Make the quick pickles: julienne the Daikon radish and Carrot into matchsticks. In a small saucepan combine Rice vinegar, Water, White sugar and a pinch of Kosher salt; warm just until the sugar and salt dissolve, then let the brine cool slightly and pour over the vegetables in a bowl. Let them sit at least 15–30 minutes (or refrigerate a few hours) so they become tangy-crisp.
Prepare the bread and spreads: slice the Vietnamese baguette lengthwise and, if you like, toast or heat it briefly in the oven or skillet until the crust is crisp. Spread a generous layer of Pork liver pâté on one side and a thin smear of Mayonnaise on the other for richness and moisture.
Layer the proteins: thinly slice the Chả lụa (Vietnamese pork roll), Giò thủ (Vietnamese head cheese) and Vietnamese ham and arrange them on the baguette over the pâté so each bite has a mix of textures and flavors.
Add fresh crunch and heat: thinly slice the Cucumber into ribbons or rounds and scatter over the meats, then top with drained quick-pickled Daikon radish and Carrot. Add a few slices of Jalapeños to taste for brightness and spice, and tuck in a handful of Cilantro leaves for herbaceous lift.
Season and finish: drizzle a little Maggi Seasoning or a splash of soy if you prefer, and grind some Black pepper over the fillings. Close the sandwich, press gently, slice in half and serve immediately so the baguette stays crisp and the fillings remain vibrant.
