Steps

1. Peel the daikon radish.
   🕒 01:30
2. Slice the daikon radish thinly, then julienne it.
   🕒 01:33
3. Peel the carrot, slice it into rounds, then julienne.
   🕒 01:53
4. Place 100g julienned daikon radish and 40g carrot in a bowl.
   🕒 02:10
5. Add 1 tbsp granulated sugar [B] to the bowl and mix well until moisture is drawn out. (Key Tip!) Rubbing with sugar instead of salt mellows the radish's spiciness and prevents it from becoming too salty.
   🕒 02:54
6. Discard the released liquid and thoroughly squeeze out the moisture from the vegetables.
   🕒 03:02
7. Add 1/3 tsp salt [B] and 2 tbsp vinegar [B] to the squeezed vegetables, mix well to create the pickled daikon and carrot salad.
   🕒 03:16
8. In a separate bowl, add 180g pork slices, 1 grated garlic 1 clove [A], 1 tsp Cooking Sake (Rice Wine) [A], 1 tsp Oyster sauce [A], 1 tsp Sesame oil [A], 1 tbsp Soy sauce [A], and 2 tsp Granulated sugar [A]. Mix thoroughly by hand. (Key Tip!) The sugar will make the meat moist and tender.
   🕒 03:45
9. Place the marinated pork in a non-oiled frying pan, spreading it out, and cook until the color of the meat changes.
   🕒 04:46
10. Once the meat changes color, do not move it and let it brown and crisp up on the surface.
    🕒 05:14
11. Cut the baguette into quarters and make a slight diagonal cut. (Key Tip!) Diagonal cuts make it easier to stuff generously.
    🕒 05:49
12. Lightly warm the baguette.
    🕒 06:11
13. Spread butter (to taste) on the inside of the warmed baguette.
    🕒 06:25
14. Fill the baguette with thinly sliced cucumber (to taste), the prepared pickled daikon and carrot salad, the cooked easy char siu, and then more pickled daikon and carrot salad with thinly sliced cucumber (to taste).
    🕒 06:29
15. Finally, stuff in a generous amount of cilantro (to taste).
    🕒 07:02
16. Cut the finished Banh Mi in half for easier eating.
    🕒 07:50