Grilled Pork Bánh Mì Buns
with Quick-Pickled Cabbage & Carrots
Cooking time
15 minutes
Servings
2/4
Calories
810 /serving
The contrast of tender meat and pickled veggies is what makes Vietnamese bánh mì sandwiches so great. Grilling juicy chops on the barbecue with hints of nori, lemongrass and ginger is an excellent start, while chili mayo and fresh cilantro are an excellent finish.
We will send you:
- 2 Pork chops
- 14g Cilantro
- 150g Shredded cabbage
- 100g Matchstick carrots
- 60ml Sweet chili sauce
- 60ml Mayonnaise
- 30ml Rice vinegar
- 2 Artisan hamburger buns
- 9g Nori & Lemongrass spices (dehydrated vegetables (garlic, carrots, green bell peppers, red bell peppers), sea salt, nori, ginger, canola oil, lemongrass, citric acid)
Contains: Barley • Eggs • Wheat
You will need:
Oil
Salt & pepper (S&P)
Small pot
BBQ (or pan)
Total Fat
40 g
Saturated Fat
6 g
Sodium
1300 mg
Total Carb
68 g
Sugars
26 g
Protein
43 g
Fibre
5 g
Preparation
Make the pickled vegetables
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- In a small pot, combine 1 tsp salt, ⅓ cup water (double both for 4 portions), the vinegar, ½ the chili sauce and ½ the spices; bring to a boil.
- Add the cabbage and carrots.
- Remove from the heat and set aside to pickle.
Grill the pork
- Pat the pork* dry and rub with a drizzle of oil; season with the remaining spices and S&P.
- Add to the BBQ (or pan) and grill, 3 to 5 min. per side, until cooked through.
- Transfer to a cutting board and let rest before thinly slicing.
Mise en place
- Meanwhile, remove the stem ends of the cilantro.
- In a small bowl, combine the mayo, remaining chili sauce and S&P.
Grill the buns & serve
- Add the buns, cut-sides down, to the BBQ (or pan) and grill, 1 to 2 min., until warmed through.
- Divide the bun bottoms between your plates.
- Top each bun bottom with the chili mayo, pork, a spoonful of the pickled vegetables (drain before adding), the cilantro and a bun top.
- Serve the remaining pickled vegetables on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
