Bánh Mì Thịt HeoRoast Pork Baguette Sandwich
A Vietnamese baguette sandwich with roast pork, pâté, mayonnaise, quick pickles, cucumber, coriander, and chili. Bánh mì fillings vary widely.
Prep
30m
Cook
1h
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Sandwiches
- 4pcsBaguette Bread
- 120gPork Liver Pâté
- 80gMayonnaise
Pork
- 600gPork Belly
- 25gLemongrass (finely chopped)
- 15gGarlic (finely chopped)
- 30mlSoy Sauce
- 15gWhite Sugar
- 3gBlack Pepper
- 20mlVegetable Oil
Pickles
- 200gDaikon Radish (julienned)
- 150gCarrot (julienned)
- 200mlRice Vinegar
- 30gWhite Sugar
- 6gSalt
Sandwiches
- 200gCucumber (cut into batons)
- 20gFresh Coriander
- 20gJalapeño Chili (thinly sliced)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the lemongrass, garlic, soy sauce, white sugar, black pepper, and vegetable oil. Rub the mixture over the pork belly and let it stand briefly.
- 02
Roast the pork belly at 200°C (392°F) until browned and at least 63°C (145°F). Rest it for 3 minutes, then slice thinly.
- 03
Stir the rice vinegar, white sugar, and salt until dissolved. Add the daikon radish and carrot and let them pickle until lightly crisp and tangy.
- 04
Warm the baguette bread at 180°C (356°F) until the crust is crisp, then split each loaf lengthwise.
- 05
Spread the cut sides with pork liver pâté and mayonnaise.
- 06
Fill the bread with the sliced roast pork belly, drained pickled daikon radish and carrot, cucumber, fresh coriander, and jalapeño chili.
- 07
Serve the sandwiches while the bread is still crisp.
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