Bánh Mì Chay
the iconic Vietnamese sandwich
Even though it's still cold outside, the sun has been shining more lately. These glimpses of brightness give me hope that spring is indeed here and have me craving none other than sandwiches. Loads of them. There's one in particular that I'm quite fond of: the Vietnamese Bánh Mì!
Much like some other Vietnamese dishes, this sandwich was largely influenced by French colonialism. Over time, Vietnamese people have made it their own, with the essential components of a bánh mì comprised of:
Bread: Specifically, a Vietnamese baguette. It's soft, airy, and pillowy with a crispy crust. It makes all the difference. I used a French baguette in this recipe, which isn't ideal, and all I had access to, but it does the trick. The biggest difference is that it's more dense with a crunchier exterior.
Protein: This ranges from Vietnamese-style grilled meats to cold-cut deli meats to meatballs. We'll be using tofu cubes and tofu skin in this recipe.
Spread: Vietnamese mayo or pâté is the most common spread in a bánh mì. For convenience, we'll be focusing on the mayo.
Veggies: Finally, to balance it all out, we'll need pickled daikon radish and carrots, fresh cilantro, and slices of cucumber and jalapeño.
Let's dive into the recipe!
Protein breakdown (approximately 20g of protein per sandwich):
200g extra firm tofu = 30g protein
180g tofu skin = 30g protein
Tiff’s Tips
Where can I buy the baguette? You can find Vietnamese-style baguettes at your local bánh mì shop. Otherwise, you can pick up a French baguette at your local bakery.
What's the deal with the mayo? There's a Vietnamese-style mayo called Bơ, which is made with egg yolks, oil, and a roasted aromatic like garlic or shallots. The difference is that American mayo is made with the entire egg and vinegar. For this vegan version, we're adding a touch of kala namak (black salt) for that egg-like taste and some nutritional yeast and turmeric for the yellow color. You can always opt out of the dressed-up mayo and use vegan mayo on its own.
What is frozen minced lemongrass? This is fresh lemongrass that has been pre-minced and flash frozen. It's typically sold at most Asian markets. If you don't have access to one, you can find many supermarkets these days offering fresh lemongrass stalks. You'd just have to take the extra step of mincing it.
Vietnamese food is a balance of salty, spicy, tangy, and sweet: For some natural sweetness in our filling, we're using pineapple chunks and coconut water. These are essential in Vietnamese cooking!
The lazy pickled veggies method: Since we're making smaller portions for the pickled veggies here, I wanted to share my laziest way of making pickled daikon radish and carrots. This is for the days when I simply cannot be bothered to make a large batch, but I need it for a recipe ASAP. The only tip I have for the quick pickled version is to slice the veggies thinly to ensure an easier bite.
Equipment needed
Recipe
Bánh Mì Chay
Serves: 2-3
Prep Time: 20 min
Cook Time: 20 min