I’m not going to mince phrases: this is likely to be one of the best sandwich I’ve ever eaten.

This plant-based model of a Vietnamese bánh mì is nothing in need of heavenly: a carefully crispy roll unfold with umami-infused mayo and an (non-obligatory) wealthy, mushroom-walnut pâté, layered with golden-crusted slabs of chili-lemongrass glazed tofu, and topped with signature pickled daikon and carrots, contemporary herbs, and sliced chiles.

With all the flavour highlights that make the basic sandwich so beloved—salty savory richness, a little bit of spice, herby freshness, and loads of vibrant, pickle-y zing—the primary chunk will transport you straight to sandwich heaven.

The bánh mì framework

Celebrated Vietnamese meals author Andrea Nguyen of Viet World Kitchen stated it finest: “So long as you keep the framework of crisp bread, succulent filling, tangy pickled greens, chile slices, cucumber, and herbs, you possibly can characteristic virtually anything in it.”

Certainly, the genius of this iconic Vietnamese sandwich is its mixture of elements that work harmoniously collectively: a lightweight, crispy-crusted bread roll, some form of mayo unfold, pâté, a protein, đồ chua (pickled greens), and herbs to complete.

To streamline this recipe, I’ve chosen to make the pâté non-obligatory. However when you have the time, it’s SO price it! And it may be made a number of days forward of time.

The 6 elements—and how one can nail them

Element #1 – Bread

“Bánh mì” means “wheat bread” in Vietnamese—the truth that it’s each the identify of the sandwich and the all-important automobile holding it collectively speaks to the significance of this primary component within the framework.

Conventional bánh mì are made with Vietnamese baguette-style rolls, that are tender on the within however have ethereal, crackly crusts (and fewer dense than conventional French baguettes). 

The place to purchase: Discover them at Vietnamese supermarkets/bakeries or Vietnamese eating places (particularly ones that serve bánh mì).

Substitute: There are many American grocery store choices that work nicely right here, together with soft-ish French or Italian loaves/rolls, ciabatta rolls, hoagie rolls, or mini slider buns. Search for comparatively tender breads, nothing too crunchy, chewy, or dense (and keep away from sourdough).

Element #2 – Pickled daikon & carrots (đồ chua)

“Đồ chua” interprets to “pickled issues” or “bitter issues” in Vietnamese, and it’s presumably essentially the most signature component of a bánh mì. Sweeter than Western-style pickles, their tangy-sweet punch and contemporary crunch brighten the richer components of the sandwich.

You’ll julienne carrots and daikon radish, then therapeutic massage them with salt to encourage them to melt and launch extra moisture, and eventually pickle them in a easy vinegar-sugar-salt brine.

Ingredient ideas: Discover daikon radish at well-stocked supermarkets in addition to Asian grocers. And no want for fancy vinegar right here—low cost distilled white vinegar is good as a result of its sharp edge cuts by means of fatty fillings rather well.

Substitute: When you can’t discover daikon radish, you possibly can strive utilizing white turnips (it’s a bit earthier) or jicama (it’s sweeter, with no chunk). Keep away from “common” crimson radishes, as they’re too peppery and assertive.

Element #3 – Mayo

Equally, almost each bánh mì options mayo, which provides an indulgent fatty richness which performs fantastically in opposition to the brightly bitter pickles (component #5).

On this recipe, you’ll mix vegan mayo, Bragg’s Liquid Aminos, and loads of black pepper for a 1-minute (however scrumptious!) umami-infused mayo. 

Maggi seasoning is what’s historically utilized in bánh mì, however I personally favor Bragg’s Liquid Aminos for its less complicated ingredient profile (simply vegetable protein from soybeans and purified water), plus its wealthy, salty-savory taste tastes fairly just like Maggi. 

Ingredient ideas: Simply Mayo and Comply with Your Coronary heart Vegenaise are my most popular manufacturers of vegan mayo. Discover Bragg’s Liquid Aminos in well-stocked grocery shops (or be at liberty to make use of Maggi seasoning in the event you favor). 

