Banh mi

Serves 4

1/2	cup sugar
1/2	cup distilled white vinegar
1/4	teaspoon salt
1	seedless cucumber, peeled and cut into matchsticks
1	carrot, peeled and cut into matchsticks
1	small red onion, thinly sliced
2	baguettes, cut into 6-inch lengths, and hollowed out
1/2	cup mayonnaise
1	pound cooked pork, thinly slices
12	sprigs of fresh cilantro
2	jalapeno or other hot chili peppers, thinly sliced
	Soy sauce (for sprinkling)

1. In a large bowl, combine the sugar, vinegar, and salt. Stir until the sugar dissolves. Add the cucumber, carrot, and onion. Set aside at room temperature for 30 minutes. Drain the mixture into a colander.

2. Lightly toast the cut side of the baguettes. Spread mayonnaise on one half and top with pork. Garnish with the cucumber mixture, cilantro sprigs, and chili peppers. Sprinkle with soy sauce. Close the sandwiches, and press down on top slightly. Adapted from "The Ethnic Paris Cookbook"