Vietnamese Banh Mi Sandwich with Pork Belly, Pickled Daikon, Cucumber, Chili and Fresh Herbs

Make the pickled vegetables at least 1 hour ahead (or ideally overnight): combine rice vinegar, warm water, sugar, and salt in a bowl. Stir until sugar dissolves. Add the daikon and carrot matchsticks and submerge. The do chua is ready when the vegetables are slightly softened but still have bite — crunchy, sweet, tangy. This pickle is the backbone of banh mi.

Ingredients

• For the pork belly:
• 500g (1.1 lb) skin-off pork belly, thinly sliced (or pork meatballs if preferred)
• 3 tbsp fish sauce
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp five spice powder
• 1 tbsp neutral oil
• For the do chua (pickled vegetables):
• 1 medium daikon radish, cut into thin matchsticks
• 2 medium carrots, cut into thin matchsticks
• 1/2 cup rice vinegar
• 1/2 cup warm water
• 3 tbsp sugar
• 1 tsp salt
• For assembly:
• 4 Vietnamese baguettes (or small French baguettes — crisp exterior, airy interior)
• 4 tbsp mayonnaise (Kewpie Japanese mayo preferred)
• 2 tbsp pate (chicken liver pate — the traditional spread)
• 1 English cucumber, thinly sliced lengthwise
• 2-3 fresh red or green chilies, thinly sliced
• 1 cup fresh cilantro sprigs
• Soy sauce or Maggi seasoning for drizzling

Instructions

1. Make the pickled vegetables at least 1 hour ahead (or ideally overnight): combine rice vinegar, warm water, sugar, and salt in a bowl. Stir until sugar dissolves. Add the daikon and carrot matchsticks and submerge. The do chua is ready when the vegetables are slightly softened but still have bite — crunchy, sweet, tangy. This pickle is the backbone of banh mi.
2. Marinate the pork belly: combine fish sauce, soy sauce, honey, garlic, and five spice powder. Toss the pork slices thoroughly and marinate at least 30 minutes (or up to overnight in the refrigerator).
3. Cook the pork: heat neutral oil in a skillet or grill pan over high heat. Add pork slices in a single layer (work in batches) and cook 3-4 minutes per side until caramelized, sticky, and cooked through. The honey in the marinade will cause the edges to char slightly — this is the flavor. Set aside.
4. Prepare the baguettes: slice lengthwise but not all the way through, leaving a hinge. Open flat and lightly toast in the oven at 400°F (200°C) for 3-4 minutes. The crust should shatter; the interior should be warm and pillowy.
5. Spread a generous layer of mayonnaise on one side of the bread. On the other side, spread a thin layer of pate. These two spreads together — rich, creamy, savory — are what make banh mi taste unlike any other sandwich.
6. Layer the hot pork belly slices into the baguette. Add cucumber slices, then a generous fistful of do chua. Add sliced fresh chili — as much as you dare.
7. Pile on fresh cilantro generously. The cilantro is not an optional garnish — it is a primary flavor, providing a grassy, bright freshness that cuts through all the richness.
8. Drizzle lightly with soy sauce or Maggi. Close the baguette, press gently, and eat immediately while the bread is still crisp and the pork is hot. Banh mi is a masterclass in contrast: crunchy and soft, hot and cold, rich and bright, all in one bite.