VIETNAMESE SANDWICHES WOW ENJOY DAN:

VIETNAMESE STYLE BANH MI BAGUETTE by CHEF DAN:
Serves 4-6 sandwiches

SLAW:
1/2 cup rice vinegar
1/4-cup sugar
1/2-cup water
1 English cucumber, cut into matchsticks
1/2-cup carrot, cut into matchsticks
1/2-cup jicama, cut into matchsticks
Kosher salt

MAINATE FOR PORK TENDERLOIN
1-1/2- pounds pork tenderloin
1 tablespoon olive oil
1 tablespoons brown sugar
2 tablespoon maple syrup
1 tablespoon finely chopped onion
1/4-cup hoisin sauce
1/2-teaspoon Chinese five spice powder
2 tablespoon soy sauce
2 tablespoons lime juice
1 tablespoon fish sauce

SANDWICHES:
4 (10-inch) baguettes
1/4-cup mayonnaise
1/4-teaspoon sriracha or garlic chili sauce
1 jalapeno, thinly sluiced
1 bunch cilantro, mint and Thai basil

Making the slaw:

1. In a saucepan, combine water, vinegar, sugar, and bring to a boil.
2. Transfer to a bowl and let cool.
3. Add the carrot, cucumber, jicama and a little kosher salt.
4. Refrigerator up to 4 hours or overnight.



DIRECTIONS: (HEAT OVEN TO 400 DEGREES)

1. Cut tenderloin across the grain of meat into 1/2-inch pieces.
2. Flatten each piece to an even 1/4-inch between two pieces of saran wrap using a meat ponder or the bottom of a cast-iron pan.
3. Mix all marinate ingredients together.
4. Add meat to the marinade and use your hands to ensure all the meat is coated.
5. Marinate up to 4 hours or overnight.
6. In a skillet over medium-high heat.
7. Add marinate sauce and bring to a boil and add meat strips and cook for about 4 minutes.
8. In a pre-heated oven slice the baguette open lengthwise, and slather the insides with mayonnaise, and sriracha
9. Arrange the baguettes on a baking sheet and bake until hot and crispy about 5 minutes.
10. Add cucumber, carrot, jicama, jalapeno and cilantro, mint and Thai basil.

ENJOY DAN: BON-APPETITE!!