Combine julienned daikon and carrot in a bowl. Sprinkle with kosher salt, toss, and let sit 10 minutes. Rinse briefly and squeeze out excess liquid into a clean towel or paper towels.

In a small bowl, whisk together sugar, rice vinegar, and water until sugar dissolves. Add the squeezed vegetables, toss to coat, and let sit at least 15 minutes while preparing other components (can refrigerate up to 1 day).

Protein Filling (Pork Meatballs)

Mix

Place ground pork in a bowl. Add minced shallot, garlic, fish sauce, soy sauce, sugar, white pepper, and chopped cilantro. Using your hands or a spatula, mix until just combined and slightly sticky, about 1–2 minutes. Do not overwork.

Form & Cook

Divide mixture into 8 even portions and form into flattened patties roughly 2–3 inches across (so they fit the bread). Heat vegetable oil in a skillet over medium-high heat. When shimmering, add patties (do not overcrowd) and cook 3–4 minutes per side until browned and cooked through (internal temp 160°F / 71°C). Transfer to a paper towel-lined plate to rest. If making ahead, keep warm in a low oven (200°F/95°C).

Sauce & Spread

In a small bowl, mix mayonnaise, hoisin sauce, and Sriracha until smooth. Taste and adjust heat or sweetness if desired. Spread softened butter on cut sides of the bread if you like a richer sandwich, and toast lightly in a skillet or oven (optional).

Assembly & Serve

If toasting bread: preheat broiler or skillet. Buttered bread cut-side up under broiler 1–2 minutes or toast in skillet until lightly golden. Remove and open the roll.

Spread a generous layer of the mayo-hoisin sauce on both cut sides of the baguette. Place 3–4 pork patties along the bottom half of the roll (or as many as fit), then top with a handful of quick-pickled carrots and daikon, cucumber slices, cilantro sprigs, and sliced chile if using.

Close the sandwich, press gently, slice in half if desired, and serve immediately. Provide extra Sriracha or hoisin at the table.