Banh mi
This flavour-packed pork belly baguette is inspired by Vietnamese bánh mì, featuring marinated grilled pork, quick pickled vegetables, fresh herbs, and a spicy kick. Perfect for a satisfying lunch or casual dinner.
Updated : 23 July, 2025
Easy
More than 1 hour.
Ingredients
For the Vietnamese pork belly
1
Garlic
chunk
Ginger
0.5 tablespoon
Soy sauce
0.5 tablespoon
Fish sauce
1
Lemongrass
1 teaspoon
Honey
150 grams
Pork belly
For the quick pickles
2 tablespoon
Rice vinegar
0.25 teaspoon
Sugar
0.25 teaspoon
Salt
1
Carrot
3
Radish
For the sandwiches
2 piece
Bread
as needed
Mayonnaise
handful
Cilantro, coriander
to taste
Sriracha
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
It is best to use small baguettes for the sandwich, as it is more traditional way to assemble it.
Preparation
Step 1
Start by marinating the pork belly. In a small shallow dish, whisk together the garlic, ginger, soy sauce, fish sauce, lemongrass paste, and honey until well combined. Add the pork belly strips, ensuring they are fully coated in the marinade. Cover and set aside for at least 1 hour, or ideally overnight in the fridge to allow the flavours to deepen.
Step 2
When ready to cook, preheat the grill to its highest setting.
Step 3
While the grill heats up, prepare the quick pickles. In a shallow bowl, whisk together the vinegar, sugar, and salt until dissolved. Add the sliced carrot and radish, stirring to coat. Set aside to lightly pickle while the pork cooks.
Step 4
Line the grill pan with kitchen foil and place the rack on top. Arrange the marinated pork belly strips on the rack in a single layer. Grill for 15 minutes, turning halfway through, until the pork is cooked through and the edges are crisp and caramelised.
Step 5
To assemble the sandwiches, slice the baguettes lengthways and spread each generously with mayonnaise. Slice the grilled pork belly diagonally into thin pieces. Pat the pickled vegetables dry with kitchen paper to remove excess moisture.
Step 6
Fill the baguettes with the sliced pork belly, pickled vegetables, and a generous handful of fresh coriander. Finish with a squeeze of sriracha hot sauce, if you like a bit of heat.
Step 7
Serve immediately.