Combine the vinegar and sugar and bring to a boil. Remove from the heat and set aside to cool.

Place the radishes, carrots, and salt in a bowl and toss several times. Set aside for 20 minutes, then rinse thoroughly. Using your hands, squeeze the vegetables to remove the excess water, pat dry with paper towels and place in a bowl.

Add the vinegar mixture to the vegetables and let marinate for at least 1 hour before serving.

Heat the oil in a medium skillet over moderate heat, add the shallots, and garlic and stir until fragrant, about 10 seconds. Remove from the heat and place into a bowl with the rest of the ingredients.

Mix well and form into a log. Place into the oven to roast until internal temperature reaches 155 degrees F. Cool slightly and slice into 1-inch slices.

Preheat the oven to 300 F degrees and put the baguette in the oven so that the outside is warm and crusty, about 5 minutes.

Cut the baguettes in half lengthwise, without separating it. Spread a thin layer of mayonnaise over the bread.

Place a slice of the meatloaf on each baguette and spread some hoisin on the meat, garnish with the marinated vegetables, cucumbers, cilantro, and chili, along with salt and pepper.