Pork belly banh mi sandwich

A few weeks ago we tackled the challenge of making pork belly at home, half of which we used in this delicious Red Wine Caramelized Pork Belly appetizer.

This Seared Pork Banh Mi sandwich has so much flavor - crispy seared pork with tons of fresh seasonings, crisp cucumbers, pickled veggies, creamy and spicy sriracha mayo, and fresh cilantro on a soft baguette.

A few weeks ago we tackled the challenge of making pork belly at home, half of which we used in this delicious Red Wine Caramelized Pork Belly appetizer.

See more step-by-step photos and watch the video in the recipe story. Traditionally we make this with pork belly and the flavor from the fat is fantastic. Expect a thick layer of oily delicious fat when pork belly cools. But over time, we realize we can’t indulge in fatty pork belly too often, so we’ll make this with 1/3 pork belly and 2/3 pork shoulder/butt. It’s still a fantastic and balanced combination with more pork than fat. For a less fatty version, use all pork butt/shoulder and…

Grilled pork banh mi sandwiches will be a new favorite--they're quick, easy, and healthy!

My recipe for a classic Vietnamese Bánh Mì sandwich is based on the most popular variant of this snack, Bánh mì xá xíu, (BBQ or smoked pork) and uses some extra fusion ingredients, namely Korean Kimchi in place of the usual Do Chua pickled carrots and daikon radishes. If you want to use the more traditional Do Chua, I have also added the recipe for these pickles. Bánh mì chay, the vegetarian version is made with tofu or seitan, and is usually found at Buddhist temples during special…

This Chicken Meatball Banh Mi sandwich is a playful twist on the classic banh mi sandwich. Strips of chicken or pork are swapped for baked chicken meatballs and layered in a roll with pickled daikon and carrots, spicy mayo, cilantro, and jalapeños.

Make the vietnamese classic bahn mi at home with leftover pork from your Sunday roast. The crispy pork, fresh herbs and the pickled carrot make these rolls irresistable.

Marion Grasby reveals the secret to the perfect Vietnamese pork roll.

Early 2000’s, The Koala and I arrived in Hanoi, Vietnam at 6am local time during the coldest month of the year. We’d just flown in from balmy Kuala Lumpur and had been awake for at 24 hours. …