Express
Bánh Mì-Inspired Pork Sandwich
with cabbage, cilantro, and Calabrian peppers
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Eggs, Wheat, Sesame, Soy
- Protein-Packed
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Sliced Pork
- 2 French Rolls
- 3 oz. Shredded Red Cabbage
- 1 Lime
- 1.32 oz. Mayonnaise
- 1 oz. Yuzu Dipping Sauce
- 2 Green Onions
- ½ oz. Pho Beef Broth Concentrate
- ¼ oz. Cilantro
- 0.17 oz. Chopped Calabrian Peppers
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories800
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Carbohydrates66g
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Net Carbs61g
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Fat37g
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Protein49g
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Sodium1800mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
- 1 Plate
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Stem and tear cilantro leaves.
Halve lime. Cut one half into wedges and juice the other half.Trim and thinly slice green onions, keeping white and green portions separate.In a mixing bowl, combine cabbage, 1 tsp. olive oil, 2 tsp. lime juice, and a pinch of salt. Set aside. -
2 Toast the Rolls
Place a large non-stick pan over medium-high heat.
Working in batches if necessary, add rolls, cut-side down, to hot, dry pan. Toast until slightly browned, 1-2 minutes.Transfer rolls to a plate. Keep pan over medium-high heat; no need to wipe clean. -
3 Cook the Pork Mixture
Pat sliced pork dry. Coarsely chop, then separate pieces. Season all over with a pinch of salt and pepper.
Add 2 tsp. olive oil and pork to hot pan. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.Add 2/3 the pho base (reserve remaining for sauce), yuzu dipping sauce, white portions of green onions, and Calabrian peppers (to taste). Stir occasionally until combined and pork is coated, 1-2 minutes.Remove from burner. Rest, 3 minutes.While pork mixture cooks, continue recipe. -
4 Make Sauce and Finish Dish
In another mixing bowl, combine mayonnaise and remaining pho base. Set aside.
Plate dish as pictured on front of card, topping bottom roll with pork mixture (to taste), sauce, cabbage, green portions of green onions, cilantro, then top roll. Squeeze lime wedges over to taste. Bon appétit!
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