Vegan Vietnamese Bahn Mi Sandwich with pickled vegetables and Lemongrass Tofu. The best sandwich ever.
Bahn Mi also knows as “Vietnamese sandwich” or “Vietnamese po’ boy” or “Vietnamese Hoagie” has always been one of my favorite sandwiches after the Mumbai sandwich ofcourse. I was first introduced to it in Sydney. Thanks to the numerous Bahn Mi stations, read it as corner shops, easily accessible everywhere through out the city. For me it was a quick, delicious, filling and economical meal. At some point I think I was addicted to it. every suburb I went to I had my favorite Bahn Mi shop. Unlike here in the US, I didn’t have to go to a restaurant to get myself a Bahn Mi. After being a Bahn Mi fan in Australia, all these years in the US, I was on a long hiatus. Then a couple months ago, I came across a post on one of my favorite blogs Pixel Sprout (recipe adapted from her). Sam totally had me with her post. The next thing I knew I was craving for a Bahn Mi. So I googled a Vietnamese Restaurant, the next day and had my first Bahn Mi in the US at Lime and Basil in Chapel Hill. I was super excited and was hoping that it would meat up to my expectation and it really did. Well I knew I still didn’t have enough of it, so the next week I had it again. The third week I decided to make my own sandwich at home. It was an impromptu plan and I wasn’t planning on taking any pictures as I was crazy busy with other work activities. So I don;t have step by step pictures for you in this post. However I will definitely share the pictures of the final product.
Traditionally it is made with a Vietnamese Baguette ( made with rice and wheat flour), pâté (spreadable pork liver), jalapeño, and mayonnaise, cilantro, cucumber, and pickled carrots and daikon. Aparently the vegetarian option is known as bánh mì chay and is not easily available on the streets of Vietnam, it is usually made at Buddist temples for special occasions. However this is a vegan version of the typical Bahn Mi, where I have replaced meat with Lemongras Tofu and instead of the mayonnaise I have made my own spread with easily available ingredients at home. You could make your own vegan asian mayonnaise too for this recipe.
I have always enjoyed this sandwich because it’s soul lies in it’s flavor. The bread is airy while the vegetables add the element of crunch to it. The protein (in the vegetarian version)is marinated so it has the perfect blend of sweet, sour, savory and a little pungent taste. The sauces make it moist and it’s best when the bread is toasted.
So do you have a favorite sandwich? How do you make it? What does it taste like? Tell us more. If you land up making this, don’t forget to share your photo on either our Facebook page or tag your photo with #dbellyrulesdmind on Instagram.
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