Smoked Pork Belly Banh Mi with Fresh Herb Slaw

Name: Smoked Pork Belly Banh Mi with Fresh Herb Slaw
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Ingredients: 800 g pork belly, skin scored; 2 tbsp fish sauce; 1 tbsp soy sauce; 1 tbsp honey; 1 tsp five-spice powder; 1 tsp black pepper; 1 clove garlic, minced; 1 tsp smoked paprika; 4 crusty baguette rolls, split lengthwise; 100 g shredded green cabbage; 50 g shredded carrot; 20 g fresh cilantro leaves; 20 g fresh Thai basil leaves; 15 g fresh mint leaves; 1 small cucumber, thinly sliced; 2 red bird’s eye chilies, thinly sliced (optional); 3 tbsp mayonnaise; 1 tbsp lime juice; 1 tsp sriracha; 1 tsp sugar; Salt, to taste

Rich smoked pork belly slices layered in crusty baguettes with a crunchy, vibrant Vietnamese herb slaw and a tangy mayo-spiced sauce.

Prep30 minCook90 minTotal120 minServes4Difficultymedium

Method

How to make it

01
Preheat your smoker or prepare a charcoal grill for indirect smoking at 225°F (107°C).
02
In a bowl, combine fish sauce, soy sauce, honey, five-spice powder, black pepper, minced garlic, and smoked paprika to create a marinade.
03
Rub the marinade evenly over the scored pork belly, ensuring it penetrates the cuts. Let it marinate at room temperature for 20 minutes while preparing the smoker.
04
Place the pork belly skin-side up on the smoker grate. Smoke for about 90 minutes or until internal temperature reaches 165°F (74°C) and the skin is crisp and browned.
05
Meanwhile, combine shredded cabbage, carrot, cilantro, basil, mint, cucumber, and sliced chilies in a bowl for the slaw.
06
In a small bowl, whisk together mayonnaise, lime juice, sriracha, sugar, and a pinch of salt to make the dressing.
07
Toss the slaw with the dressing until evenly coated. Adjust seasoning if needed.
08
Remove the pork belly from the smoker and let it rest for 10 minutes before slicing into thin pieces.
09
Lightly toast the baguette rolls. Layer sliced smoked pork belly inside, then top generously with the fresh herb slaw.
10
Serve immediately, allowing the contrast of smoky pork and crisp, tangy slaw to shine.

From the editor

Cooking tips

If you don’t have a smoker, use a grill with wood chips in a smoker box or wrap to add smoke flavor while cooking indirectly.
Score the pork belly skin carefully without cutting into the meat to help fat render and skin crisp evenly.
For a milder version, omit the bird’s eye chilies or substitute with milder peppers.
Make the slaw dressing a few hours ahead and refrigerate to allow the flavors to meld but toss the slaw just before serving to keep it crisp.

Published June 2, 2026