These Vietnamese-style pork rolls are packed with slices of tender pork belly, crunchy veggie pickles, fresh coriander and chilli; all stuffed into a crispy baguette with a spicy sriracha mayo. They’re easy to prep ahead for a satisfying lunch or dinner.
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Why you’ll love this recipe
Bánh mì is a traditional Vietnamese sandwich that blends French and Vietnamese culinary traditions. It’s typically made with a crispy baguette (in Vietnamese, ‘bánh mì’ literally means bread) and filled with grilled protein, pickled vegetables, fresh herbs, condiments and coriander. Banh mi is super flavourful; savoury, sweet, spicy and tangy all in one bite.
This recipe is my take on a Vietnamese pork roll. For authentic Vietnamese banh mi, check out this recipe here.
One of my family’s favourite dinners, this homemade version of the popular bánh mì pork rolls utilises this simple air fryer roast pork recipe. (If you don’t have an air fryer, try my twice-cooked pork belly) or use leftover roast pork. It’s so easy to make and endlessly customisable to your preferences.
It’s a delicious combination of rich, tender roast pork, bright pickled veggies and a punchy sriracha mayo, all stuffed into a crusty baguette.
The great thing about this recipe is that most of the work can be done the night before. Prepare the roast pork, make the quick-pickled veggies and combine the mayonnaise and sriracha. Store everything in the fridge and then all you need to do is cook (or reheat) the pork and stuff the rolls.
Perfect for an easy lunch or dinner!
If you love these pork rolls, try my crispy chicken burgers, Vermicelli noodle salad and sweet and sour pork.
Vietnamese pork roll ingredients
** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
- Vietnamese baguette – airy long buns, with a thin, crackly crust. For best and freshest results, buy them from your local baker. If unavailable, use a soft baguette or even hotdog buns.
- Roast pork – for this recipe, you will need thick slices of freshly roasted pork (crackling optional, but recommended!). Try this air fryer roast pork or twice-cooked pork belly which will need to be prepared ahead of time. Alternatively, you can use leftover pork, pork cold cuts, roast chicken, or your preferred protein.
- Quick pickles – carrots and cucumber, pickled in a simple sweet and vinegary brine. Adds crunch, tang and brightness to contrast the rich pork. Daikon would be a great addition to the pickled veggies.
- Fresh coriander – swap for mint if coriander isn’t your thing.
- Sriracha – chilli sauce is combined with sweet mayonnaise to form the spicy sauce. You can add more or less sriracha, to control the heat levels to your liking.
- Fresh chilli – for extra heat. Can be left out for a milder version.
- Pâté (optional) – a smooth, spreadable paste made from liver (often pork or chicken), fat and seasonings. Pâté is a French culinary influence and adds a rich, savoury depth to the rolls.
How to make pork rolls
Full ingredient notes and quantities can be found in the detailed recipe card below. But here is a brief overview of what you can expect;
- Step 1: Place the sliced cucumber and carrots into a bowl and toss together with the salt. Set aside for 20-30 minutes to allow the salt to extract some liquid from the vegetables. Discard the excess liquid.
- Step 2: Stir the vinegar and sugar together until the sugar has dissolved. Pour the vinegar mixture over the vegetables, cover and refrigerate until required.
- Step 3: To make the chilli mayo, combine the kewpie mayo and the sriracha (to taste), until combined.
- Step 4: Spread a layer of chilli mayo over the roll (one or both sides). Add pâté to one side, if using.
- Step 5: Layer the warm pork slices over the top.
- Step 6: Add some drained, pickled vegetables.
- Step 7: Top with fresh coriander, chilli and any other preferred toppings.
- Step 8: Enjoy!
Helpful tips
- Use the right baguette. Look for Vietnamese baguettes (light and crisp). If you can’t find one, swap for a regular baguette or some hotdog buns and warm them in the oven just before assembling to give them some crunch. Avoid sourdough rolls, or anything too dense. Light, airy and crunchy is best.
- Add pâté – a little pâté spread over the roll adds rich, savoury depth.
- Quick-pickle ahead of time. The pickled carrot and cucumber need at least 30 minutes, but 2+ hours is better for flavour. Make them the night before if you have time.
- If you don’t eat pork, you could use roast chicken or chicken breast instead. You could also make the dish vegetarian by using marinated tofu.
- Contrast is key. Tender pork, creamy mayo, crunchy pickles, fresh herbs and that crispy roll add a perfect mix of textures and flavours.
FAQs
A Vietnamese baguette is best for making bánh mì; light and airy inside with a thin, crisp shell. Buy them from your local bakery or supermarket. If you can’t find any, use a French baguette (you can scoop out some of the excess bread from the middle) or a hotdog bun. If your rolls are soft, warm them in the oven just before serving to crisp them up.
Quick pickled vegetables will keep in a sealed container in the fridge for about 1-2 weeks. They will actually taste better after 1-2 days, so make them the night before for easy dinner prep.
Layer as following;
1. Crispy baguette
2. Mayo on one or both sides of the bread (plus pâté if using)
3. Sliced pork
4. Pickled carrot and cucumber (drain first)
5. Coriander and chillies
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Vietnamese-style Pork Rolls
Ingredients
- 600 grams crispy pork belly – sliced. Try this air fryer pork belly, oven roasted pork belly, or use leftover roast pork.
- 6 crusty Vietnamese bread rolls/baguettes – long rolls, cut in half lengthways
For the quick pickles;
- 2 Lebanese cucumbers – sliced into thin rounds
- 1 carrot – peeled and sliced into very thin strips
- 1 teaspoon salt
- 4 teaspoons rice wine vinegar
- 4 teaspoons caster sugar
For the sriracha mayo;
- ½ cup kewpie mayonnaise
- 1-2 teaspoons sriracha chilli sauce (adjust to taste)
Plus;
- 1 bunch fresh coriander
- 1-2 red chillis – thinly sliced
- pâté – optional
Instructions
Make the pickles;
- Place the sliced cucumber and carrot into a bowl and toss together with the salt. Set aside for 20-30 minutes to allow the salt to extract some liquid from the vegetables. Discard the excess liquid.
- Stir the vinegar and sugar together until the sugar has dissolved. Pour the vinegar mixture over the vegetables, cover and refrigerate until required. This step can be done the night before.
For the sriracha mayo;
- Stir the kewpie mayo and sriracha together, until combined. Adjust, to taste, if required.
Assemble the rolls;
- Spread a layer of chilli mayo (and pâté, if using) over the roll and layer the pork slices over the top.
- Allow any excess vinegar to drain from the veggies before adding them to the rolls, to prevent the bread from becoming soggy.
- Top the pork with the pickled vegetables, fresh coriander and chilli slices and serve.
Notes
- Use the right baguette. Look for a Vietnamese-style baguette (light and crisp). If you can’t find one, swap for a regular baguette or some hotdog buns and warm them in the oven just before assembling to give them some crunch.
- Add pâté – a little pâté spread over the roll adds rich, savoury depth.
- Quick-pickle ahead of time. The pickled carrot and cucumber need at least 30 minutes, but 2+ hours is better for flavour. Make them the night ahead if you have time.
- If you don’t eat pork, you could use roast chicken or chicken breast instead. You could also make the dish vegetarian by using marinated tofu.
- Contrast is key. Tender pork, creamy mayo, crunchy pickles, fresh herbs and that crispy roll add a perfect mix of textures and flavours.
- Please note that the nutrition information is based on the ingredients being made into 6 rolls, with one roll being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the rolls.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
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