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Make the Cha Lua (can be made up to 2 to 3 days in advance)
Bring the vinegar, sugar, salt, and ½ cup water to a boil in a medium saucepan over high heat.
Place the julienned carrots and daikon in a medium-sized heatproof bowl. Pour the vinegar mixture over the vegetables. Set aside for at least 30 minutes, then drain.
Heat the oil in a large skillet over medium heat. Add onion and sauté until soft, about 4 minutes.
Add the ground pork and cook until no longer pink. Spoon off excess grease, if desired.
Stir in the hoisin, soy sauce, sesame oil, sriracha, five-spice powder, onion and garlic powders, and pepper. Cook, stirring often, for another 5 minutes. Remove from the heat and set aside.
Liberally smear the pork paté over the inside bottom bun. Add a layer of mayonnaise over the paté.
Layer the banh mi components in the following order:
Cilantro, cucumber, carrots, daikon, seasoned pork, sliced cha lua, salami, a drizzle of Maggi (or soy), pickled jalapenos, and a drizzle of chili oil, if using.
Add the top portion of each baguette. Cut in half, if desired, and serve.