1. Prepare the Pickled Vegetables:

• In a bowl, mix the sugar, salt, vinegar, and water until the sugar dissolves completely.
• Add the julienned carrots and daikon radish to the pickling liquid. Let them sit for at least 30 minutes to pickle. You can refrigerate them for longer if you prefer a more intense pickled flavor. This step adds a crunchy, tangy contrast to the rich meat.

2. Prepare the Pork (Thịt):

• In a bowl, combine the soy sauce, oyster sauce, fish sauce, sugar, vegetable oil, minced garlic, minced lemongrass, and black pepper. Stir well.
• Add the pork to the marinade and mix to coat all the pieces evenly. Let it marinate for at least 15 minutes. If you have time, marinate the pork for 1 hour or even overnight to enhance the flavor.

3. Cook the Pork:

• Heat a pan or grill over medium-high heat. Once hot, add the marinated pork and cook until browned and cooked through, about 10-15 minutes. If you’re using thinly sliced pork, cook it quickly; if using thicker cuts, make sure to cook it until tender.
• For a crispy, grilled effect, you can also cook the pork on a grill or broiler. Once done, remove from heat and set aside.

4. Assemble the Sandwich:

• Slice the baguettes lengthwise, leaving one side attached like a pocket. Toast the bread lightly if you prefer a crispy texture.
• Spread a generous layer of mayonnaise on the inside of the baguette. Add a few slices of cucumber, then top with the cooked pork.
• Add a handful of pickled vegetables on top of the meat, followed by fresh cilantro leaves.
• If desired, add fresh chili slices for heat and a drizzle of hoisin sauce for extra depth of flavor.

5. Serve:

• Serve the bánh mì immediately while the baguette is still fresh and crispy. Bánh mì thịt is best enjoyed fresh, but you can also wrap it up for a delicious meal on the go.