Bánh Mì Stuffing

Bánh Mì Stuffing

  • 4-6

  • 1H15M

Ingredients

  • 2 Vietnamese or French baguettes
  • 2-3 tbsp of Vietnamese pâté (homemade or store-bought)
  • 2-3 tbsp of Vietnamese mayo (homemade or store-bought)
  • 3/4 cup of diced carrots
  • 1/2 cup of daikon (white radish/lobok)
  • 2 whole shallots, sliced
  • 2 green onions, sliced (separate white and green parts)
  • 5 cloves garlic, minced
  • 1 lb crispy pork belly, chop meat & skin (set crispy skin aside)
  • 1 cup chicken broth
  • 1 tsp fish sauce
  • 1 Tbsp Maggi seasoning or soy sauce
  • 1 tsp sugar
  • 1 stick unsalted butter (about 7-8 tbsp)
  • 1 tsp salt, adjust to preferred taste
  • 3/4 cup(ish) of sriracha mayo, brush as “egg wash”
  • 9" oven safe pie dish or similar
  • Crispy pork skin
  • Green onion (reserved green parts)
  • Cilantro stems (to taste)
  • Optional: chili peppers (to taste)

If you love the bold, savory flavors of a classic Vietnamese bánh mì sandwich, prepare to fall in love with this creative twist: Bánh Mì-Inspired Stuffing. Imagine the fragrant, herbaceous bite of crispy pork belly, buttery croutons made from Vietnamese baguettes, and the umami-packed richness of pâté and Maggi seasoning—all baked into a golden, flavorful stuffing. Whether you're celebrating the holidays or hosting a dinner party, this dish brings the vibrancy of Vietnamese cuisine to your table in a whole new way. JUMP TO RECIPE

Vietnamese Bánh Mì Stuffing: A Flavorful Twist on Tradition

This recipe is perfect for those who adore the crispy, crunchy textures and savory-sweet balance of bánh mì but want to serve it in an unexpected format. The star of this dish is the Bánh Mì Croutons, which soak up a rich, buttery broth and create the perfect base for tender pork belly and aromatic vegetables. The finishing touch? A glossy, spicy sriracha mayo "egg wash" that caramelizes beautifully in the oven. It's indulgent, unique, and totally crowd-pleasing.

Crafting Your Bánh Mì-Inspired Stuffing

Bánh Mì Croutons

  1. Preheat your oven to 375°F.
  2. Slice open the baguettes and spread Vietnamese pâté on one side and mayo on the other. Close them up, then cut into 1-2 inch pieces.
  3. Lay the pieces in a single layer on a baking sheet and toast in the oven for 15-20 minutes until hard and crunchy.
  4. Remove the croutons from the oven, then increase the temperature to 425°F for baking the stuffing later.

Stuffing “Custard”

  1. Heat a pan over medium-high heat with some cooking oil.
  2. Sauté the green onion whites, shallots, and garlic until aromatic.
  3. Add the carrots, daikon, and butter. Stir until the butter melts, then season with a pinch of salt. Let the mixture simmer for 5-7 minutes.
  4. Stir in the fish sauce, Maggi seasoning, and sugar. Simmer for another 2-3 minutes.
  5. Pour in the chicken broth and simmer for 5-7 minutes. Adjust the seasoning with salt as needed, then remove from heat.

Assembling and Baking

  1. Toss the crispy pork belly (meat and skin separated) and Bánh Mì Croutons into the broth mixture.
  2. Pour everything into a 9-inch oven-safe pie dish or similar. Pack it in, smoothing the top for an even finish.
  3. Brush a layer of sriracha mayo over the top for extra flavor and a golden, crispy finish.
  4. Bake at 425°F for 15-25 minutes, or until golden brown and delicious.

Final Touches

  1. Garnish with crispy pork skin, green onion greens, cilantro stems, and chili peppers (optional).
  2. Serve hot and enjoy every savory, crispy bite!

A New Tradition in the Making

This Vietnamese Bánh Mì-Inspired Stuffing is more than just a side dish—it’s a centerpiece of flavor that’s sure to steal the show. Perfect for adding a global twist to your holiday table or impressing your guests with something unique, this recipe is as versatile as it is delicious.

So, what are you waiting for? Grab your ingredients, preheat the oven, and get ready to wow your taste buds. And don’t forget to share your creations with us—we’d love to see how you make this dish your own. Happy cooking!

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Bánh Mì Stuffing