Chili does not mix well with tannins, so a low-tannin, fruity red such as Beaujolais is recommendable.
In a frying pan, sauté bacon over medium-low heat for approx. 5 - 8 min. until crisp and golden. Set aside.
Cut beef into thin strips, approx. 2 cm thick.
Peel and seed cucumber and cut into small cubes. Remove seeds and finely cut chilies. Chop herbs. Thinly slice celery. Julienne onion and carrot.
In a bowl, mix together half of the chopped cilantro and the diced cucumber. Season with salt and pepper. Set aside.
In a frying pan, sauté beef in some vegetable oil over medium-high heat for approx. 5 - 7 min. until browned.
Season beef with salt, pepper, and lime juice. Deglaze with fish sauce.
Cut baguette lengthwise, but not all the way through. Spread top and bottom layer of baguette with mayonnaise. Layer with bacon, beef, vegetables, and herbs. Garnish with remainder of chopped cilantro and top it off with a drizzle of lime juice. Enjoy!