Make pickled vegetables: Combine julienned carrots and daikon in a bowl. In a small saucepan, heat rice vinegar, sugar, and salt until sugar dissolves. Pour over vegetables and let sit for 20 minutes while you prepare other components.

Prepare protein: Heat oil in a large skillet over medium-high heat. Add ground pork, breaking it up with a spoon. Cook until browned and cooked through, about 8-10 minutes.

Add minced garlic, soy sauce, brown sugar, and black pepper to the cooked pork. Stir and cook for another 2-3 minutes until fragrant and well combined. Remove from heat.

Prepare bread: Slice baguettes lengthwise, leaving them hinged. Hollow out some of the interior bread to make room for fillings. Lightly toast if desired.

Make herb mayo: Mix mayonnaise with 1 teaspoon soy sauce until smooth.

Assemble sandwiches: Spread herb mayo on both sides of each baguette. Fill bottom half with warm protein mixture, then top with drained pickled vegetables, fresh cilantro, and sliced jalapeños.

Close sandwiches and cut in half diagonally. Serve immediately while bread is still crispy.