Vietnamese BBQ Pork Roll

Pork belly after the smoking before being glazed.

This Vietnamese BBQ pork roll has all the influences of a Bahn Mi roll but with the marriage to some traditional American style barbecue to create a finger-licking, eat every last crumb sandwich.

The pork belly is placed in a strong Vietnamese marinade featuring classic flavors like fish sauce, garlic, and lime juice. The cooking instructions include a traditional smoke and a more modern hot and fast version.

The roll filling includes traditional elements like homemade pickled carrots and radishes, spicy dressing and cucumber.

Vietnamese BBQ Pork Roll Recipe

Pork belly after the smoking before being glazed.
This Vietnamese BBQ Pork Roll has all the influences of a Bahn Mi roll but with the marriage to some traditional American style, barbecue to create a finger-licking sandwich.
Preparation 23 hours
Cook 4 hours
Ready in 1 day 3 hours
Servings 6 Servings
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Pork Belly Marinade

  • 1 cup fish sauce
  • 1/2 cup lime juice
  • 2 tablespoons soy sauce
  • 1/4 cup sugar
  • 16 cloves garlic crushed
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 pork belly
  • hoisin sauce as needed

Pickled Carrot and Radishes

  • 1 bunch radishes or daikon
  • 1 cup rice wine
  • 1/2 cup water
  • 3 tablespoons sugar
  • 1 tablespoon salt


  • 1/2 cup mayonnaise
  • 1 tablespoon sriracha

To Assemble

  • 1 bunch cilantro coriander
  • 1 jalapeno seeded and thinly sliced
  • 1 cucumber sliced
  • 6 baguette-style french rolls 8 inch | 20cm


  • large zip-lock bag
  • smoker
  • foil


Pork Belly Marinade

  • In a large ziplock bag add the fish sauce, lime juice, soy sauce, sugar, crushed garlic, salt, and pepper. Squeeze the bag with your hands to mix well.
  • Trim the pork belly to remove any silverskin, fat or similar. Score the top (fat side) of the pork belly in a crisscross about every inch (2.5 cm). If the skin is still on reduce this to about ⅓ inch (85 mm) so it is easier to slice when cooked.
  • Place the prepared pork belly in the bag of marinade and place it in a chilled place for 24 hours. Occasionally shake up and turn to make sure there is even coverage and it doesn’t pool on one part of the meat only.
  • Preheat the traditional smoker to 275 degrees F (135 degrees C).
  • Add the pork belly then cook for 4 to 5 hours turning after 2 hours.
    Alternately: cook in a drum smoker hot and fast. Smoke at 300 degrees F (150 degrees C) for 3 hours, turning after 90 minutes.
  • The pork belly is ready when both surfaces have developed a crust and the internal temperature is around 190 degrees F (88 degrees C). Glaze the pork belly with hoisin sauce for the last 10 minutes on the smoker.

Pickled Carrot and Radishes

  • Prepare the vegetables if not already done. Shred (grate) the carrots. Cut into matchsticks or grate (shred) the radish.
  • In a non-reactive container add the vinegar, water, sugar, and salt then mix until the sugar and salt have dissolved. Add the carrot and radish then leave for 30 to 60 minutes before serving.
  • Rest the pork belly in foil for 1 hour before slicing. Slice about ¼ inch thickness (6 mm).


  • In a small bowl combine the mayonnaise and sriracha until well combined. Put aside until needed.

To Assemble

  • Split the French rolls in half lengthwise then add in order the dressing, cucumber, thinly sliced jalapeno (to taste), sliced pork belly, pickled carrot, and radish, then finally garnish with the cilantro.

Nutritional Information

Calories: 1633kcalCarbohydrates: 58gProtein: 31gFat: 137gSaturated Fat: 46gPolyunsaturated Fat: 21gMonounsaturated Fat: 59gTrans Fat: 1gCholesterol: 171mgSodium: 6286mgPotassium: 712mgFiber: 2gSugar: 22gVitamin A: 143IUVitamin C: 16mgCalcium: 72mgIron: 13mg

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About Rob Reinhardt

Rob has been cooking, teaching, and preaching the gospel of BBQ across Canada for over 15 years.

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