Pickle carrots. Combine rice vinegar, sugar, and salt in a small saucepot and bring to a boil over high heat. Heat until the sugar and salt have dissolved. Pour brine over sliced carrots and let sit for at least 30 minutes or overnight.

Make spicy jalapeno cilantro sauce. In a blender, combine all of the ingredients including cilantro, mayonnaise, jalapeno, garlic, and lime juice. Puree until smooth and season with salt and pepper. Set aside.

In a small saute pan, add fennel seeds, coriander seeds, clove, star anise, and cinnamon stick. Toast spices over medium heat until aromatic, about 2-3 minutes. Remove from heat and ground spices in a spice grinder. Combine with salt and ground cardamom and set aside.

Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add ground beef and cook until browned, breaking apart meat with a wooden spoon into small crumbles. Add shallots and garlic and saute for 1-2 minutes or until tender.

Assemble beef banh mi bowls. Portion rice into bowls and top with beef banh mi. Top with sliced cucumbers, pickled carrots, and cilantro. Drizzle spicy jalapeno cilantro sauce on top and serve with extra lime wedges on the side.