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Chrissy Teigen's Pork Banh Mi

with Quick Pickles & Roasted Broccoli

Chrissy Teigen
  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 860 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

For six weeks, Blue Apron is thrilled to team up with Chrissy Teigen, author of the best-selling cookbook, Cravings, to bring you some of her favorite, insanely delicious recipes. In these beloved Vietnamese-style sandwiches, toasted baguettes get filled with sliced pork, creamy mayo, pickled vegetables, and a sweet-and-spicy glaze.

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fresh
ingredients
Chrissy Teigen's Pork Banh Mi with Quick Pickles & Roasted Broccoli
Title
  • 2 Boneless, Center-Cut Pork Chops
  • 2 Small Baguettes
  • ½ lb Broccoli
  • 6 oz Carrots
  • 2 Persian Cucumbers
  • 1 Lime
  • 2 cloves Garlic
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sugar
  • 1 Tbsp Light Brown Sugar
  • 1 Tbsp Soy Sauce
  • 1 Shallot
  • 1 Tbsp Sambal Oelek
  • 2 Tbsps Mayonnaise
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & start the glaze:
1 Prepare the ingredients & start the glaze:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Peel the carrots and grate on the large side of a box grater. Thinly slice the cucumbers into rounds. Halve the baguettes. Peel the shallot; halve lengthwise. Thinly slice one half. Small dice the remaining half. Peel and roughly chop the garlic. Zest the lime to get 1 teaspoon of zest (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. In a bowl, combine the chopped shallot and garlic, brown sugar, soy sauce, lime zest, the juice of both lime halves, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Start the broccoli:
2 Start the broccoli:

Line a sheet pan with aluminum foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. 

Make the pickles:
3 Make the pickles:

While the broccoli roasts, in a medium, heat-proof bowl, combine the grated carrots and sliced cucumbers and shallot. In a medium pan, combine the vinegar, sugar, and 1/3 cup of water. Season with salt and pepper. Heat to boiling on high. Once boiling, transfer to the bowl of prepared vegetables. Set aside to cool, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. Wipe out the pan. 

Cook & slice the pork:
4 Cook & slice the pork:

While the vegetables cool, pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork; cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes. Thinly slice the rested pork crosswise. 

Toast the baguettes & finish the broccoli:
5 Toast the baguettes & finish the broccoli:

While the pork rests, place the baguettes on the other side of the sheet pan of roasted broccoli, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes, or until the edges are lightly browned and the broccoli is tender when pierced with a fork. Transfer the toasted baguettes to a work surface. 

Cook the glaze & serve your dish:
6 Cook the glaze & serve your dish:

While the baguettes toast, add the glaze to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Assemble the sandwiches using the toasted baguettes, mayonnaise, sliced pork, glaze, and pickles, discarding any pickling liquid (you may have extra pickles). Serve the sandwiches with the roasted broccoli on the side. Enjoy! 

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Prepare the ingredients & start the glaze:
1 Prepare the ingredients & start the glaze:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Peel the carrots and grate on the large side of a box grater. Thinly slice the cucumbers into rounds. Halve the baguettes. Peel the shallot; halve lengthwise. Thinly slice one half. Small dice the remaining half. Peel and roughly chop the garlic. Zest the lime to get 1 teaspoon of zest (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. In a bowl, combine the chopped shallot and garlic, brown sugar, soy sauce, lime zest, the juice of both lime halves, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

2 Start the broccoli:

Line a sheet pan with aluminum foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. 

Start the broccoli:
Make the pickles:
3 Make the pickles:

While the broccoli roasts, in a medium, heat-proof bowl, combine the grated carrots and sliced cucumbers and shallot. In a medium pan, combine the vinegar, sugar, and 1/3 cup of water. Season with salt and pepper. Heat to boiling on high. Once boiling, transfer to the bowl of prepared vegetables. Set aside to cool, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. Wipe out the pan. 

4 Cook & slice the pork:

While the vegetables cool, pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork; cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes. Thinly slice the rested pork crosswise. 

Cook & slice the pork:
Toast the baguettes & finish the broccoli:
5 Toast the baguettes & finish the broccoli:

While the pork rests, place the baguettes on the other side of the sheet pan of roasted broccoli, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes, or until the edges are lightly browned and the broccoli is tender when pierced with a fork. Transfer the toasted baguettes to a work surface. 

6 Cook the glaze & serve your dish:

While the baguettes toast, add the glaze to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Assemble the sandwiches using the toasted baguettes, mayonnaise, sliced pork, glaze, and pickles, discarding any pickling liquid (you may have extra pickles). Serve the sandwiches with the roasted broccoli on the side. Enjoy! 

Cook the glaze & serve your dish: