Banh Mi Sandwich

Make the Quick Pickles

Combine the rice vinegar, sugar, and salt in a medium bowl and stir until the sugar and salt dissolve.

Add the julienned daikon and carrot to the bowl and toss well to coat.

Set aside to pickle for at least 10 minutes while you prepare the remaining components.

Marinate the Pork

Combine the fish sauce, soy sauce, honey, minced lemongrass, minced garlic, and sesame oil in a large bowl.

Add the sliced pork tenderloin to the marinade and toss to coat every piece evenly.

Let the pork marinate for 5 minutes at room temperature while you heat the pan.

Make the Sriracha Mayo

Whisk together the mayonnaise, sriracha, and lime juice in a small bowl until smooth.

Taste and adjust the sriracha level to your preferred heat, then set aside.

Cook the Pork

Heat the vegetable oil in a large skillet or wok over high heat until shimmering.

Add the marinated pork slices in a single layer — work in two batches if needed to avoid crowding.

Sear the pork for 2 minutes without moving it to develop caramelized edges.

Flip each slice and cook for another 1 to 2 minutes until cooked through and slightly charred.

Transfer the cooked pork to a plate and repeat with remaining pork if you cooked in batches.

Toast the Bread

Place the baguette rolls cut-side down in the same skillet over medium heat and toast for 1 to 2 minutes until golden and crisp.

Assemble the Sandwiches

Spread a generous layer of sriracha mayo on both cut sides of each toasted roll.

Layer the cooked pork slices evenly across the bottom half of each roll.

Top the pork with a generous portion of the pickled daikon and carrot, shaking off excess liquid first.

Add the cucumber slices, jalapeño rounds, and fresh cilantro sprigs on top.

Press the top half of the roll gently onto the fillings and serve immediately.