Substitute: When you can’t discover Bragg’s Liquid Aminos, notice that it’s not interchangeable with coconut aminos, that are sweeter. Use soy sauce as a substitute—however you’ll need to use extra soy sauce, because it’s milder in impact.

Element #4 – Pâté (Elective however really helpful)

Many basic bánh mì include pâté, an expansion sometimes constituted of pureed animal liver, which brings one other layer of savory richness.

The excellent news—you don’t want animal merchandise to make a killer pâté!

Taking inspiration from my lentil tacos—which contains a killer combo of earthy lentils, meaty mushrooms, and umami-rich walnuts—this vegan pâté is so scrumptious that I shamelessly eat it by the spoonful. Right here, it provides the quintessential richness and complicated savory-slightly candy taste that make a bánh mì particular.

To streamline this recipe, I’ve chosen to make the pâté non-obligatory. However when you have the time, it’s nicely price making (and it may be made forward of time)!

Element #5 – Protein

On the earth of bánh mì, you’ll discover a number of variation on this component, although pork is usually featured. 

Our plant-based bánh mì is piled excessive with slabs of chili-lemongrass glazed tofu, a nontraditional however extraordinarily enjoyable centerpiece of the sandwich—and a dynamite taste companion to all the opposite components.

Ingredient ideas: You will discover contemporary lemongrass at some well-stocked grocery shops, specialty grocers, or Asian grocers. Leap to the Ideas part for how one can put together it!

Substitute: When you can’t discover lemongrass, simply omit it—there are such a lot of different scrumptious flavors in each the tofu glaze and the sandwich general!

Element #6 – Toppings

Recent cilantro sprigs are basic and just about nonnegotiable (except you will have a genetic intolerance). I additionally like so as to add contemporary mint and sliced chiles (predictable, I’m a spice fiend ❤️‍🔥). Optionally, be at liberty so as to add a couple of spears of cucumbers or different crunchy veg!

Substitute: Cilantro-hater? Skip it and simply use mint. Not into spicy? Go simple on the contemporary chiles, or omit altogether.

Ideas for making this vegan bánh mì

Don’t skip the saltwater tofu soak

As I clarify in additional element in my information on how one can prepare dinner tofu, soaking tofu in sizzling salty water attracts out moisture from inside the tofu block—much more effectively than urgent the tofu! As an added bonus, it additionally seasons the tofu from inside.

In my numerous recipe exams, we tried the tofu utilizing the new saltwater soak and utilizing the basic urgent technique, and the model with the new saltwater soak was noticeably extra flavorful.

Tofu Tip

You may discover the recipe requires measuring out 24 oz (680g) of tofu. That’s as a result of that is the utmost quantity of tofu that may slot in one massive frying pan (a 12” / 30 cm pan).

You could have two choices: (1) weigh out your tofu and slice off any extra till you get 24 oz (680g) of tofu; OR (b) slice every tofu block into ⅔” items, utilizing not more than 6 blocks per slab. 

After all, in the event you don’t thoughts cooking the tofu in two batches, you should use extra tofu than the recipe requires.

How one can prep lemongrass

When you’re fortunate sufficient to search out lemongrass, when prepping it, you solely need to use the underside a part of the lemongrass stalk—the portion that feels softer and flexible.

1. Take away the papery outer layers from the lemongrass 
2. Slice off the highest laborious part, roughly the highest 1/2 or 2/3 of the stalk.
3. Smash down on the remaining backside portion of the stalk with a rolling pin or mallet (to launch vibrant citrusy oils)
4. Use a pointy knife to mince the remaining lemongrass

Tip: When you don’t need to waste the robust components of the lemongrass, you possibly can simmer them in water with contemporary ginger to make lemongrass-ginger tea (or simmer them in a Thai curry or soup). 

Make the pickled greens forward of time

The pickled daikon & carrots (đồ chua) style finest as soon as they’ve rested within the fridge for a bit. Whereas it’s extra conventional to attend 12 to 24 hours, even a 1- or 2-hour relaxation is nice, because it softens the earthy flavors and permits the the flavors to mingle collectively.

Choose the best bread

In bánh mì, the bread itself is vital component of the sandwich.

