4 to 6 Vietnamese baguettes – the fresher the better
1 to 1.5 lb homemade pork belly or 1 to 1.5 lb grilled pork
2-3 crunchy cucumbers (Persian cucumbers are ideal)
Vietnamese pate (optional)
Homemade Vietnamese pickles / Đồ chua – as much as you'd like
1 medium yellow onion thinly sliced (optional)
8 to 12 sprigs cilantro
Maggi or soy sauce to taste
1 to 2 medium jalapeños thinly sliced
freshly ground black pepper to taste

Toast baguettes to warm, but not so crispy that they fall apart when you split them.
Wash all the veggies and slice to prep.

Slicing with a mandoline will keep everything uniform.
Cut baguettes in half but leave the back part uncut so the loaf stays intact.
Add mayo and/or pate to the bottom.

Layer the meat and veggies.
Add a few shakes of Maggi or soy sauce, and a few grinds of pepper to taste.