Vietnamese Charred Pork Baguette with Pickled Veg Recipe

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serves: 4
Skill: easy
Prep: 30 min
Cooking: 5 min

Nutrition per portion

Calories 505 kCal 25%
Fat 13g 19%
  -  Saturates 7g 35%

If you’re looking for a healthy lunch recipe but are bored with your usual options, why not give this Vietnamese dish a go?

With plenty of spice, hoisin sauce and soy sauce, this sandwich is full of flavour and you’ll not forget it in a hurry.



  • For the pork marinade
  • 200g (7oz) British pork fillet, cut into very thin slices
  • 1tbsp each soy sauce and honey
  • 1½tbsp hoisin sauce
  • 1 star anise
  • 1tsp Thai 7 spice
  • 1tbsp rice wine vinegar
  • 1tsp Thai fish sauce
  • 1 garlic clove, crushed
  • For the pickled vegetables
  • 50ml (2fl oz) rice wine vinegar
  • 1tbsp sugar
  • 1tsp salt
  • 1-2 carrots, peeled and ribboned with a vegetable peeler
  • 75g (3oz) radishes, very thinly sliced
  • To serve
  • 2 part-baked baguettes, cooked and halved
  • 8 triangles of The Laughing Cow cheese (this is what they use in Vietnam!)
  • handful each mint and coriander leaves
  • lime wedges, to serve


  • Combine all the marinade ingredients and toss the pork in them. Cover and leave to marinate for a few hours, or overnight if you can. For the pickled veg, mix the rice wine vinegar, sugar and salt, and add the veg. Leave to pickle for a couple of hours, then squeeze out the excess liquid. These will keep overnight, but the colour will alter slightly.

  • When ready to cook the pork, shake off the excess marinade and transfer the liquid to a saucepan. Fry the pork for 1 minute on each side until blackened and cooked through.

  • While it’s cooking, boil the marinade on the hob until you have a thick syrup consistency.

  • Spread 2 triangles of cheese on to each baguette and top with slices of pork, a drizzle of the reduced marinade, pickled veg and herbs. Serve with lime wedges. These are best eaten immediately, but can be kept for up to 6 hours.

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