Picture this: a crusty, golden baguette that cracks as you squeeze it ever so slightly. Now imagine that same baguette filled with luscious pork belly—juicy, tender, and crowned with a crisp, shattering skin.
Add in bright, pickled vegetables, a generous smear of pâté, a touch of mayo, fresh herbs, and maybe a few slices of chili for some heat. What you have is a Vietnamese bánh mì—specifically, the pork belly version, and it’s nothing short of extraordinary.
This isn’t just a sandwich. It’s a cultural deep-dive, a flavor journey wrapped in paper, ready to take you from your kitchen to the lively streets of Hanoi or Saigon with one bite.
Bánh mì is everything at once: crunchy and soft, sweet and savory, rich yet refreshing. It’s a study in contrast—and one of the most satisfying street foods you’ll ever eat.
A Brief History of the Bánh Mì
The bánh mì (pronounced bun mee) is a culinary result of history, colonization, and adaptation. During French colonial rule, the French introduced the baguette and liver pâté to Vietnam.
The Vietnamese, with their endless creativity and passion for balance in flavor, added roasted meats, pickled vegetables, herbs, and condiments. The result is something uniquely Vietnamese—layered, complex, and irresistibly flavorful.
Let’s explore how to bring this classic into your own kitchen, focusing on the irresistible pork belly version.
Ingredients
Here’s what you’ll need to recreate this iconic dish at home:
For the Pork Belly:
- 1 ½ pounds pork belly, skin on
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon five-spice powder
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- Salt and pepper to taste
For the Pickled Vegetables:
- 1 cup daikon radish, julienned
- 1 cup carrots, julienned
- ½ cup rice vinegar
- ¼ cup sugar
- 1 teaspoon salt
- ½ cup warm water
For Assembling the Bánh Mì:
- 4 small French baguettes (or 2 large, halved)
- Mayonnaise (Japanese-style, if available)
- Pork liver pâté (optional, but recommended)
- Fresh cucumber, thinly sliced
- Fresh cilantro
- Fresh jalapeño or chili slices (optional)
- A few drops of Maggi seasoning sauce (optional but authentic)
Preparation Steps
Step 1: Pickle the Vegetables
Begin by making the pickled daikon and carrots. Place the julienned vegetables in a bowl. In a separate bowl, mix the rice vinegar, sugar, salt, and warm water until the sugar dissolves.
Pour this mixture over the vegetables, ensuring they’re fully submerged. Let them sit for at least an hour; if you can prepare them a day in advance, even better.
These tangy, crisp vegetables add balance and brightness to the rich pork.
Step 2: Marinate the Pork Belly
Score the pork belly’s skin in a crisscross pattern, being careful not to cut into the meat. In a bowl, mix soy sauce, fish sauce, brown sugar, five-spice powder, garlic, vinegar, salt, and pepper.
Rub this marinade all over the pork belly, covering every crevice. Let it rest in the refrigerator for at least 2 hours—or ideally overnight—for the flavors to truly sink in.
Step 3: Roast the Pork
Preheat your oven to 400°F (200°C). Place the marinated pork belly on a wire rack set over a foil-lined baking tray.
Roast for about 45 minutes. Then, raise the temperature to 450°F (230°C) and continue roasting for another 15 to 20 minutes, or until the skin is crisp and bubbling.
Let it rest for a few minutes before slicing it into thick, tender strips.
Step 4: Prepare the Baguette
Warm the baguettes in the oven for a few minutes until the exterior is crisp but the inside remains soft. Slice them open lengthwise, but don’t cut all the way through—you want them to hinge open like a book.
Step 5: Assemble the Sandwich
Spread mayonnaise on one side of the baguette and, if you’re using it, a layer of pâté on the other. Layer in the roasted pork belly slices, followed by pickled daikon and carrots, cucumber slices, fresh cilantro, and jalapeños if desired.
A few drops of Maggi seasoning sauce can add an extra punch of umami.
The Final Result
What you now hold in your hands is more than just a sandwich. It’s a carefully orchestrated medley of flavor and texture. The crackle of the baguette gives way to tender pork belly, its richness lifted by the vinegary pickles. The herbs and chilies add brightness and heat, while the pâté and mayo bring creaminess and depth.
Each bite reveals a new dimension—savory, tangy, spicy, herbal—all held together by the golden, crisp exterior of a good baguette. It’s rich without being overwhelming, vibrant without being chaotic.
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