Grilled Pork Bánh Mì with Red Cabbage & Scallion Slaw
Summer Grilling

Grilled Pork Bánh Mì

with Red Cabbage & Scallion Slaw

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website
  • Keep it 2 Servings
    I don't want to make any changes to my meal.
  • Make it 4 Servings
    Add 2 additional servings to my meal. View recipe
  • Keep it 2 Servings

    From the Test Kitchen

    Chefs! All summer long, we’re bringing you a mix of recipes designed for our favorite outdoor activity—grilling! In this take on the beloved Vietnamese sandwich, toasted baguettes are piled high with sliced pork, crunchy marinated cucumbers, and spicy sambal mayo. A side of vibrant cabbage—tossed with grilled lime juice and honey for a bit of sweetness—perfectly balances the richness of the sandwiches.

    Get Cooking
    • Nutrition
    • Calories
      720 Cals (est.)
    Grilled Pork Bánh Mì with Red Cabbage & Scallion Slaw
    • 2 Boneless, Center-Cut Pork Chops
    • 2 Small Baguettes
    • 1 Persian Cucumber
    • ½ lb Red Cabbage
    • 1 Lime
    • 2 Scallions
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Sambal Oelek
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Honey
    • 2 Tbsps Hoisin Sauce

    Tips from Home Chefs

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

    We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

    Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

    Get This Recipe Delivered
    Prepare the ingredients & make the spicy mayo
    1 Prepare the ingredients & make the spicy mayo

    Remove the honey from the refrigerator to bring to room temperature. Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Thinly slice the cucumber into rounds. Place in a bowl; add the vinegar. Season with salt and pepper and stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Combine the cabbage and scallions in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Halve the baguettes; drizzle with olive oil. Halve the lime crosswise; place in a bowl. Drizzle with olive oil and turn to coat. In a separate bowl, combine the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

    2 Grill the pork

    Pat the pork dry with paper towels; drizzle with olive oil and season with salt and pepper on both sides. Grill 4 to 6 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Grill the pork
    Grill the vegetables & baguettes
    3 Grill the vegetables & baguettes

    Meanwhile, place a piece of foil on the grill; place the seasoned cabbage on top of the foil. Grill 7 to 8 minutes per side, or until lightly charred. Grill the halved lime, cut side down, 4 to 5 minutes, or until lightly charred. Grill the seasoned scallions 2 to 3 minutes per side, or until softened and charred. Grill the halved baguettes 2 to 3 minutes per side, or until toasted. Transfer to a cutting board.

    4 Make the slaw

    In a large bowl, combine the honey (kneading the packet before opening), the juice of both grilled lime halves, and a drizzle of olive oil. Roughly chop the grilled cabbage, discarding the core. Roughly chop the grilled scallions, discarding the root ends. Transfer the chopped vegetables to the bowl of dressing. Season with salt and pepper; toss to combine. Taste, then season with salt and pepper if desired.

    Make the slaw
    Finish & serve your dish
    5 Finish & serve your dish

    Thinly slice the rested pork crosswise. Place in a bowl; add the hoisin sauce and stir to coat. Assemble the sandwiches using the grilled baguettes, dressed pork, marinated cucumber (discarding any liquid), and spicy mayo. Serve the bánh mì with the slaw on the side. Enjoy!