• Make the Cha Lua (can be made up to 2 to 3 days in advance)
  1 loaf cha lua (Vietnamese Ham)

Pickle the Carrots and Daikon

• Bring the vinegar, sugar, salt, and ½ cup water to a boil in a medium saucepan over high heat.
  ⅓ cup white vinegar, ⅓ cup sugar, 1 teaspoon Kosher salt
• Place the julienned carrots and daikon in a medium-sized heatproof bowl. Pour the vinegar mixture over the vegetables. Set aside for at least 30 minutes, then drain.
  ½ cup carrots, ½ cup daikon radish

Make the Seasoned Pork

• Heat the oil in a large skillet over medium heat. Add onion and sauté until soft, about 4 minutes.
  1 tablespoon olive oil, 1 cup onion
• Add the ground pork and cook until no longer pink. Spoon off excess grease, if desired.
  1 lb pork
• Stir in the hoisin, soy sauce, sesame oil, sriracha, five-spice powder, onion and garlic powders, and pepper. Cook, stirring often, for another 5 minutes. Remove from the heat and set aside.
  2 teaspoon hoisin sauce, 2 teaspoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon Sriracha sauce, 1 teaspoon Chinese five-spice powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon black pepper

Assemble the Sandwich

• Liberally smear the pork paté over the inside bottom bun. Add a layer of mayonnaise over the paté.
  4 Vietnamese baguettes, 4.5 oz pork paté, ¼ cup mayonnaise
• Layer the banh mi components in the following order:
• Cilantro, cucumber, carrots, daikon, seasoned pork, sliced cha lua, salami, a drizzle of Maggi (or soy), pickled jalapenos, and a drizzle of chili oil, if using.
  1 cup cilantro sprigs, 1 English cucumber, 12 ¼-inch slices cha lua, 12 slices salami, 1 cup pickled jalapeños, 4 teaspoon Maggi seasoning, chile oil
• Add the top portion of each baguette. Cut in half, if desired, and serve.