Prepare all ingredients as described above.

Make the pickled vegetables: In a bowl, combine carrot, daikon, salt, and sugar. Toss to coat and let sit for 10 minutes until the liquid is drawn out. Add rice wine vinegar and water. Transfer to a sealed container and let sit at room temperature for 1 hour.

Cook the bacon: In a non-stick skillet over medium-low heat, cook bacon until crisp, flipping halfway through. Transfer to a paper towel-lined plate.

Cook the eggs: In the same skillet, increase heat to medium-high. Crack eggs into the skillet, then reduce to medium. Spoon the hot bacon fat over the yolks until whites are set and yolks reach desired doneness. Season with salt and black pepper. Remove from heat.

Toast the rolls and assemble: Lightly toast the split rolls. Spread mayonnaise on both cut sides. Layer bacon first, then eggs. Add pickled vegetables, cucumber slices, and cilantro. Season with salt and black pepper.

Serve: Plate the breakfast banh mi with pineapple and cold orange juice. Enjoy!