When I first tasted a proper banh mi, I understood why this sandwich has such a devoted following. It’s one of those rare dishes where every element plays a role—the crispy bread, the rich meat, the sharp pickles, the fresh herbs. Nothing overpowers anything else.
This version uses pork belly cut into chunks instead of slices, which gives you more of that caramelized glaze in every bite. It’s become my go-to when I want something satisfying that doesn’t require hours at the grill. Perfect for weekend lunches, casual gatherings, or when you’re craving something more interesting than your usual sandwich.
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Easy Pork Banh Mi
Originally designed as portable street food in Vietnam, banh mi packs serious flavor into a simple package. The balance is what makes it work—rich pork belly offset by tangy pickles, fresh vegetables, and herbs all tucked into a crispy baguette.
This recipe takes that concept and makes the pork belly the star by cutting it into 2 cm chunks that get coated in a sticky, caramelized glaze. The chunky pieces give you more surface area for that sweet and savory coating, and they’re easier to eat than traditional sliced pork belly. You get tender, juicy meat with crispy edges in every bite.
What You’ll Need to Cook
For the Glazed Pork Belly:
- Pork belly (skin removed, cut into 2 cm chunks)
- Soy sauce
- Fish sauce
- Brown sugar
- Honey
- Rice vinegar
- Garlic (minced)
- Ginger (fresh, grated)
- Five-spice powder: This is the aromatic backbone of the glaze, bringing warmth and complexity with star anise, cloves, cinnamon, and other spices. A little goes a long way, so don’t overdo it or it will overpower the dish.
- Black pepper
For the Pickled Vegetables (Do Chua):
- Daikon radish (julienned)
- Carrots (julienned)
- White vinegar
- Sugar
- Salt
- Warm water
For Assembly:
- Vietnamese baguettes (or French baguettes)
- Mayonnaise
- Pâté (optional but traditional)
- Cucumber (sliced lengthwise into thin strips)
- Fresh cilantro (with stems)
- Fresh jalapeño (sliced)
- Maggi seasoning or Hoi Sin (for drizzling)
- Fresh lime (for squeezing)
Ingredient Substitutes
Fish sauce → Soy sauce or coconut aminos: Increase soy sauce and add Worcestershire sauce for umami depth. Coconut aminos work for gluten-free and soy-free options, but add a pinch of salt.
Fresh jalapeño → Sriracha or pickled jalapeños: Sriracha provides the spice kick, while pickled jalapeños add heat and complement the other pickled elements nicely.
How to Make Banh Mi
This recipe comes together in stages—preparing the pickled vegetables, glazing the pork belly, and then assembling everything into a sandwich that’s greater than the sum of its parts.
Step 1: Prepare the Pickled Vegetables
Peel and julienne your daikon radish and carrots into matchstick-sized pieces about 2-3 inches long. In a medium bowl, combine 1 cup of white vinegar, 1 cup of warm water, 3 tablespoons of sugar, and 1 tablespoon of salt. Stir until the mixture is dissolved, then add the vegetables. Let sit at room temperature for at least one hour, or refrigerate for up to two weeks for the best flavor.
Step 2: Make the Glaze
Whisk together 3 tablespoons soy sauce, 2 tablespoons fish sauce, 3 tablespoons brown sugar, 2 tablespoons honey, 1 tablespoon rice vinegar, 4 cloves minced garlic, 1 tablespoon grated ginger, 1 teaspoon five-spice powder, and ½ teaspoon black pepper. Make sure the sugar dissolves completely.
Step 3: Roast the Pork Belly
Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper. Cut the pork into 2cm or 1 inch cubes. Pat pork belly chunks dry with paper towels and arrange them in a single layer on the baking sheet. Brush lightly with neutral oil. Roast for 20 minutes until the chunks start to brown and render some fat.
Remove from oven and pour the glaze over the pork, tossing to coat each piece evenly. Return to the oven and continue roasting for 15-20 minutes, tossing the chunks every 5-7 minutes to ensure even caramelization. The glaze should become thick and sticky, coating each piece, and the internal temperature should reach 145°F.
