Grilled-Pork Banh Mi

Ingredients

• 0.3 cup asian fish sauce 
• 1.5 cups cilantro sprigs loosely packed
• 0.5  cucumber seedless cut into 2-by- 1/2-inch matchsticks
• 2 cloves garlic thinly sliced
• 6 servings hoisin sauce and sriracha chile sauce 
• 1 tablespoon honey 
• 1 teaspoon pepper freshly ground
• 1.5 pounds pork tenderloin thinly sliced
• 6  scallions white green thinly sliced
• 48 inch rolls split cut into 8-inch lengths and
• 2 tablespoons sugar 
• 6 servings vegetable oil for grilling

Equipment

• bowl
• blender
• grill
• skewers

Directions

1. In a blender, puree the fish sauce with the honey, sugar, pepper, scallions and garlic.
2. Transfer the marinade to a bowl, add the pork and toss. Refrigerate for 2 to 4 hours. Thread the pork through the top and bottom of each slice onto 12 bamboo skewers.
3. Spread the rolls with hoisin and Sriracha. Light a grill and oil the grates.
4. Brush the pork with oil and grill over high heat, turning, until just cooked, 4 minutes.
5. Place 2 skewers in each roll, close and pull out the skewers. Top with the cucumber and cilantro and serve.