banh mi recipe

This yummy banh mi recipe is a vegetarian version of the popular Vietnamese sandwich. I stuff it with seared tofu, pickled carrots and daikon, cucumbers, jalapeños, and more!

Banh Mi Sandwich

(14-ounce) package extra firm tofu (see notes)

olive oil (for the pan)

baguette pieces (sliced in half)

mayo (or vegan mayo)

cilantro per sandwich

Sriracha

daikon

carrots

cucumber

jalapeño (thinly sliced)

white wine vinegar (more

rice vinegar (more as needed)

sugar

salt

olive oil

tamari

lime + a little zest

garlic (minced)

ginger

black pepper

Make ahead: Place the daikon, carrots, cucumbers, and jalapeños in a medium jar with the white wine vinegar, rice vinegar, sugar, and salt. If the liquids don’t cover the veggies, add about 2 tablespoons water and more vinegar if necessary. Let chill for at least an hour, or store in the fridge for up to a week.

Drain the tofu and slice it into 1/2-inch slices. Place it on a towel and gently pat dry to remove excess water.

In a small bowl, whisk together the olive oil, tamari, lime juice and zest, garlic, ginger, and pepper.

Place the tofu in a shallow pan and pour the marinade on top. Flip the tofu to fully coat it, adding more tamari if necessary. Let the tofu marinate for at least 15 minutes.

Heat a nonstick skillet to medium-high heat. Add a little oil to the pan and place the tofu pieces with enough space between each so that they’re not too crowded, working in batches if necessary. Without moving the tofu slices around too much, let them cook for a few minutes per side until they’re deeply golden brown and caramelized around the edges. Remove from heat and season to taste.

Assemble sandwiches with the baguette, mayo, tofu slices, pickled veggies, and cilantro, and serve with sriracha.

Recipe video above! See in post for more details and photos about the authentic ingredients, where to source them, and the BEST subs from everyday supermarkets. When combined with everything else, it still tastes like an incredibly authentic Banh Mi!

Banh Mi recipe

bread rolls ((Note 1))

tbsp pork or chicken pate ((Note 2))

mayonnaise ((Note 3))

Cha Lua Vietnamese pork loaf OR chicken loaf ((Note 5))

coriander/cilantro sprigs ((Note 7))

cucumbers (, finely sliced lengthwise into long strips)

onion

red chillies (, finely sliced (or more!) (or less...))

tsp Maggi Seasoning (, for drizzling (Note 8))

(375 milliliters) hot water (, boiled)

(100 grams) white sugar

tsp salt

(185 milliliters) rice wine vinegar ((sub apple cider vinegar))

Pork meatballs for Banh Mi ((Note 9))

rotisserie chicken ((Note 10))

Split rolls down the centre of the top (see video).

Spread 1.5 tbsp pate on one side, then 1.5 tbsp mayonnaise on top.

Layer in the hams, cucumber slices and green onion.

Stuff in plenty of carrots and coriander sprigs.

Sprinkle with fresh chilli - as much as you dare!

Drizzle with Maggi Seasoning (about 1/2 tsp per roll).

Close sandwich together and devour!

Banh Mi pork meatballs - for each Banh Mi, use 3 meatballs. Shake off excess sauce, split warm meatballs in half then stuff into Banh Mi in place of the ham.

Shredded cooked chicken - use in place of ham. I often use store bought rotisserie chicken for convenience!

Variations:

Dissolve  salt and sugar in the hot water, then add rice vinegar.

Add carrot, then let stand for at least 1 hour - carrot should be a bit tangy, a bit floppy but still with a soft crunch.&nbsp;

Drain and use per recipe.

Pickled Carrots

Make this glazed meatloaf ahead, then slice and serve with pickled vegetables in a baguette to make banh mi or with mashed sweet potato. If reheating, fry in a little oil to heat through, says Valli.

Pork and beef meatloaf with hoisin glaze banh mi

(110 grams) white bread, crusts removed, torn

(125 milliliters) Massel Chicken Style Liquid Stock

bacon, finely chopped

onion,

celery stalks, finely grated

tbs ginger

garlic cloves, crushed

beef mince

pork mince

coriander leaves

eggs, lightly beaten

five-spice powder

hoisin sauce

(125 milliliters) rice wine vinegar

tbs fish sauce

maple syrup

tomato sauce

carrot, shredded

Lebanese cucumber, shredded

daikon (white Japanese radish), shredded

tbs rice wine vinegar

tsp caster sugar

baguettes

Vietnamese mint, mint & coriander

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977454754001&=domain=del

5348771529001-5977454754001

Recipe video above. This is the chicken version of Vietnamese Banh Mi that&#39;s so popular in Australia! All the familiar flavours of Banh Mi - pate, mayo, fresh herbs and pickled vegetables - but with shredded chicken instead of mystery pink cold cuts. :)Don&#39;t skip the pickled vegetables. They totally make it.For lemongrass grilled chicken, use the chicken in this recipe in place of the shredded chicken, and skip the Maggi seasoning.

Chicken banh mi (Vietnamese sandwich)

white radish ((daikon), peeled, cut the same as carrots (Note 1))

water

white sugar

tsp cooking / kosher salt

rice wine vinegar ((sub apple cider vinegar))

crusty white rolls (~ 20cm/8" (Note 2))

salted butter

120 grams/ 4 oz chicken pate

egg mayonnaise

(400 grams/ 14 ounces) shredded chicken

cucumber (, thinly sliced lengthwise (2 slices per Banh Mi))

(lightly packed) coriander/cilantro sprigs

Maggi seasoning (per Banh Mi (Note 3))

Pickle - In a large bowl, dissolve the salt and sugar in the hot water. Stir in vinegar. Add carrots and daikon - they should just about be covered.

