To make the pickles, put the julienned daikon and carrots in a sealable bag and add the sugar, vinegar, and fish sauce. Press out as much air as you can and then seal the bag. Massage the vegetables through the bag to accelerate the pickling process, otherwise you can prepare these a day in advance.

Put the pork in a bowl along with the five spice powder, honey, Shaoxing wine, hoisin sauce, fish sauce and garlic. Stir well to combine.

Add the pork in a single layer to a large room temperature non-stick frying pan and turn the stove on to medium heat. Fry the meat on one side until browned on that side and then stir fry, keeping the meat moving around the pan continuously to keep it from burning. It's done when the sauce has reached a dark caramel color and most of the fat has rendered out from the pork. Use tongs to transfer the pork to a paper towel lined plate, leaving as much of the oil behind in the pan as possible.

To assemble the banh mi, toast the bread in the oven until it's warmed through and the outside is crisp. Slice the bread in half, leaving a bit of crust on one side intact to act as a hinge.

Spread some Pâté onto the bread and top with the xa xiu, cucumber, pickles, chiles, and cilantro. Serve with Sriracha.