Bánh Mì Thịt Nướng (Vietnamese Banh Mi with Grilled Pork)

I've shared a couple of variations of Vietnamese Banh Mi on the blog already - from the classic white Vietnamese crusty baguette to its brown sibling - Bánh Mì Nâu. And for the fillings? We've had everything from creamy chicken liver pate and char siu pork to cinnamon pork sausage and even meatballs in tomato sauce. But it would be a serious omission if I didn't introduce you properly to one of the most beloved versions: Bánh Mì Thịt Nướng - Vietnamese Banh Mi with Grilled Pork.

A beloved classic in every bite

This version of Vietnamese Banh Mi is an all-time favourite, not just in Vietnam but around the world. There's something about the smoky grilled pork belly, nestled inside that light and crispy baguette, that makes it so special.

If you haven'ts tried baking Vietnamese crusty baguette at home yet, I've got a full recipe for it here. It's one of the things I'm most proud of: crusty on the outside, fluffy and airy inside. Honestly, nothing beats sthe smell of freshly baked Vietnamese bread coming out of the oven. My whole kitchen was filled with that heavenly scent, and I knew right then, it was going to be a good dinner.

Vietnamese Crusty Baguette Recipe (Bánh Mì Vỏ Giòn Việt Nam)

The grilled pork belly

For the grilled pork filling, I use the same marinade that I use for my Bún Chả Hà Nội - because why mess with a good thing? The key difference here is the cut. I slice the pork belly into long, thin strips so they fit snugly into the baguette.

I marinade the pork belly stips in an aromatic mixture (lemongrass, garlic, shallots, fish sauce, oyster sauce, light brown sugar, condensed milk, ground black pepper, caramel sauce...) for a couple of hours, the longer the better. When they're ready, I cook them in the air fryer: 180°C for 15 minutes, flipping once at around 10-minute mark. They come out golden, slightly charred, sweet and savoury - packed with lemongrass, garlic and shallot goodness.

Assembling the perfect Bánh Mì Thịt Nướng

With the pork grilled and the baguettes still warm from the oven, it's time to assemble. I always set out all the filing componenets first, it makes it easier (and more fun) to build each sandwich.

Here's how I do it:

Slice the baguette from one side only, don't cut all the way through.
Spread some butter on both inner sides.
Lay in a few slices of grilled pork belly.
Top with my homemade pickled vegetables - mooli, carrot and red pepper (you can follow the steps to make the this pickles here).
Add shredded spring onions and fresh coriander.

Bánh Mì Thịt Nướng (Vietnamese Banh Mi with Grilled Pork)

For me, no Vietnamese Banh Mi is complete without a few generous squirts of siracha. Totally optional, but highly recommended.

Dinner sorted

And just like that, Bánh Mì Thịt Nướng was our dinner tonight. It's one of those meals that looks simple but delivers big on flavour. The grilled pork belly, fragrant and juicy, paired with the pickles and herbs, all wrapped in that cripy baguette, it's the kind of sandwich you'll crave again and again.

Whether you're making it for lunch, dinner or even a picnic, this Vietnamese Banh Mi with Grilled Pork is always a winner.

Don't forget to try my other Banh Mi recipes:

Authentic Vietnamese Bánh Mì Sandwich

Vietnamese Meatball Brown Baguette

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Cooking Method: Airfrying, Baking, Roasting

Cuisine: Vietnamese

Courses: Dinner, Lunch, Salad and Vegetable

Difficulty: Intermediate

Cooking Temp: 180 C

Servings: 4

Estimated Cost: 10

Description

This Bánh Mì Thịt Nướng is a deliciously authentic Vietnamese Banh Mi filled with smoky grilled pork belly, crisp pickled vegetables, and fresh herbs, all tucked into a crusty homemade baguette. The grilled pork is sweet, savoury and packed with flavour. Perfect for lunch, dinner or a weekend treat, this Vietnamese grilled pork sandwich is a true crowd-pleaser – fresh, vibrant and seriously satisfying.

Ingredients

For Vietnamese Crusty Baguette

0.5 kg strong bread flour (around 12% protein)
7 g instant yeast
4 g salt
4 g sugar
350 ml water
Vegetable or olive oil (for kneading and shaping)

For the Grilled Pork Belly

500 g pork belly (slice in 0.7cm thick strips)
1 tablespoon oyster sauce
2 tablespoons fish sauce
1 tablespoon light brown sugar
1 tablespoon condensed milk
1/2 teaspoon ground black pepper
1 stalk lemongrass (finely chopped)
2 cloves garlic (minced)
2 small shallots (finely chopped)
2 tablespoons caramel sauce

For the Pickles

1 medium carrot (julienned)
0.5 kg mooli (daikon raddish) (julienned)
1 pointy red pepper (thinly sliced)
1 tablespoon fish sauce
1 tablespoon sugar
1 tablespoon white rice vinegar (or any vinegar you have at home)

Other ingredients

Butter (for spreading)
Sliced spring onion
A handful of coriander
Siracha (optional)

Instructions

1
Vietnamese Crusty Baguette
- Mix the dough
  - Place the flour in a mixing bowl. Add sugar and salt to one side and yeast in the middle.
  - Slowly add water while mixing with a spatula.
  - Combine into a rough dough. Cover and rest for 20 minutes.
- Knead & first proofing
  - Drizzle oil on a clean surface, and knead the dough for 10 minutes until smooth.
  - Lightly grease a bowl, place the dough inside, cover and proof for 40 minutes at room temperature (if warm) or 30°C in the oven.
- Divide & shape
  - Once doubled in size, divide into 8 equal portions.
  - Rest covered for 15 minutes.
  - Roll each portion into a rectangle, then roll up into a baguette shape.
  - Smoothen the seam and taper the ends slightly.
- Second proofing
  - Place baguettes in a baguette rack, cover, and proof for another 40 minutes at the same temperature as the first proofing.
- Score & bake
  - Use a bread lame or scissors to cut a slit down the middle.
  - Preheat oven to 200°C (fan-assisted). Place a tray of boiling water at the bottom.
  - Spray the baguettes lightly (from a distance) with water and bake for 18-20 minutes.
2
Grilled Pork Belly
- Prepare the marinade
  - Mix the marinade mixture into the meat thoroughly.
  - Cover and refrigerate for 2 hours (or longer for better flavour).
- Air-fry the pork
  - Arrange the pork belly slices in a single layer in the basket. Cook in the air fryer at 180°C for 8-10 minutes, flip, and cook for another 3-5 minutes.
3
The Vegetable Pickles
- Mix the fish sauce, sugar and vinegar together to create a simple pickling liquid.
- Pour the mixture over the julienned carrot, mooli and red pepper, mix well and let it sit for at least an hour.
4
Assemble Bánh Mì Thịt Nướng
- Slice each baguette open lengthwise (don't cut all the way through).
- Spread butter on both sides.
- Add grilled pork belly, followed by a generous handful of pickled vegetables, coriander and spring onions.
- Finish with a few squirts of siracha if you like some heat.

Note

If you don't have an air fryer, grill or pan-fry the pork over medium-high heat until cooked throuhg and caramelised.
The pickles can be made in advance and kept in the fridge for a few days.

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