6 scallions, white and tender green parts only, thinly sliced.
2 cloves of garlic, thinly sliced
1/2 pound thinly sliced pork tenderloin
Six 8-inch lengths of rolls or 2 baguettes, cut into 8-inch lengths and split
Hoisin and Sriracha chile sauces
For grilling, use vegetable oil.
1/2 seedless cucumber, cut into 2-inch matchsticks
1 1/2 loosely packed cups of cilantro sprigs
Place the fish sauce, honey, sugar, pepper, scallions and garlic in a blender. Pour the marinade into a bowl and add the pork; massage to combine. Refrigerate for 2 to 4 hours before grilling. Thread 12 bamboo skewers with the pork through both top and bottom ends.
Brush the pork with oil and grill over high heat, turning once until cooked through, 4 minutes. Place 2 skewers in each roll, close and pull out the skewers. Season with salt and pepper to taste then add the cucumber and cilantro for garnish.