- Combine the water, rice vinegar, sugar, and salt and stir until they have all dissolved.
- 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.
- Slice the Vietnamese ham into thin slices.
- Cut the baguettes lengthwise and spread some of the mayonnaise on to the bread before adding the ham, pickled vegetables and cucumbers slices.
- Garnish with coriander, spring onions and slices of chilli.