Trim ends from 3 oz carrots and 1 cucumber (peel, if desired), then halve each crosswise. Cut lengthwise into thin matchsticks. Pick % 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 ½ 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 bánh mì 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.