Before you begin, you’ll need to roast a pork loin and pickle your vegetables. (Of course, you can change up the vegetables; daikon would be a traditional choice.)
In a bowl, mix a few tablespoons of sweet chile sauce, the juice of a lime, and some fish sauce. Mix well and set aside.
Cut off a third of a crusty baguette on the bias. Make a sandwich-wise cut in the bread, leaving it attached along one side.
Cut a bunch of thin slices off of the pork loin. If we’re talking cold, leftover pork loin you need to warm it up. Preheat your oven to a very low temperature (200-250˚F), place the sliced pork atop the cut side of the baguette, and place it in the oven to warm. If the pork is freshly cooked and still warm, just warm the bread and then put the pork on it.
Here are two good methods of building the sandwich: (i) The Pretty Way (pictured above): Drizzle some of the sauce over the pork, layer chopped scallions, pickled vegetables, and sliced chile, and then pack in a bunch of cilantro leaves. Finally, drizzle some more sauce on top of the cilantro. (ii) The Messy Way (may be more delicious): In a small bowl, toss together cilantro leaves, green onion, chile slices, and some picked vegetables with a little bit of pickling liquid and some of the sauce. Dress the pork with this salad.
Press the sandwich together firmly. Cut in half, on the bias, and serve.