Bánh Mì Recipe – Vietnamese Sandwiches w/ Pork Belly

For an authentic taste of Vietnam, look no further than the iconic Bánh Mì sandwich. This Vietnamese street food staple features a perfect blend of sweet, sour, spicy and savory flavors between a crispy baguette. With bold pork belly, pickled vegetables, fresh herbs and chili peppers, every bite of this sandwich is an explosion of tastes and textures. Follow this recipe to create your own flavorful and satisfying Bánh Mì from the comfort of your own kitchen.

An Introduction to Bánh Mì

Bánh Mì is a Vietnamese term referring to all kinds of bread, but it is now commonly known as a Vietnamese sandwich served on a baguette. These sandwiches are found everywhere in Vietnam, from street food carts to high-end restaurants. No two Bánh Mì are exactly alike, with every vendor adding their own twist. However, some key elements always remain:

• A crusty Vietnamese-style baguette, often freshly baked that morning
• Savory sliced pork belly, chicken, or other fillings
• Quick pickled carrots, radishes, cucumber and other vegetables
• Crunchy and fresh ingredients like cucumber, cilantro, and chili peppers
• A spread of spicy condiments like mayonnaise or chili sauce

When these components come together between crunchy bread, the contrast of flavors and textures is incredible. Sweet and sour pickled veggies, cool cucumber, tender meat, creamy spread, with a kick of heat from chili peppers or jalapeños. Every bite is exciting and different.

While Bánh Mì likely originated from the influence of French colonialism in Vietnam, it has since evolved into a uniquely Vietnamese specialty. There are now many regional varieties enjoyed all over the country. The sandwiches make an ideal quick breakfast, lunch or snack any time of day.

For an authentic Bánh Mì experience at home, it all comes down to using fresh, high-quality ingredients. In this recipe, we’ll focus on making perfect pork belly along with quick pickled vegetables. Ready to make one of Vietnam’s most famous and beloved street eats? Let’s get started!

Ingredients Needed for Delicious Bánh Mì

Bánh Mì requires several components working in harmony. Here is what you’ll need:

For the Pork Belly:

• 1 pound pork belly, skin removed
• 1⁄4 cup fish sauce
• 2 tablespoons granulated sugar
• 4 garlic cloves, minced
• One 2-inch piece fresh ginger, peeled and sliced
• 1 teaspoon whole black peppercorns
• 2 star anise pods

For the Pickled Vegetables:

• 1 cup julienned or shredded carrots
• 1 cup julienned or shredded daikon radish
• 1⁄2 cup rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon salt

For Assembling the Sandwich:

• 1 soft and crusty Vietnamese baguette or French bread loaf
• Mayonnaise, chili garlic sauce, or chili crisp condiment
• Fresh cucumber slices
• Cilantro sprigs
• Thinly sliced jalapeño peppers
• Thinly sliced red onion

Don’t be intimidated by the long list! Most ingredients are easily found at a well-stocked grocery store. The aromatic marinade infuses the pork belly with true Vietnamese flavor. Let’s get marinating!

Marinating the Pork Belly for Full Flavor

For intensely flavored pork that melts in your mouth, we’ll marinate the pork belly before cooking. This marinade can also work for chicken or beef slices.

1. In a small saucepan, combine the fish sauce, sugar, garlic, ginger and whole peppercorns. Bring to a boil, then reduce heat and simmer for 5 minutes. Turn off the heat and add the star anise. Let cool completely.
2. Place the pork belly in a zip top bag or baking dish. Pour the cooled marinade over the pork belly. Seal or cover, and refrigerate for at least 4 hours and up to 24 hours. Move the bag around occasionally to distribute the marinade.

The fish sauce gives the pork a savory umami taste. Sugar balances out the saltiness and makes the pork glisten. Garlic, ginger, and whole spices add aromatic depth. This marinade really amps up the pork belly flavor!

Quick Pickling for Bright, Crunchy Veggies

For the perfect vinegary crunch, we’ll quickly pickle some julienned vegetables while the pork marinates.

