2 scallions, minced
1 fresh red or green chile pepper, seeded and minced
2 cloves garlic, minced
4 tablespoons sugar, divided
1/4 teaspoon ground black pepper
2 tablespoons Vietnamese fish sauce
1 1/2 tablespoons lime juice
1 pork tenderloin, about 1 1/2 pounds, trimmed
1 cup rice wine vinegar
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 baguette
2 carrots, peeled and thinly sliced on the diagonal
1 cup thinly sliced daikon
2 teaspoons vegetable oil
Mayonnaise
1/2 English cucumber, peeled and thinly sliced
3 jalapeno or serrano peppers, seeded and thinly sliced
Fresh cilantro leaves

Preheated a grill to medium-high heat.

In a resealable plastic food storage bag, combine the scallions, minced chile pepper, garlic, 1 tablespoon of the sugar, black pepper, fish sauce, and lime juice and stir until sugar is dissolved. Add the pork, turn to coat evenly, and seal. Allow to marinate, turning occasionally, at least 6 hours and up to overnight, in the refrigerator. Remove the pork from the marinade. Pat the pork dry and brush all over with the vegetable oil. Place on the grill, turning often, until an instant-read thermometer inserted into the center registers 145 to 150 degrees F, 18 to 20 minutes. Remove the pork from the grill and allow to rest prior to slicing.

In a small nonreactive saucepan combine the vinegar, remaining 3 tablespoons of sugar, crushed red pepper, and salt and bring to a boil, stirring until sugar and salt are dissolved. Remove from the heat and cool slightly.

Cut the French bread into 4 pieces, about 6-inches long. Cut each piece in half lengthwise. If the bread is very dense, remove some of the inner bread by pinching pieces to hollow bread slightly. Place the bread halves on the grill to toast. Transfer the slightly cooled vinegar mixture to a nonreactive mixing bowl and add the carrots and daikon. Place in the refrigerator for at least 30 minutes and up to overnight. Spread both sides of the toasted bread liberally with mayonnaise. Slice the pork into rounds and divide evenly between the bottoms of each sandwich. Top with cucumber slices, pickled carrot and daikon mixture, and sliced peppers to taste. Garnish with cilantro leaves then place the top of the sandwich over all. Cut each sandwich in half, serve immediately.