Lemongrass Pork Banh Mi

Recreate this Vietnamese delight at home!

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10 mins
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120 mins
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  1. Preheat oven to 180°C. Rub the marinade into the pork belly. Rub half the sea salt into the pork skin, drizzle with oil and rub into the skin.
  2. Place the pork, skin-side down, on a large oven tray and cook for 1 hour.
  3. Increase the temperature to 200°C (400°F), turn the pork, sprinkle the skin with the remaining sea salt and cook for a further 1 hour or until the skin is golden and crunchy.
  4. Squeeze fresh lime on the carrot and cucumber to dress and set aside.
  5. Slice pork and spread mayonnaise onto halved rolls.
  6. Fill rolls with pork, salad and garnish with fresh herbs.


  • 2 tbsp Sea Salt Flakes
  • 2kg Family Chef Boneless Pork Belly, skin scored at 1cm intervals
  • 1 tbsp Vegetable Oil
  • 3 Garlic Cloves
  • 2 small Red Chillies coarsely chopped
  • 2 Lemongrass Stalks, thinly sliced
  • 60ml Fish Sauce
  • 40 gm grated light Palm Sugar Blitz or grind until paste consistency.
  • 1 Carrot julienned
  • 1 Lebanese Cucumber julienned
  • 50ml Lime Juice
  • ¼ cup Mayonnaise of your choice
  • 8-10 fluffy White Rolls, halved
  • ½ cup Mint
  • 3 Spring Onions shredded thinly sliced diagonally
  • Coriander
pork bahn mi.jpg

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