Vietnamese Pork Bahn Mi with Spicy Peanut Aioli

YIELD: 4 SANDWICHES

For the Spicy Peanut Aioli:

½ cup mayonnaise

2 Tbsps. peanut flour

1 Tbsp. extra virgin olive oil

1 Tbsp. lemon juice

1 tsp. chili paste or dried chili flakes (optional)

For the Marinated Carrots:

½ cup sugar

½ cup white vinegar

½ tsp. salt

3 carrots, peeled, shredded into matchstick size strips, rinsed

For the pork/marinade:

2 Tbsps. shallots, minced

1 tsp. garlic, minced

2 Tbsps. soy sauce, plus extra for garnish

1 Tbsp. fish sauce

2 Tbsps. light brown sugar

2 Tbsps. lemongrass, minced

1 lb. pork sirloin or pork butt, trimmed of any excess fat, cut into thin slices (about 2" × 5" × ⅛")

1 Tbsp. vegetable oil, plus extra for grilling or cooking

For sandwich assembly:

4 (6" long) baguette pieces, split lengthwise, half of the centers slightly hollowed out

¼ cup Spicy Peanut Aioli, or to taste

⅓ cup roasted peanuts, chopped

2 cups Marinated Carrots

¼ red onion, sliced paper thin and rinsed

10-12 sprigs cilantro

⅓ cup Vietnamese rau ram (herb similar to cilantro) or Thai basil leaves

½ hothouse cucumber, cut into thin strips

1 jalapeno chili, thinly sliced (optional) soy sauce, salt and pepper, to taste

Recipe: Mai Pham