This Vietnamese sandwich is typically a combination of meat (usually pork) and vegetables, but our take here is plant-based and calls for crispy marinated tofu and a combination of fresh and picked vegetables. My Sunday morning routine goes something like this: church service followed by two grocery store runs and a final stop at the farmers market.
The night before I’m planning to make my banh mi, I prep my pickles. This vegetarian banh mi with portobello mushrooms comes together quickly (even on weeknights) and is a really fun way to eat a bunch of different vegetables at once. The vegetarian option on the menu is with scrambled eggs, but I’d heard that the tofu banh mi is best (it’s not featured on the menu, but order it anyway). Jump to Recipe Print Recipe This post was originally published 3/10/2014.
I ordered vegan banh mi at a New Orleans restaurant and was intrigued by all of the flavors, so when Sweet Earth asked me to recreate a vegan banh mi, I was up for the task! Topped with quick pickled cucumber, carrots, slathered in spicy mayo and fresh cilantro.
Traditional banh mi can be made with pork, chicken, or egg (among other protein fillings), but I use tofu in this recipe to make mine vegetarian. If you have time, I recommend making the veggies a day ahead of time. A swipe of sriracha mayonnaise adds a layer of creamy richness. A Banh Mi starts with the outer flaky crust of the baguette, then digs into the spice of chili, and the richness of the protein. This is a vegetarian/vegan take on the classic Vietnamese sandwich. I grew up in a small town in southern Ontario, near Blue Mountain. I chose to make a vegetarian version with roasted tofu from my miso kale salad recipe, and a sriracha mayonnaise sauce that our family loves. Banh Mi is the Vietnamese word for bread, but it also refers to a type of sandwich that involves a Vietnamese baguette, a protein, and plenty of pickled and fresh vegetables and herbs. With so many amazing sandwich options out in the world, two is not nearly enough! Banh mi’s can be made with chicken, pork, beef, tofu, eggs and salmon and the sauces or spreads vary with each sandwich. These banh mi sandwiches are dressed with a super simple vegan sriracha mayo and quick pickled veggies — carrots, cucumbers, daikon radish and jalapeños soaked in some water, rice vinegar, salt, and sugar. Add daikon radish and carrot, and stir to mix. This vegetarian banh mi sandwich features egg on a chewy baguette, topped with pickled vegetables and doused in mayo and hot sauce. Let stand 15 to 30 minutes, stirring occasionally.
Let sit until ready to assemble sandwiches, stirring occasionally. If not, go ahead and mix everything up while the meatballs bake. The sandwiches are crisp, salty, tangy, and sweet; the perfect marriage of French and Vietnamese influences. What’s special about this banh mi recipe? Vegetarian Banh Mi Sandwich. 1.
About Quick-Pickled Carrots. Seared Banh Mi Pork is served in lettuce leaves with plenty of Vietnamese Pickled Veggies and Cilantro Rice for a light and refreshing meal. Bourdain compared the banh mi to “a symphony in a sandwich” and it’s no exaggeration.
If you’ve never heard of banh mi, it’s a traditional Vietnamese sandwich with meat, pickled vegetables and condiments stuffed in a baguette. Even if you love the meat version like I do, you will be just as happy with this one–the pickled veggies and my homemade mushroom paté are the star. My childhood memories are very distinct.
How to Make This Vegetarian Banh Mi. This Banh Mi Lettuce Wrap Recipe is a healthier, low-carb, gluten-free version of the classic Banh Mi Sandwich Recipe.
It’s an artisan baguette stuffed with smoky and chewy tofu, creamy Banh mi sauce, and quick pickled veggies. These banh mi sandwiches are dressed with a super simple vegan sriracha mayo and quick pickled veggies — carrots, cucumbers, daikon radish and jalapeños soaked in some water, rice vinegar, salt, and sugar. To clean the ‘shrooms, gently wipe the caps with a damp paper towel (if you wash mushrooms under running water, they will absorb some of the water and become rubbery when cooked). DIY pickling may sound sophisticated but quick-pickling could not be any easier. Pour the 1/2 cup vinegar overtop and stir to coat. If you happen to live in Saigon/Ho Chi Minh City, Southern California, New York, or anywhere with a Vietnamese population, I hope you have experienced the wonders of bánh mì – baguettes filled with pickled carrots and daikon, fresh cilantro, and meat or tofu. Slabs of tofu marinated in a fresh soy and lemongrass sauce, then seared to perfection. If not, go ahead and mix everything up while the meatballs bake. I remember the smell of old library books, making blanket forts, and weekend trips to Chinatown in Toronto. About Quick-Pickled Carrots DIY pickling may sound sophisticated but quick-pickling could not be any easier. If you have time, I recommend making the veggies a day ahead of time.
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