Classic Vietnamese Bánh Mì

Make the Pickled Vegetables: Combine water, vinegar, sugar, and salt in a saucepan. Bring to a boil, then reduce heat and simmer until sugar dissolves. Pour over julienned carrots and daikon in a bowl. Let sit for at least 30 minutes, or up to several hours.

Prepare the Pork Marinade: In a bowl, whisk together soy sauce, fish sauce, brown sugar, garlic, pepper, and sesame oil.

Marinate the Pork: Add pork slices to the marinade and toss to coat evenly. Let marinate for at least 15 minutes, or up to 1 hour in the refrigerator.

Grill the Pork: Preheat grill or grill pan to medium-high heat. Grill pork slices in batches until cooked through and slightly charred, about 2-3 minutes per side. Ensure an internal temperature of 145°F (63°C) for medium-rare, or 160°F (71°C) for medium.

Make the Spicy Mayo: In a small bowl, combine mayonnaise, Sriracha, and lime juice. Stir well.

Assemble the Bánh Mì: Cut the baguettes in half lengthwise. Spread a thin layer of pâté (if using) on the bottom half of each baguette. Spread spicy mayo on both halves of the baguette.

Fill the Bánh Mì: Layer grilled pork, pickled vegetables (squeeze out excess liquid), cilantro, cucumber, and jalapeños (if using) onto the bottom half of each baguette.

Serve: Close the sandwiches and serve immediately.