Quay lại thực đơn
| Chất dinh dưỡng | Mỗi khẩu phần1 roll (approx. 320 g) | Mỗi phần320 g |
|---|---|---|
| Sugar | 8 g | 8 g |
| Energy | ~2400 kJ | ~2400 kJ |
| Sodium | 1180 mg | 1180 mg |
| Protein | 24 g | 24 g |
| Fat, total | 22 g | 22 g |
| Carbohydrate | 66 g | 66 g |
| Saturated fat | 7.5 g | 7.5 g |
Crispy crackling roast pork with pickled vegetables, cucumber, coriander, chilli and house sauce in a freshly baked Vietnamese baguette
Crusty French-style baguette, crispy crackling roast pork belly, chicken pâté, mayonnaise, pickled carrots, cucumber strips, fresh coriander, sliced red chilli, house seasoning sauce.
Bánh mì heo quay highlights Vietnam's incredible talent for fusion, transforming the classic French baguette with the beloved crunch of traditional crispy roasted pork belly. Originating as a popular street food customisation in Saigon, it balances the richness of savory crackling pork with bright, refreshing pickles and fresh herbs.
Contains gluten (wheat baguette, soy sauce) and egg (mayonnaise). May contain traces of soy, fish sauce, and sesame. Prepared in a kitchen that also handles peanuts, shellfish, and dairy.
Best consumed immediately while the baguette is crusty and the pork crackling is perfectly crunchy. If necessary, wrap tightly and store in the refrigerator for up to 24 hours.
If refrigerated, remove fresh salad elements and pickles before warming the bread and pork.
To revive the signature crunch, heat the baguette and roast pork in an oven or air fryer at 180 degrees Celsius for 3 to 5 minutes (avoid microwaving to prevent sogginess).
Serve warm. Customise with extra fresh chilli or a drizzle of soy sauce to taste.
