Chrissy Teigen's Pork Bánh Mì

with Quick Pickles & Roasted Broccoli

45 MIN

4 Servings

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From the Test Kitchen

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 this take on the beloved Vietnamese sandwich—a preview of Chrissy’s second cookbook, Cravings: Hungry for More—toasted baguettes are piled high with sliced pork, pickled vegetables, and a spicy-sweet glaze that brings it all together.

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Nutrition

PER SERVING
Calories

800 Cals (est.)

View Full Nutrition

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1 Prepare & roast the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Reserving the sheet pan, transfer the roasted broccoli to a plate. Discard the foil.

2 Prepare the remaining ingredients & make the glaze:

While the broccoli roasts, thinly slice the cucumbers into rounds. Peel the shallot; halve lengthwise. Thinly slice one half of the shallot, then small dice the remaining half. Peel the carrots; grate on the large side of a box grater. Halve the baguettes. If necessary, peel the garlic, then roughly chop. Zest the lime to get 2 teaspoons (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, chopped 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.

3 Pickle the vegetables:

In a medium heatproof bowl, combine the sliced cucumbers, sliced shallot, and grated carrots. In a large 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 pickle, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

4 Cook & slice the pork:

While the vegetables pickle, rinse and wipe out the same pan. Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons 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.

5 Toast the baguettes:

While the pork rests, place the baguettes on the same sheet pan, 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. Transfer 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 bánh mì using the toasted baguettes, mayonnaise, sliced pork, glaze, and as much of the pickled vegetables as you’d like (discarding any liquid). Serve with the roasted broccoli. Enjoy!