Vietnamese Bánh Mì Ramen

Makes 11½ cups · about 1 cup per serving

FOR THE RAMEN

FOR THE PORK BELLY

FOR SERVING

FOR THE PICKLED DAIKON

FOR THE SRIRACHA MAYO

Steps

1. Step 1

   Combine the julienned daikon, carrot, rice vinegar, sugar, and salt in a bowl; toss to coat and let sit at room temperature for 15 minutes, then drain excess liquid before serving.

   • 100gcarrot, julienned
   • 3 tbsprice vinegar
   • 1 tbspgranulated sugar
   • ½ tspsalt

2. Step 2

   In a small bowl, whisk together mayonnaise and sriracha sauce until smooth; refrigerate until needed.

   • ¼ cupmayonnaise
   • 2 tbspsriracha sauce

3. Step 3

   Pat the pork belly dry, then rub with a mixture of soy sauce, fish sauce, brown sugar, and minced garlic. Let it rest for 10 minutes to absorb flavors.

   • 1 ⅛ lbpork belly, skin on
   • 2 tbspsoy sauce
   • 1 tbspfish sauce
   • 1 tbspbrown sugar
   • 2 clovesgarlic, minced
   • 1 tbspgranulated sugar

4. Step 4

   Heat a large skillet over medium‑high heat. Place the pork belly skin side down, cooking without moving for 6‑8 minutes until the skin is deeply golden and crisp; flip and cook another 4 minutes until the meat is tender. Transfer to a cutting board and slice thinly.

   • 1 ⅛ lbpork belly, skin on

5. Step 5

   Meanwhile, bring a pot of water to a boil, add the ramen noodles and cook 2‑3 minutes until just al dente. Drain and return to the pot.

   • ⅞ lbramen noodles

6. Step 6

   Add unsalted butter to the hot noodles, tossing vigorously to coat and create a slight sizzle; season with a pinch of salt if needed. Divide the noodles among four bowls.

   • 2 tbspunsalted butter
   • ⅞ lbramen noodles
   • ½ tspsalt

7. Step 7

   Top each bowl with sliced pork belly, a handful of fresh cilantro leaves, and a drizzle of sriracha mayo. Serve with a warm baguette and a side of the pickled daikon.

   • 1 ⅛ lbpork belly, skin on
   • ½ cupfresh cilantro leaves
   • 2 tbspsriracha sauce
   • 4fresh baguette, split
   • ¼ cupmayonnaise