Vietnam · Street food · Crispy roast pork
Bánh Mì Heo Quay
Vietnamese crispy pork belly baguette layered with tangy carrot and daikon pickles, cool cucumber, fragrant cilantro, chilies and a creamy spread. The contrast between crackling pork skin and airy bread is the star.
Traditional-inspired home recipe; methods and toppings vary by vendor. Allow an additional 8–24 hours for optional skin drying. Recipe not independently kitchen-tested by Asian Table Atlas.
Illustrative AI-generated image.
Ingredients
- 1.2 kg (2.6 lb) skin-on pork belly, skin intact
- 1½ tsp fine salt, divided
- 1 tsp five-spice powder
- 1 tsp white pepper
- 1 tsp sugar
- 2 tsp fish sauce
- 1 tbsp neutral oil
- 4 Vietnamese-style baguettes (or light, crisp French rolls)
- 1 medium carrot, julienned
- 1 small daikon, julienned
- ½ cup rice vinegar
- ½ cup warm water
- 3 tbsp sugar for pickles
- ½ tsp salt for pickles
- 1 cucumber, thinly sliced lengthwise
- 1 cup fresh cilantro sprigs
- 1–2 red chilies, thinly sliced (optional)
- ¼ cup Vietnamese-style mayonnaise
- 2 tsp Maggi seasoning or light soy sauce (optional)
- Optional: pork pâté and a few drops of chili sauce
How to make crispy pork belly bánh mì
- Pat the pork belly very dry. Score only the meat side lightly; avoid cutting the skin. Rub the meat side with five-spice, white pepper, sugar, fish sauce and ½ tsp salt. Keep the skin clean and dry.
- Set the pork belly skin-side up on a rack over a tray. Refrigerate uncovered for 8–24 hours to dry the skin; this helps form crackling.
- Preheat oven to 160°C / 325°F. Rub the pork meat with oil and sprinkle the skin evenly with the remaining 1 tsp salt. Roast skin-side up on a rack for 75–100 minutes, until the pork is cooked and tender.
- Increase heat to 230°C / 450°F and roast for 15–25 minutes more, watching closely, until the skin bubbles and crisps. Rotate as needed; protect exposed meat with foil if it browns too quickly. Cook pork to at least 63°C / 145°F followed by a 3-minute rest; belly is generally more tender at a higher finished temperature.
- While pork roasts, mix rice vinegar, warm water, 3 tbsp sugar and ½ tsp salt until dissolved. Add carrot and daikon; pickle at least 30 minutes, then drain before using.
- Rest roasted pork for 15 minutes. Use a sharp knife to cut into slices or bite-size pieces, preserving as much crisp skin as possible.
- Split and lightly toast the baguettes. Spread mayonnaise inside, plus pâté if using. Add sliced cucumber, pork belly, drained pickles, cilantro and chili. Add a few drops of Maggi or soy sauce if desired. Serve immediately while the skin is crisp.
- Quick version: buy fully cooked crispy pork belly from a trusted shop, reheat according to its food-safety directions until hot, and assemble with freshly made pickles and baguettes.
Tips for great bánh mì
Dry skin matters: air-drying uncovered in the refrigerator improves crackling. Keep marinade away from the skin. Keep pickles crisp: drain them before filling the baguette. Serve right away: freshly roasted crackling is best while crunchy.
Quick 15-minute version
Use ready-cooked crispy pork belly, quick-pickled vegetables or prepared đồ chua, and bakery baguettes. Reheat the pork safely and assemble just before serving.
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