In a blender, combine shallots, lemongrass, fish sauce, oyster sauce, lime juice, maple syrup, brown sugar, ginger, garlic, toasted sesame oil, and chili paste. Blend until smooth, then pour over thinly sliced pork tenderloin in a resealable bag and refrigerate for at least 4-8 hours, ideally overnight.

In a small saucepan, mix rice vinegar, water, sugar, and salt. Heat the mixture over medium heat until sugar dissolves, then remove from heat. Pack sliced carrots and daikon radish into a jar, pour cooled pickling liquid over, and refrigerate for at least 1 hour.

Preheat grill or skillet over medium-high heat. Remove marinated pork, let sit for 30 minutes, then cook slices for 1-2 minutes on each side until caramelized and cooked through.

Slice baguettes in half lengthwise. Toast on the grill or in a preheated oven at 375°F (190°C) for 5-7 minutes until golden and crispy.

Spread mayonnaise on the inner sides of the toasted baguette, layer with cooked pork, pickled veggies, cucumber, jalapeños, and cilantro.

Optional: Drizzle Maggi seasoning over the assembled sandwich for extra flavor and serve immediately.