Name: Bánh mì heo quay (Vietnamese crispy roast pork bánh mì)
Prep time: 45 min
Cook time: 90 min
Total time: 630 min
Cuisine: Vietnam
Ingredients: 1.2 kg skin-on boneless pork belly, in one even piece; 18 g fine salt, divided; 2 g five-spice powder (1 teaspoon); 1 g ground white pepper (½ teaspoon); 10 g garlic, finely grated (about 3 cloves); 200 g daikon, peeled and cut into thin matchsticks; 100 g carrot, peeled and cut into thin matchsticks; 5 g fine salt (1 teaspoon); 60 ml white vinegar; 60 ml water; 25 g granulated sugar (2 tablespoons); 15 ml fish sauce (1 tablespoon); 15 ml light soy sauce (1 tablespoon); 15 ml lime juice (1 tablespoon); 5 g granulated sugar (1 teaspoon); 15 ml water (1 tablespoon); 6 small Vietnamese baguette rolls, about 90–100 g each; 90 g Vietnamese-style pâté; 90 g mayonnaise; 1 medium cucumber (about 250 g), cut into batons; 3 spring onions, green parts, cut into lengths; 20 g fresh coriander leaves; 2 fresh bird’s-eye chillies, thinly sliced (optional)

Two bánh mì heo quay sandwiches, one cut open to show crackling pork belly and fresh pickle.

Yield 6 sandwiches

Cook time About 90 minutes

Passive time About 8 hours 15 minutes, mostly uncovered chilling

Total time About 10 hours 30 minutes; begin the day before

Calories About 1,200 kcal per sandwich

Ingredients ↓

Overview

Bánh mì heo quay (Vietnamese crispy roast pork bánh mì)

Bánh mì heo quay brings together crackling roast pork and the bright, crisp fillings of a Vietnamese sandwich. Vendors vary the spreads and seasonings: some add pâté, mayonnaise, soy or fish-sauce seasoning, while others keep the filling spare. This home version pairs pork belly with a quick pickle, cucumber, coriander, spring onion and optional chilli, then adds a light savory-lime sauce.

The most important contrast is between dry, blistered pork skin and cool, crisp vegetables. Drying the pork uncovered overnight helps the skin crackle, while the thermometer checks the meat independently. Assemble just before serving so pickle and sauce do not soften the bread or crackling.

“Heo quay” means roast pork, and the belly’s crisp skin is the defining pleasure in this sandwich. A light baguette, sharp-sweet pickle and fresh cucumber and herbs balance the rich meat. The Vietnam Tourism recipe for a Ho Chi Minh City-style bánh mì pairs roast pork with baguette, pâté, mayonnaise, cucumber, coriander and pickled carrot; other cooks use daikon pickle and different sauces. The mix here is one practical version, not a fixed formula for every vendor.

The overnight uncovered rest dries the skin before roasting. A final, closely watched broiler period can blister the surface if needed. Pork safety depends on internal temperature and rest, not on the color or crispness of the crackling.

Practical

Tips for successDry the pork thoroughly after pouring over boiling water, then chill it uncovered skin-side up so the rind can dry. Keep salt and seasoning on their intended sides: the spice rub goes on the meat, while salt dries and seasons the skin. Use a rack so hot air reaches the underside and the pork does not sit in drippings. Check the thickest meat with an instant-read thermometer; follow the temperature and rest guidance even if the skin needs more time. Watch the grill/broiler continuously. The crackling can go from blistered to burnt quickly. Drain the pickle and use the seasoning sauce sparingly; wet filling softens both bread and pork skin.

Ingredients

Roast pork

1.2 kg skin-on boneless pork belly, in one even piece
18 g fine salt, divided
2 g five-spice powder (1 teaspoon)
1 g ground white pepper (½ teaspoon)
10 g garlic, finely grated (about 3 cloves)

Quick carrot-daikon pickle

200 g daikon, peeled and cut into thin matchsticks
100 g carrot, peeled and cut into thin matchsticks
5 g fine salt (1 teaspoon)
60 ml white vinegar
60 ml water
25 g granulated sugar (2 tablespoons)

Seasoning sauce

15 ml fish sauce (1 tablespoon)
15 ml light soy sauce (1 tablespoon)
15 ml lime juice (1 tablespoon)
5 g granulated sugar (1 teaspoon)
15 ml water (1 tablespoon)

To assemble

6 small Vietnamese baguette rolls, about 90–100 g each
90 g Vietnamese-style pâté
90 g mayonnaise
1 medium cucumber (about 250 g), cut into batons
3 spring onions, green parts, cut into lengths
20 g fresh coriander leaves
2 fresh bird’s-eye chillies, thinly sliced (optional)

