Prep: 1. Grate carrots and daikon. 2. Toss carrots, daikon, rice vinegar, 2 tablespoons sugar (can reduce to 1 tablespoon if desired) and 1 teaspoon salt. Set aside. 3. Slice/chop: jalapeño, green onions, basil, and garlic. To make hot chili mayo: 1. Stir mayonnaise, 2 chopped green onions and 1 tablespoon sriracha in small bowl. Season with salt. Can be made 1 day ahead. Cover and chill. To prep meatballs: 1. Line rimmed baking sheet with plastic wrap. 2. Gently mix ground pork, basil, garlic cloves, 3 chopped green onions, fish sauce, 1 tablespoon sriracha, 1 tablespoon sugar, cornstarch, black pepper and 1 teaspoon salt in bowl. 3. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. 4. Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill. Make: 1. Heat sesame oil in large skillet over medium-high heat. 2. Sauté meatballs until brown and cooked through, ~15 minutes. 3. Cut each baguette or baguette piece horizontally in half. 4. Spread hot chili mayo over each bread piece. 5. Arrange jalapeños, then cilantro, in bottom halves. 6. Fill each with 1/4 of meatballs. 7. Drain pickled vegetables; place atop meatballs. Press on baguette tops.