Serious Eats' Bacon Banh Mi

Place carrot, daikon, 1/4 cup of sugar, and 1 tablespoon of salt in a medium mixing bowl. Using your hands, massage salt and sugar into vegetables until they begin to soften and exude liquid. Set the bowl aside at room temperature for 30 minutes, then drain the vegetables. Meanwhile, combine the vinegar, 1/2 cup of sugar, and 1/2 cup of water in a small bowl or Tupperware container and mix until sugar is dissolved. Pour vinegar mixture over drained vegetables, and refrigerate until ready to use, at least 1 hour. (The vegetables should last at least 10 days, and will get better with time.)

Adjust oven rack to middle position, and preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil and spread the bacon over it. Bake the bacon until crispy, about 15 minutes, then drain on a plate lined with two layers of paper towels.

Remove foil from baking sheet and discard it, then place baguettes on the now-empty baking sheet. Toast for 3 minutes until exterior is crispy. Meanwhile, in a small bowl, combine fish sauce, Maggi seasoning sauce, soy sauce, and remaining 2 teaspoons of sugar.

With a bread knife, slit baguettes lengthwise, leaving a hinge to keep two halves connected. Spread 1 tablespoon of mayonnaise evenly inside each baguette. Stuff the baguettes with four slices of bacon, a quarter cup of pickled vegetables, two cucumber strips, a few slices of jalapeño, and four sprigs of cilantro. Drizzle with fish sauce mixture and season with salt and pepper. Close sandwiches and serve.