Method

Dry and season the pork. Score the meat side in shallow cuts without cutting through the skin. Prick the skin all over with a clean skewer, avoiding deep punctures into the meat. Pour boiling water over the skin, then pat the entire piece very dry. Rub the meat side with five-spice, white pepper, garlic and 8 g salt; rub the remaining 10 g salt evenly over the skin. Set skin-side up on a rack over a tray and refrigerate uncovered for 8 hours or overnight.
Make the pickle. Combine daikon, carrot and 5 g salt in a bowl. Massage briefly, leave for 10 minutes, then rinse and drain well. Stir vinegar, 60 ml water and sugar until dissolved; add the vegetables and refrigerate for at least 1 hour. Keep chilled until serving.
Roast the pork. Heat the oven to 180°C / 355°F conventional (160°C / 320°F fan). Brush loose salt from the pork skin. Put the rack and pork in the roasting tray, skin-side up, and roast until the thickest meat reaches at least 62.8°C / 145°F, about 55–70 minutes depending on its shape and the oven. Keep the skin above any drippings.
Rest and crisp the skin. After the pork reaches the safe internal temperature, rest it for at least 3 minutes. If the skin is not blistered and crisp, switch to the grill/broiler and cook briefly, watching continuously and rotating the tray as needed; stop when the skin is deeply bubbled but not burnt. Rest uncovered for 15 minutes, then slice across the grain. Keep raw-pork utensils and surfaces separate from ready-to-eat ingredients.
Mix the seasoning sauce. Stir fish sauce, soy sauce, lime juice, 5 g sugar and 15 ml water until the sugar dissolves. It should taste savory, tart and lightly sweet.
Prepare the bread. Warm the baguettes in a low oven for 3–5 minutes if desired. Split each lengthwise without cutting all the way through. Spread a thin layer of pâté on one cut side and mayonnaise on the other.
Fill the rolls. Add cucumber, sliced pork belly, a little drained pickle, spring onion and coriander. Add chilli to taste and drizzle lightly with the seasoning sauce. Avoid soaking the bread or crackling.
Serve and store. Serve immediately while the bread is crisp and pork skin crackles. Refrigerate leftover pork and pickle separately within 2 hours (within 1 hour above 32°C / 90°F) at or below 4°C / 40°F. Use cooked pork within 3–4 days; reheat it to 73.9°C / 165°F and re-crisp the skin separately. Assemble fresh. Discard pork left out beyond safe limits.

Practical

Practical guidance

Pork cut: Choose a belly piece of even thickness so it cooks at a similar rate. A leaner piece may render less fat but can be less juicy. Crackling: A dry rind is essential, but ovens differ. If the meat reaches its safe temperature before the skin blisters, use the grill/broiler briefly and stay beside the oven. Pickle: Cut the vegetables into slender, even matchsticks for a quick, crisp pickle. Drain well before filling the bread. Serving: Keep the pork, pickle and vegetables separate until the last minute. If using leftover pork, reheat and re-crisp it before slicing. Shortcuts: Buy ready-roasted pork belly from a trusted shop and focus on the quick pickle and assembly. Keep it hot for immediate use or refrigerate it promptly.

Troubleshooting

Soft skin: It may not have dried enough, or drippings may have splashed onto it. Dry uncovered longer next time and keep the pork above the liquid. Use a short broiler finish while watching closely. Burnt crackling: The broiler is intense. Move the tray lower, rotate it and stop as soon as the skin blisters. Dry meat: The belly may be thin or overcooked. Use a thermometer rather than relying on the clock, and rest before slicing. Soggy bread: Too much pickle or sauce can soak the roll. Drain the pickle and add the sauce sparingly just before serving. Soggy crackling: Wet vegetables steam the skin. Keep the pork skin facing up and assemble immediately before eating.

Frequently asked questions

Can I use store-bought roast pork? Yes. Choose pork belly with crisp skin. Keep hot pork hot for immediate use or refrigerate it promptly; re-crisp cooled skin in a hot oven or skillet before assembly. Can I prepare the sandwiches ahead? Prepare the pickle and roast the pork ahead, storing them separately under refrigeration. Reheat the pork and crisp the skin, warm the rolls, then assemble just before serving so the bread stays light and the crackling crisp. What can replace daikon? Use extra carrot or a firm mild radish cut into matchsticks. The flavor will differ, but the quick vinegar pickle still provides a crisp, tart counterpoint to the rich pork.

Nutrition per serving

Serving size1 sandwich
Caloriesabout 1,200 kcal
Carbohydrateabout 68 g
Proteinabout 37 g
Fatabout 73 g
Fibreabout 5 g
Sodiumabout 1,550 mg

Allergens and food safety

Contains pork, wheat/gluten, fish (fish sauce) and soy (soy sauce); mayonnaise may contain egg, and pâté ingredients vary. Check packaged labels for additional allergens and cross-contact information. Keep raw pork and its tools away from the ready-to-eat pickle, herbs and vegetables; wash hands, knives and boards after handling raw meat. Roast pork to at least 62.8°C / 145°F at the thickest part and rest for 3 minutes. This required safety check is separate from crackling color. Refrigerate cooked pork and pickle separately within 2 hours, or within 1 hour in temperatures above 32°C / 90°F, at or below 4°C / 40°F. Use cooked pork within 3–4 days and reheat leftovers to 73.9°C / 165°F. Discard food left out longer than the safe limit.

A final note

Drain the pickle thoroughly and add the sauce lightly.
Slice and assemble the pork just before serving.

Bánh mì heo quay (Vietnamese crispy roast pork bánh mì)

Practical

Ingredients

Roast pork

Quick carrot-daikon pickle

Seasoning sauce

To assemble

Method

Practical

Practical guidance

Troubleshooting

Frequently asked questions

Nutrition per serving

Allergens and food safety

A final note

Vietnamese National Dishes

Bánh ít nhân đậu xanh (Bình Định ramie-leaf cake with mung bean)

Phở gà (Vietnamese chicken noodle soup)

Xôi mặn (Saigon savory sticky rice)