In a mixing bowl, combine lemongrass, shallots, fish sauce, oyster sauce, lime juice, maple syrup, brown sugar, ginger, garlic, toasted sesame oil, chili paste, ground coriander, and Chinese 5 spice. Whisk until well blended, then add thinly sliced pork tenderloin. Cover and marinate in the refrigerator for 4-8 hours.

In a saucepan, heat together rice vinegar, water, sugar, and salt over medium heat until it reaches a gentle boil. Combine this mixture with sliced carrots and daikon in a bowl and let the pickled veggies cool to room temperature for about 20-30 minutes.

Preheat your oven to 350°F (175°C). Slice the baguette in half lengthwise and place on a baking sheet. Toast in the oven for about 5-7 minutes until golden and lightly crispy.

Heat a grill or skillet over medium-high heat. Cook the marinated pork slices for 1-2 minutes on each side until browned and cooked through. Remove from heat and let it rest briefly before slicing.

Spread a generous layer of mayonnaise mixed with chili paste on both sides of the toasted baguette. Layer with cooked pork, pickled vegetables, fresh cucumber slices, jalapeños, and cilantro. Drizzle with Maggi seasoning if desired.