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A closer angled view of a banh mi sandwich on a wood cutting board

Banh Mi Sandwich


  • Author: Vicky and Ruth
  • Total Time: 31 minute
  • Yield: 4 sandwiches 1x
  • Diet: Vegan

Description

When you sink your teeth into the crunchy perfection that is a Banh Mi Sandwich, it is not an experience you quickly forget. This savory, flavorful Vietnamese street food is the definition of umami and a joy to eat.


Ingredients

Scale

For the Pickled Carrots and Daikon

  • 1 daikon about 6" long, cut into matchsticks 
  •  2 large carrots, cut into matchsticks
  • 1 small jalapeno pepper sliced thin
  • 1 watermelon radish (optional)
  • 2 tbsp grated ginger (about 1.5" piece)
  • 1 tbsp grated garlic (optional)
  • 1 1/2 cups boiling water
  • 1/2 cup seasoned rice vinegar or 1/2 of white  OR apple cider vinegar mixed with 1 tbsp of sugar
  • 1/4 cup apple cider vinegar
  • 1 tsp salt
  • 1 tbsp of sugar (optional)

For the Lemongrass Tofu

  • Two lemongrass stalks, tough outer layers removed, cut into thirds.
  • 2 cloves of garlic grated
  • 2 tbsp grated ginger
  • 4 scallions, sliced thin white and light green parts
  • 1/4 tsp hot pepper flakes or Aleppo pepper
  • 1/4 cup soy sauce
  • 2 tbsp freshly squeezed lime or lemon juice
  • 2 tbsp rice vinegar
  • 2 tbsp agave 
  • 1 block of high protein tofu, cut in half and sliced.  See the images above.  You can also use extra firm tofu.
  • 1 tbsp toasted sesame oil 

For the sandwich

  • 1 large baguette 
  • 1/4 cup vegan mayo ( 1 tbsp per sandwich)
  • 2 tsp sriracha (more or less to taste)
  • 8 tsp pesto (2 tsp per sandwich)
  • 4 Persian cucumbers cut in ribbons or sticks
  • 1 large bunch of fresh cilantro
  • 1 small bunch of mint
  • 1 small bunch of basil leaves

Instructions

For the Pickled Carrots and Daikon

  1. Place daikon, carrots, and jalapeno in a large glass jar for which you have a tight lid.
  2. Mix ginger, garlic, boiling water, vinegar salt, and sugar and mix well until dissolved
  3. Pour liquid into the vegetables. Close the lid and let it sit on the kitchen counter for an hour and then place the jar in the refrigerator.

For the Lemongrass Tofu

  1. For best results marinate tofu overnight
  2. Bruise the lemongrass stalks with a wooden spoon by hitting them a few times.
  3. Place all the ingredients except for the sesame oil in a plastic sealed bag.  Carefully massage the tofu so the marinade covers the whole surface of the tofu slices.  Place in the fridge overnight or for at least 2 hours.
  4. When ready to cook heat sesame oil in a large skillet place the marinated tofu and cook for 4-5 minutes per side on medium heat.  Flipping the tofu carefully so the slices don't break.

Assembling the sandwich

  1. Cut the baguette into 4 pieces, slice each piece in half, but without going all the way through keeping the two halves attached.
  2. Toast the baguette, just enough to make it crunchy
  3. Mix mayo and sriracha and spread on one side of the cut side of the baguette
  4. Spread the pesto on the other side of the cut side of the baguette
  5. Fill the sandwich with tofu, pickled veggies, cucumber, cilantro, basil, mint, 

 

 

Notes

  1. It's important to bruise the lemongrass in order to release its flavor.
  2. If you freeze tofu, defrost it and squeeze as much water out as possible and then cook it you will obtain a texture that is more similar to chicken.
  3. We highly recommend that you marinate the tofu overnight so it gets a chance to absorb all the marinade flavors.
  4. Ginger and sesame oil are not traditional flavors found in lemongrass tofu, but we used them to add more flavor.
  5. 1 tbsp of mayo per sandwich may seem like a lot, but that amount works great in this sandwich. Just try it. 
  6. All the components of this recipe can be made ahead of time. Toast the baguette and assemble the sandwich right before eating.

 

  • Prep Time: 20
  • Marinatetime: overnight
  • Cook Time: 10
  • Category: Sandwich
  • Method: stovetop
  • Cuisine: Vietnamese

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 411
  • Sugar: 16.1
  • Sodium: 936
  • Fat: 18.4
  • Saturated Fat: 2.6
  • Unsaturated Fat: 6.2
  • Trans Fat: 0
  • Carbohydrates: 44.4
  • Fiber: 4.6
  • Protein: 16.4
  • Cholesterol: 0

Keywords: kosher,

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