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Vietnamese-style Banh Mi Street Fries

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2 1x


These easy street fries inspired by the classic Vietnamese banh mi sandwich are perfect in front of the television on a Saturday night.


  • 1 tbsp Light Oil
  • 1/2 tbsp Rice Wine Vinegar
  • 1 Large Garlic Clove, crushed
  • 1 tbsp Fish Sauce
  • 1 tbsp Soft Dark Brown Sugar
  • 1 tbsp Dark Soy Sauce
  • 3 Slices Pork Belly (I buy this one), cubed
  • 200g (7 oz) Frozen French Fries (I buy these ones)
  • 1 Baby Gem Lettuce, thinly shredded
  • Small Handful Fresh Coriander
  • Kewpie Mayo (you can find it in M&S, asian grocery stores or online here)
  • Sriracha Hot Sauce (you can find it in Sainsbury’s, asian grocery stores or online here)
  • Asian PicklesĀ 


  1. Combine the 1/2 tbsp of the oil, the vinegar, garlic, fish sauce, sugar and soy sauce and marinade the pork belly for at least two hours, preferably overnight.
  2. When you’re ready to cook, cook the french fries as per your air fryer’s instructions.
  3. Meanwhile, heat the rest of the oil in a wok over a very high heat. Using a fork or a slotted spoon transfer the pork belly to the wok without pouring all of the marinade in too – this will make the pork boil, not caramelise. Stir fry the pork until it is shiny and has started to caramelise around the edges.
  4. To serve, divide the fries between two dishes and top with the lettuce followed by some kewpie mayo and sriracha, the pork, the coriander, the pickles, then a final dash of more mayo and hot sauce. Serve straight away with forks and plenty of napkins – this is both cutlery and finger food!