Banh mi | Sainsbury`s Magazine

Ingredients

• 500g pork tenderloin fillet
• 1 garlic clove, crushed
• 1 tbsp Thai fish sauce
• 3 tbsp light soy sauce
• 3 tbsp rice vinegar
• 1 tsp caster sugar
• 1 small carrot, sliced into thin batons
• 3 radishes, sliced
• 1⁄4 of white cabbage, core removed and discarded, the rest finely shredded
• 2 spring onions, trimmed and sliced
• 1 red chilli, sliced (deseed the chilli if you don't like things too hot)
• a handful of coriander
• a handful of mint leaves
• 1 stonebaked baguette
• 2 tbsp mayonnaise