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Recipe Tuesday: Vegan Banh-Mi (Vietnamese Sandwiches)

Filed under: Food Recipes & Cooking

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 Banh-Mi is all about ingredients. Here’s a gander at everything you’ll need.

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(A) Veganaise (B) Sweet Onion (C) Carrot/Daikon Slaw (D) Jalapeno (optional) (E) Mushrooms (F) French Bread (G) Cucumber (H) Cilantro

Here’s how to make your ‘Shroom filling.

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Shroom’ Filling

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.

Here’s all your “cool” friends who’ll be at the party. (And a recipe for the slaw)

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Peel your cucumbers and slice into spears. Wash your cilantro. Slice your jalapenos (if you’re using them.) Oh. And Veganaise is your friend.

Carrot/Daikon Slaw

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.

Be sure to toast your bread first! Here’s how to layer your sandwich.

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Oh. And Then, you eat it. That’s the most important part!

8 Comments

  1. Comment by

    girlhattan

    on #

    YUM.

  2. Comment by

    mims57

    on #

    Happy to be a new member!

  3. Comment by

    Sam C

    on #

    i had a tempeh banh mi at grey dog cafe a few days ago and it had apples in it. is that normal? i’d never had a banh mi before. delish!

  4. Comment by

    ruchithukral

    on #

    Thanks a lot for posting this recipe. I love veitnamese sandwiches and i am dying to try them. wonder how to cook the tofu, if we want to add to the sandwich?

  5. Comment by

    agriessel

    on #

    I’ve just discovered these delicious vietnamese sandwiches. We can’t buy them in Tucson so i’ve been making my own with different ingredients. I sometimes use baked tofu and always use avocado.

  6. Comment by

    jhaymi

    on #

    holy shishkabob this recipe is amazing! I have never tried bahn mi before – making it or eating it. I used tofu instead of mushrooms – I marninated 1/4″ slices of tofu in shoyu and olive oil and sweet chilis sauce for a few hours then grilled the slices on the stovetop until nice and crispy on the outside. I let them cool off. I read somewhere else to scoop out some of the bread to make the rolls a bit more hollow. I really reccomend that, it makes the sandwich less ‘bready’. I did not have sriracha, so I mixed some sweet chili sauce with Vegannaise and followed the layering instructions. OMGOMGOMG I am in love. Thank you so much for posting this recipe!!

  7. Comment by

    corinne

    on #

    Sugar is not vegan, it is bleached with animal bones.

  8. Comment by

    Yaafi

    on #
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