Place first ten ingredients in a large bowl and mix well (I use my hands - just like for meatballs). Divide into 6 portions, each a generous (approximate) ½ cup. Form into long rectangular shaped patties, slightly larger than your baguettes. These can be prepared 8-10 hours ahead, covered with plastic wrap and refrigerated until ready to grill.

Prepare the gas grill* by heating to medium high. Spray pork patties generously with cooking spray (olive oil) and place on grill for about 5 minutes per side or until golden brown and cooked through. (Grillers note: Watch these guys carefully, they can flare up like hamburgers if you're not careful - take off direct heat if the outsides are ready before the insides - Scott)

*(These can also be made inside on a grill pan with excellent results. The one pictured above was actually cooked inside as my "griller" wasn't home yet. I just got the pan nice and hot, seared the pork on both sides, then reduced the heat to finish cooking them.)

To make Sriracha Aioli simply combine mayonnaise and Sriracha and mix well.

Split the baguettes horizontally and spread both sides lightly with Sriracha Aioli. Place one grilled pork patty on each baguette. Pile Vietnamese Table Salad on top of pork and drizzle with Ginger-Sesame Vinaigrette. Pass extra dressing at the table.