Banh Mi

Name: Banh Mi
Total time: 1 h 9 min
Yield: 4 servings
Ingredients: 120 ml Water; 120 ml White rice vinegar; 30 g White sugar; 8 g Fine salt; 200 g Daikon radish; 150 g Carrots; 4 piece Garlic; 30 ml Fish sauce; 30 ml Soy sauce; 15 ml Oyster sauce; 1 tsp Ground black pepper; 10 ml Sesame oil; 400 g Pork belly; 1 piece Cucumber; 2 piece fresh red chilli; 4 piece Spring onions; 2 piece Baguette; 80 g Mayonnaise; 120 g Chicken liver pâté; 30 g fresh coriander

1 hr 9 min · 17 min active · makes ~1.75 kg · Easy

Vietnamese sandwich with caramelized pork belly, chicken liver pâté, pickled vegetables, fresh coriander and chilli on crispy baguette. Serves 4.

See more →

Banh Mi

Vietnamese sandwich with caramelized pork belly, chicken liver pâté, pickled vegetables, fresh coriander and chilli on crispy baguette. Serves 4.

See more →

TOTAL TIME

1 hr 9 min

ACTIVE TIME

17 min

QUANTITY

~1.75 kg

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/20

Tools0/18

Ingredients

0/20 gathered · 4 servings

120ml

30g

200g

150g

4piece

30ml

15ml

1tsp

10ml

400g

1piece

2piece

4piece

2piece

80g

120g

30g

#	Quantity	Notes	State
1	120ml	—	—
2	120ml	—	—
3	30g	—	—
4	8g	—	—
5	200g	—	—
6	150g	—	—
7	4piece	—	—
8	30ml	—	—
9	30ml	—	—
10	15ml	—	—
11	1tsp	—	—
12	10ml	—	—
13	400g	—	—
14	1piece	—	—
15	2piece	—	—
16	4piece	—	—
17	2piece	—	—
18	80g	—	—
19	120g	—	—
20	30g	—	—

Tools

19 items

Serveware

1 item

Procedure

53 steps

1 of 53

Heat the oven to 200 °C.

200°C

⏱ 10 min

2 of 53

Pour the water into a small bowl.

Water · 120 ml

⏱ 5s

ResultWater

3 of 53

Add the white rice vinegar to the bowl.

White rice vinegar · 120 ml

⏱ 5s

ResultWater and white rice vinegar

4 of 53

Add the sugar to the bowl.

White sugar · 30 g

⏱ 5s

ResultWater and white rice vinegar and white sugar

5 of 53

Add the salt to the bowl.

Fine salt · 8 g

⏱ 5s

ResultWhite rice vinegar mixture

6 of 53

Stir vigorously until the sugar and salt have completely dissolved.

⏱ 30s

ResultPickling brineused in step 13

7 of 53

Run the peeler firmly along the daikon from top to bottom to remove all the skin.

Daikon radish · 200 g

⏱ 40s

ResultPeeled daikon

8 of 53

Cut the peeled daikon into thin matchsticks about 5 cm long and 3 mm wide.

Peeled daikon · step 7

⏱ 1 min

ResultJulienned daikon

9 of 53

Transfer the julienned daikon into a medium bowl.

Julienned daikon · step 8

⏱ 10s

ResultJulienned daikon

10 of 53

Run the peeler along each carrot to remove the skin completely.

Carrots · 150 g

⏱ 40s

ResultPeeled carrots

11 of 53

Cut the peeled carrots into thin matchsticks the same size as the daikon.

Peeled carrots · step 10

⏱ 1 min

ResultJulienned carrots

12 of 53

Add the julienned carrot to the bowl with the daikon.

Julienned carrots · step 11

⏱ 10s

ResultJulienned carrots and julienned daikon

13 of 53

Pour the pickling brine over the daikon and carrot.

Pickling brine · step 6

⏱ 5s

ResultPickling brine and julienned carrots and julienned daikon

14 of 53

Toss the vegetables through the brine until every strand is coated, then set aside to pickle while you prepare the pork.

