How To Make Banh Mi Sandwich? Vietnamese Sandwich, Spicy

• Food: Banh Mi Sandwich

• Writer: Alice

• Content-Type: Food Blog

I fill this banh mi sandwich with spicy seasoned tofu rather than beef. It’s elevated by pickled vegetables and cilantro leaves.

When I was a resident in Austin, I frequented two separate Vietnamese eateries as frequently as I could to get a tofu banh mi sandwich.

The sandwiches were filling and comfortable while still being light because they were filled with herbs, creamy mayo, sweet and sour pickles, and more.

Even simply thinking about them makes my mouth water! Since we moved, I’ve been looking for a fantastic banh mi in Chicago (please let me know if you have any recommendations!).

I’ll be cooking this delicious banh mi dish at home to satisfy my cravings till I find one.

BANH MI: WHAT IS IT?

Vietnamese street dish known as banh mi sandwiches first appeared in Saigon. These wonderful fusion dishes of French and Vietnamese cuisine are served on soft French baguettes.

Pickled carrots, daikon, chilies, cucumber slices, cilantro, mayo, and protein are frequently found in them. Popular proteins include paté, marinated chicken, and pork. To make this recipe vegetarian, I use tofu for the meat.

COMPONENTS OF BANH MI SANDWICH

The ingredients for this dish are listed below:

• The ideal baguette should be soft inside and somewhat crisp on the outside. The fillings will ooze out of the sandwich if the bread is too chewy or crusty!
• The “meat” of this sandwich is seared marinated tofu. I marinate firm tofu in a mixture of soy sauce, tamari, lime juice, and zest, as well as garlic, ginger, and black pepper. It is flavorful and vibrant. Yum!
• Pickled veggies are essential for giving a banh mi its distinct sweet and sour flavor. I use rice vinegar, white wine vinegar, salt, and sugar to pickle a mixture of carrots, cucumber, jalapenos, and daikon. Red radishes are also delicious at this place if you can’t find daikon. Go easy on the jalapeno if you have a sensitivity to heat.
• A must-have for banh mi is mayo! It gives this crisp sandwich a delightful richness. Make your vegan mayo or use your favorite store-bought vegan mayo to make this dish vegan.
• For more spiciness, use Sriracha.
• Cilantro is the ideal, natural finishing touch.

When the tofu has finished marinating, sear it on both sides in a nonstick skillet that has been heated to medium-high heat.

Put it in the baguette once it has turned golden brown and caramelized, along with the pickled vegetables, cilantro, mayo, and sriracha. Enjoy!

GUIDE TO MAKING BANH MI SANDWICH

• Be prepared. You must create the pickles in advance for the optimum sweet and tangy flavor. After an hour in the refrigerator, they’ll taste excellent, but they get better every day. If at all possible, prepare them a day or two before making this dish!
• Keep the pickled vegetables from going to waste! With this recipe, you’ll probably have leftover pickles. For up to two weeks, keep them in the refrigerator. Later, make more sandwiches, or arrange them in rice bowls, on toast with avocado, or inside spring rolls.
• Make a change. Although the recipe for this vegetarian banh mi is excellent as is, feel free to experiment. Here, avocado, sautéed shiitake mushrooms, and more cucumber slices would all be fantastic additions. Tell me which variations you try!

BANH MI SANDWICH

This delicious vegetarian banh mi recipe is a variation of the well-known Vietnamese sandwich. I pack it with jalapenos, cucumbers, pickled daikon and carrots, seared tofu, and more.

INGREDIENTS

INSTRUCTIONS

1. Plan: In a medium container, combine the daikon, carrots, cucumbers, and jalapenos with rice vinegar, white wine vinegar, sugar, and salt. As the vegetables are not completely covered by the liquids, add about 2 tablespoons of water and more vinegar if required. Refrigerate for up to a week or allow to cold for at least an hour.
2. Drain the tofu and cut it into 1/2-inch slices. To remove excess water, place it on a towel and gently wipe it dry.
3. Mix the olive oil, tamari, lime juice, lime zest, garlic, ginger, and pepper in a small bowl.
4. Pour the marinade over the tofu after placing it in a shallow pan. If extra tamari is required, flip the tofu again to cover it completely. At least 15 minutes should pass while the tofu marinates.
5. Heat a nonstick skillet to medium-high. Working in batches if required, add a little oil to the pan and then add the tofu pieces, leaving enough space between them so that they are not crowded. The tofu slices should cook for a few minutes on each side, turning them occasionally, until they are thoroughly golden brown and have a caramelized edge. Remove from the heat and taste-season.
6. Sandwiches should be put together using baguette, mayonnaise, tofu pieces, pickled vegetables, cilantro, and Sriracha.

NOTES

I enjoy using West Soy Extra Firm Tofu for seared tofu. Compared to other types of firm tofu, I found this one to be a little less watery and simpler to work with.

If you can’t get daikon for the pickled vegetables, use a few red radishes or omit it altogether. If you have a low tolerance for heat, use fewer jalapenos.