Grilled-Pork Banh Mi

Luke Nguyen grew up in Australia and learned to cook at his Vietnamese parents’ restaurant. He later opened his own restaurant, The Red Lantern, in Sydney. On his first visit to Saigon 11 years ago, he had this simple sandwich filled with peppery pork and hoisin sauce.

¼ cup Asian fish sauce

1 tablespoon honey

2 tablespoons sugar

1 teaspoon freshly ground pepper

6 scallions, white and tender green parts only, thinly sliced

2 garlic cloves, thinly sliced

1 ½ pounds pork tenderloin, thinly sliced

Six 8-inch-long rolls or 2 baguettes, cut into 8-inch lengths and split

Hoisin sauce and Sriracha chile sauce

Vegetable oil, for grilling

½ seedless cucumber, cut into 2-by-½-inch matchsticks

1 ½ loosely packed cups cilantro sprigs

Directions at foodandwine.com

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