⏱ 20s

ResultQuick-pickled vegetablesused in step 49

15 of 53

Crush each garlic clove flat with the side of the knife and slip off the papery skin.

Garlic · 4 piece

⏱ 30s

ResultPeeled garlic cloves

16 of 53

Rock the knife over the crushed cloves, gathering and repeating, until very finely minced.

Peeled garlic cloves · step 15

⏱ 40s

ResultFinely minced garlic

17 of 53

Scrape the minced garlic into a mixing bowl.

Finely minced garlic · step 16

⏱ 5s

ResultFinely minced garlic

18 of 53

Add the fish sauce to the bowl.

Fish sauce · 30 ml

⏱ 5s

ResultFinely minced garlic and fish sauce

19 of 53

Add the soy sauce to the bowl.

Soy sauce · 30 ml

⏱ 5s

ResultFinely minced garlic and fish sauce and soy sauce

20 of 53

Add the oyster sauce to the bowl.

Oyster sauce · 15 ml

⏱ 5s

ResultFish sauce mixture

21 of 53

Add the ground black pepper to the bowl.

Ground black pepper · 1 tsp

⏱ 5s

ResultFish sauce mixture

22 of 53

Add the sesame oil to the bowl.

Sesame oil · 10 ml

⏱ 5s

ResultFish sauce mixture

23 of 53

Stir everything together until the marinade is well combined.

⏱ 20s

ResultPork marinade

24 of 53

Cut the pork belly crosswise into slices about 1 cm thick.

Pork belly · 400 g

⏱ 1 min

ResultBite-sized sliced pork belly

25 of 53

Add the pork belly slices to the marinade.

Bite-sized sliced pork belly · step 24

⏱ 10s

ResultPork marinade and bite-sized sliced pork belly

26 of 53

Toss the pork thoroughly in the marinade so every slice is evenly coated.

⏱ 30s

ResultMarinated pork belly

27 of 53

Place the bowl of pork in the refrigerator.

⏱ 10s

ResultMarinated pork belly

28 of 53

Leave the pork to marinate for at least 30 minutes so the flavours penetrate deeply.

⏱ 30 min

ResultFully marinated pork belly

29 of 53

Take the bowl of pork out of the refrigerator.

⏱ 10s

ResultFully marinated pork bellyused in step 31

30 of 53

Line a baking tray with baking paper.

⏱ 20s

31 of 53

Lay the marinated pork belly slices in a single layer on the lined tray, leaving a little space between each.

Fully marinated pork belly · step 29

⏱ 30s

ResultFully marinated pork belly

32 of 53

Slide the tray into the oven.

⏱ 10s

ResultFully marinated pork belly

33 of 53

Roast the pork for 25 minutes until deeply caramelised and cooked through.

200°C

⏱ 25 min

ResultRoasted pork belly

34 of 53

Lift the tray out of the oven using oven gloves and set it on a heatproof surface.

⏱ 10s

ResultRoasted pork belly

35 of 53

Leave the pork to rest for 5 minutes so the juices settle back into the meat.

⏱ 5 min

ResultRested roasted pork belly

36 of 53

Cut the cucumber on the diagonal into thin slices about 3 mm thick.

Cucumber · 1 piece

⏱ 1 min

ResultSliced cucumber

37 of 53

Transfer the cucumber slices to a plate and set aside.

Sliced cucumber · step 36

⏱ 10s

ResultSliced cucumber

38 of 53

Slice the chillies into thin rounds on the diagonal.

Fresh red chilli · 2 piece

⏱ 30s

ResultThinly sliced red chilli

39 of 53

Transfer the sliced chilli to a small bowl.

Thinly sliced red chilli · step 38

⏱ 5s

ResultThinly sliced red chilli

40 of 53

Strip away the tough outer layer and any damaged leaves from each spring onion.

Spring onions · 4 piece

⏱ 30s

ResultPeeled spring onions

41 of 53

Cut away the root ends and any ragged dark tips from the peeled spring onions.

