Americans are enamored with sandwiches, from po' boys in Louisiana to cheese steaks in Philadelphia, but many would be surprised that the Vietnamese love a sandwich as much as we do.

Vietnamese sandwiches, called banh mi, are a perfect example of the French influence in their cuisine (Indochina was a French colonial state).

In a banh mi, crisp French-style baguettes are filled with flavorful meats and are garnished with cucumber slices, marinated carrot and daikon salad and cilantro.

The meats in these sandwiches vary. They might be filled with pate, chicken or pork meatballs.

You can find the sandwiches in Vietnamese hubs such as New York City, San Francisco and Orlando, Fla. When you see a banh mi stand or restaurant, be sure to get in line. In the meantime, here's a delicious version to try at home.

VIETNAMESE BAGUETTE SANDWICHES

2 pork tenderloins (1 package), well trimmed

3 tablespoons soy sauce

2 tablespoons sesame oil

2-3 teaspoons five-spice powder

Sea salt, to taste

3 12-inch French baguettes (use light baguette with soft interior and thin, crisp crust)

3 tablespoons mayonnaise

2 cups thinly sliced seedless cucumbers

Marinated carrots and daikon (see recipe below)

Cilantro leaves, for garnish

Heat oven to 425 degrees. Place the pork tenderloins onto a foil-lined baking sheet and drizzle with the soy sauce and sesame oil and sprinkle with the five-spice powder and some sea salt. Roll tenderloins to coat well. Roast for 20-25 minutes, until internal temperature reaches 150-160 degrees.

Reduce oven temperature to 375 degrees. Cut each baguette in half crosswise, and then split almost all the way through, leaving halves attached on one side. Spread the inside of the baguettes with mayonnaise. Thinly slice the pork and divide it among the baguettes. Place the baguettes onto a baking sheet and bake for 5 minutes, to warm the filling and crisp the crust.

Remove from the oven and add a layer of the cucumbers, marinated carrots and daikon and cilantro to each baguette and serve immediately.

Makes 6 sandwiches.

MARINATED CARROTS AND DAIKON

1/4 cup water

2 tablespoons sugar

2 tablespoons distilled white vinegar

1/2 cup julienned carrots

1/2 cup julienned daikon radishes

Sea salt

In a small saucepan, combine the water, sugar and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon and mix well. Season with salt. Set aside to marinate for 30 minutes or store in the refrigerator until ready to serve.

COMING NEXT WEEK: Karin has a tasty way to use up those colored, hard-cooked Easter eggs in her Easter Egg Spread.

Write to Karin Calloway in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903, or karin.calloway@comcast.net.

Find previous Quick Cooking recipes through the online archive at AugustaChronicle.com/karin.