Thai Banh Mi

A crusty baguette with a light crumb, filled with glazed pork belly and tangy vegetables. The contrast between the warm meat and cold pickles provides immediate freshness.

• Prep: 20 min
• Cook: 10 min
• Difficulty: Easy
• Calories: 1287
• Protein: 25 g
• Carbs: 52 g
• Fat: 108 g

Ingredients

• 600 g Pork belly ( thinly sliced )
• 4 pc White bread ( half-baguette style )
• 100 g Pork liver pâté ( for spreading )
• 4 tbsp Japanese mayo
• 2 pc Carrot ( julienned )
• 200 g Black radish ( julienned )
• 1 pc Cucumber ( into sticks )
• 1 pc Coriander ( leaves picked )
• 2 pc Thai chili optional ( finely sliced )
• 100 ml Rice vinegar
• 4 tbsp soy sauce
• 2 tbsp fish sauce
• 2 tbsp Brown sugar
• 2 tbsp Peanut oil
• 200 g Daikon radish ( peeled and julienned )

Instructions

1. Pork marinade

   Slice the pork belly into thin strips. In a bowl, mix the soy sauce, fish sauce, brown sugar, and a spoonful of sesame oil. Coat the meat well and let it rest while you prepare the rest.

2. Preparing the pickles

   Cut the carrot, black radish, and white radish into fine julienne. Mix them with the rice vinegar and a pinch of sugar. Let them sweat; the vegetables should become soft and slightly translucent.

3. Searing the meat

   Heat a pan with peanut oil. Sauté the pork over high heat until the fat is golden and crispy. The sauce should reduce to coat the meat in a glossy glaze.

4. Assembling the sandwich

   Slice the white bread in half. Spread pork liver pâté on one side and Japanese mayonnaise on the other. Garnish with the hot pork, drained pickles, cucumber slices, fresh cilantro, and sliced Thai chili.

Chef's tips

• Warm the bread slightly in the oven before filling to restore its crunchiness.
• Don't throw away the pickle juice; it can be used to season a raw vegetable salad.
• The pork belly must be seared very quickly to remain juicy inside.

Storage

Banh Mi should be eaten immediately to maintain the temperature and texture contrast. Pickles can be kept in the fridge for 1 week.