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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.

Food & Wine
May 2012

Gallery

Read the full recipe after the video.

Recipe Summary

active:
30 mins
total:
2 hrs 30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Suggested Pairing

Hoppy IPAs are terrific with these bold sandwiches. Try one from California’s Central Coast, like Firestone Walker’s Union Jack.

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