Bánh Mi Recipe

Prep vegetables

Peel (if desired) and julienne the carrots and daikon into thin matchsticks so they fit well in the sandwich. Place them in a heatproof bowl or jar.

In a small saucepan, combine white vinegar, water, granulated sugar, and kosher salt. Bring to a simmer over medium heat just until the sugar dissolves (about 2–3 minutes). Remove from heat and let cool for 5 minutes.

Pour the warm pickling liquid over the julienned carrot and daikon. Press down so vegetables are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (ideally 1–2 hours) — can be made up to 24 hours ahead. Drain before assembling.

In a bowl, combine mayonnaise, fresh lime juice, lime zest, minced garlic, Sriracha, salt, and black pepper. Whisk until smooth and taste; adjust salt, lime, or heat to preference.

Refrigerate for at least 15 minutes to let flavors meld. Keep chilled until assembly.

If your smoked pork belly is cold from the fridge, bring to near room temperature for 15–20 minutes. Preheat a skillet or cast-iron pan over medium-high heat and add the neutral oil.

Place sliced pork belly in the hot pan in a single layer. Sear 2–3 minutes per side until edges caramelize and fat renders. Reduce heat if the pan smokes excessively.

In the last 1–2 minutes of cooking, brush the pork slices lightly with a mixture of 1 tablespoon soy sauce and 1 tablespoon honey (mix beforehand) to glaze and deepen flavor. Flip and glaze the other side. Remove to a plate and let rest for 3 minutes. Season with additional black pepper if desired.

Preheat your oven to 350°F (175°C) if you prefer warm bread. Lightly warm the baguettes 4–6 minutes, or split and toast cut-side down in the skillet for 1–2 minutes until lightly crisp.

Slice rolls lengthwise, leaving a hinge if desired. Spread about 2 tablespoons of lime aioli on the bottom half of each roll.

Layer 3–4 slices of glazed smoked pork belly per sandwich on top of the aioli.

Drain pickled carrots and daikon well (shake off excess). Pile about 1/4 cup of the carrot–daikon salad on each sandwich.

Top with a few cucumber slices (about 6–8 thin slices), 3–4 jalapeño slices (adjust for heat), a generous sprinkle (about 2 tablespoons) of crumbled cotija, and a small handful of cilantro leaves.

Finish with a light squeeze of fresh lime over each sandwich if desired. Close the sandwich, press lightly, slice in half, and serve immediately.