In a small bowl, combine carrot and daikon matchsticks with salt and sugar. Toss to coat and let rest for 10 minutes until the vegetables release liquid. Add rice wine vinegar and water, then transfer to a small container. Let sit at room temperature for at least 1 hour (can be made ahead).

In a nonstick skillet over medium-low heat, cook bacon strips until crispy, flipping once halfway. Transfer to a paper towel-lined plate. Leave the rendered bacon fat in the skillet.

Increase the skillet heat to medium-high. Add eggs to the bacon fat, immediately reduce the heat to medium, and cook to your desired consistency (e.g., sunny side up). Use a spoon to baste the egg tops with hot bacon fat. Transfer eggs to the plate with bacon.

Split the sub rolls or baguettes lengthwise, leaving a hinge. Toast in an oven or toaster oven until golden brown, about 3 minutes.

Spread mayonnaise on both sides of the toasted bread. Layer bacon strips along the bottom and top with eggs. Add pickled carrots, daikon, cucumber slices, and fresh cilantro. Season with salt and black pepper.

Wash and slice the apple and banana into even pieces.

Serve the breakfast banh mi immediately alongside the sliced apple, banana, and two glasses of cold orange juice. Enjoy your delicious and refreshing breakfast!