1/4 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 1/2 pounds pork tenderloin, thinly sliced
Vegetable oil, for grilling
Six 8-inch-long rolls or 2 baguettes, cut into 8-inch lengths and split
Hoisin sauce and Sriracha chile sauce
1/2 seedless cucumber, cut into 2-by-1/2-inch matchsticks
1 1/2 loosely packed cups cilantro sprigs
80 ml(⅓ cup) white vinegar
75 g(⅓ cup) white sugar1 large carrot, peeled, coarsely shredded
To make pickled carrot, place vinegar and sugar in a saucepan over medium heat. Stir to dissolve sugar and remove from heat. Place carrot in a bowl, pour over vinegar mixture, add 1 tsp salt and stir to combine. Stand for 1 hour or until cool. Drain carrots, discarding liquid, and refrigerate until needed.
In a blender, puree the fish sauce with the honey, sugar, pepper, scallions and garlic. 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.
Spread the rolls with Hoisin and Sriracha. Light a grill and oil the grates. Brush the pork with oil and grill over high heat, turning, until just cooked, 4 minutes. Place 2 skewers in each roll, close and pull out the skewers. Top with the cucumber and cilantro and serve.