Banh Mi Vietnamese Sandwich

Mix water, vinegar, sugar and salt in a container safe for microwave. Microwave until it bubbles (about a minute). Stir well to make sure sugar and salt melt completely. Put your daikon and carrots in a big jar or bowl and pour the hot liquid over them. Push veggies down with a spoon until they're covered. Let them sit for 30 minutes at room temp, then close and put in fridge. They'll taste best if you make them a day ahead.

Stick the pork in the freezer for 1-2 hours so it's easier to cut. Cut each tenderloin in half across the middle, then slice lengthwise into 0.6 cm pieces. Put plastic wrap on top and pound them to about 0.3 cm thickness. Throw all marinade stuff in a strong blender and mix until smooth. Put the pork and marinade together in a bag or dish and chill for 4-8 hours.

Take the marinated meat out and let it sit at room temp for half an hour before cooking. Get your grill or pan super hot. Cut the baguettes open and toast the cut sides for 1-2 minutes until they're crispy. If you don't have a grill, just broil them in your oven for about 5 minutes until they turn golden. Set them aside for now.

For outdoor cooking: Lay the pork flat on the grill for about 2 minutes each side until just done. For indoor cooking: Get a lightly oiled pan or skillet really hot. Cook the meat in small batches, about 1-2 minutes per side. Don't cook it too long or it'll get tough. Move the cooked pieces to a plate as you go.

Mix the mayo and chili sauce together until they're completely blended.

Spread your spicy mayo on both sides of each toasted baguette. If you want pâté, put a thin layer on the bottom half. Stack on the pork slices, some drained pickled veggies, cucumber strips, jalapeño pieces, and cilantro. Add a few drops of Maggi seasoning if you're using it. Eat right away while everything's fresh.