Peeled spring onions · step 40

⏱ 20s

ResultTrimmed spring onions

42 of 53

Slice the trimmed spring onions into thin rings on the diagonal.

Trimmed spring onions · step 41

⏱ 30s

ResultSliced spring onions

43 of 53

Add the sliced spring onions to the bowl with the chilli.

Sliced spring onions · step 42

⏱ 5s

ResultSliced spring onions and thinly sliced red chilli

44 of 53

Cut each baguette lengthways almost all the way through, leaving a hinge so it opens like a book.

Baguette · 2 piece

⏱ 40s

45 of 53

Spread mayonnaise generously over both cut surfaces of each baguette.

Mayonnaise · 80 g

⏱ 30s

46 of 53

Spread a layer of chicken liver pâté over the mayonnaise on each baguette.

Chicken liver pâté · 120 g

⏱ 30s

47 of 53

Lay slices of rested roasted pork belly along the length of each baguette.

⏱ 30s

48 of 53

Tuck the cucumber slices alongside the pork in each baguette.

⏱ 20s

49 of 53

Tip the pickled daikon and carrot into a colander and let the excess brine drain away.

Quick-pickled vegetables · step 14

⏱ 20s

ResultDrained pickled vegetables

50 of 53

Pile a generous handful of drained pickled vegetables into each baguette.

⏱ 20s

51 of 53

Scatter the sliced chilli and spring onions over the filling in each baguette.

⏱ 15s

52 of 53

Tuck generous sprigs of fresh coriander into each baguette on top of all the filling.

Fresh coriander · 30 g

⏱ 15s

ResultAssembled banh mi

53 of 53

Transfer the filled baguettes to a serving board and bring to the table immediately.

