Spice in the Kitchen: Vegan Bánh Mì Chay: The King of Hoagies!

Mr. Scissors said this was, by far, the best one he has ever had.

If there was one perfect food, it would have to be Bánh Mì, a Vietnamese sandwich on a crunchy baguette. I had my first one at Lan Café in New York and it was love at first bite. There's a mixture of sweet, spicy, savory, mush, crunch, freshness and pickledness. It's the universe in a roll. Since we're not always able to make it up to New York, I started on a quest of how to recreate the perfect Báhn Mì.

There are some key ingredients to create a perfect Báhn Mì: 1) The bread: you need a real French baguette from a bakery. Crunchy on the outside, airy/chewy on the inside. 2) Pickled daikon radish and carrots. It's very easy to make your own. 3) Veganaise mixed with Sriracha. 4) Lots and lots of cilantro.

Bánh Mì Chay (vegatarian/vegan)
serves 1

  • 1 small french baguette
  • 1 tsp of soy sauce
  • 2 TB of Veganaise
  • 1/4-1/2 tsp of Sriracha (To taste; If you like it spicy, use more)
  • 2 tsp of hoisin sauce
  • 1/4 cup of pickled daikon radish (Follow this recipe, omit tumeric, add 1/4 tsp sesame oil)
  • 1/4 cup of pickled carrot (Add carrots to daikon pickle.)
  • approx. 1 cup of cilantro
  • approx. 1/4 cup julienned cucumber 
  • pickled jalapeno (If you like it super hot, then use fresh.)
  • 1 or two vegetarian meats (You can use faux deli slices [salami is particularly good], baked tofu, Asian flavored seitan, etc. Lots of non-veg Bánh Mì will use a combo of meats.)
  1. Split the roll open and place it in the oven at 300 for a few minutes.
  2. Drizzle the soy sauce on the inside of the roll. Mix the Veganaise and Sriracha together and spread on both sides. Spread the hoisin sauce on one side.
  3. Fill the baguette with the cucumbers and pickled daikon/carrot first, then with the remainder of the fillings. Pair it with a virgin mojito (recipe to come) and savor!
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