Vietnamese sandwiches are characterized by their use of fresh or pickled veggies, herbs like mint or cilantro, and very often, pork. This recipe is our twist on that tradition, using flour tortillas to take tacos to a unique place. No need to peel English cucumbers, as they’re not coated with protective wax like their American grocery store counterparts. Cook, relax, and enjoy!

What you'll need: 12 oz English cucumber 4 oz carrot ¼ oz fresh mint ¼ cup rice vinegar 2 Tbsp gluten-free tamari 1 Tbsp honey 12 oz boneless pork loin chops ¼ cup mayonnaise 1 Tbsp Sriracha 4 small flour tortillas granulated sugar coarse salt neutral oil, such as safflower, vegetable, or canola

Equipment: small saucepan large skillet rimmed baking sheet

Recipe steps:

  1. Prep vegetables Halve cucumber lengthwise and thinly slice into half moons. Peel carrot and slice as thinly as possible on a diagonal. Place in a large bowl. Pick mint leaves from stems and add to bowl.

  2. Pickle vegetables Heat vinegar in a small saucepan until boiling. Remove from heat and whisk in 1 tablespoon sugar and 1 teaspoon salt, stirring until dissolved. Pour over vegetables and toss to combine. Set aside.

  3. Marinate pork Combine tamari and honey in a large bowl, stirring until honey is dissolved. Add pork chops and turn to coat.

  4. Make sriracha mayo Preheat broiler. Whisk together mayonnaise and 1 tablespoon sriracha in a small bowl.

  5. Cook pork Heat 1 tablespoon oil in a large skillet over medium-high. Remove pork from marinade and add to skillet. Cook, turning once, until golden and just cooked through, about 2 minutes per side. Let rest for a few minutes then thinly slice crosswise.

  6. Warm tortillas Place tortillas on a rimmed baking sheet and broil until lightly golden and warm, about 1 minute. Spread some sriracha mayo on each tortilla and top with pork and vegetables. Enjoy!

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