Grilled-Pork Banh Mi

• 1/4 cup Asian fish sauce
• 1 tablespoon honey
• 2 tablespoons sugar
• 1 teaspoon freshly ground pepper
• 6 scallions, white and tender green parts only, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 1/2 pounds pork tenderloin, thinly sliced
• Six 8-inch-long rolls or 2 baguettes, cut into 8-inch lengths and split

Hoisin sauce and Sriracha chile sauce

Vegetable oil, for grilling

• 1/2 seedless cucumber, cut into 2-by-1/2-inch matchsticks
• 1 1/2 loosely packed cups cilantro sprigs

1. In a blender, puree the fish sauce with the honey, sugar, pepper, scallions and garlic. Transfer the marinade to a bowl, add the pork and toss. Refrigerate for 2 to 4 hours. Thread the pork through the top and bottom of each slice onto 12 bamboo skewers.
2. Spread the rolls with hoisin and Sriracha. Light a grill and oil the grates. Brush the pork with oil and grill over high heat, turning, until just cooked, 4 minutes. Place 2 skewers in each roll, close and pull out the skewers. Top with the cucumber and cilantro and serve.