Assembled banh mi · step 52

⏱ 15s

ResultAssembled banh mi

Total Time1 hr 9 min

#	Product	Tool	Action
1	—	200°C	Heat the oven to 200 °C.⏱ 10 min
2	120 ml		Pour the water into a small bowl.⏱ 5sResultWater
3	120 ml		Add the white rice vinegar to the bowl.⏱ 5sResultWater and white rice vinegar
4	30 g		Add the sugar to the bowl.⏱ 5sResultWater and white rice vinegar and white sugar
5	8 g		Add the salt to the bowl.⏱ 5sResultWhite rice vinegar mixture
6	—		Stir vigorously until the sugar and salt have completely dissolved.⏱ 30sResultPickling brineused in step 13
7	200 g		Run the peeler firmly along the daikon from top to bottom to remove all the skin.⏱ 40sResultPeeled daikon
8	Peeled daikonstep 7		Cut the peeled daikon into thin matchsticks about 5 cm long and 3 mm wide.⏱ 1 minResultJulienned daikon
9	Julienned daikonstep 8		Transfer the julienned daikon into a medium bowl.⏱ 10sResultJulienned daikon
10	150 g		Run the peeler along each carrot to remove the skin completely.⏱ 40sResultPeeled carrots
11	Peeled carrotsstep 10		Cut the peeled carrots into thin matchsticks the same size as the daikon.⏱ 1 minResultJulienned carrots
12	Julienned carrotsstep 11		Add the julienned carrot to the bowl with the daikon.⏱ 10sResultJulienned carrots and julienned daikon
13	Pickling brinestep 6		Pour the pickling brine over the daikon and carrot.⏱ 5sResultPickling brine and julienned carrots and julienned daikon
14	—		Toss the vegetables through the brine until every strand is coated, then set aside to pickle while you prepare the pork.⏱ 20sResultQuick-pickled vegetablesused in step 49
15	4 piece		Crush each garlic clove flat with the side of the knife and slip off the papery skin.⏱ 30sResultPeeled garlic cloves
16	Peeled garlic clovesstep 15		Rock the knife over the crushed cloves, gathering and repeating, until very finely minced.⏱ 40sResultFinely minced garlic
17	Finely minced garlicstep 16		Scrape the minced garlic into a mixing bowl.⏱ 5sResultFinely minced garlic
18	30 ml		Add the fish sauce to the bowl.⏱ 5sResultFinely minced garlic and fish sauce
19	30 ml		Add the soy sauce to the bowl.⏱ 5sResultFinely minced garlic and fish sauce and soy sauce
20	15 ml		Add the oyster sauce to the bowl.⏱ 5sResultFish sauce mixture
21	1 tsp		Add the ground black pepper to the bowl.⏱ 5sResultFish sauce mixture
22	10 ml		Add the sesame oil to the bowl.⏱ 5sResultFish sauce mixture
23	—		Stir everything together until the marinade is well combined.⏱ 20sResultPork marinade
24	400 g		Cut the pork belly crosswise into slices about 1 cm thick.⏱ 1 minResultBite-sized sliced pork belly
25	Bite-sized sliced pork bellystep 24		Add the pork belly slices to the marinade.⏱ 10sResultPork marinade and bite-sized sliced pork belly
26	—		Toss the pork thoroughly in the marinade so every slice is evenly coated.⏱ 30sResultMarinated pork belly
27	—		Place the bowl of pork in the refrigerator.⏱ 10sResultMarinated pork belly
28	—		Leave the pork to marinate for at least 30 minutes so the flavours penetrate deeply.⏱ 30 minResultFully marinated pork belly
29	—		Take the bowl of pork out of the refrigerator.⏱ 10sResultFully marinated pork bellyused in step 31
30	—		Line a baking tray with baking paper.⏱ 20s
31	Fully marinated pork bellystep 29		Lay the marinated pork belly slices in a single layer on the lined tray, leaving a little space between each.⏱ 30sResultFully marinated pork belly
32	—		Slide the tray into the oven.⏱ 10sResultFully marinated pork belly
33	—	200°C	Roast the pork for 25 minutes until deeply caramelised and cooked through.⏱ 25 minResultRoasted pork belly
34	—		Lift the tray out of the oven using oven gloves and set it on a heatproof surface.⏱ 10sResultRoasted pork belly
35	—		Leave the pork to rest for 5 minutes so the juices settle back into the meat.⏱ 5 minResultRested roasted pork belly
36	1 piece		Cut the cucumber on the diagonal into thin slices about 3 mm thick.⏱ 1 minResultSliced cucumber
37	Sliced cucumberstep 36		Transfer the cucumber slices to a plate and set aside.⏱ 10sResultSliced cucumber
38	2 piece		Slice the chillies into thin rounds on the diagonal.⏱ 30sResultThinly sliced red chilli
39	Thinly sliced red chillistep 38		Transfer the sliced chilli to a small bowl.⏱ 5sResultThinly sliced red chilli
40	4 piece		Strip away the tough outer layer and any damaged leaves from each spring onion.⏱ 30sResultPeeled spring onions
41	Peeled spring onionsstep 40		Cut away the root ends and any ragged dark tips from the peeled spring onions.⏱ 20sResultTrimmed spring onions
42	Trimmed spring onionsstep 41		Slice the trimmed spring onions into thin rings on the diagonal.⏱ 30sResultSliced spring onions
43	Sliced spring onionsstep 42		Add the sliced spring onions to the bowl with the chilli.⏱ 5sResultSliced spring onions and thinly sliced red chilli
44	2 piece		Cut each baguette lengthways almost all the way through, leaving a hinge so it opens like a book.⏱ 40s
45	80 g		Spread mayonnaise generously over both cut surfaces of each baguette.⏱ 30s
46	120 g		Spread a layer of chicken liver pâté over the mayonnaise on each baguette.⏱ 30s
47	—		Lay slices of rested roasted pork belly along the length of each baguette.⏱ 30s
48	—		Tuck the cucumber slices alongside the pork in each baguette.⏱ 20s
49	Quick-pickled vegetablesstep 14		Tip the pickled daikon and carrot into a colander and let the excess brine drain away.⏱ 20sResultDrained pickled vegetables
50	—		Pile a generous handful of drained pickled vegetables into each baguette.⏱ 20s
51	—		Scatter the sliced chilli and spring onions over the filling in each baguette.⏱ 15s
52	30 g		Tuck generous sprigs of fresh coriander into each baguette on top of all the filling.⏱ 15sResultAssembled banh mi
53	Assembled banh mistep 52		Transfer the filled baguettes to a serving board and bring to the table immediately.⏱ 15sResultAssembled banh mi
Total Time			1 hr 9 min

