In a blender, combine shallots, lemongrass, fish sauce, oyster sauce, lime juice, maple syrup, brown sugar, ginger, garlic, toasted sesame oil, chili paste, ground coriander, and Chinese 5 spice. Blend until smooth. Place your pork tenderloin into a resealable bag, pour the marinade over it, seal, and refrigerate for 4-8 hours, ideally 6-8 hours for maximum flavor infusion.

In a small saucepan, heat rice vinegar, water, and sugar over medium heat until the sugar dissolves, about 3-5 minutes. Once dissolved, remove from heat and pour the hot brine over julienned carrots and daikon in a jar. Allow the mixture to cool to room temperature, then refrigerate for at least 10 minutes.

After marinating, remove the pork tenderloin from the fridge. Slice the pork thinly lengthwise into ¼-inch strips, then pound each slice between plastic wrap until it reaches about 1/8-inch thickness.

Preheat your grill or skillet over medium-high heat. Add the pork slices in a single layer and cook for 1-2 minutes per side, or until golden brown and caramelized, achieving an internal temperature of 145°F.

While the pork rests, cut the baguettes in half lengthwise. Lightly toast the insides on the grill or under a broiler for about 1-2 minutes until golden and crispy.

Spread mayonnaise (and optional pâté) generously on the toasted sides of the baguettes. Layer the sliced pork, followed by the freshly pickled vegetables, cucumber slices, jalapeños, and cilantro. Optionally drizzle with Maggi seasoning for an additional umami kick.