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Banh Mi recipe

Banh Mi is a Vietnamese sandwich that typically includes pickled vegetables, cilantro, chiles, and various meats or tofu, all served on a crusty baguette. Here is a recipe for a classic pork belly Banh Mi:

Preparation time: 15 minutes Cooking time: 2 hours Total time: 2 hours 15 minutes Serves: 4


  • 4 (6-inch) baguettes or French rolls
  • 1/2 cup mayonnaise
  • 2 tablespoons Sriracha sauce
  • 1/4 cup finely chopped cilantro
  • 1/4 cup finely chopped mint
  • 1/4 cup finely chopped basil
  • 1/4 cup finely chopped green onions
  • 1/4 cup finely chopped jalapeño peppers
  • 1/4 cup rice vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 pound pork belly
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon five-spice powder
  • 1/4 teaspoon black pepper

Instructions for Banh Mi recipe:

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a small bowl, mix together the mayonnaise and Sriracha sauce.
  3. Cut the baguettes or rolls in half lengthwise, and spread the mayonnaise mixture on the cut sides.
  4. In another small bowl, mix together the cilantro, mint, basil, green onions, and jalapeño peppers.
  5. In a separate small bowl, mix together the rice vinegar, sugar, and kosher salt until the sugar has dissolved.
  6. Cut the pork belly into thin slices. Heat the vegetable oil in a pan over medium heat and brown the pork belly slices on both sides. Sprinkle the five-spice powder and black pepper over the pork belly, and continue cooking for 2-3 minutes.
  7. Assemble the sandwiches by adding the pork belly slices, pickled vegetables, and herb mixture to the bottom halves of the baguettes or rolls.
  8. Place the sandwiches on a baking sheet and bake in the preheated oven for 5-10 minutes, or until the bread is toasted and the fillings are hot.

To dress it up, you can add additional herbs or lettuce for garnish.

Per serving (assuming 4 servings): -Calories: 748 -Fat: 47 g -Carbohydrates: 49 g -Protein: 32 g

Keep in mind that these values can change based on the ingredients used

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zhaleh yarmoradi

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