Nutrition

per serving

Estimated · pre-cooking · 95% ingredients covered

Nutrient	Per serving
	838kcal
	17g
	76g
	23g
	22g
	13g
	4g
	2,180mg

Ingredients0/20

Tools0/18

Recipe

Banh Mi

Vietnamese sandwich with caramelized pork belly, chicken liver pâté, pickled vegetables, fresh coriander and chilli on crispy baguette. Serves 4.

What you’ll doYou will pickle daikon and carrot whilst marinating and roasting seasoned pork belly. Once the pork has rested, you will assemble two baguettes by layering mayonnaise, pâté, pork, cucumber, pickled vegetables, fresh herbs and chilli, then serve immediately.

Serves4

Total1 hr 9 min

LevelEasy

Ingredients

Water120 ml
White rice vinegar120 ml
White sugar30 g
Fine salt8 g
Daikon radish200 g
Carrots150 g
Garlic4 piece
Fish sauce30 ml
Soy sauce30 ml
Oyster sauce15 ml
Ground black pepper1 tsp
Sesame oil10 ml
Pork belly400 g
Cucumber1 piece
Fresh red chilli2 piece
Spring onions4 piece
Baguette2 piece
Mayonnaise80 g
Chicken liver pâté120 g
Fresh coriander30 g

Tools

Mixing bowlServing boardTongsPickling brine bowl (small bowl)Thinly red bowl (small bowl)Bread knifeOvenPalette knifeChef's knifeMedium bowlWooden spoonCutting boardBaking trayRefrigeratorColanderBaking paperPeelerPlateChopping board

Method

Heat the oven to 200 °C.

200°C10 minOven

Pour the water into a small bowl.

5sPickling brine bowl (small bowl)Water · 120 ml

Add the white rice vinegar to the bowl.

5sPickling brine bowl (small bowl)White rice vinegar · 120 ml

Add the sugar to the bowl.

5sPickling brine bowl (small bowl)White sugar · 30 g

Add the salt to the bowl.

5sPickling brine bowl (small bowl)Fine salt · 8 g

Stir vigorously until the sugar and salt have completely dissolved.

Result · Pickling brine · used in step 13

30sPickling brine bowl (small bowl), Wooden spoon

Run the peeler firmly along the daikon from top to bottom to remove all the skin.

40sChopping board, PeelerDaikon radish · 200 g

Cut the peeled daikon into thin matchsticks about 5 cm long and 3 mm wide.

1 minChopping board, Chefs knifePeeled daikon · step 7

Transfer the julienned daikon into a medium bowl.

10sMedium bowlJulienned daikon · step 8

Run the peeler along each carrot to remove the skin completely.

40sPeelerCarrots · 150 g

Cut the peeled carrots into thin matchsticks the same size as the daikon.

1 minChefs knifePeeled carrots · step 10

Add the julienned carrot to the bowl with the daikon.

10sMedium bowlJulienned carrots · step 11

Pour the pickling brine over the daikon and carrot.

5sMedium bowlPickling brine · step 6

Toss the vegetables through the brine until every strand is coated, then set aside to pickle while you prepare the pork.

Result · Quick-pickled vegetables · used in step 49

20sMedium bowl, Tongs

Crush each garlic clove flat with the side of the knife and slip off the papery skin.

30sChopping board, PeelerGarlic · 4 piece

Rock the knife over the crushed cloves, gathering and repeating, until very finely minced.

40sChopping board, Chefs knifePeeled garlic cloves · step 15

Scrape the minced garlic into a mixing bowl.

