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BM# 68-Cooking Carnival: Day 16
Theme of Week 4: Bread based Street Foods
Dish: Vietnamese Banh Mi Sandwich

Continuing with our ‘Cooking Carnival’, this week I’m going to post recipes with Bread in Street foods. First up is this delicious Vietnamese sandwich called Bánh mì. This is one of the product of French colonial Vietnam. This sandwich combines crusty French baguette with cold cuts or roasted meats, a smear of mayo and plenty of vegetables – cucumber, cilantro and pickled carrots and daikon.

Vietnamese Bánh mì Sandwich

This is a vegan version of the traditional meat based sandwich and is made with baked tofu. You can either make your own baked tofu or use store bought one. I used Trader Joe’s sriracha flavored tofu and the sandwich turned out a little spicy and yummy.

Vietnamese Bánh mì Sandwich

There’s a lot going on in this sandwich in terms of textures and flavors. Pickled veggies add a nice sweet and sour flavor with a fresh crunch. The spicy mayonnaise spread adds a slightly spicy and tart flavor. I followed the recipe from Vegetarian Times magazine.

Vietnamese Bánh mì Sandwich

Print Recipe
Vegan Bánh mì Sandwich Yum
Vegan Banh Mi Sandwich made with spicy baked tofu and quick pickled shredded veggies.
Vegan Bánh mì Sandwich
Course sandwich
Cuisine vietnamese
Prep Time 20 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
  • 1 Baguette Small French (split in half lengthwise)
  • 4 oz Tofu . Baked (I used Trader Joe's Sriracha baked tofu), thinly sliced
  • 1 tbsp Vegan Mayonnaise
  • 2 tsps Sriracha sauce (or other hot sauce)
  • 1/4 tsp Tamari Soy sauce or Low-sodium
  • 1 Cucumber Small , thinly sliced
  • 3 tbsps Cilantro
  • 6 ~ 8 Cherry Tomatoes , thinly sliced
  • 4 ~ 6 Lettuce leaves , torn
  • To taste Salt Pepper &
For the quick pickled veggies:
  • 1/4 cup Carrot , shredded
  • 1/4 cup Daikon Radish , shredded
  • 1/4 cup Rice Vinegar Apple cider vinegar or
  • 2 tsps Agave honey sugar nectar, or
  • 1/2 ~ 1 tsp Red Pepper flakes
Course sandwich
Cuisine vietnamese
Prep Time 20 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
  • 1 Baguette Small French (split in half lengthwise)
  • 4 oz Tofu . Baked (I used Trader Joe's Sriracha baked tofu), thinly sliced
  • 1 tbsp Vegan Mayonnaise
  • 2 tsps Sriracha sauce (or other hot sauce)
  • 1/4 tsp Tamari Soy sauce or Low-sodium
  • 1 Cucumber Small , thinly sliced
  • 3 tbsps Cilantro
  • 6 ~ 8 Cherry Tomatoes , thinly sliced
  • 4 ~ 6 Lettuce leaves , torn
  • To taste Salt Pepper &
For the quick pickled veggies:
  • 1/4 cup Carrot , shredded
  • 1/4 cup Daikon Radish , shredded
  • 1/4 cup Rice Vinegar Apple cider vinegar or
  • 2 tsps Agave honey sugar nectar, or
  • 1/2 ~ 1 tsp Red Pepper flakes
Vegan Bánh mì Sandwich
Instructions
Make Pickled Veggies:
  1. In a small bowl, combine vinegar, agave, red pepper flakes and mix well. Add the shredded veggies and mix well. Let stand for 15~30 minutes, stirring occasionally.
Prep the Bread:
  1. Preheat the oven to 350°F. Place the baguette on a baking sheet and bake for 5 minutes or until the bread is crisp. Cool for 2~3 minutes.
Make spicy Mayonnaise:
  1. In a small bowl, combine mayo and 1tsp sriracha sauce. Mix well and set aside.
Make Bahn Mi Sandwich:
  1. Spread spicy mayo on both sides of the bread. Fill with sliced tofu, cucumber and cilantro.
  2. Drain the pickled veggies and spread on the sandwich. Top with tomatoes and lettuce and season with salt and pepper.
  3. Press top of baguette on sandwich, and slice the sandwich in half. Serve right away.
Recipe Notes

Vietnamese Bánh mì Sandwich

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15 thoughts on “Vegan Bánh mì Sandwich”

  1. That is one jumbo sandwich !..loads of veggies , tofu siracha…oh such amazing flavors..I am drooling Pavani. I am a big fan of sandwiches..and you all know that.

  2. Such an ultimate Banh mi sandwich, i have tasted the non veg version and am sure this vegan version will definitely tickle my tastebuds.

  3. This is surely my favorite theme – bread and street food sound awesome! Love this vegan sandwich. I am guessing my husband would love it too if I make it spicy like yours. Yumm

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