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
Pickled carrot
80 ml(⅓ cup) white vinegar
75 g(⅓ cup) white sugar
1 large carrot, peeled, coarsely
shredded