5sMixing bowlFinely minced garlic · step 16

Add the fish sauce to the bowl.

5sMixing bowlFish sauce · 30 ml

Add the soy sauce to the bowl.

5sMixing bowlSoy sauce · 30 ml

Add the oyster sauce to the bowl.

5sMixing bowlOyster sauce · 15 ml

Add the ground black pepper to the bowl.

5sMixing bowlGround black pepper · 1 tsp

Add the sesame oil to the bowl.

5sMixing bowlSesame oil · 10 ml

Stir everything together until the marinade is well combined.

20sMixing bowl, Wooden spoon

Cut the pork belly crosswise into slices about 1 cm thick.

1 minChopping board, Chefs knifePork belly · 400 g

Add the pork belly slices to the marinade.

10sMixing bowlBite-sized sliced pork belly · step 24

Toss the pork thoroughly in the marinade so every slice is evenly coated.

30sMixing bowl, Tongs

Place the bowl of pork in the refrigerator.

10sMixing bowl, Refrigerator

Leave the pork to marinate for at least 30 minutes so the flavours penetrate deeply.

30 minMixing bowl

Take the bowl of pork out of the refrigerator.

Result · Fully marinated pork belly · used in step 31

10sMixing bowl, Refrigerator

Line a baking tray with baking paper.

20sBaking tray, Baking paper

Lay the marinated pork belly slices in a single layer on the lined tray, leaving a little space between each.

30sBaking trayFully marinated pork belly · step 29

Slide the tray into the oven.

10sBaking tray, Oven

Roast the pork for 25 minutes until deeply caramelised and cooked through.

200°C25 minBaking tray, Oven

Lift the tray out of the oven using oven gloves and set it on a heatproof surface.

10sBaking tray, Oven

Leave the pork to rest for 5 minutes so the juices settle back into the meat.

5 minBaking tray

Cut the cucumber on the diagonal into thin slices about 3 mm thick.

1 minChopping board, Chefs knifeCucumber · 1 piece

Transfer the cucumber slices to a plate and set aside.

10sPlateSliced cucumber · step 36

Slice the chillies into thin rounds on the diagonal.

30sChopping board, Chefs knifeFresh red chilli · 2 piece

Transfer the sliced chilli to a small bowl.

5sThinly red bowl (small bowl)Thinly sliced red chilli · step 38

Strip away the tough outer layer and any damaged leaves from each spring onion.

30sChopping board, Chefs knifeSpring onions · 4 piece

Cut away the root ends and any ragged dark tips from the peeled spring onions.

20sChopping board, Chefs knifePeeled spring onions · step 40

Slice the trimmed spring onions into thin rings on the diagonal.

30sChopping board, Chefs knifeTrimmed spring onions · step 41

Add the sliced spring onions to the bowl with the chilli.

5sThinly red bowl (small bowl)Sliced spring onions · step 42

Cut each baguette lengthways almost all the way through, leaving a hinge so it opens like a book.

40sCutting boardBaguette · 2 piece

Spread mayonnaise generously over both cut surfaces of each baguette.

30sChopping board, Palette knifeMayonnaise · 80 g

Spread a layer of chicken liver pâté over the mayonnaise on each baguette.

30sChopping board, Palette knifeChicken liver pâté · 120 g

Lay slices of rested roasted pork belly along the length of each baguette.

30sChopping board

Tuck the cucumber slices alongside the pork in each baguette.

20sChopping board

Tip the pickled daikon and carrot into a colander and let the excess brine drain away.

20sColanderQuick-pickled vegetables · step 14

Pile a generous handful of drained pickled vegetables into each baguette.

20sChopping board

Scatter the sliced chilli and spring onions over the filling in each baguette.

15sChopping board

Tuck generous sprigs of fresh coriander into each baguette on top of all the filling.

15sChopping boardFresh coriander · 30 g

Transfer the filled baguettes to a serving board and bring to the table immediately.

Result · Assembled banh mi

15sServing boardAssembled banh mi · step 52

Printed 27 September 2026