Vietnamese banh mi with gochujang mayo on cutting board
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
  • 6 oz sliced 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
  1. Warm the sliced pork belly. A steamer works very well for this

  2. Have your ingredients on hand and ready to go. Make the gochujang mayo. Prep your pickled carrot and daikon the day before. 

  3. Slice the baguette lengthwise but don't cut all the way through. Think hotdog bun. You want to open the bread up to wrap around the pork.

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

  5. Enjoy!

Recipe Notes

Pickled daikon and carrot is really easy to make. I use the Serious Eats recipe. This works best with a mandolin or really sharp knife.


Julienne carrot and daikon in equal amounts as fine as you can get it. You want about 4 cups total (combined carrot and daikon).


Mix together 1/4 cup of sugar, 1 tbsp kosher salt, 1 cup water and 1/2 cup of rice vinegar.


Pack the carrot and daikon into a jar and pour the liquid overtop to cover. Seal and place in the fridge for a day. Good to go!