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3. Vietnamese Banh mi Sandwich


Pickled Veggies:

  • ½ small daikon, sliced into matchsticks

  • ½ carrots, sliced into matchsticks

  • ½ cucumber, seeded & sliced into matchsticks or round

  • ¼ cup of rice wine vinegar

  • ½ tsp salt

  • 2 tbsp sugar


  • 1.5 Cup - extra-firm tofu, very finely chopped or pulsed in a food processor, until mince-like

  • 1 tbsp vegetable oil

  • 1 tbsp soy sauce

  • 2 tsp lime juice

  • 2 garlic clove, minced

  • ½inch peeled ginger- minced

To Serve

  • 3 baguette pieces, sliced in half

  • 1 tbsp mayonnaise

  • a few springs of cilantro per sandwich


Prep work:

  • julienne carrots, daikon, and cucumber.

  • mince garlic and ginger

  • mince extra firm tofu by cutting up into small pieces and eventually mincing

  • clean and dry 2-3 spring of cilantro (per sandwich)

Pickled Veggies

  • In a bowl, mix rice vinegar, sugar, and salt. Stir with a spoon until sugar is dissolved.

Tofu Mix 

  • Step 1 In a bowl, mix rice vinegar, sugar, and salt. stir with a spoon until sugar is dissolved.

  • Step 2 - Heat the oil in a pan over medium-high heat and add the tofu. Fry for five minutes. Add 1-2 tablespoon of the pickling liquid to the pan, then fry for a further five minutes, until you have a dark, rich tofu mince.

To Assemble

  • Step 1 - Cut open a baguette, making sure not to slice all the way through. Tear out some of the fluffy insides to make room for fillings.

  • Step 2 - Smear the bottom half of the baguette with one tablespoon of mayonnaise. Top with half the tofu mince, add half the pickles and then half the herbs, and repeat with the second baguette. Carefully close the bread and enjoy it immediately.

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