Bánh Mì Sandwich with Charred Pork Belly and Pickled Vegetables

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

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 sandwich and wrap recipe, ready in about 27 minutes, pairs 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.

Ingredients

• 1 lb, 1/4-inch thick pork belly slices
• 2 tbsp fish sauce
• 1 tbsp hoisin sauce
• 1 tbsp brown sugar
• 3 cloves, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 4 small rolls French baguette
• 2 medium, julienned carrots
• 1 cup julienned daikon radish
• 1/2 cup rice vinegar
• 2 tbsp sugar
• 1/2 cup water
• 1/2 cup mayonnaise
• 2 tbsp Sriracha
• 1 small, thinly sliced cucumber
• 1/2 cup leaves fresh cilantro
• 1 small, thinly sliced jalapeño

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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.