Lunch / Dinner
Bánh Mì Panzanella
This Vietnamese-inspired salad, with the flavors of a bánh mì sandwich, gives the classic Greek panzanella a run for the money! Start with the pork and marinate it just long enough to flavor it — pork tenderloin doesn’t need to be tenderized — then simply grill it. Smear a chili mayonnaise on a baguette, grill, and cube it for the tastiest nod to the bánh mì. Top the seemingly endless variety of fresh herbs and crunchy vegetables with an umami vinaigrette you won’t be able to get enough of.
FOR THE PORK & BAGUETTE, FREEZE:
FOR THE VINAIGRETTE, WHISK:
FOR THE SALAD, ARRANGE:
For the pork and baguette, freeze pork until firm, 30–45 minutes; slice into ½-inch-thick pieces.
Mince garlic cloves, scallions, ginger, and ½ cup cilantro in a food processor; transfer to a bowl.
Stir in ¼ cup lime juice, 3 Tbsp. brown sugar, oil, 2 Tbsp. fish sauce, soy sauce, and 1 tsp. chili garlic sauce. Toss in pork and marinate 30 minutes.
Combine mayonnaise and 1½ tsp. chili garlic sauce; spread on cut sides of baguette.
Preheat grill to medium-high. Brush grill grate with oil.
For the vinaigrette, whisk together water and 2 Tbsp. brown sugar until sugar dissolves. Stir in 2 Tbsp. fish sauce, vinegar, 2 Tbsp. lime juice, shredded carrot, grated garlic, and ¾ tsp. chili garlic sauce.
Grill pork, covered, until cooked through, 3 minutes per side; transfer to a plate. Reduce heat to medium and grill baguette, cut sides down, until grill marks appear, 2–3 minutes; cool and cut into bite-sized pieces.
For the salad, arrange cabbage, julienned carrots, radishes, cucumber, red onion, sprouts, ½ cup cilantro, basil, pork, and baguette pieces on a large serving dish; drizzle vinaigrette over salad.
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 65mg 21%
Sodium 1209mg 50%
Carbs 58g 19%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.