The Ultimate Banh Mi Vietnamese Sandwich Perfection

Combine all marinade ingredients in a bowl. Add pork and toss to coat. Marinate in the refrigerator for at least 2 hours, or preferably overnight.

In a small saucepan, combine vinegar, sugar, and salt. Bring to a simmer over medium heat, stirring until sugar is dissolved. Remove from heat and let cool slightly. Pour the mixture over the julienned carrots and daikon radish in a bowl. Let pickle for at least 30 minutes. Drain before using.

Preheat grill or grill pan to medium-high heat. Grill the marinated pork for about 3-4 minutes per side, or until cooked through and lightly charred. Alternatively, cook in a skillet over medium-high heat. Let rest for a few minutes, then slice into smaller pieces if desired.

Cut each baguette lengthwise, being careful not to cut all the way through. Spread mayonnaise on both cut sides of the baguette. Add a smear of pâté, if using, to one side.

Layer the grilled pork, pickled vegetables, cilantro, and jalapeño slices into the baguette. Drizzle with sriracha sauce.

Enjoy your homemade Banh Mi while the baguette is still crispy.