Trim ends from 3 oz carrots and 1 cucumber (peel, if desired), then halve each crosswise. Cut lengthwise into thin matchsticks. Pick 1/4 oz fresh cilantro leaves from stems; thinly slice stems and keep separate.

In a medium bowl, stir to combine 2 tablespoons vinegar, 1 tablespoon oil, 2 teaspoons sugar, and 1/2 teaspoon salt. Add carrots and cucumbers; toss to combine. Set aside to pickle until step 5.

Preheat grill or grill pan over high (if you don't have one, see step 6!). In a medium bowl, stir to combine 10 oz pkg ground pork and cilantro stems; season with salt and pepper. Divide into 6 patties; press a dimple into the center of each. Split 2 mini baguettes (scoop out some of the bread, if desired). Grill until lightly charred, about 2 minutes per side (watch closely as grills vary).

Lightly oil grill or grill pan. Add pork patties and cook until browned in spots and cooked through, 2-4 minutes per side. Brush half of the 2 oz hoisin sauce all over pork; cook, turning, until glaze is charred in spots, about 1 minute more. Transfer to a plate.

Stir cilantro leaves into bowl with pickled cucumbers and carrots. Top each baguette bottom with 3 pork patties, then some of the pickled veggies. Drizzle with 2 tablespoons mayonnaise and remaining hoisin sauce. Serve pork banh mi with remaining pickled veggies alongside. Enjoy!

No problem! Preheat broiler with a rack in the upper third. In step 3, broil baguettes directly on upper oven rack as instructed (watch closely as broilers vary). In step 4, lightly oil a rimmed baking sheet and add pork patties. Cook on upper oven rack and brush with hoisin sauce, as instructed.