100% Vegan

Bánh Mì

A Vietnamese sandwich packed with fresh vegetables.

Ciabatta bread topped with a layer of red pepper hummus. The fillings are sliced gherkin, raddish, spring onion and cabbage, marinated tofu, julienned carrot and cucumber and then topped with an almond butter drizzle and coriander leaves.

Serves : 2

Cooking Time : 30 minutes

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For me this Bánh Mì perfectly encapsulates a type of meal that I often crave. A well packed sandwich that is messy to eat, but so delicious that you simply don’t care. The kind of sandwich that you overzealously fill, without stopping to consider how you intend to pick it up and eat it. Traditionally made with a french baguette, I usually opt for ciabatta instead, but either work well. Bánh Mì is highly customisable, so don’t feel constrained by this recipe!

Ingredients

  • 2 servings ciabatta, baguette, or a similar type of bread (you may wish to warm the bread in the oven)
  • Chilli soy tofu (recipe here)
  • 1 small carrot, peeled
  • ½ cucumber
  • 2 spring onions or ½ small red onion
  • 20g cabbage (I like savoy and spring cabbage, but any work)
  • 3 raddishes
  • 1 – 2 gherkins (my recipe coming soon!)
  • Coriander
  • 2 servings hummus (my recipe coming soon!)

For the almond butter drizzle

  • 2 tbsp almond butter
  • 1 tsp sesame oil or toasted sesame oil

Method

Prepare the vegetables into fine slices, julienne or grating as you see fit.

Mix the almond butter and sesame oil together until smooth, it needs to be pourable but thick. Depending on the almond butter you are using you may need to adjust the amound of oil used.

Cook the tofu according to the recipe.

To assemble the sandwich, spread a layer of hummus on one or both sides and commence the balancing act of piling on all the ingredients. The almond butter drizzle might help to hold things together somewhat.

Notes

I like to include some kind of pickled vegetable (gherkins being my go to) but you could also try tossing the carrots, cucumber and raddish in a mixture of sugar and rice wine vinegar for a quick and simple pickle if you have no gherkins on hand.

Try some different flavours of hummus to adjust the sandwich to your taste, I usually make a roasted pepper hummus instead of using plain.

I like the combination of the almond butter drizzle and hummus, but all kinds of sauces work well. Pâté and mayonnaise are commonly used, so you could try a vegan version of these instead.

Instead of tofu you could try some other source of protein, like a chickpea or lentil based patty or seitan or tempeh.

Bánh mì (Vietnamese Sandwich)

  • Servings: 2
  • Difficulty: easy
  • Print

A Vietnamese sandwich packed with fresh vegetables.

Ingredients

  • 2 Servings Baguette, Ciabatta or similar bread
  • 1 small carrot, peeled
  • ½ cucumber
  • 2 spring onions or ½ small red onion
  • 20g cabbage (I like savoy or spring cabbage, but any work)
  • 3 raddishes
  • 1 to 2 gherkins
  • 1 block firm tofu
  • Coriander
  • Hummus
    • For the almond butter drizzle
  • 2 tbsp almond butter
  • 1 tsp sesame oil or toasted sesame oil
    • For the tofu marinade
  • 2 red chillies
  • 2 tsp rice wine vinegar
  • 2 tsp sake/mirin
  • 1 to 1.5 cm piece ginger
  • 1 tbsp soy sauce or tamari
  • 1 tsp sugar (I prefer soft brown, but any is fine)
  • drizzle of sesame oil or toasted sesame oil

Directions


Blend the the tofu marinade ingredients together until a smooth paste forms. Slice the tofu into thick slices and place in a dish covered in the marinade.

Prepare the vegetables into fine slices, julienne or grating as you see fit.

Mix the almond butter and sesame oil together until smooth, it needs to be pourable but thick. Depending on the almond butter you are using you may need to adjust the amound of oil used.

Heat a drizzle of oil in a frying pan over a medium high heat, once hot add the tofu and fry on both sides until it develops some colour, adding additional marinade as you go.

To assemble the sandwich, spread a layer of hummus on one or both sides and commence the balancing act of piling on all the ingredients. The almond butter drizzle might help to hold things together somewhat.

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