Chef Paul Brown of the Sun Valley Culinary Institute studied science in school, but he got a desk job and lost his mind. So, he reinvented himself as a chef, figuring that in the restaurant business there’s no looking at the clock because you’re too busy.

Brown recently filmed a video in Marie’s Kitchen showing Marie how to create Pork Banh Mi sandwiches inspired by street food in his native Philadelphia. While this recipe uses pork, you can also use turkey, chicken, tofu and shitake or crimini mushrooms.

SHORTCUT PORK BANH MI

--For the Pickled Vegetables

¾ cup shredded carrots, julienned

¾ cup thinly sliced Persian, Kirby or European cucumbers

½ cup shredded daikon radish

2 tablespoons seasoned rice wine vinegar

2 tablespoons sugar

¼ teaspoon kosher salt

--For the Pork

½ cup mayonnaise

4 tablespoon finely chopped scallions

2 to 3 tablespoons sriracha or other chili sauce, to taste

1 tablespoon peanut or vegetable oil

4 garlic cloves, finely chopped

1 pound ground pork

2 tablespoons Asian fish sauce

½ teaspoon black pepper

½ teaspoon kosher salt

1 teaspoon sugar

½ cup chopped fresh basil

finely grated zest of lime

juice of ½ lime

--For the Sandwich

6 small hoagie rolls or two baguettes cut into thirds, split

fresh jalapeno, thinly sliced and seeded for serving

Mint sprigs, for serving

Cilantro sprigs, for serving

To make the pickled vegetables: In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.

Meanwhile, make the pork. In a small bowl, whisk together the mayonnaise, 1 tablespoon scallions and 1 to 2 tablespoons chili sauce, to taste. Cover tightly and set aside.

Heat oil in a large skillet over medium-high heat. add the remaining 3 tablespoons scallions and the garlic. Cook, stirring, for 1 minute. Add pork and cook, breaking up with a fork, until no longer pink, 7 to 10 minutes.

Stir in 1 tablespoon chili sauce, fish sauce, pepper, salt and sugar. Remove from heat and stir in the basil, lime zest and lime juice. Let cook 5 minutes, then add mayonnaise mixture.

Fill bread with pork mixture. Press the jalapeno, mint and cilantro sprigs into the pork. Spoon some pickled vegetables onto the sandwiches and serve any extra alongside.