Directions

To Prep

1. Combine the water, rice vinegar, sugar, and salt and stir until they have all dissolved.
2. Place the daikon and carrots in to a resealable jar and pour over the pickling liquid before sealing the jar and storing in a fridge for at least 1 hour.

To Serve

1. Slice the Vietnamese ham into thin slices.
2. Cut the baguettes lengthwise and spread some of the mayonnaise on to the bread before adding the ham, pickled vegetables and cucumbers slices.
3. Garnish with coriander, spring onions and slices of chilli.