Step 4: Prepare the Baguettes and Toppings
While the pork finishes roasting, prepare your baguettes and fresh toppings. If your baguettes are soft, toast them lightly in the oven at 350°F for 3-4 minutes.
Cut each baguette lengthwise without slicing all the way through. Pull out some soft bread from the inside to create room for fillings. Spread mayo on both cut sides, and pâté on the bottom if using. Slice the cucumber lengthwise into thin strips, separate the cilantro into small sprigs, and slice the jalapeño into thin rounds.
Step 5: Assemble Your Banh Mi
Layer cucumber strips on the bottom of the baguette, followed by generous portions of glazed pork belly chunks. Spoon any remaining glaze from the baking sheet over the pork. Top with pickled carrots and daikon, cilantro sprigs, and jalapeño slices.
Drizzle with Maggi seasoning or hoi sin, then squeeze fresh lime juice over everything. Close the sandwich and press down gently. Cut in half at an angle and serve.
How To Store Leftovers and Reheat
Store leftover glazed pork belly chunks separately from the bread and toppings for best results. Let the pork cool to room temperature, then transfer to an airtight container and refrigerate for up to four days. The pickled vegetables will keep in their brine for up to two weeks. Store the baguette at room temperature in a paper bag for one day, or freeze for longer storage.
To reheat the pork belly, place the chunks in a skillet over medium heat with a tablespoon of water to prevent sticking. Heat for 4-5 minutes, stirring occasionally, until warmed through to 165°F. You can also microwave in 30-second intervals, though the skillet method better preserves the glaze’s texture.
Refresh your baguette in a 350°F oven for 3-4 minutes if it’s lost its crispness. Assemble your sandwich fresh with new toppings for the best experience—assembled banh mi don’t store well as the bread becomes soggy.
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Sandwich Recipes 🥪
Banh Mi Sandwich
Ingredients
For the Glazed Pork Belly:
- 1.5 lbs pork belly skin removed, cut into 2 cm chunks
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 3 tablespoons brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon five-spice powder
- ½ teaspoon black pepper
- 1 tablespoon neutral oil
For the Pickled Vegetables (Do Chua):
- 1 cup daikon radish julienned
- 1 cup carrots julienned
- 1 cup white vinegar
- 1 cup warm water
- 3 tablespoons sugar
- 1 tablespoon salt
For Assembly:
- 4 Vietnamese or French baguettes
- ½ cup mayonnaise
- 4 tablespoons pâté optional
- 1 cucumber sliced lengthwise into thin strips
- 1 bunch fresh cilantro
- 1-2 fresh jalapeños sliced
- Maggi seasoning or Hoi Sin
- 2 limes cut into wedges
Instructions
- Make the Pickles: Combine vinegar, warm water, sugar, and salt in a bowl. Stir until dissolved. Add julienned daikon and carrots. Let sit at room temperature for at least 1 hour or refrigerate overnight.
- Prepare the Glaze: Whisk together soy sauce, fish sauce, brown sugar, honey, rice vinegar, garlic, ginger, five-spice powder, and black pepper until sugar dissolves.
- Cook the Pork Belly: Preheat oven to 400°F. Pat pork chunks dry and place on a rimmed baking sheet lined with parchment paper. Brush with oil. Roast for 20 minutes until starting to brown. Pour glaze over the chunks and toss to coat. Return to oven and roast for 15-20 minutes more, tossing every 5-7 minutes, until glaze is thick and sticky and pork reaches 145°F internal temperature.
- Prepare Baguettes: Toast baguettes at 350°F for 3-4 minutes if desired. Cut lengthwise without slicing through. Remove some soft bread from inside. Spread mayo on both sides. Add pâté to bottom if using.
- Assemble: Layer cucumber strips on bottom, add glazed pork belly chunks with extra glaze, top with pickled vegetables, cilantro, and jalapeño slices. Drizzle with Maggi seasoning or soy sauce. Squeeze lime juice over top. Close sandwich, press gently, and cut in half.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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