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

Cook the Bacon: In a nonstick skillet over medium-low heat, cook bacon until crisp, flipping halfway through. Transfer to a paper towel-lined plate. Leave bacon grease in the skillet.

Cook the Eggs: Increase heat to medium-high. Crack eggs into the skillet and reduce heat to medium. Spoon hot bacon fat over the tops until whites are set and yolks are cooked to preference. Season with salt and black pepper. Transfer to the plate with bacon.

Toast the Bread and Assemble Banh Mi: Split rolls lengthwise, keeping a hinge. Toast until golden brown. Spread mayonnaise on both sides. Layer bacon on the bottom, then eggs. Top with pickled carrot and daikon, cucumber slices, and cilantro. Season with salt and black pepper.

Serve: Serve the breakfast banh mi warm with mango and orange juice.