banh mi

banh mi

I’ll go out on a limb and say that Banh Mi are one of the most delicious things in the world. A happy marriage of french bread and vibrant vietnamese flavours. Crunchy, spicy, salty, sweet, pungent and fresh. I love them.

I got the urge to make them when I saw some people eating them for lunch the other day. I haven’t eaten one since going vegan. There is no reason not to, they’re easy to replicate.

So the next day I set about making some.  Mine are made up of a crusty baguette, filled with some sort of protein, lettuce and cucumber, some vegan mayonnaise, spicy chilli, coriander, spring onion and a mild quick sweet pickle of carrot and onion.

I used some seitan for my protein using a recipe from The Post Punk Kitchen. I don’t know what it is with me and seitan,  but this recipe is the only one I’ve ever made that worked and tasted good.

They are excellent with a beer…. 🙂

banh mi
 
prep time
total time
 
author:
recipe type: bread
cuisine: Vietnamese, Vegan
serves: 2
ingredients
  • ½ cup vinegar (I used apple cider, but any mild vinegar will be OK.)
  • ¼ cup water
  • ¼ cup sugar
  • 1 tablespoon vegan fish sauce
  • 1 carrot (julienned)
  • ¼ red onion (finely sliced)
  • 2 crunchy baguette rolls
  • 2 tablespoons vegan mayonnaise
  • lettuce leaves
  • cucumber (finely sliced)
  • fried seitan (I used seitan. Tofu or tempeh would also be good)
  • sriracha sauce
  • fresh coriander leaves
  • spring onions (finely sliced)
instructions
  1. Put the vinegar, water, sugar and 'fish' sauce into a bowl or saucepan and microwave or heat until the sugar dissolves. Allow to cool a bit.
  2. Add the carrot and onion to the vinegar mix and allow to steep for 10 minutes. while you assemble the remainder. This will make enough pickle for 2 baguettes.
  3. Slice the baguettes in half and spread with the mayo.
  4. Add the lettuce, fried seitan/tofu/tempeh, cucumber, pickles, spring onions, sriracha sauce and fresh coriander leaves.
notes
Any type of vegan protein would work well here, so choose your favourite. I had some seitan so that is what I used. I sliced and fried to brown it off a bit. Tofu and tempeh would work well too. Some of the pre seasoned ones would be great.

I got my vegan fish sauce from The Cruelty Free Shop.

 

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