Bánh mì

Bánh mì

Tags

Bread
Vietnamese
sandwich

Cook

Ingredients

  • 1 carrot, julienned
  • Half a cucumber, julienned
  • 2 tbsp vinegar
  • 1 tbsp sugar
  • 2 tsp salt
  • Half an onion
  • 3 cloves garlic
  • Thumb piece of ginger
  • 1 stalk lemongrass
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp gochugaru
  • 1 tbsp vegan honey
  • 1 tsp rice wine vinegar
  • 1 tsp white miso paste
  • 1 tsp five spice
  • 1 cup boiling water
  • 1 block firm tofu
  • 1 punnet mushrooms
  • Half an onion
  • 1 clove garlic
  • 1 tbsp vegan butter
  • 1 tbsp light soy sauce
  • 1 tsp chilli flakes
  • 1 cup soaked cashews
  • 1 tin kidney beans
  • 1 tsp miso paste
  • 1 baguette
  • Vegan mayo
  • Fresh coriander
  • Fresh chilli
  • Fresh lime

Steps

  1. Drain and press the tofu. Once done pat down with a paper towel and thinly slice.
  2. Meanwhile combine vinegar, sugar, salt and a cup of boiling water.
  3. In a jar pour liquid over carrot and mix. Cover and refrigerate.
  4. Heat a little sesame oil in the wok and fry off the onion, garlic, ginger and lemongrass.
  5. Once fried slightly add water and ingredients from sesame oil to five spice.
  6. Bring to a simmer until slightly reduced and thick.
  7. Layer the tofu and stock in a container. Set aside and let marinade.
  8. Meanwhile cook the onion, chilli flakes and mushrooms in butter until they’ve reduced in size.
  9. Soak your cashews in boiling water. Add ingredients from onion to miso paste to a blender and blitz.
  10. Grill the tofu until charred. Baste several times whilst cooking.
  11. Toast the baguettes, smother a layer of pate on one side and vegan mayo on the other.
  12. lLyer on the tofu, carrot, coriander, cucumber, chilli and lime and enjoy!!