Roast Beef Banh Mi With Carrot, Daikon And Sriracha Aioli

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1 6-ounce piece(s) peeled Daikon radish

2 medium (6 ounces total) carrots

2 tablespoon(s) unseasoned rice wine vinegar

1 tablespoon(s) sugar

Generous 1/4 teaspoon(s) kosher salt

1/2 bunch(es) (about 1 3/4 ounces) cilantro, washed and torn into small sprigs, (discarding larger stems)

1 large whole-wheat baguette, cut into 4 equal sections, each section then cut in half horizontally

3/4 pound(s) thinly sliced roast beef, preferably medium-rare

1/3 cup(s) regular or low-fat mayonnaise, or more to taste

1 tablespoon(s) Thai chili paste, such as Sriracha, or more to taste

1 teaspoon(s) freshly squeezed lime juice, or more to taste

1 teaspoon(s) fish sauce, or more to taste

1 clove(s) garlic, minced, or more to taste

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