Smoked Pork Belly Bánh Mì

Name: Smoked Pork Belly Bánh Mì
Cuisine: Vietnamese
Ingredients: 2 pounds (907 g) boneless and skinless pork belly; 2 pounds (907 g) boneless and skinless pork belly; 2 tablespoons (13 g) Curry Boys BBQ Pork Rub; 2 cups (475 ml) Mama Ho’s Vietnamese All-Purpose Meat Marinade; ½ cup (118 ml) rice vinegar; ¼ cup (60 ml) water; 2 tablespoons (30 g) sugar; 1 teaspoon salt; 1 cup (116 g) peeled and julienned daikon; 1 cup (110 g) peeled and julienned carrots; ½ cup (60 g) peeled and julienned cucumber; ½ cup (115 g) mayonnaise (we prefer Duke’s); ½ cup (115 g) mayonnaise (we prefer Duke’s); 1 teaspoon lime juice; 1 teaspoon fish sauce; 4 crusty baguettes, split; ¼ cup (56 g) unsalted butter; ½ cup (8 g) fresh cilantro leaves; ½ cup (72 g) sliced jalapeños; ½ cup (20 g) fresh Thai basil leaves; ½ cup (120 g) sriracha, optional

Preparation info

Serves
4

Difficulty
Easy

Appears in

Asian Smoke

By Andrew Ho , Andrew Samia and Sean Wen

Published 2026

About

I’ll fight anyone who doesn’t think a bánh mì sandwich belongs in the Mount Rushmore of sandwiches. This classic Vietnamese sandwich has everything—crunch, tang, sweetness, umami, and spice—without feeling forced or “too much.” Adding a fatty and smoky element helps the sandwich for our personal taste preferences, but if I’m being honest, the sandwich, in its original form, is perfect as it is. —Sean

Ingredients

Asia
Vietnam
Main course
Sandwich

Ingredients

Method