<a href="http://3.bp.blogspot.com/_0mNacsCO8PI/SzI9AKYulsI/AAAAAAAAAD8/DX-ItLQWOw0/s1600-h/sf+and+banh+mi+141.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://3.bp.blogspot.com/_0mNacsCO8PI/SzI9AKYulsI/AAAAAAAAAD8/DX-ItLQWOw0/s320/sf+and+banh+mi+141.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5418460374677493442" /></a><br />From the <a href="http://www.boston.com/lifestyle/food/articles/2009/12/23/banh_mi_recipe/">Boston Globe </a>-- December 23, 2009<br /><br />Serves 4<br /><br />ASIAN DIPPING SAUCE<br /><br />2  tablespoons soy sauce <br />1 1/2  teaspoons Asian fish sauce <br />2  tablespoons seasoned rice vinegar <br />1/2  teaspoon hot sauce (such as Sriracha), or to taste <br />1  piece ( 1/2-inch) fresh ginger, finely chopped <br />1  clove garlic, finely chopped <br />1  scallion, thinly sliced <br />1/2  teaspoon sugar <br /><br />1. In a bowl, combine the soy sauce, fish sauce, rice vinegar, hot sauce, ginger, garlic, scallion, and sugar.<br />2. Stir well.<br /><br />SANDWICHES<br />  <br />1/2  cup mayonnaise <br />3  tablespoons Asian dipping sauce (see above) <br />1  carrot, cut into matchsticks <br />1/2  cucumber, thinly sliced <br />1  jalapeno or other hot chili pepper, cored, seeded, and thinly sliced <br />4  scallions, thinly sliced <br />3  cups sliced roast pork <br />2  baguettes, split horizontally <br />1/2  bunch cilantro, leaves pulled off <br />1/4  cup peanuts, chopped <br /><br />1. In a bowl, mix the mayonnaise and dipping sauce. Add the carrot, cucumber, jalapeno or other chili pepper, and scallions. Toss well.<br />2. Layer vegetables and dressing with the pork on the baguettes. Add cilantro and peanuts to each. Halve each baguette to make 4 sandwiches.