Banh Mi Sandwich
This Vietnamese banh mi is stuffed with tender pork chunks glazed with soy sauce, honey, and five-spice powder. Served in a crispy baguette with pickled vegetables, cucumber, cilantro, and jalapeños for the perfect balance of sweet, savory, sour, and spicy flavors.
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.