Dissolve ½ cup of sugar and 4 teaspoons of salt in 1½ cups of hot water. Add ¾ cup of rice wine vinegar and 4 medium carrots, julienned. Stand for at least 1 hour, then drain.
Split 4 crusty baguette rolls along the top. Spread the insides with 6 tablespoons of pork pâté, then 6 tablespoons of whole-egg mayonnaise, dividing them evenly.
Fill with 8 slices of Vietnamese ham (thit nguoi), 8 slices of Vietnamese pork roll (cha lua), 8 slices of roast pork, 2 cucumbers, cut into batons, and 4 scallions, cut into lengths.
Add plenty of the pickled carrot, 1½ cups of cilantro sprigs, and 2 sliced red chilies. Drizzle with 2 teaspoons of soy sauce.
