1 small daikon radish (or turnip), cut into matchsticks
1 tbsp sugar
2 tsp salt
¼ cup rice vinegar
¼ cup water
4 strips bacon, cut in half crosswise
1 banh mi or torpedo bun with crisp crust
2 tbsp mayonnaise
2 tbsp dark soy sauce
2 tbsp Worcestershire
2 tbsp Tabasco® Sweet and Spicy
1 long slice cucumber (cut lengthwise)
Sprigs cilantro to taste
1 Thai chili, finely sliced
Kosher salt and ground pepper
Combine carrots, daikon, salt, and sugar in a bowl and toss to coat. Set aside until liquid has been drawn out of vegetables and salt and sugar are dissolved (approximately 10 minutes).
Add vinegar and water and transfer to resealable container. Let sit at room temperature for 1 hour, or for best results, refrigerate overnight or for at least 3 days.
Mix together soy sauce, Worcestershire and Tabasco® Sweet and Spicy and set aside.
Preheat oven to 400°F.
Cook bacon in a 10-inch non-stick skillet over medium-low heat until crisp, flipping once halfway through cooking. Transfer to a paper towel leaving bacon grease in skillet.
Increase heat to medium and add eggs. Spoon hot bacon fat over egg tops as they cook to make the edges crispy. Transfer eggs to paper towel with bacon when cooked to desired consistency.
Toast bread in oven until hot and crisp, about 3 minutes. Split in half lengthwise, leaving a hinge. Spread both sides with mayonnaise and a few spoonfuls of the Tabasco®Sweet and Spicy/soy mixture. Layer bacon strips along bottom and top with eggs. Add pickled carrots and daikon, cucumber slice, cilantro and chilis. Season with salt and pepper. Add a few dashes of Tabasco®Sweet and Spicy to taste!