Banh mi is a Vietnamese sandwich that packs a real punch of flavour. Say goodbye to boring sandwiches, this pork belly banh mi takes the humble baguette and transforms it into a rich and vibrant on-the-go lunch. This street food sandwich sensation is filled with tender meat, crunchy pickled veg, fresh lettuce and a punchy sauce to make every mouthful a mix of sweet, savoury, sour and spicy flavours. Make sure you use a fresh and airy French baguette to make your banh mi as authentic as possible.
- 4 thick slices pork belly
For the pickled veg:
- 100ml rice wine vinegar
- 2tsp caster sugar
- ½ tsp salt
- 2tsp ginger, grated
- 1 carrot, sliced thinly
- ½ cucumber, peeled into ribbons
For the sandwich:
- 100ml soy sauce
- 100ml sweet chilli sauce
- 1 garlic clove, crushed
- 1 long baguette, cut into 4
- shredded lettuce
- bunch each coriander and Thai basil
- zest and juice of 2 limes
- 1 red or green chilli, finely sliced
- Preheat the oven to 180°C. Lay the pork belly slices on a baking tray and bake for 35-40 mins until cooked through.
- Meanwhile, make the pickle. Combine the rice wine vinegar, caster sugar, salt, ginger, carrot and cucumber in a bowl and leave to stand for 30 mins to marinate.
- In a bowl, mix together the soy sauce, sweet chilli sauce and garlic. Pour this over the pork belly slices and return to the oven to cook for 5 more mins. Remove from the oven and allow to cool slightly before cutting into 2cm chunks.
- Slice the baguette lengthways, spread with mayonnaise and add the lettuce and half the herbs. Top with the meat (either whole pieces or slices), pickled veg, lime zest and juice, then scatter the remaining herbs and chilli over to serve.
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