Make eggless crunchy Vietnamese banh mi. Here's the recipe
The Vietnamese banh mi is a fusion of French and Vietnamese cuisine, traditionally served as a sandwich with various fillings. Its popularity has spread globally, with many enjoying its unique flavors and textures. This vegetarian version maintains the integrity of the original while offering a delightful eggless alternative. Let's get cooking and bring the taste of Vietnam to your kitchen.
Gather the following ingredients
For your vegetarian banh mi, gather a large baguette, two tablespoons soy sauce, one tablespoon sesame oil, one cup shredded carrots, one cup sliced cucumber, half a cup radishes, a quarter cup cilantro leaves, two tablespoons rice vinegar, one tablespoon sugar, and some salt. Mix half a cup vegan mayonnaise with one tablespoon sriracha for the spicy mayo.
Prepare the pickled vegetables
Start by pickling the vegetables to give them time to absorb the flavors. In a bowl, whisk together rice vinegar, sugar, and a pinch of salt until fully dissolved. Add shredded carrots and sliced radishes into the mixture. Ensure they are fully submerged in the pickling liquid. Set aside for at least 20 minutes for the vegetables to pickle.
Make spicy mayo spread
In a small bowl, combine vegan mayonnaise with sriracha sauce, stirring until they are well integrated. Tailor the heat to your preference by adjusting the amount of sriracha added. This custom spicy mayo will contribute a creamy and tangy element to your banh mi, perfectly complementing the other ingredients and ensuring each bite is packed with flavor.
Prepare the baguette
Slice the baguette lengthwise, ensuring it stays hinged on one side like a book. If desired, toast it lightly for extra crunch. Once ready, spread a generous amount of the spicy mayo evenly on both cut sides of the bread. This will add a creamy and zesty layer to your banh mi, enhancing the overall flavor and texture of the sandwich.
Assemble your banh mi
On one baguette half, evenly distribute the pickled vegetables, then add a layer of cucumber slices for crunch. Lightly drizzle with soy sauce and sesame oil to enhance with umami flavor. Scatter cilantro leaves over the top for a fresh herbal accent. Carefully bring the two halves together, sealing in the savory and fresh ingredients of your eggless, crunchy Vietnamese banh mi.
