Ask Cookix, your sous-chef

Bánh Mì Thịt Heo Giòn (Vietnamese Crispy Pork Belly Rolls)

Crispy pork belly meets vibrant pickles and aromatic herbs in this modern bánh mì riff. Originating from French colonial influences in Vietnam, bánh mì blends crusty wheat rolls with savory proteins and tangy-sweet pickled vegetables. Here, slices of golden, crackling pork belly are layered with quick-pickled carrots and cucumbers, fresh coriander, and fiery chilies, all bound by creamy kewpie mayo spiked with sriracha. The balance of textures—crunchy bread and skin, tender meat, crisp vegetables—echoes the street-food staples of Saigon. Easy to assemble and perfect for make-ahead lunches or casual dinners, these rolls celebrate the fusion heritage and bold flavors of Vietnamese cuisine.

Light Lunch | Vietnamese | Dairy-Free | Nut-Free | Shellfish-Free | Soy-Free | Banh Mi | Cutting Board | Food Processor | Grill | Mixing Bowl | Bread | Carrot | Cucumber | Pork Belly | Chopping | Grilling | Mixing | Street Food
Time to complete

Prep

15min

Cook

0 minutes

Wait

30min

Total

45min

Ingredients (Makes 6 sandwiches)

Ingredients

  • 600 g (1.3 lb) crispy pork belly, sliced
  • 6 Vietnamese bread rolls or baguettes (about 25 cm/10 in long), split
  • ½ cup (120 g) kewpie mayonnaise
  • 1–2 tsp sriracha chili sauce, to taste
  • 1 bunch (30 g/1 oz) fresh coriander leaves
  • 1–2 red chilies, thinly sliced
  • Pâté, optional

Quick Pickles

  • 2 Lebanese cucumbers (about 200 g/7 oz), thinly sliced rounds
  • 1 carrot (about 100 g/3.5 oz), peeled and julienned
  • 1 tsp salt
  • 4 tsp rice wine vinegar
  • 4 tsp caster sugar
Nutrition Information (per 100g)
  • Calories: 280
  • Fat: 18.5
  • Protein: 12.0
  • Carbohydrates: 18.0
  • Fiber: 1.5
Directions

Prepare Quick Pickles

  • 1. In a bowl, toss cucumber and carrot with salt. Let sit 20–30 minutes, then drain off liquid.

Finish Pickles

  • 2. Stir vinegar and sugar until dissolved. Pour over drained vegetables, cover, and chill until serving.

Make Chili Mayo

  • 3. Stir together kewpie mayonnaise and sriracha until smooth. Adjust heat to taste.

Assemble Rolls

  • 4. Spread chili mayo (and pâté, if using) inside each split roll. Layer pork belly slices, then drained pickles.

Garnish and Serve

  • 5. Top with coriander leaves and chili slices. Serve immediately to keep bread crisp.
Cookix's Secrets

Bread Tip

  • Warm rolls in a 180°C (350°F) oven for 5 minutes to restore crispness before assembling.

Gluten-Free

  • Serve in rice paper rolls or gluten-free baguettes.

Make-Ahead

  • Prepare pickles and chili mayo up to one day ahead. Keep separate until assembly.

Pork Belly

  • For extra crunch, broil sliced pork belly 1–2 minutes before layering.

Protein Swap

  • Use grilled lemongrass chicken or tofu for a lighter filling.

Spice Level

  • Swap sriracha for gochujang mayo for a Korean twist.

Veggie Boost

  • Add thinly sliced daikon and carrot ribbons for more crunch.