Pork Bánh Mì with Marinated Vegetables  & Roasted Cabbage

Pork Bánh Mì

with Marinated Vegetables & Roasted Cabbage

50 MIN
4 Servings
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From the Test Kitchen

In this take on the beloved Vietnamese sandwich, toasted baguettes are piled high with sliced pork, crunchy marinated vegetables, and a citrusy glaze made with sambal oelek and soy glaze for a layer of deliciously sweet heat. A side of vibrant roasted red cabbage tossed with a bit of fresh lime zest perfectly balances the richness of the sandwiches.

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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
Pork Bánh Mì with Marinated Vegetables  & Roasted Cabbage
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 4 Small Baguettes
  • 6 oz Carrots
  • 1 Lime
  • 1 Persian Cucumber
  • 2 cloves Garlic
  • 1 lb Red Cabbage
  • 2 Tbsps Red Wine Vinegar
  • 1 Tbsp Sugar
  • 1 Shallot
  • 1 Tbsp Sambal Oelek
  • ¼ cup Mayonnaise
  • 2 Tbsps Soy Glaze
  • 1 Tbsp Sesame Oil
Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the shallot, then halve lengthwise. Thinly slice half the shallot; small dice the remaining half. Cut out and discard the core of the cabbage; large dice the leaves. Thinly slice the cucumber into rounds. Peel the carrots; grate on the large side of a box grater. Combine in a bowl; add the sliced shallot. Halve the baguettes. Peel and roughly chop 2 cloves of garlic. 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 diced shallot, chopped garlic, soy glaze, half the 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.

Roast & finish the cabbage:
2 Roast & finish the cabbage:

Place the diced cabbage on a sheet pan. Drizzle with the sesame oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and softened. Transfer the roasted cabbage to a bowl. Add the remaining lime zest; stir to combine. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe off the sheet pan.

Marinate the vegetables:
3 Marinate the vegetables:

Meanwhile, in a bowl, whisk together the vinegar and sugar until the sugar has dissolved. Transfer to the bowl of cucumber-carrot mixture; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

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

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a large 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.

*An instant-read thermometer should register 145°F

Toast the baguettes:
5 Toast the baguettes:

Place the halved baguettes on the same sheet pan, cut side up. Drizzle with olive oil; season with salt and pepper. Toast in the oven 5 to 7 minutes, or until lightly browned. Transfer to a work surface. 

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

Meanwhile, to the pan of reserved fond, add the glaze (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, cooked glaze, and as much of the marinated vegetables as you’d like (discarding any liquid). Serve the bánh mì with the finished cabbage on the side. Enjoy

Tips from Home Chefs

Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the shallot, then halve lengthwise. Thinly slice half the shallot; small dice the remaining half. Cut out and discard the core of the cabbage; large dice the leaves. Thinly slice the cucumber into rounds. Peel the carrots; grate on the large side of a box grater. Combine in a bowl; add the sliced shallot. Halve the baguettes. Peel and roughly chop 2 cloves of garlic. 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 diced shallot, chopped garlic, soy glaze, half the 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 Roast & finish the cabbage:

Place the diced cabbage on a sheet pan. Drizzle with the sesame oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and softened. Transfer the roasted cabbage to a bowl. Add the remaining lime zest; stir to combine. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe off the sheet pan.

Roast & finish the cabbage:
Marinate the vegetables:
3 Marinate the vegetables:

Meanwhile, in a bowl, whisk together the vinegar and sugar until the sugar has dissolved. Transfer to the bowl of cucumber-carrot mixture; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

4 Cook & slice the pork:

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a large 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.

*An instant-read thermometer should register 145°F

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

Place the halved baguettes on the same sheet pan, cut side up. Drizzle with olive oil; season with salt and pepper. Toast in the oven 5 to 7 minutes, or until lightly browned. Transfer to a work surface. 

6 Cook the glaze & serve your dish:

Meanwhile, to the pan of reserved fond, add the glaze (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, cooked glaze, and as much of the marinated vegetables as you’d like (discarding any liquid). Serve the bánh mì with the finished cabbage on the side. Enjoy

Cook the glaze & serve your dish:
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