rub 1T. chili garlic sauce over pork and roast at 375 until internal temp reaches 155. Let rest tented under foil for fifteen minutes.
Mix rice vinegar and sugar. set aside. peel and shred carrot and daikon. add to vinegar sugar mixture, stirring often.
Slice baguette open leaving attached on one side. Mix together chili garlic sauce and mayonnaise to taste and quantity and spread inside baguette.
Slice pork to desired thickness and lay slices inside baguette. Layer vegetables on pork in attractive manner. Cut sandwich in four and serve with lime wedges. If your sandwich is falling apart, toothpicks may be advisable.
Last night's dinner with friends consisted of Bahn Mi made with pork tenderloin, wine steamed mussels and homemade coconut ice cream. I also made some fabulous rosemary crackers that were paired with Beecher's peppery Marco Polo cheese and some lovely fresh figs. Of course, I forgot to take a picture of the finished crackers, so it will have to wait for next time.