Inspired living

Bahn Mi Recipe

Bahn Mi Recipe

Credit: Raquel Neofit

I always make Bahn Mi a day or two after I’ve cooked a pork belly or roasted pork shoulder. It’s delicious!

Serves: 2



  • 1 small carrot, julienned
  • 1 shallot, thinly sliced
  • 4 tbsp red-wine vinegar
  • Bread rolls
  • Good-quality butter
  • 2 spring onions, halved & sliced lengthways
  • 1 red chilli, thinly sliced
  • 1 Lebanese cucumber, sliced lengthways
  • Handful coriander
  • Tamari
  • Pork belly, cooked & thinly sliced
  • Extra crackling (optional)
  1. Cover carrot and shallot in red-wine vinegar and steep for about 30 mins then drain.
  2. Slice bread lengthways and lightly coat inside with butter.
  3. Layer vegetables and coriander on bottom of roll.
  4. Drizzle small amount of tamari on top inside of roll, place pork and extra crackling (if desired) over it, close it up and enjoy.
  5. Tip: You can use any cut of pork in these rolls and even chicken is a great option. It’s entirely up to you if you want your meat of choice hot or cold


Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.