Pork belly banh mi with Gochujang mayo open faced
Vietnamese banh mi with gochujang mayo
Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
 

Vietnamese banh mi with gochujang mayo will take some planning to pull off. It's perfect if you have some leftover momofuku pork belly but it's worth making pork belly just for this sandwich

Course: Main Course
Cuisine: Vietnamese
Servings: 1
Author: romain | glebekitchen
Ingredients
  • 6 oz sliced pork belly - Momofuku style is good but all pork belly is good pork belly.
  • 1 half baguette or demi-baguette if you can find it
  • 2 tbsp gochujang mayo or more if you like
  • pickled carrot and daikon I use the serious eats recipe - see notes
  • cilantro
Quick pickled carrots
  • 2 cups carrots julienned as fine as you can get them
  • 1/4 cup white sugar
  • 1/2 cup rice vinegar
  • 1 cup water
Instructions
  1. Have your ingredients on hand and ready to go. Make the gochujang mayo and the pickled carrots. 

  2. Warm the sliced pork belly. A steamer works very well for this. Or pan fry a piece whole and slice it.

  3. Slice the baguette lengthwise. 

  4. Slather the bread top and bottom with gochujang mayo. Layer some cilantro along the bottom. Place the pork on top of the cilantro. Drizzle with a bit more Gochujang mayo. Top with the pickled daikon and carrot.

  5. Enjoy!

Quick pickled carrots
  1. Combine all the ingredients except the carrots in a small saucepan. Heat until the sugar melts and the mixture is warm.

  2. Place the carrots in a small jar (or bowl if you aren't going to keep the extras) and pour the warm liquid over the carrots. Make sure the carrots are completely submerged. 

  3. Let cool at room temperature for about an hour then transfer to the fridge. The carrots are ready as soon as they are cold. It doesn't hurt to leave them in the fridge for longer if you have the time.

Recipe Notes

Gochujang mayo is just that. Combine 1 Tbsp gochujang with 4 Tbsp mayonnaise and stir to combine. If you can get Japanese kewpie mayo use 2 Tbsp regular mayo and 2 Tbsp kewpie mayo. Adds a nice tang.