What is not to love about Bánh mì? These sandwiches are a tasty import from Vietnam served on crusty baguette. How can you go wrong with that?
If you haven’t found them yet, either get on it and find, or better yet make your own at home.
The Stuff
- 8 Grilled tofu slices
- 1 mini baguette
- 16 grilled daikon slices (or just some fresh, shredded daikon)
- Your favorite vegan sandwich spread (check out: Vegenaise or MindfulMayo)
- Dill relish
- Grainy mustard
- fresh coriander leaves
The Making
Slice your baguette into 4 pieces, then slice in half lengthwise. You can try to be tricky and slice only part way through (like a hot dog bun), but you don’t need to.
Spread a little sandwich spread and grainy mustard on one side, some dill relish on the other. Layer on 4 slices of grilled daikon and 2 slices of grilled tofu. Top with a few fresh coriander leaves.
Done. Try not to offend anyone with moans of pleasure while you eat.
A note about the grilled daikon. I sliced a daikon into 1/2 – 3/4″ rounds. Grilled while I did the tofu, so about 5-7 minutes on each side. Glaze and flip again, each side. Since these were pretty darn thick slices I sliced them in half again before putting on the sandwich.
Yes, one more gratuitous shot of the sammie
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Ooh that looks so delicious! I’m craving a banh mi now. ^^
I don’t make them a lot, so they feel kind of indulgent and a treat. It is kind of funny that the ones I’ve been making at home are so tasty that I’m often disappointed when I get a “traditional” one. Perhaps it is because at a Vietnamese shop they usually have to leave off many of the condiments because they don’t have vegan versions and at home I’m well stocked with vegan equivalents.
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