2 hours - Leave for 2 hours until slightly floppy. Drain well then use per recipe.

Pickled vegetables:

Split the bread roll in half but don&#39;t cut all the way through.

Butter - Spread the lid with butter.

Pate then mayo - Spread the base with 1 to 2 tablespoons pate (be generous!), then 1 1/2 tbsp mayonnaise.

Chicken &amp; Maggi - Pile on shredded chicken, drizzle with 1/4 tsp Maggi seasoning (you can always add more later).

Fresh stuff! Stuff with pickled vegetables, 2 slices of cucumber, 3 slices of green onion and coriander. Finally, sprinkle with as much chilli as you dare. Jam the lid down and devour!

Banh Mi:

These incredibly flavorful Bánh Mì sandwiches are filled with pickled carrots, cucumber and cilantro, seasoned chicken and a delicious homemade sauce.

Bánh Mì

Tablespoons rice vinegar

carrots (,

English cucumber (, very thinly sliced)

jalapeño pepper (sliced thinly (optional))

chicken breasts

garlic powder

smoked paprika

cayenne pepper

cilantro

mayonnaise

Tablespoons hoisin sauce

sriracha hot sauce (, more or less, to taste)

Pickle the veggies: In a small pot combine the rice vinegar, water and dash of salt and bring to a boil. Add carrots (if you shredded them, squeeze them out inside paper towels over the sink), cucumber and jalapeño to a large bowl. Pour hot vinegar liquid over the veggies and set aside for 30 minutes.

Make the sauce: Meanwhile, make the sauce and prepare the chicken. In a small bowl combine the mayonnaise, hoisin sauce and sriracha and season with salt and pepper. Set aside, or make ahead and refrigerate.

Cook the chicken: Season the chicken with garlic powder, smoked paprika, cayenne pepper, salt and pepper. Add a little olive oil to a skillet over medium heat. Add the chicken and cook for a few minutes on each side until browned and cooked through. Rest for 5-10 minutes before cutting.

Assemble: Slice the rolls in half lengthwise and toast them, if desired. Spread a thin layer of the mayo sauce on each half of bread. Slice the chicken and place on top. Spoon any leftover sauce on top of the chicken. Drain the veggies and add a big handful to each sandwich. Top with a small handful of fresh cilantro leaves. Sandwich with the top half of the roll and enjoy!

https://content.jwplatform.com/videos/ZPXyxjBU.mp4

These incredibly flavorful Bánh Mì sandwiches are filled with pickled carrots, cucumber and cilantro, seasoned chicken and a delicious homemade sauce.

BANH MI

Your summer lunch is sorted with this flavourful and fulfilling banh mi.

Peanut butter and hoisin banh mi recipe

chicken thigh fillets, cut into 4 pieces each, room temperature

white long crusty (but fluffy) bread rolls

(150 grams) Kewpie mayonnaise

Lebanese cucumbers, thinly sliced

baby gem lettuce leaves

Sriracha, & quickles (recipe below), to serve

salted peanuts

(250 milliliters) hoisin sauce

(60 milliliters) rice wine vinegar

carrot,

daikon radish,

(55 grams) caster sugar

tbs sea salt flakes

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6255290159001&=domain=del

5348771529001-6255290159001

What&#x27;s a Bahn Mi Bowl? A healthy vegan deconstructed Vietnamese sandwich! Loaded with greens, raw veggies, spicy tofu, brown rice, pickled veggies, and drizzled with a tangy Sriracha vegan mayo dressing.

Vegan Bahn Mi Bowl

kale (chopped)

Romaine lettuce (chopped)

carrot (shredded)

tri-colored grape tomatoes (cut in half)

jalapeno

cilantro (chopped)

limes (quartered)

microgreens

onions

cabbage

White vinegar (amount dependent on mason jar size)

Tablespoons sriracha (add a teaspoon at

soy sauce

rice wine vinegar

raw cashews (soaked beans

lemon juice

apple cider vinegar

sriracha

brown rice

Press and cut the tofu into 1 to 1 12 inch cubes

Whisk together marinade

Pour over the tofu in a refrigerator-safe container.

Shake to combine.

Refrigerate overnight for the best results.

Spicy Tofu

If grilling, do not cut into cubes before grilling unless grilling the pieces in a grill basket. Otherwise cut into two equal pieces and marinate and cook the slabs whole.

Pre-heat grill to 350 or medium-low

You can place the marinated tofu directly on the grill or use a grill basket.

Grill for 7 minutes on each side

Let cool slightly, then cut into cubes

Grilling Tofu

Follow the exact directions for marinating.

Pre-heat oven to 350 degrees

Place tofu pieces on a baking sheet with parchment paper or silicone baking mats; I used my copper crisper pan.

Baking Tofu 

Place marinated cubes into the basket, not touching each other. Some people prefer dipping pieces of marinated tofu in corn starch; I don&#x27;t use the cornstarch method but feel free to do so if desired. 

Cook on 370 for 10 minutes

Open the basket and turn large tofu pieces over.

Bake for 10 more minutes

Air-Fried Tofu

Heat a non-stick skillet to medium.

Add marinated tofu, only adding a small amount of the marinade at a time.

As the tofu cooks, using a spatula, turn it over, adding the additional marinade. 

Cook until brown on all sides and the marinade has diminished

Cooking Tofu in a Skillet

Prepare 1 cup of brown rice following package instructions. 1 cup uncooked rice yields 2 cups cooked.

Cook ahead of time and reheat for a time-saving tip.

Prepare the Brown Rice

Add all ingredients to a high-speed blender. Blend until smooth.

Sriracha mayo dressing

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The most viewed banh mi recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed banh mi recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine