We took the idea of a Vietnamese banh mi sandwich and got experimental from there. Along with pickled carrots and beets, we added crisp slivers of cucumber, julienned green onion, a scattering of red chilies, ribbons of romaine and sliced pork tenderloin, all doused in a peppy rice vinegar dressing. The result? A feisty fusion of flavours that play on tones of sweet, salt and spice.