The Bahn-Mi is a perfect example of two different cultures coming together to create a culinary marvel. This French-inspired Vietnamese sandwich is both peculiar (for it’s unusual-for-a-sandwich ingredients) and absolutely delicious. France took care of the bread and spread while Vietnam took care of the rest.
Crispy, crunchy, sour, spicy with both hot and cool ingredients – the sandwich is like a great party where all your cool friends were invited. While vegan versions are available at various locations throughout the city – I like to make my own.
Here’s a (mostly) from scratch recipe.
(A) Veganaise (B) Sweet Onion (C) Carrot/Daikon Slaw (D) Jalapeno (optional) (E) Mushrooms (F) French Bread (G) Cucumber (H) Cilantro
1 TBS Olive Oil
1 pound Baby Portobellos Mushrooms (or regular)
1 large Sweet Onion
1 TBS Soy Sauce
1 TBS Balsamic Vinegar
1 tsp garlic powder
1 tsp ground pepper
Salt to taste
Heat olive oil in a pan. Add your onions and mushrooms and sauté for 2 minutes. Add your soy sauce, vinegar, garlic powder, salt and pepper and saute until soft and caramelized.
Peel your cucumbers and slice into spears. Wash your cilantro. Slice your jalapenos (if you’re using them.) Oh. And Veganaise is your friend.
3/4 Cup peeled and thickly grated carrots
1/4 Cup peeled and thickly grated daikon
1/4 Cup seasoned rice vinegar (unseasoned is fine too)
1/4 Cup Vegan (white) Sugar
1/2 Cup water (room temp)
1/2 to 1 tsp salt (your preference)
Add all your ingredients into a large bowl and marinate for an hour; stirring intermittently.
Oh. And Then, you eat it. That’s the most important part!