Slow-Roasted Five-Meat Bánh Mì with Pickled Vegetables and Fresh Herbs

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

A rich, hearty bánh mì packed with five different slow-roasted meats, balanced by crunchy pickled carrots and daikon, fresh cucumbers, and fragrant herbs on a Vietnamese baguette. This Vietnamese recipe, ready in about 230 minutes, pairs pork belly, sliced, pork shoulder, cubed, chicken thigh, boneless, skinless for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 850 calories and feeds 2, 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

• 4 oz pork belly, sliced
• 4 oz pork shoulder, cubed
• 4 oz chicken thigh, boneless, skinless
• 4 oz Vietnamese pork sausage (chả lụa), sliced
• 4 oz Vietnamese ham (giò lụa), sliced
• 4 garlic cloves, minced
• 3 tbsp fish sauce
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tsp black pepper
• 1 medium carrot, julienned
• 1 cup daikon radish, julienned
• 1/2 cup white vinegar
• 1/2 cup water
• 2 tbsp granulated sugar
• 1 tsp kosher salt
• 1 medium cucumber, thinly sliced
• 1/3 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 4 tbsp mayonnaise

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Combine 4 minced garlic cloves, 3 tbsp fish sauce, 2 tbsp soy sauce, 2 tbsp brown sugar, and 1 tsp black pepper in a bowl. Marinate 4 oz pork belly slices, 4 oz cubed pork shoulder, and 4 oz boneless chicken thighs in this mixture for at least 1 hour in the refrigerator.
2. Step 2: Preheat oven to 275°F. Place marinated pork belly, pork shoulder, and chicken thighs on a roasting pan and slow roast for 2.5 hours until tender and easily shredded. Remove and let cool slightly, then thinly slice or shred.
3. Step 3: In a small bowl, mix 1/2 cup white vinegar, 1/2 cup water, 2 tbsp granulated sugar, and 1 tsp kosher salt until sugar dissolves. Add 1 cup julienned daikon and 1 medium julienned carrot. Let pickle at room temperature for 30 minutes.
4. Step 4: Slice 2 French baguettes lengthwise without cutting through and toast at 375°F for 5 minutes until crisp.
5. Step 5: Spread 4 tbsp mayonnaise evenly inside each baguette. Layer with sliced slow-roasted pork belly, pork shoulder, chicken, 4 oz sliced Vietnamese pork sausage, and 4 oz sliced Vietnamese ham.
6. Step 6: Add pickled vegetables, 1 medium sliced cucumber, 1/3 cup fresh cilantro, and 1/4 cup fresh mint leaves to each sandwich.
7. Step 7: Close sandwiches gently and serve immediately to enjoy the rich variety of meats with fresh, bright accompaniments.