How to Make the Pickled Carrots and Daikon:

Julienne or coarsely grate the carrots and radishes, and place in a bowl.

Dissolve sugar and salt in the boiling water and add the vinegar.

Pour the warm mixture over the vegetables.

Chill until ready to use. If stored in a container with a lid, they’ll keep for about 2 months.

How to Make the Marinated Pork:

Cut the pork into strips about 1 cm (approx. 1/3 inch) thick.

Finely chop onion and garlic and mix with fish sauce, soy sauce, sugar, sesame oil, five spice and pepper to form a marinade.

Toss the pork in the marinade and refrigerate for 2–3 hours, or longer if possible.

Heat a pan over high heat and fry the meat for 3–4 minutes on each side.

Remove the pork and let the marinade in the pan caramelise. Pour it back over the meat and toss to coat.

To Assemble Your Banh Mi:

Slice the baguette lengthwise and scoop out a little of the bread.

Spread mayonnaise on both halves. For a traditional version, spread pâté on the bottom half before adding mayonnaise.

Add the pickled carrots and daikon mix.

Layer with grilled pork and cucumber slices.

Add a generous amount of fresh coriander.

Finish with slices of red chili.

Lightly press the sandwich together and serve immediately.