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Vietnamese cuisine with Tram – Banh Mi Thit Vietnamese baguette with pork

Serving 4



Meat marinade

Pork belly/pork neck (needs fat; lean meat will be too dry) 500 g, (100 g for small baguette and 150 g for bigger baguette), sliced

Chinese 5 spices, 1 tsp

Honey, 1 TBSP

Soy sauce, 1 TBSP

Sugar, 1 tsp

Hoisin sauce, 1 TBSP

Rice wine (or mirin), 1 TBSP

Fish sauce, 1 TBSP

Pepper, ¼ tsp

French Mayonnaise

Sunflower oil, 3 dl

Egg yolk, 2

Dijon mustard, 2 tsp

Salt, 1 tsp

Lemon juice, 1 TBSP


Pickles (for approx. 10 banh mi)

Carrots, 200 g

Vinegar, 1 dl

Sugar, 2 dl

Water, 3 dl


Radish thinly sliced  



Fresh chili /bird eye or Thai

Sriracha /hot chili sauce




  • Marinate 30 min (better overnight)
  • Fry on a pan on high heat with 1-2 tablespoon oil until caramelized (don’t overload the pan, fry in 2-3 batches if required)


  • Cut carrots in julienne and place in a container with lid
  • Bring water, sugar and vinegar to a boil
  • Add chili flakes (optional) for spicy pickles
  • Pour pickle water over carrot, close and let pickle for min 30 min


  • Use a hand mixer to blend yolks, mustard, salt
  • Pour in oil
  • Blend everything
  • Add lemon juice and pepper
  • Leave aside

Banh mi baking and assembling

  • Bake baguettes as per instructions
  • Take out 3 min before and brush with olive oil and bake until crisp and golden
  • Cool before slicing in half lengthwise
  • Add soy sauce, spread on mayonnaise on both side, add pickled carrot, meat, cucumber, chili sauce (optional)
  • Garnish with coriander, radish, fresh chili

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