• Don’t decide something too dense or chewy: Leap to part #1 within the part “The 6 elements” for tips about what sort of bread to make use of and the place to purchase it. 
• Flippantly toast it: That approach, you get that beautiful crisp-chewy distinction. Simply you should definitely cool the bread earlier than assembling so it doesn’t soften the mayo or pâté!
• Don’t be afraid to hole out the halves: Particularly if you’re utilizing a denser, American-style bread, you’ll doubtless need to scoop out a little bit of the bready inside first.

Shortcut choices

Whereas I’d love so that you can strive the recipe as written no less than as soon as so that you get the total expertise, I perceive there are a number of elements of this sandwich and you might need to streamline it.

Shortcut Possibility 1: For this recipe, I made the pâté non-obligatory. When you skip it, enhance the quantity of the umami mayo so you will have enough unfold/sauce.

Shortcut Possibility 2: When you’re actually brief on time, when making the tofu, skip the garlic, ginger, and lemongrass. Simply pour the chili glaze into the pan, wait till it thickens, then add the cooked tofu to coat. 

Regularly Requested Questions

Did this bánh mì blow you away (and presumably smash all different sandwiches for you, ceaselessly)?! Go away a ranking and overview under—I all the time love studying your feedback! 🥰

Introducing

Huge Vegan Taste

Strategies and 150 recipes to grasp vegan cooking.

• Make the Pickled Daikon and Carrots (Đồ Chua) no less than 1 hour upfront (or a couple of days upfront). Make the Vegan Pâté (up to some days upfront). Make the Chili-Glazed Tofu.

• Make the Easy Umami Mayo: In a bowl, use a fork to whisk collectively the mayo, liquid aminos, and black pepper till easy and nicely mixed. Style and add extra black pepper or liquid aminos as desired. Refrigerate till prepared to make use of.

• Flippantly toast the bread: Preheat the oven to 325ºF/160ºC. Add the bread to the oven rack and toast for 3 to five minutes or till evenly crisp. Permit to chill (so it doesn’t soften the mayo or pâté).

• Slice the bread: Lay the baguette or roll flat on a chopping board, seam aspect down if there may be one. Utilizing a serrated knife, slice alongside the size of the bread, however cease earlier than chopping right through, leaving the again edge intact so the 2 halves keep linked (i.e., lower the bread “sizzling canine model”).If there’s a variety of dough inside, scoop out a little bit of the tender inside to make room for fillings.
• Assemble: Unfold the Easy Umami Mayo throughout either side of the bread. Prime with the Vegan Pâté on either side (I prefer to be beneficiant with it). Add the Chili-Glazed Tofu adopted by the Pickled Daikon and Carrots. Prime with cilantro sprigs and different non-obligatory toppings. Shut the sandwiches, then slice in half for simpler consuming.

1. Bánh Mì is finest with softer, much less artisanal breads. Don’t use one thing very crusty like sourdough or something too chewy/dense.
2. For vegan mayo manufacturers, we love JUST Mayo, in addition to Comply with Your Coronary heart Vegenaise. When you aren’t making the pâté, you might need to enhance the umami mayo amount so you will have sufficient unfold for the sandwiches: begin with 1 cup (225g) vegan mayo, 2 teaspoons Bragg’s liquid seasoning, and ~20 twists of black pepper.  
3. Maggi seasoning is historically used so you should use that in the event you favor (begin slowly), however Bragg’s liquid aminos is a fairly good substitute (each are wealthy, salty umami-rich merchandise made through hydrolyzed proteins). It’s NOT the identical as coconut aminos, which is kind of candy. If not accessible, use soy sauce (although you’ll doubtless need to use greater than the quantity listed, because it’s milder in impact). 
4. As all the time dietary calculations are robotically calculated and must be used solely as an estimate. The calculations don’t embrace the non-obligatory pâté.

Energy: 578kcal | Carbohydrates: 51g | Protein: 20g | Fats: 32g | Saturated Fats: 3g | Sodium: 1548mg | Fiber: 5g | Sugar: 17g | Calcium: 224mg | Iron: 4.7mg

Diet data is robotically calculated, so ought to solely be used as an approximation.

