Method

Quick pickles (at least 30 min ahead): combine rice vinegar, sugar and salt in a bowl, stir to dissolve. Add julienned daikon and carrot. Toss and let stand at room temperature for 30 minutes (or refrigerate overnight).
About 5 min
Marinate pork: mix soy sauce, fish sauce, garlic, lemongrass and sugar. Coat the pork slices. Marinate 20 minutes.
About 14 min
Grill pork slices over high heat (grill pan or BBQ) for 2–3 minutes per side until charred and caramelised. Slice into bite-sized strips.
About 14 min
Split baguettes lengthwise almost all the way through. Toast lightly in the oven for 3 minutes until the crust is crispy.
About 14 min
Assemble: spread the inside of each baguette with pâté (if using) on one side and mayonnaise on the other. Layer in grilled pork, drained pickles, cucumber sticks, jalapeño slices and a large handful of fresh coriander. Drizzle with a few drops of Maggi sauce. Press the sandwich closed and serve immediately.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, eggs, soy, fish