A classic Vietnamese roast pork sandwich featuring crackling roasted pork belly, pickled daikon and carrot, fresh vegetables, Vietnamese pâté, and a savoury dressing on crusty bread. This iconic dish beautifully blends French colonial influence with Vietnamese tradition.
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Adapted from a video by Adam Liaw
Roast Pork Bánh Mì plus The Secret to Perfect Pork Crackling | Roadtrip for Good
Vietnamese pork loafpressed meat product wrapped in banana leaf
crusty bread rolls
mayonnaise
coriander
chili
Steps
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1
Using a pricking tool or small sharp knife, prick hundreds of tiny holes all over the pork skin to allow heat to penetrate and create crispy crackling.
2
Flip the pork over and score the belly side with several lines to help the marinade penetrate and prevent curling.
3
Mix finely chopped garlic, five spice powder, and white pepper, then rub this mixture only on the meat side, not on the skin.
4
Generously salt the pork skin to help it dry out for better crackling, then place the pork in a roasting tray.
5
Refrigerate the pork uncovered overnight to dry out the skin. Before roasting, lightly brush off excess salt while keeping some on for better crackling.
6
Roast the pork at 180°C (350°F) for about 45 minutes to 1 hour to soften the skin.
7
Cut the daikon into large batons about the same length as the bread rolls. Massage with salt to release moisture until the pieces are pliable without breaking.
8
Place the massaged daikon in a resealable bag and add equal parts vinegar and water plus sugar to create the pickling liquid. Squeeze out air, seal, and refrigerate for about 1 hour.
9
Cut cucumber and spring onion to the same length as the bread rolls. Julienne the carrot using a mandoline slicer.
10
Mix garlic, fish sauce, soy sauce, and a touch of sugar to make the bánh mì dressing.
11
When the pork skin begins to blister, turn up the heat or use an overhead grill and roast for another 10 minutes to achieve fully crispy, golden crackling.
12
Place the bread rolls on a tray and warm them in the oven for about 10 minutes.
13
Slice the roasted pork belly, removing from the bones as needed.
14
Spread a layer of pâté on the inside of the warm bread roll, followed by a touch of mayonnaise.
15
Layer in the roasted pork slices, pork skin, shredded carrot, pickled daikon, Vietnamese pork loaf, spring onion, cucumber, coriander, and chili.
16
Drizzle the bánh mì dressing over everything and serve.
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