Photo courtesy of Tony Cenicola of NY TIMESIf you haven't eaten or even heard of Bánh mì then you must be living under a rock. Seems like these Vietnamese sandwiches are all the rage. So study up and get with the most celebrated sandwich of the hour.
Bánh mì Wikipage
NY Times on Bánh mì
Another NY Times article
Bánh mì Recipe via Herbivoracious:
Serves 4
Bánh mì Wikipage
NY Times on Bánh mì
Another NY Times article
Bánh mì Recipe via Herbivoracious:
Serves 4
- 1 large carrot, peeled and cut into small batons
- 1/2 daikon radish, peeled and cut into small batons
- 1/2 c. water
- 1/2 c. white vinegar
- 1/4 c. sugar
- 1/2 English cucumber, cut into small batons
- 1/2 white onion, sliced thin
- 1 or more jalapeno or other hot pepper (to your taste), sliced thin
- 1 avocado, sliced
- mint leaves
- cilantro leaves
- 1 pound firm tofu, sliced into 1/2" thick slabs
- oil for pan--frying
- mayonnaise to taste, seasoned with sriracha or other flavoring as desired
- 4 crusty baguette-style rolls
- Marinate the carrot and daikon in the water, vinegar and sugar.
- Pan fry the tofu in a small amount of oil until nicely browned on both sides. Drain, pat dry with a paper towel, and season with salt and pepper.
- Cut the baguette part way through. Dress it with mayo. For my taste, rather heavily.
- Fill each sandwich with all of the ingredients, and offer additional sriracha sauce on the side.
- Add Sriracha for HEAT.
Posts
