This is The Ultimate Vegan Bánh Mì

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Okay people, this is the ultimate homemade combination you need in order to reach Banh Mi NIRVANA.

IN ORDER TO ACHIEVE said state: you'll need to make two of the components a few days before hand. HEED MY WORDS:  don't be lazy. Get yourself together and make it happen. Hear me now: it's worth it. 

INGREDIENTS

WHITE BAGUETTE

I get mine from Destination Roll for $1. Can recommend if there is one near you! So worth it, the softest pillowy bread I have ever eaten. (But really, any good white baguette will do!)

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VEGAN BUTTER

I use spreadable by Funky Fields and it is SU-FRICKEN-PREME.

MUSHROOM PATE (NAM CHAY PATE)

The first of the homemade ingredients. See my recipe here!

VEGAN MAYO

Follow Your Heart Vegenaise all the way.

VIETNAMESE CARROT + DAIKON PICKLES (DO CHUA)

Recipe here!

FRIED TOFU PILLOWS

Nhu Quynh Tofu in Yagoona make the most delicious tofu. The Fried Tofu or the Tofu Chips are perfect for Banh Mi

FRIED BEANCURD SHEETS

CUCUMBER

SPRING ONION

FRIED SHALLOTS

MAGGI SEASONING

CORIANDER

SRIRACHA

SALT AND PEPPER

 

ASSEMBLY

  1. Cut bread-roll lengthways. Open her up.

  2. Butter the bottom. Pate the on the top.

  3. Mayo both sides.

  4. Start stacking on the bottom: cucumber, pickles, coriander, spring onion, tofu, deep fried tofu skins.

  5. Drizzle Maggi Seasoning on everything. It's very salty - add more as you eat if desired (and it usually is)

  6. Sprinkle everything with fried shallots, I like to sprinkle the saucy top side of the bread roll too, for more onion delicousness.

  7. Season with salt and pepper.

  8. Drizzle with Sriracha.

  9. Devour.

Elizabeth MiuComment