Pork Bánh Mì

Hello, Everyone! It’s @CookesintheKitchen (find us on Instgram) coming at you again with another fun recipe that will surely knock your socks off. This time we are taking on a new (to us) recipe: a pork bánh mì!



The bánh mì is a sandwich made from a fusion of native Vietnamese ingredients (pork, coriander, cucumber and pickled carrots) and French cuisine (fresh baguette, jalapeño, and mayonnaise). The bánh mì has been a popular Vietnamese street food since the 1950's, but in the last few years has become a beloved sandwich in the US and around the globe. To know bánh mì is to love bánh mì.

Our bánh mì recipe is not as authentic as what you might find in Hanoi (our ingredients came from the Little Italy Mercato Farmers Market in San Diego), but what's rad about this sandwich is that you can freestyle a bit and have fun with your ingredients. This sandwich is inherently a fusion dish, so there are tons of different directions you can go. Click here to read about how some creative Vietnamese-American chefs are really pushing the Bánh mì envelope! 

STAR OF THE SHOW: Baby Clydesdale's Lemongrass BBQ Sauce



This recipe takes a little work, but mostly in a spread out kind of way. We made the pickled vegetables a few days in advance and had a great time with the pickling process. If you're not ready to jump into the art of pickling, you can easily purchase your pickled veggies at the farmers' market or grocery store. 


Next prep item is the meat. You can totally choose to go vegetarian with this dish (tofu bánh mìs are killer!), but we chose pork belly. Cooking with Baby Clydesdale Lemongrass BBQ was freakin’ amazing! Use a healthy slathering before roasting. Also, you can totes add more BBQ after roasting or when you're heating up the pork later (see in directions below).

Spicy Mayo: When we read the basics about what goes into a traditional spicy mayo for a bánh mì, our first thought was: “wait, it calls for chili peppers. Why not just use Baby Clydesdale Sriracha?!?!” Duh! Add a blob of Sriracha to mayo (or veganaise) and you're done. 

Last but definitely not least: choosing the bread. To do the bánh mì justice, you'll want to get a freshly baked French baguette. Slice it longways and stuff!

Ingredients (roughly 3 servings)

  • Pork Belly: one (1) pound of pork belly; Baby Clydesdale Lemongrass BBQ; S&P
  • Pickled Vegetables: sliced carrots, sliced radishes, ½ cup of white wine vinegar; ½ cup of sugar; 1 tbsp. of salt; 4 cloves; 1 bay leaf; ½ tsp. of caraway seed and coriander seed; 6 garlic cloves, sliced  
  • Baguette: fresh French baguette 
  • Spicy Mayo: 1/2 cup of mayonnaise; Baby Clydesdale Sriracha; S&P
  • For Serving: fresh cilantro, sliced Persian cucumbers


  • Cooking Pork Belly: Season the pork belly with salt and pepper, then pour that Baby Clydesdale Lemongrass BBQ on it so that it looks like a little piggy rolling in a puddle of mud! Rub the sauce in and really build a relationship with that pork, then cover and refrigerate for a few hours. Has it been a few hours? Perfect. Preheat your oven to 450° F and roast that pork belly for a solid thirty minutes (fat side up, preferably). When that timer goes off, drop the temperature to 275°F and roast it for an additional hour. Remove the pork belly and let it cool to room temperature. Seriously, don’t get creative. Let it sit until it is cool enough for you to wrap it in plastic without burning your fingers off. Let the wrapped pork belly chill in the fridge for a few hours. When you’re ready to eat, unwrap the pork belly, slice it to your liking, then reheat it in a skillet on medium high, dousing it with more Baby Clydesdale Lemongrass to get a little caramelization going. 
  • Pickling Vegetables: In a stainless steel pot, combine the vinegar, sugar, salt, cloves, bay leaf, caraway and coriander seeds, garlic and 2 cups of water; bring to a boil; reduce the heat to a simmer and add the carrots; cook for 3-4 minutes (you still want them firm); remove the carrots and spread out on a baking sheet; allow the pickling mixture to come to room temperature, then place the carrots in a jar and pour the pickling mixture on top; let the carrots marinate for several hours in the fridge, preferably for a day (minimum); repeat with the radishes.
  • Spicy Mayo: Mix the mayo with the Baby Clydesdale Sriracha and season with some S&P.
  • Serving: Slice open that French bread, smear on some spicy mayo, add pickled vegetables and some pork belly, then drop some fresh cilantro on it like you’re a three Michelin starred chef. Wow! You just made a bánh mì. Congratulations and enjoy!

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