1. Julienne or shred the carrots and daikon into matchsticks. Place them in a medium bowl.
2. In a small saucepan, combine the vinegar, sugar and salt. Heat over medium, stirring occasionally, until the sugar and salt dissolve. Remove from heat and let cool for 5 minutes.
3. Pour the brine over the julienned veggies. Make sure they are fully submerged. Cover and refrigerate for at least 2 hours, or up to 2 days.

The bright color and snappy texture of these quick pickles pairs perfectly with the rich pork belly. Next up, cooking the perfectly marinated meat!

Roasting the Pork Belly for Maximum Tenderness

1. Once marinated, remove the pork belly from the refrigerator. Discard marinade. Pat the pork dry with paper towels.
2. Preheat your oven to 350°F. Place pork belly directly on an oven-safe wire rack set on a rimmed baking sheet.
3. Roast for 1 1⁄2 – 2 hours until deeply caramelized. An instant-read thermometer should read 145°F.
4. Remove and let rest 10 minutes before thinly slicing against the grain.

Low and slow roasting yields incredibly succulent results. The pork belly should be fall-apart tender with crispy edges and a lovely brown exterior.

Now it’s time to bring all the components together into an incredible sandwich!

Assembling Your Bánh Mì Sandwiches

1. Cut the baguette into 6-inch lengths and slice lengthwise without cutting all the way through.
2. Spread a layer of mayonnaise, chili sauce, or other condiment onto both baguette slices.
3. On the bottom half of bread, layer several slices of pork belly, pickled carrots, cucumber slices, cilantro sprigs, jalapeño slices, and red onion.
4. Top with the other baguette slice and press gently. Use a serrated knife to cut the sandwich in half.
5. Optional: Serve sandwiches with extra chili sauce or condiment on the side for dipping.

Build each sandwich with your desired amounts of filling. Don’t be afraid to really pile it high! Part of the charm of Bánh Mì is the overflowing ingredients in every bite.

The sweet, sour, spicy and savory party in your mouth with every bite is the taste of Vietnam. Now for some final tips on how to wow your tastebuds with these sandwiches.

Tips for Perfect Bánh Mì Every Time

Follow these tips for incredible Vietnamese sandwiches:

• Seek out a crusty, airy baguette with a thin, crackly crust. Bánh Mì bread has a unique crisp exterior and chewy interior.
• Roast the pork belly low and slow until meltingly tender. Quick cooking can result in tough meat.
• Use English or Persian cucumbers, which have thinner skins and fewer seeds. Regular cucumbers can get too watery.
• Refrigerate the vegetables right in the pickling liquid. They continue to ferment, developing more flavor over time.
• Add sriracha, hoisin sauce, chili crisp or chili garlic sauce as condiments for an extra kick.
• Assemble the sandwiches just before serving to prevent soggy bread.

With practice, you’ll be able to make restaurant-quality Bánh Mì from the comfort of home! Now let’s enjoy this Vietnamese street food classic.

Savor the Vietnamese Flavors in Every Bite

Crispy yet tender pork belly. Sweet and sour pickled carrots. Cool cucumber. Spicy jalapeños. Herbaceous cilantro. Creamy condiment. Crusty yet soft bread. A symphony of flavors and textures comes together in perfect harmony within the humble Bánh Mì sandwich.

I hope you’ll take this recipe and explore the possibilities of Bánh Mì. Try other fillings like grilled chicken, sautéed shrimp, or crispy tofu. Mix up your pickled veggies and condiments. There’s no wrong way to make these sandwiches your own.

Most importantly, be sure to enjoy every satisfying bite! Make a big batch for your next picnic or potluck. Once people get a taste, they’ll be asking you to bring Bánh Mì to every gathering.

When you sink your teeth into these Vietnamese-style sandwiches straight from your kitchen, close your eyes and imagine for a moment the sights and sounds of Vietnam. Savor the medley of sweet, sour, heat, and umami. Let me know how your Bánh Mì creations turn out!