Dish

Bánh mì heo quay

Vietnamese Roast Pork Sandwich

The pork belly is marinated in a mixture of soy sauce, fish sauce, sugar, and spices, then roasted until crispy. The pickled vegetables are made with carrots, daikon radish, and cucumber, and are seasoned with vinegar, sugar, and salt. The fresh herbs typically used in this dish include cilantro, mint, and Thai basil. The baguette is toasted until crispy and then filled with the pork belly, pickled vegetables, and herbs. This dish is a popular street food in Vietnam and has gained popularity around the world.

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Sandwich/Wrap› Sandwich

Origins and history

Bánh mì heo quay originated in Vietnam during the French colonial period. The baguette was introduced by the French and the Vietnamese adapted it to their own cuisine by adding local ingredients such as pork belly and pickled vegetables. The dish has since become a staple of Vietnamese cuisine and is enjoyed by people all over the world.

Dietary considerations

This dish is not suitable for vegetarians or vegans due to the use of pork belly. It may also contain gluten due to the use of bread. The pickled vegetables may be high in sodium.

Variations

There are many variations of bánh mì heo quay, including those that use different types of meat such as chicken or beef. Some variations also include pâté or mayonnaise.

Presentation and garnishing

Bánh mì heo quay is typically served on a small baguette that is crispy on the outside and soft on the inside. The sandwich is usually garnished with fresh herbs such as cilantro and Thai basil. The pickled vegetables add a tangy crunch to the dish. To make the sandwich even more flavorful, you can add a drizzle of hoisin sauce or Sriracha.

Tips & Tricks

To make the pork belly extra crispy, score the skin before roasting it. This will help the fat render out and create a crispy crust. You can also marinate the pork belly overnight for even more flavor.