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

Grilled Pork Bánh Mì

with Red Cabbage & Scallion Slaw

40 MIN
+$7.99/serving 4 Servings
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    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.
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      PER SERVING
    • Calories
      700 Cals (est.)
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    fresh
    ingredients
    Grilled Pork Bánh Mì with Red Cabbage & Scallion Slaw
    Title
    • 4 Boneless, Center-Cut Pork Chops
    • 4 Small Baguettes
    • 2 Persian Cucumbers
    • 1 Tbsp Rice Vinegar
    • 1 Lime
    • 2 Scallions
    • 1 lb Red Cabbage
    • 1 Tbsp Sambal Oelek
    • ¼ cup Mayonnaise
    • 2 Tbsps Honey
    • ¼ cup Hoisin Sauce

    Grilled Pork Bánh Mì

    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. Halve the cabbage lengthwise, keeping the core intact. Place in a bowl; add the scallions. 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 3 to 4 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. Thinly slice the grilled cabbage, discarding the core. Roughly chop the grilled scallions, discarding the root ends. Transfer 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!

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