Start with the pickled vegetables: Cut the daikon radishes and carrots into matchstick pieces, and stir in the salt. Marinate for 10 min and
rinse off any remaining liquid. Put the sugar in a jam glass and add 1 dl of boiling water, rice vinegar and about 1/2 teaspoon grated ginger. Add the vegetables and let them marinate for at least 30 minutes, but preferably overnight.
2
Then make the marinade for the meat: Mix soy sauce, sesame oil, *Char Siu, fish sauce, honey, fivespice, 1/2 teaspoon grated ginger and finely chopped garlic in a bowl, and mix in pork neck cut into strips. Marinate the meat for at least 10 minutes, and fry it for 3-5 minutes until the meat is well browned and slightly caramelised.
*Char Siu is an Asian bbq sauce. (I use the brand Lee Kum Kee.) If you can't get hold of this, you can replace it with hoisin sauce, or 1 extra tablespoon of honey.
3
Spread a layer of mayonnaise on both sides of the baguettes and stuff it with meat, cucumber slices, pickled vegetables, a little (or a lot) Thai chili and lots of cilantro. I also usually put on some Maggi seasoning (authentic banh mi topping reminiscent of soy sauce) but this is not a must!
