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1
Preheat the oven to 350.
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2
In a large bowl, whisk 1/4 cup of the fish sauce with the honey, lime juice and crushed red pepper.
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3
Add the daikon and carrot and toss well, then refrigerate.
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4
In a medium ovenproof skillet, heat the oil.
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5
Add the ground pork and cook over moderate heat, breaking up the meat with a wooden spoon, until pale, about 4 minutes.
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6
Crumble in the sausage and cook, breaking it up, until no trace of pink remains, about 3 minutes.
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7
Stir in the ginger, pepper, coriander, fennel, half of the garlic, and the remaining 1 tablespoon of fish sauce and bake for 10 minutes.
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8
Mix the mayonnaise with the remaining garlic and season with salt.
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9
Bake the baguettes until just crisp, about 4 minutes.
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10
Spread the cut sides of the baguette bottoms with the garlic mayonnaise and spread the pork on top, pressing to help it adhere.
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11
Layer the cucumber slices on top.
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12
Gently squeeze the daikon-carrot pickle and scatter 2 cups of it over the cucumber.
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13
Top with the cilantro sprigs and squiggles of the Sriracha sauce.
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14
Close the sandwiches and using a heavy knife, cut them into 1 1/2-inch lengths, then arrange on a platter and serve.
