Bánh mì

Preparing the pickled vegetables:

1. 1Peel and cut the daikon and carrots into thin strips.
2. 2Place them in a bowl and sprinkle with salt.
3. 3Mix and let rest for 30 minutes.
4. 4After 30 minutes, rinse and drain well.
5. 5In a jar, pour in the vinegar, water, and sugar, and mix until the sugar is completely dissolved.
6. 6Add the carrots and daikon and refrigerate for up to a month.

Preparing the char siu pork:

1. 7Cut the pork tenderloin into long slices, about 2.5 cm thick.
2. 8Mix all the marinade ingredients in a bowl.
3. 9Place the meat in a freezer bag and pour in the marinade.
4. 10Massage the meat for about 2 minutes so the sauce can soak into it.
5. 11Press the air out of the bag and seal it.
6. 12Place the bag in the refrigerator and let the pork marinate for at least 1 hour.
7. 13Preheat the oven to 210°C.
8. 14Prepare the baking dish by lining the bottom with aluminum foil (to make cleanup easier), and place a cooking rack on top of the foil.
9. 15Place the marinated pork on the cooking rack.
10. 16Add 1 to 2 tablespoons of water to the bottom of the dish to help create steam during cooking.
11. 17Cook the pork tenderloin for about 40 minutes, brushing it regularly with the marinade.

Preparing the Bánh mì:

1. 18Cut the cucumber into thin slices.
2. 19Cut the spring onions into thin strips.
3. 20Cut the baguettes in half, then lengthwise, and warm them in the oven for a few minutes.
4. 21Spread a little mayonnaise inside the baguette and add a few drops of soy sauce.
5. 22Add a few slices of char siu pork, cucumber slices, chopped spring onion, some strips of pickled carrot and daikon, and finally fresh cilantro.