all covered in the brine. Cool to room temperature for 30 minutes, then seal and refrigerate until ready to assemble the sandwiches. (the longer the better)
MARINATE THE MEAT
The pork is much easier to slice if partially frozen. (freeze for 1-2 hours) Keep any pork you are not currently slicing in the freezer.
Slice each tenderloin in half through the middle, then slice the pork into long 6 mm slices lengthwise. Cover with plastic wrap and pound with a meat mallet to about 3 mm thickness.
Add all of the marinade ingredients to a high powered blender and blend until smooth. Combine the sliced meat and marinade in a freezer size bag or shallow dish and marinate in the refrigerator for 4-8 hours. (the longer the better) Meanwhile prepare the rest of the toppings.
TOAST BUNS AND COOK PORK
Rest the pork at room temperature for 30 minutes before cooking. Clean, grease and heat an outdoor grill or indoor grill pan to high heat. (get the vent going if cooking indoors)
Toast Rolls: Open the rolls and grill the insides for 1-2 minutes—until lightly toasted (you may also grill in the oven until toasted, 4 minutes or so) then set aside.
Grilling pork: Working in batches, add the pork in a single layer and cook for about 2 minutes per side, just until cooked – don’t overcook! Transfer to a plate.
Indoors: Grease a grill pan with oil or add a thin layer of oil to a cast-iron frypan or Dutch oven. Heat to HIGH. Working in batches, cook the pork just until cooked through, about 1-2 minutes per side – don’t overcook! Transfer to a plate.
ASSEMBLE
Whisk SIDS RASPBERRY HONEY MAYO and chilli garlic sauce together. Spread a thin layer on the top and bottom of each toasted role.
Layer the sandwiches with sliced meat, drained pickled vegetables, cucumber slices, jalapeno slices and coriander. Drizzle with Sids Seasoning. Serve immediately.
TIPS AND TRICKS
Lemongrass: Chop off the bottom of the stalk, peel off the few outer tough husk layers to reveal the more pliable inside core layers, then chop the stalks into a few pieces to fit into your blender. You can find lemongrass at Sprouts and Whole Foods either whole or in sectioned into smaller pieces with the herbs. If you can’t find it – make sure to ask!
Lemongrass paste: Substitute the lemongrass with 1 tablespoon lemongrass paste.
Chinese Five-spice: If you are not using pate, then I highly recommend using Chinese 5-Spice in the marinade. Many pates are seasoned with Chinese 5 Spice and really elevate the sandwich.
Daikon Radish: These can be found at Sprouts, Whole Foods and possibly your grocery store. Daikon look like a long, thin white tuber, are slightly tangy and boast an excellent crunch. Daikon is milder in flavour/less peppery than traditional radishes but you may substitute with regular radishes, keeping that in mind.
DIY Sids Seasoning: Mix together 2 tablespoons soy sauce + 2 tablespoons fish sauce + 2 teaspoons SIDS HOT WORCESTER SAUCE + ½ teaspoon sugar.
Don’t Overcook the Pork: DO NOT wait to remove the pork until the second side is deeply seared too if the pork is already cooked. Keep in mind that the grill may cook the pork unevenly, so remove the pork slices as needed.
Chicken Banh Mi: Marinate whole chicken breasts or thighs instead of the pork. DO NOT thinly slice the chicken before marinating or it will dry out. Instead, grill the chicken, rest for 10 minutes, then thinly slice.
Vietnamese Cold Cuts: In addition to the pork or instead of, you can add Vietnamese “Brawn” (Thi Nguoi) and/or Cha Lua Vietnamese Pork Loaf.
Vegetarian Banh Mi: Swap the pork for marinated tofu cut into strips or grilled tempeh cut into thin strips, or even mushrooms.
PREP AHEAD
For company and the freshest experience, the very best Vietnamese Sandwiches are served fresh but you make all of the components ahead of time:
Marinade: Can be blended up and stored in the fridge for up to 3 days.
Pork: Can be sliced and pounded thinly up to 24 hours in advance, or placed in the marinade up to 8 hours in advance.
Pickled Vegetables: Can be stored in the pickling liquid up to 1 week in advance.
Chilli Mayo: Will last up to 3 weeks in the fridge.