30 minutes
Serves 4
Ingredients:
1 whole fresh baguette
1 pound boneless pork chops, sliced thin
1 Tbsp. vegetable oil
1 Tbsp. fish sauce
1 English cucumber
1 shallot
1 cup shredded carrots
1 Tbsp. minced garlic
1/4 cup wine vinegar
1 tsp. salt
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/2 cup low fat mayonnaise
1 Tbsp. sriracha
Make Dinner:
Slice cucumber and shallot into paper thin slices. Combine cucumber slices, shallot, shredded carrots and garlic in a medium mixing bowl. Add vinegar and salt. Mix well. Refrigerate for 15 minutes.
Heat oil over medium high heat in a large frying pan. Add fish sauce and pork chops. Fry pork chops for 4-5 minutes per side until cooked through. Remove from heat and slice into 2 inch slices. Set aside.
While pork is cooking, combine mayonnaise and sriracha in a small mixing bowl. Mix well until sriracha is evenly incorporated into mayo.
Slice baguette into four equal parts. Using a serrated knife, slice each piece of baguette horizontally to open. Spread the inside of each piece baguette with sriracha mayonnaise. Top one side with sliced pork. Top pork with pickled vegetables. Add 1 Tbsp. fresh cilantro and 1 Tbsp. fresh mint to each sandwich. Place other side of baguette atop each sandwich to complete.