Prepare the Do Chua: In a sterile jar, combine the Rice Vinegar (1 1/4 cup), Salt (1 teaspoon), Granulated Sugar (2 teaspoon) and stir well. Add the Carrot (2) and Daikon (1). Refrigerate until needed.
Pound the Pork Loin Steak (1.5 pound) steaks to 1/8 inch thickness, slice in half to make more manageable pieces, and set aside.
To make the marinade – add the Granulated Sugar (2 tablespoon), Fish Sauce (2 tablespoon), Soy Sauce (3 tablespoon), Garlic (2 clove), Fresh Ginger (1 tablespoon), Lemongrass (1 stalk), and Daikon (2 tablespoon) to a mixing bowl. Stir to combine.
Transfer the marinade to a zip-top back and add the pork. Seal the bag and turn to coat. Refrigerate and allow to marinate for at least 30 minutes.
Combine the Mayonnaise (1/2 cup) and Sriracha (4 teaspoon) in a small bowl. Refrigerate until needed.
Heat a grill pan or another heavy-bottomed skillet over high heat – let the pan get ‘screaming’ hot. Working in batches, add the pork. Cook for 1-2 minutes per side, or until cooked through.
Slice the Mini French Baguette (4) lengthwise and lightly toast them if they need a little crisping up.
Generously slather the sriracha mayo on the inside. Add the pork and as much of the Do Chua, Jalapeño Pepper (4), and Fresh Cilantro (to taste) as you like. Cut in half and enjoy!