🥒 Pickle the Veggies (can be done ahead)
1 cup julienned carrots
1 cup julienned daikon radish
½ cup rice vinegar
½ cup water
2 tbsp sugar
½ tsp salt
Mix vinegar, water, sugar, and salt until dissolved.
Add carrots and daikon. Let sit for at least 30 minutes (better overnight) in the fridge.

🌿 Marinate the Pork
1 lb pork shoulder or pork chops, thinly sliced
3 stalks lemongrass, finely minced (white part only)
3 cloves garlic, minced
1 small shallot, minced
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp brown sugar or honey
1 tbsp vegetable oil
½ tsp black pepper
1 tbsp lime juice or mirin for brightness
Combine lemongrass, garlic, shallot, fish sauce, soy sauce, sugar, oil, pepper, and lime juice in a bowl.
Add the pork slices and mix to coat well.
Marinate at least 1 hour (overnight is best for deep flavor).

🔥 Cook the Pork
Heat a grill pan or skillet over medium-high heat.
Cook the pork in batches until caramelized and cooked through (about 2–3 minutes per side).
Set aside to rest, then slice thin if needed.

🥖 Toast the Baguette
Slice the baguette lengthwise but not all the way through.
Toast lightly until crisp outside and warm inside.

🍽️ Assemble the Sandwich
Spread mayo (or spicy mayo) on both sides of the baguette.
Layer protein first, then cucumbers, pickled veggies, cilantro, and jalapeños.
Press lightly, slice in half, and serve!