I was a faithful watcher of the Food Networks Great Food Truck Race. They had a Sandwich Truck that was making these amazing looking Vietnamese sandwiches called a Bahn Mi. They looked amazing and very nearly won the whole competition.

I was right this is one of the greatest sandwiches I have ever had!!

For the pork:
10 cups simmering water
1/2 cup kosher salt
1/2 cup granulated sugar
3 medium garlic cloves, peeled
2 tbls Sambal or Sirracha (red rooster sauce)
1 tablespoon black peppercorns, cracked
3 pounds boneless pork butt

For the pickled carrots:
1/2 cup distilled white vinegar
1/2 cup granulated sugar
1 teaspoon kosher salt
1 1/2 cups peeled and coarsely shredded carrots (from about 3 medium)

Everythihng else:
2 Vietnamese or French baguettes (not sourdough)
6 tablespoons Mayonnaise NOT Miracle Whip that crap is nasty
10 ounces pork pâté (optional)
1 large English cucumber, halved crosswise and sliced lengthwise into 1/8-inch-thick pieces
1/2 cup packed fresh cilantro leaves
4 jalapeños, sliced lengthwise into 1/8-inch-thick pieces
4 teaspoons light soy sauce

Pour 2 cups of the simmering water into a 6-quart heatproof container with a tightfitting lid, then remove the remaining water from heat. Add salt and sugar to the heatproof container and stir until dissolved. Add garlic, chiles, peppercorns, and pork. Top with remaining 8 cups of now-tepid water to fully cover the meat. Submerge the meat if necessary by filling a resealable bag with water and placing it on top. Cover and refrigerate 12 hours or overnight. When the pork is ready, remove from the liquid, rinse, pat dry with paper towels, and place fat side up in a roasting pan. Meanwhile, heat the oven to 400°F and arrange a rack in the middle. Roast pork until the internal temperature reaches 165°F, about 1 hour 45 minutes. Let cool to room temperature, at least 45 minutes, then slice thinly, about 1/8 inch thick.

For the pickled carrots: These are what makes this sandwich out of this world don’t miss out on this.
Combine vinegar, sugar, and salt in a small saucepan over medium heat. Once sugar and salt have dissolved, remove from heat, add carrots, and stir to coat in pickling mixture. Let stand until carrots have softened, at least 30 minutes or overnight. Drain well and set aside.

Bring it all together!!
Slice off the top 1/3 of the baguettes lengthwise and set aside. Remove enough of the bottom interiors so that the filling can fit easily.Spread 1 tablespoon of the mayonnaise on each baguette’s upper 1/3 and 2 tablespoons on each bottom. Crumble half of the pâté (if using) on each bottom section, then top with sliced pork, cucumber, cilantro leaves, pickled carrots, and jalapeños. Sprinkle each sandwich with soy sauce and close with the upper parts of the baguettes.