Easy Pork Bánh Mì

Make the dồ chua - In a medium bowl, combine the vinegar, sugar, and salt, and stir until fully dissolved. Stir in the carrots and daikon and let sit for at least 30 minutes. You can also refrigerate it overnight—it'll taste better the longer it pickles. This will last up to 4 weeks in the fridge.

Marinate the pork - In a medium bowl, combine the lemongrass, garlic, shallot, sugar, soy sauce, fish sauce, and black pepper. Add the thinly sliced pork tenderloin and toss to coat. Let it marinate for at least 15 minutes or overnight in the fridge.

Preheat the oven - Preheat the oven to 325°F.

Cook the pork - Heat the oil in a large cast iron or heavy-bottom skillet over medium-high heat. Add the marinated pork, laying them on the skillet in a single layer, and cook until no longer pink and slightly charred, about 5 minutes. You may need to cook them in batches. Transfer the cooked pork onto a large plate. Note: This will create lots of smoke, so open your windows and turn on the kitchen vent!

Toast the baguette - Slice the baguette in half lengthwise, but not all the way through, leaving the two sides attached. Open it up like a book and place it cut side up on a baking sheet. Toast it in the oven for 5 to 7 minutes until golden brown. Allow it to fully cool.

Assemble the sandwich - When the bread is cool to the touch, pull out some of the inside of the bread with your fingers to make room for the filling. Spread mayonnaise on both sides and sprinkle 2 or 3 dashes of Maggi Seasoning. Spread the pâté on the bottom half only. Top it with the cooked pork, the do chua (drain the pickling liquid so the bread doesn't get soggy), jalapeños, and cilantro.

Serve - Slice in half crosswise and enjoy!