Banh Mi Recipe from Passport to Flavor

Crispy, savory, fresh, a little spicy—bánh mì doesn’t miss. It’s the kind of sandwich that somehow balances everything: rich pork, bright pickled vegetables, cool cucumber, fresh herbs, and just enough heat to keep things interesting. And yes, it’s as good as it sounds. 

This version comes from Passport to Flavor—our May Cookbook Club pick of the month—and it gives you a clear, no-stress way to bring this Vietnamese classic into your own kitchen.

Why Bánh Mì Works So Well

It’s all about contrast:

• Slow-roasted pork belly for depth and richness

• Quick-pickled vegetables for crunch and tang

• Spicy mayo + herbs for freshness and kick

• A crisp baguette to hold it all together

Every bite hits a little differently—in a good way.

Bánh Mì Recipe

Total Time: 3 hours, 20 minutes
Active Time: 20 minutes
Idle Time: 3 hours
Serves: 4

Provisions for the Pork Belly

• 2 pounds pork belly

• 1/4 cup fish sauce

• 1/4 cup light brown sugar

• 1 tablespoon garlic (4 cloves), minced

• 4 teaspoons sesame oil

• 4 teaspoons soy sauce

• 1/2 teaspoon freshly ground black pepper

• 1/4 cup green onions (3 stalks), sliced

Provisions for the Pickled Vegetables

• 1/4 cup rice vinegar

• 1/4 cup water

• 2 teaspoons kosher salt

• 2 teaspoons granulated sugar

• 1 cup red onion (1/2 medium), thinly sliced

• 1 cup carrots (2 medium), shredded

Provisions for the Spicy Mayonnaise

• 1/4 cup mayonnaise

• 1 tablespoon sriracha

Provisions for Assembly

• 2 baguettes (cut into 10–14 inch lengths)

• 1/4 cup hoisin sauce

• 1 cup English cucumber (1 small), cut into matchsticks

• 1/2 cup jalapeño peppers (2 medium), thinly sliced

• 1 cup fresh cilantro leaves

Directions for the Pork Belly

1. Preheat the oven to 300°F.

2. In a 9x13-inch casserole dish, combine pork belly, fish sauce, brown sugar, garlic, sesame oil, soy sauce, pepper, and green onions. Mix well to coat.

3. Cover with foil and bake until tender, about 3 hours.

4. Let rest for 10 minutes, then slice thinly.

Directions for the Pickled Vegetables and Spicy Mayo

1. In a microwave-safe bowl, combine rice vinegar, water, salt, and sugar. Heat until boiling (about 3 minutes).

2. Add onion and carrots, ensuring they’re fully submerged. Let sit until ready to use.

3. In a small bowl, mix mayonnaise and sriracha until smooth.

Directions for Assembly

1. Slice baguettes horizontally and lightly toast.

2. Spread hoisin and spicy mayo on the bottom half.

3. Layer pork belly, cucumber, drained pickled vegetables, jalapeños (to taste), and cilantro.

4. Close, slice, and serve.

A Few Pro Tips

• Control the heat: Add jalapeños to your comfort level—or swap for pickled if you want it milder.

• Plan ahead: The pork takes time, but the hands-on work is minimal.

• Don’t skip the bread: A good, crusty baguette makes the sandwich.

Bánh mì is one of those recipes that looks impressive but delivers effortlessly. Passport to Flavor gets it exactly right—big flavor, balanced layers, no unnecessary fuss. Make it once, and suddenly sandwiches feel a lot more interesting.