Bus Station Saigon Sandwiches

1 french baquette roll per

-sandwich 4 oz cold pork tenderloin; sliced

- thin 1 carrot; grated

1 jalapeno peppers or Thai;

-chopped 1 cucumber; peeled, sliced

-thin 1 cilantro (fresh); chopped

1 pork or chicken pate

1 shallot; chopped and sauteed

1 tb lime juice (fresh)

1 tb sugar

3 tb nuoc mam; (Fish sauce)

2 tb vietnamese chili garlic

-sauce; (Siracha)

This comes from "Uncle Billy's Downeast BBQ Book". (ISBN 0-9622518-0-1) I used pulled pork instead of the tenderloin with great results. Slice the roll open leaving the ends intact to create a pocket. Put in pate, pork, and shallots. Pile on the rest of the veggies. To make the sauce: mix the garlic sauce, lime juice, sugar, and nuoc mam (fish sauce) until the sugar is disolved. This is enough for 3-4 sandwiches. The heat is in the sauce. Add according to your fortitude, disposition, or world view.
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