Vietnamese Banh Mi Sandwich with Pickled Vegetables

**Prepare the Pickled Vegetables:** In a small saucepan, combine rice vinegar, sugar, and water. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and let cool slightly.

Place julienned carrots and daikon radish in a jar or bowl. Pour the vinegar mixture over the vegetables, making sure they are submerged. Let sit for at least 30 minutes, or preferably longer, in the refrigerator. The longer they sit, the more flavorful they become.

**Marinate the Pork or Tofu:** In a bowl, combine fish sauce (or soy sauce for tofu), soy sauce (omit or reduce for pork), brown sugar, minced garlic, and black pepper. Add the sliced pork or tofu and toss to coat. Let marinate for at least 15 minutes, or up to 1 hour, in the refrigerator.

**Prepare the Sriracha Mayo:** In a small bowl, whisk together mayonnaise and sriracha. Adjust the amount of sriracha to your desired level of spice.

**Grill the Pork or Tofu:** Preheat your grill or grill pan to medium-high heat. Grill the pork or tofu for 2-3 minutes per side, or until cooked through and slightly charred. Remove from grill and let rest for a few minutes.

**Assemble the Banh Mi:** Slice the baguettes lengthwise, being careful not to cut all the way through. Spread sriracha mayo on both sides of the baguette.

Layer the grilled pork or tofu onto the bottom half of each baguette. Top with pickled vegetables, fresh cilantro, and sliced jalapeño peppers (if using).

Close the sandwiches and serve immediately.