Bánh Mì Sandwich with Charred Pork Belly and Pickled Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A Vietnamese sandwich layering smoky grilled pork belly with crisp pickled carrots and daikon, fresh herbs, and spicy mayo on a toasted baguette. This vietnamese-inspired sandwiches & wraps ready in about 27 minutes pairs 1/4-inch thick pork belly slices, fish sauce, hoisin sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Vietnamese cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, mix 2 tbsp fish sauce, 1 tbsp hoisin sauce, 1 tbsp brown sugar, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb pork belly slices and marinate for at least 1 hour in the refrigerator.
  2. Step 2: Prepare pickled vegetables by combining 1/2 cup rice vinegar, 2 tbsp sugar, and 1/2 cup water in a jar until sugar dissolves. Add 2 julienned carrots and 1 cup julienned daikon radish. Refrigerate for at least 1 hour.
  3. Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Grill pork belly slices for 3-4 minutes per side until nicely charred and cooked through.
  4. Step 4: Mix 1/2 cup mayonnaise with 2 tbsp Sriracha to make spicy mayo.
  5. Step 5: Slice 4 small French baguette rolls lengthwise without cutting all the way through. Toast lightly.
  6. Step 6: Spread spicy mayo evenly inside each baguette. Layer grilled pork belly, pickled carrots and daikon (drained), thinly sliced 1 small cucumber, fresh cilantro leaves, and sliced jalapeño.
  7. Step 7: Serve immediately for a crunchy, spicy, and savory bánh mì experience.

Equipment for this recipe

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Frequently asked questions

How long does Bánh Mì Sandwich with Charred Pork Belly and Pickled Vegetables take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Bánh Mì Sandwich with Charred Pork Belly and Pickled Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fish sauce from drying out.

Can I substitute ingredients in Bánh Mì Sandwich with Charred Pork Belly and Pickled Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bánh Mì Sandwich with Charred Pork Belly and Pickled Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Bánh Mì Sandwich with Charred Pork Belly and Pickled Vegetables?

Vietnamese sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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