• Peel and wash the carrots and daikon radish.Utilizing a pointy knife, slice the carrots and radish crosswise into 2 to three” items (5 to 7.5 cm), then slice each bit lengthwise into planks. From right here, slice every plank into matchstick items ⅛” to ¼ (3 to six mm) thick (see Observe 2). The objective is to have roughly 1 pound (450g) of peeled, julienned greens (~5 cups price). I prefer to have a 50:50 ratio of carrots and daikon, however you do not should be exact.
• Measure out the salt for step 3.In case you have a scale: Weigh the julienned greens in grams, then multiply the entire weight by 2% (.02).Instance: If the julienned greens weigh 450g → 450 x .02 = 9 For 1 pound / 450g julienned greens, that is 9g of or 1 ½ teaspoons of tremendous sea salt.

• Add the julienned greens to a big bowl with the 2% sea salt. Therapeutic massage the salt into the greens for two minutes, or till there’s a good quantity of liquid pooling on the backside and the greens are glistening.

• Let the greens relaxation for quarter-hour, then drain them and rinse nicely. Working in handfuls, use your arms to squeeze out as a lot moisture from the greens as you possibly can.

• Switch the greens to a glass jar and pack them in tightly (a 24-oz / 700 mL jar works nicely or two smaller jars).

• Deliver the ½ cup (120 mL) water to a boil in a saucepan or kettle, then mix the boiling water, vinegar, sugar, and 1 teaspoon (6g) sea salt. Whisk very nicely to dissolve the sugar and salt.Pour the brine over the greens till they’re submerged (you might not want all of the brine).
• Seal the jar and refrigerate for no less than 1 to 2 hours, ideally for 12 to 24 hours. These will keep good within the fridge for about 1 week.NOTE: Since radishes include sulfur, there will likely be a comparatively sturdy aroma when you open the jar. To attenuate this, you possibly can unseal the jar and let it sit at room temp for a couple of minutes, then eat.

1. You will discover daikon radish at well-stocked supermarkets in addition to Asian grocers. It brings a juicy, delicate radish taste and a pleasant crunch. If it’s not accessible, you possibly can strive substituting with white turnips (a bit earthier) or jicama (sweeter, with no chunk). I’d keep away from “common” crimson radishes, as they’re too peppery and assertive.
2. Thicker items will take longer to pickle however could have extra chunk/crunch. To hurry issues up a bit, you should use a julienne peeler, or a julienne blade on a mandoline or meals processor; these could yield thinner items, which received’t have as a lot chunk/crunch.

Energy: 59kcal | Carbohydrates: 15g | Protein: 1g | Sodium: 336mg | Potassium: 192mg | Fiber: 2g | Sugar: 12g | Calcium: 22mg | Iron: 0.2mg

Diet data is robotically calculated, so ought to solely be used as an approximation.

• Rub off any filth from the mushrooms, then slice them, discarding any robust stems. Put aside.

• Warmth a big (12” / 30 cm) frying pan over medium warmth till sizzling, then add the two tablespoons (28g) oil. As soon as shimmering, add the onions. Stir sometimes till softened, 3 to 4 minutes. Add the walnut items and smashed garlic. Stir regularly for 4 to five minutes, or till the walnuts are golden brown and scent toasty and the onions are browned in spots.Switch to a bowl to chill.
• Give the pan a fast wipe and return it to medium-high warmth with the butter. As soon as melted, add the mushrooms and prepare dinner for five to eight minutes, stirring regularly, or till golden brown and moisture has been drawn out.Scale back the warmth to low and add the white pepper, cinnamon, plus cayenne and cloves if utilizing. Stir continually for 15 to twenty seconds. Take away from the warmth and let it cool a bit.
• Mix the Pâté: In a meals processor, mix the cooked onion-walnut combination, the cooked mushrooms, lentils, 1 ½ tablespoons soy sauce, and ½ teaspoon sugar. Mix till you will have a easy unfold like pâté, scraping down the perimeters as you go. Style, including the remaining soy sauce or sugar till it tastes savory, salty, and a bit of candy. Add a pinch of salt as wanted.

• Retailer leftovers within the fridge for as much as 5 days.

