Banh Mi Sandwich

The Banh Mi Sandwich is a vibrant fusion of flavors and textures that will delight your taste buds in every bite. Crispy baguette meets tender, marinated protein, while tangy pickled vegetables add a refreshing crunch.

Fresh cilantro and spicy jalapeños bring a burst of herbaceous heat, perfectly balanced by creamy mayo. This sandwich is a symphony of sweet, savory, and tangy notes that’s as satisfying as it is exciting.

Ready in just 40 minutes, this recipe is a quick yet impressive way to bring a taste of Vietnam to your table. Whether for lunch or dinner, it’s a handheld masterpiece that’s both hearty and light.

The combination of warm, crusty bread and cool, zesty fillings creates a contrast that’s irresistible. Perfect for busy days or casual gatherings, this Banh Mi is a crowd-pleaser that never disappoints.

Ingredients for Banh Mi Sandwich

Ingredients for Banh Mi Sandwich
  • 1 (14-ounce) package extra-firm tofu (drained and patted dry)
  • Extra-virgin olive oil, for the pan
  • 4 baguette pieces, sliced in half
  • Spicy Mayo (store-bought or homemade)
  • Fresh cilantro, for garnish
  • Pickled Veggies:
    • 1 small daikon radish, sliced into matchsticks
    • 2 small carrots, sliced into matchsticks
    • ½ small cucumber, seeded and sliced into matchsticks
    • ½ jalapeño pepper, thinly sliced
    • ⅓ cup rice vinegar, plus more as needed
    • ⅓ cup water, plus more as needed
    • Pinches of cane sugar and sea salt
  • Tofu Marinade:
    • 1 tablespoon olive oil
    • 2 tablespoons tamari (or soy sauce as a substitute)
    • Juice of ½ lime
    • ½ teaspoon lime zest
    • 1 garlic clove, minced
    • ½ teaspoon minced fresh ginger
    • Freshly ground black pepper, to taste

Step-by-Step Instructions

  1. Make the pickles: Place the daikon, carrots, cucumbers, and jalapeños in a medium jar. Add the rice vinegar, water, and pinches of sugar and salt. If the liquid doesn’t cover the veggies, add more vinegar and water in equal parts. Chill for at least 1 hour (or store in the fridge for up to a week).
  2. Prepare the tofu: Drain the tofu and slice it into ½-inch thick pieces. Place on a towel and gently pat dry to remove excess moisture.
  3. Make the marinade: In a small bowl, whisk together the olive oil, tamari, lime juice, lime zest, garlic, ginger, and black pepper.
  4. Marinate the tofu: Place the tofu slices in a shallow dish and pour the marinade over them. Flip to coat evenly, adding more tamari if needed. Let marinate for at least 15 minutes.
  5. Cook the tofu: Heat a nonstick skillet over medium-high heat. Add a little olive oil and place the tofu slices in the pan, leaving space between each. Cook for 2-3 minutes per side until deeply golden brown and caramelized. Remove from heat and season with salt if desired.
  6. Assemble the sandwiches: Spread spicy mayo on the baguette halves. Layer with tofu slices, pickled veggies, and fresh cilantro. Serve immediately and enjoy!

Spice It Up: Sauce and Topping Ideas

While the spicy mayo adds a kick, consider experimenting with other sauces like sriracha aioli or a tangy hoisin glaze. For extra crunch, add a handful of crushed peanuts or toasted sesame seeds. If you’re feeling adventurous, a drizzle of chili oil can take the heat to the next level.

Perfect Pairings: Serving Suggestions

Serve your Banh Mi with a side of crispy spring rolls or a light Vietnamese-inspired salad for a complete meal. Pair it with an iced Vietnamese coffee or a refreshing lemongrass tea to balance the bold flavors.

Make It Ahead: Storage and Reheating Tips

The pickled veggies and marinated tofu can be prepped up to 3 days in advance. Store the assembled sandwich components separately to keep the baguette from getting soggy. To reheat, lightly toast the baguette and warm the tofu in a skillet for a few minutes.

Mix It Up: Recipe Variations

Swap the tofu for grilled chicken, pork belly, or even tempeh for a different twist. For a gluten-free option, use lettuce wraps instead of baguettes. Add avocado slices or a fried egg for extra richness.

Quick Tips: Time-Saving Hacks

Use pre-sliced matchstick carrots and daikon from the store to save time. If you’re short on time, skip the pickling and use store-bought pickled veggies. A grill pan can speed up cooking the tofu while adding nice char marks.

Banh Mi Sandwich

Banh Mi Sandwich

Amy
The Banh Mi Sandwich is a vibrant fusion of flavors and textures that will delight your taste buds in every bite. Ready in just 40 minutes, this recipe is a quick yet impressive way to bring a taste of Vietnam to your table.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings

Ingredients
  

  • 1 (14-ounce) package extra-firm tofu
  • Extra-virgin olive oil, for the pan
  • 4 baguette pieces, sliced in half
  • Spicy Mayo
  • Fresh cilantro
  • Pickled Veggies
  • 1 small daikon radish, sliced into matchsticks
  • 2 small carrots, sliced into matchsticks
  • ½ small cucumber, seeded and sliced into matchsticks
  • ½ jalapeño pepper, thinly sliced
  • cup rice vinegar, plus more as needed
  • cup water, plus more as needed
  • Cane sugar
  • Sea salt
  • 1 tablespoon olive oil
  • 2 tablespoons tamari
  • Juice of ½ lime
  • ½ teaspoon lime zest
  • 1 clove garlic, minced
  • ½ teaspoon minced fresh ginger
  • Freshly ground black pepper

Instructions
 

  • Make the pickles ahead: Place the daikon, carrots, cucumbers, and jalapeños in a medium jar with the vinegar and water and pinches of sugar and salt. If the liquids don’t cover the veggies, add more water and vinegar if necessary. Let chill for at least an hour, or store in the fridge for up to a week.
  • Drain the tofu and slice it into ½-inch slices. Place it on a towel and gently pat dry to remove excess water.
  • Make the marinade: In a small bowl, whisk together the olive oil, tamari, lime juice and zest, garlic, ginger, and pepper.
  • Place the tofu in a shallow pan and pour the marinade on top. Flip the tofu to fully coat it, adding more tamari if necessary. Let the tofu marinate for at least 15 minutes.
  • Heat a nonstick skillet to medium-high heat. Add a little oil to the pan and place the tofu pieces with enough space between each so that they’re not too crowded, working in batches if necessary. Without moving the tofu slices around too much, let them cook for a few minutes per side until they’re deeply golden brown and caramelized around the edges. Remove from heat and season to taste.
  • Assemble sandwiches on the baguette with the spicy mayo, tofu slices, pickled veggies, and cilantro.
Keyword baguette, cilantro, grilled pork, pickled vegetables, Vietnamese sandwich
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