Who doesn’t love street food? To me, street food IS comfort food.
The Banh Mi Sandwich is no different. It’s a Vietnamese street food with bold, fresh flavors in a crunchy baguette. Traditionally, this sandwich is made with layers of pork (or other meat), pickled carrot and daikon radishes, cilantro and some yummy sauces all packed inside a crunchy baguette. The baguette seems like a strange choice for Asian food but it is a remnant of the French influence from the French Colonial days of Vietnam.
This sandwich can easily be made vegetarian by swapping out the pork for marinated tofu or some other faux meat product. So that’s how this recipe was born. I really love that all of the elements of this sandwich can be prepared ahead. When you’re ready to eat, all you have to do is assemble the sandwich and enjoy.
I have a couple of tips:
|1 package extra firm tofu|
|2 tbs Soy Sauce|
|1 tsp Dijon Mustard|
|1 tsp Hoisin Sauce (may omit)|
|1-2 tsp grated ginger|
|1/4 cup rice vinegar|
|2 tsp honey|
|1 tsp red pepper flakes|
|1/3 cup shredded Daikon Radish|
|1/3 cup shredded Carrot|
|2 tbs Greek yogurt|
|1 tsp Maggi Liquid Seasoning (if not available, soy sauce or hoisin sauce, or nearly any salty Asian sauce could work)|
|1 cucumber, thinly sliced|
|2 tbs cilantro|
|2 fresh, crunchy baguettes (as described above)|