Rice Paper Banh Mi with Pork Belly (gluten free)


This is a bread-less version of the Vietnamese sandwich. Juicy pork belly with crackling mixed with pickled vegetables and a spicy mayonnaise. This recipe makes about 12 rolls.


1kg of Pork belly


Chinese five spice powder

1 daikon, thinly sliced and pickled with white vinegar, sugar and chili

1 carrot, shredded and pickled with vinegar and salt

1 liter of white vinegar

1 cup of sugar

1 bird’s eye chili, sliced

2 cucumbers, sliced

Coriander leaves

½ cup mayonnaise

2 tablespoons of sriracha sauce or any other hot sauce

12 rice paper wrappers

Start by pickling the vegetables the night before. In a medium saucepan, over medium heat, add 750ml of the vinegar and the sugar. Stir until the sugar has dissolved and add the sliced daikon. Then place in an airtight container. Refrigerate until ready to use. For the shredded carrot, just mix it with the remaining vinegar and some salt. Store in an airtight container in the fridge until ready to use,

For the pork belly, preheat the oven to 180C/350F. Pat dry the pork belly with paper towels. Score the pork skin with a sharp knife. Be careful not to cut the meat. Sprinkle some salt and five spice powder on the skin and on the meat side. Roast for about 1 ½ hours. Then broil for about 12 minutes untill the skin gets crispy and the crackling forms. Be careful not to burn it. Cut the meat into thin slices.


Mix the mayo with the hot sauce. Set aside.

Fill a large bowl with warm water. Place one wrapper in the water until it softens a bit. Then remove from the water and place it on a flat plate. Arrange the cucumber slices, coriander leaves, pickled carrot, pickled daikon and some slices of pork belly. Add a bit of the spicy mayonnaise. Roll the paper like a burrito. Repeat with the remaining filling.




Sesame Noodle Rice Paper Rolls


For some reason in the summer I tend to crave sesame dressing. On wakame, cucumber, or noodle salad.  And this hits the spot for me. I have already made it 3 times in the past week and a half. This recipe doesn’t need a dipping sauce since the filling is already seasoned. But you can make extra dressing for dipping if you like.


1 small pack of Longkou vermicelli (Chinese noodles), 50grs

1 red bell pepper, julienned

1 yellow bell pepper, julienned

1 green bell pepper julienned

1 carrot shredded

2 cups of bean sprouts

1 spring onion, cut lengthwise

2 tablespoons of roasted white sesame seeds

2 tablespoons of roasted black sesame seeds

12 rice paper wrappers

For the dressing:

¼ cup sesame oil plus 2 tablespoons

¼ sushi seasoning

Juice of one lime

1 teaspoon of honey

Red pepper flakes to taste

Salt to taste


First soak the noodles in boiling water for a few minutes until they are soft. I usually let them sit for about 5 minutes. Then let them drain for a few minutes, you don’t want them to be too wet otherwise they will water down the dressing. I let it drain while I chop all the veggies.

For the dressing, just whisk all the ingredients together in a bowl. Once all the vegetables are cut, add them and the noodles to the dressing and toss to mix well.  Add the sesame seeds as well, and if you want reserve some to sprinkle on top once the rolls are assembled.

To assemble the rolls, first fill a large bowl with warm-hot water. I mix boiling water with cold water. You want it to be warm but cool enough to stick your fingers in it without getting burned. Soak one wrapper in the water until it softens, it takes about 10 seconds. Don’t worry if it still seems a bit hard, it will continue to soften as you work with it.

Lay the soaked wrapper on a plate and fill the bottom center part with the filling (leaving a bit of space at the bottom to hold). Roll the bottom part once, then close the sides and finish rolling it. Repeat until you’re done. Serve.