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Vietnamese with Tram – Banh mi

serves 4 (approx 12 cm long baguette)

INGREDIENTS: Tbsp : Tablespoon  Ts : Teaspoon

Meat marinade

600 gr Pork belly/pork neck (needs fat; lean meat will be too dry)
(100 gr  for small baguette and 150 gr for longer baguette)

1 tbsp Honey
1 tbsp Soy sauce
1 ts Sugar
1 tbsp Hoisin sauce
1 tbsp Lemon juice
1 tbsp Fish sauce
1 ts Pepper

Pickles (for approx. 10 banh mi) – do not devide, make one batch and keep in fridge)

200 g Carrots
100 g Radish white or red) – optional
1,5 dl Vinegar
2 dl Sugar
3 dl Water


1 tbps Soya sauce (kikkoman less salt – green cap is ok)

Mayonnaise Whip for airy mayonnaise, add lemon or chili powder if you prefer a flavour mayonnaise

4 pieces Radish, thinly sliced with mandolin (optional)
Coriander Leaves with a bit of stem – do not cut, just pick  
1 Cucumber
1 Fresh chili /bird eye or Thai
Sriracha /hot chili sauce – optional




  • Marinate 30 min (better overnight)
  • Bake in the oven at 180C for 15-20 min depending on meat piece sizes
  • Increase the oven temp to 230-240C and bake another 10 min until golden




  • Cut carrots in julienne (or round if easier) and place in a container with lid
  • Bring water, sugar and vinegar to a boil
  • Add chili flakes or fresh chili (optional) for spicy pickles
  • Pour pickle water over carrot & radish, close and let pickle for min 30 min
  • Take out pickle and squeeze out liquid (at home, keep pickle water in a glass jar)


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 & radish if using, meat, cucumber, chili sauce (optional)
  • Garnish with coriander, radish, fresh chili



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