For the sandwiche: Use a vegetable peeler (preferably Y-shaped) to shave the daikon and carrots into strips. try to use a little pressure to create slightly thicker shavings. Place the strips in a large bowl; toss with the rice vinegar, sugar and salt. Let sit for 15 minutes, tossing occasionally. Drain off most of the vinegar mixture, then add the cilantro and toss to incorporate. 2. For the aioli: Whisk together the mayonnaise, Thai chili paste, lime juice, fish sauce and garlic in small bowl. Taste, and adjust by adding one or more or those ingredients as needed. 3. To assemble, spread the aioli on the cut sides of the bread. Layer the roast beef on 4 of the baguette sections, then top the meat with equal amounts of the pickled vegetable mixture. Use the 4 baguette sections to complete each sandwich, placing them cut side down and pressing slightly.