This could be seen as a traditional banh mi, but my version has a bread roll so crusty you need to lay down a mat, smeared with chicken and pork pate, kewpie mayo, barbecued melt in the mouth pork belly, pickled carrot, green or spring onion, coriander/cilantro, a dash of fresh chillies and drizzle of Maggi Original seasoning.
Why do I call it Bang Me Banh Mì you ask? Because you will wanna bang me after trying my banh mì it’s that good!
Banh Mi 'Aussie Edition' (Vietnamese sandwich)
You DON'T need to venture far and wide into your Vietnamese neighbourhood for the best Banh Mi/Vietnamese sandwich. We can all agree that the Vietnamese produce some of the most flavour packed food on the planet, and re-creating it in your own home is super rewarding. The best bit is that everything in this recipe can be purchased at your local supermarket! 🏪
4 medium sized carrots (more for later)
1.5 cups boiled water
1/4 cup white sugar
3/4 cup white vinegar or rice wine vinegar
8 black peppercorns
4 tsp table salt
1kg Pork Belly (plenty for more rolls!)
2 tbsp Oz Dirt rub/seasoning
Crusty Vietnamese Baguette or soft hot dog roll from Coles (more info in directions)
1 tbsp Maggi Beer chicken and bacon pate
1 tbsp Kewpie mayonnaise
1 slice of spring onion (length of roll)
2 slices of cucumber (length of roll)
5-6 slices of red chilli
1 tsp Maggi Original seasoning
10 coriander/cilantro leaves
Banh Mi Fillings
Julienne your carrots with a chefs knife or use a mandolin if you don't trust your knife skills.
Place your boiling water, sugar, salt, vinegar and peppercorns into your container and stir until sugar and salt has dissolved.
Then add your carrots to the pickling solution and store in the fridge for 4-24 hours to get maximum flavour.
Salt skin and air dry on a rack in the fridge for 1-2 days. Salt should be 0.5-cm thick. This will draw out moisture in the skin and ensure crispy skin.
Remove all salt from skin with boiling water, then pat dry.
Season meat side with an even coating of Oz Dirt. This will be approx 1-2 tbsp/kg.
Pre-heat your BBQ or oven to 450F/230C. Place your pork belly on an angled roasting rack, as this will prevent liquid pooling on the skin and ruining the crackling.
Once the crackle has started to form, reduce the heat down to 300F/150C and cook for a further two or so hours, or until you can push a skewer through the meat side with little resistance.
To have the true Vietnamese roll experience you want a crusty baguette that spills crumbs all over your lap!! if you can't snag a French baguette, the soft hot dog rolls from Coles will suffice. Just pop them into your oven, airfryer or barbecue for 10 mins until crunchy.
Rest the belly for approx 30 mins. Resting will allow the moisture content to distribute throughout the pork belly and produce a better end result.
Slice up the belly into 1cm thick slices, and smash back a few for quality assurance purposes.
Onto the easy part. Slice the roll down the centre, but be careful not to slice all the way through.
Then spread the kewpie mayo and pate inside the roll, then 4-5 slices of that melt in the mouth pork belly, cucumber, spring onion, coriander and chilli.
Lastly a few splashes of the Maggi Original sauce (like the asian version of worcestishire)
1. Seasoning: If you can't get your hands on the Australian Oz Dirt BBQ rub, use garlic powder, onion powder, cracked vietnamese pepper and a dash of cayenne.
2. Crusty Rolls: Be prepared to eat this with your legs open and a vacuum handy! lots of crumbs is the way you know you are eating a true Banh Mi roll.
3. Pork Belly: Whilst barbecued pork belly isn't strictly a 'classic' filling, it makes a better alternative to Vietnamese pork belly cold cuts in my opinion.
4. Maggi Original Seasoning: Considered the asian version of Worcestershire sauce. It is a flavour grenade in a bottle and adds a umami punch. You can find it at Coles.
5. PIckled Carrot: Make this in advance and store it in an airtight container
- Serving Size
- 1 serving (1 roll)
- per serving
- 19 grams
- 67 milligrams
- 30 grams
- 1666 milligrams