In a blender, combine lemongrass, shallots, fish sauce, oyster sauce, lime juice, maple syrup, brown sugar, ginger, garlic, toasted sesame oil, and chili paste. Blend until smooth.

Slice the pork tenderloin into thin pieces and lightly pound each slice. Coat with marinade, seal in a bag, and refrigerate for 4 to 8 hours, ideally overnight.

Heat rice vinegar, water, and sugar in a saucepan. Pour over matchstick carrots and daikon in a jar, seal, and refrigerate for an hour.

Preheat oven to 375°F (190°C). Slice baguettes, place on a baking sheet, and toast for 5-7 minutes until crisp.

Grill or skillet-cook pork slices for 1-2 minutes each side until caramelized. Let rest before slicing for layering.

Spread mayonnaise mixed with chili paste on toasted baguettes, layer with grilled pork, pickled vegetables, cucumber, jalapeños, and cilantro.

Serve immediately. Optionally drizzle with Maggi sauce and cut sandwiches in half for easier handling.