vegan bánh mì

I can't remember where I first heard about bánh mì, but the details of the lionized Vietnamese sandwich both intrigued and repelled me. The basic ingredients include a French-style baguette, pork (or a vegetarian version with tofu), pickled vegetables, mayonnaise. This seemed like one of those unconventional couplings that are so crazy they just might work, like fried pickles with ranch, or Brigitte Nielson and Flavor Flav (remember them?). Well, I have to say, the sandwich earned it's reputation. It was a delicious melange of the five tastes : salty, sour, bitter, umami, and sriracha.

This sandwich came together very quickly. I marinated the tofu over night, but the assembly took about 15 minutes. This recipe makes one sandwich.

Vegan Bánh Mì

French baguette

Marinated tofu (half soy sauce, half balsamic vinegar)

2 slices of portabello mushrooms

Handful chopped crunchy lettuce 

1/4 cup of grated carrots

2 radishes, sliced thin

5 thin slices of cucumber

Cilantro

1 lime

Vegenaise 

Olive Oil

Salt

Sear mushrooms and tofu with a thin layer of olive oil. Turn once. While searing, chop vegetables and set aside carrots, radishes, and cucumber. Drizzle with lime juice and a pinch of salt. Slice baguette length-wise, and scoop out the bread insides, leaving a shell baguette. Spread Vegenaise on both sides of the bread. When tofu and mushrooms are done, set aside and let rest for about two minutes. When rested, arrange fillings evenly across the sandwich. Yeaaaaa Boyyeee!