This delicious Vietnamese sandwich is packed with flavor from crispy pork belly, pickled daikon radishes and carrots, sliced chile peppers, fresh herbs and sriracha mayo.
Course Main Dish Recipes
Cuisine Vietnamese
Keyword banh mi, pork belly, sandwich
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Calories 483kcal
Author Robin Donovan
Ingredients
¼cupmayonnaise
¼cupsriracha
4crusty French rollsor substitute baguette, sourdough rolls, or any sandwich rolls you like, lightly toasted
1poundhoisin glazed pork bellysliced thin
2jalapeno peppers
1bunch cilantrolarge stems trimmed off
1jar pickled daikon and carrotsstore-bought or homemade
1bunch fresh mint leavesoptional
Instructions
Stir together the mayo and sriracha (unless you are using premade sriracha mayo) and spread it on the toasted buns—as much or as little as you like! I like a lot!
Add a layer of pork belly and then top that with a few jalapeno slices, some of the pickled daikon and carrots, and the herbs.
Serve immediately.
Notes
1. You can substitute store-bought sriracha mayo for the mayo and sriracha here.2. If you can’t find the perfect rolls, don’t let that stop you! You can use Mexican Bollillos, hoagie rolls, sourdough rolls, or even burger buns if you have to.