1. When you don’t have canned lentils, you might additionally use canned chickpeas, although the flavour will likely be a bit much less earthy/savory. Or, prepare dinner dried inexperienced or brown lentils till tender (you’ll solely have to prepare dinner a heaping 1/3 cup / 80g of dried lentils).

Energy: 214kcal | Carbohydrates: 9g | Protein: 6g | Fats: 18g | Saturated Fats: 1.5g | Sodium: 166mg | Potassium: 281mg | Fiber: 4g | Sugar: 2g | Calcium: 28mg | Iron: 1.2mg

Diet data is robotically calculated, so ought to solely be used as an approximation.

• Deliver 4 cups (960 mL) of water to a boil.

• Slice every block of tofu crosswise into ⅔” thick slabs (1.75 cm), 6 slabs per block (see Observe 1). Add the tofu to a big bowl.

• Soak the tofu: Pour the boiling water into a big measuring cup or heatproof bowl and stir in 1 ½ tablespoons Diamond Crystal kosher salt, stirring to dissolve.Pour the new saltwater over the tofu, cowl the bowl, and soak for 10 minutes. NOTE: If utilizing desk salt or sea salt, use the identical quantity of salt in weight, i.e., 15 g, about 2 ½ teaspoons salt. After 10 minutes, use a slotted spoon to switch the tofu to a clear dish towel. Gently pat dry till the tofu now not feels moist.
• Whereas the tofu soaks, prep the aromatics. Grate or finely chop the ginger to get 4 teaspoons. Finely chop the garlic.If utilizing lemongrass: Peel away the papery outer layers and slice off the highest a part of the stalks till you will have simply the tender backside part left. Pound the lemongrass with a rolling pin or different heavy device to evenly break it up and launch aroma. With the tender inside core, chop it very finely or mince.

• Make the chili glaze. Whisk collectively soy sauce, sriracha, lime juice, and sugar. Put aside.

• Cook dinner the tofu. Line a big plate with a couple of layers of paper towel. Warmth a big (12” / 30 cm) nonstick* frying pan over medium-high warmth with 2 1/2 TBSP (35g) oil for two minutes, then rigorously add the tofu slabs and unfold out in a single layer as a lot as doable (they are going to be tightly packed). *See Observe 3 if utilizing a stainless-steel pan.

• Cook dinner undisturbed for six to eight minutes or till the bottoms develop a golden brown crust. Rigorously flip (a small silicone or offset spatula helps) and prepare dinner for 4 to 7 minutes till the bottoms are golden brown and crisp. Switch tofu to the paper towels.

• Let the pan cool for a couple of minutes, then return it to medium-low warmth. Use any remaining oil within the pan, or add one other drizzle as wanted to evenly coat.Add the garlic, ginger, and lemongrass if utilizing. Stir regularly for 90 seconds to 2 minutes, or till fragrant and garlic/ginger now not scent uncooked.Pour within the chili glaze and simmer for two minutes, stirring regularly, till thickened a bit.
• Add the entire cooked tofu to the pan, gently tossing till well-coated within the glaze, then take away from the warmth. Permit to chill barely earlier than utilizing within the sandwich.

1. In case your tofu blocks weighs extra, I like to recommend slicing off extra so that you simply use not more than 24 oz (680g), as that is the utmost quantity of tofu that may slot in a big frying pan. You can use extra tofu, however you’ll have to fry it in two batches. 
2. If utilizing a stainless-steel pan: Warmth the pan over medium-high for a couple of minutes, or till a droplet of water glides throughout the pan (see video directions, LINK). Then add the oil, barely decreasing the warmth to stop the oil from smoking. Add the tofu and prepare dinner undisturbed till it’s time to flip. Don’t attempt to flip the tofu early, as it would stick!

Energy: 196kcal | Carbohydrates: 7g | Protein: 13g | Fats: 12g | Saturated Fats: 1.5g | Sodium: 633mg | Potassium: 226mg | Fiber: 2g | Sugar: 2.5g | Calcium: 143mg | Iron: 3mg

Diet data is robotically calculated, so ought to solely be used as an approximation.