In a medium bowl, whisk together the vinegar, one tablespoon of the honey and two teaspoons of the fish sauce. Grate the carrot and radish in a food processor or on a box grater. Add to the bowl with the sauce and toss to combine.
Mince the garlic and add to another medium bowl. Add the remaining two tablespoons honey, remaining one teaspoon fish sauce and one teaspoon of the chili-garlic sauce. Stir to combine. Slice the pork into 1/2-inch medallions. Add the pork to the bowl with the garlic-honey sauce and toss to coat.
Spray a large nonstick skillet or grill pan with cooking spray and preheat over medium-high heat. Add the pork and cook until browned and just cooked through, about 2 minutes per side.
While the pork is cooking, use a vegetable peeler to cut the cucumber into thin ribbons. Rinse the cilantro and pick leaves from stalks.
Slice each roll lengthwise, scoop out and discard the soft insides, and toast lightly.
In a small bowl, whisk together the yogurt, mayonnaise, and remaining one teaspoon chili-garlic sauce, and spread one tablespoon on the bottom side of each bun. Layer one-quarter each of the carrot-radish slaw and the cucumber ribbons on each bun and top each with about four slices of the grilled pork. Top with the cilantro leaves and cap with the remaining bun half.
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|Serving Size: 1 Serving (207g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 61 (29%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 76.3mg||23 %|
|Sodium 480.5mg||17 %|
|Potassium 589.9mg||16 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 10.5g|
|Protein 24.3g||35 %|
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Calories per serving: 208
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