- Carrot, Julienned or coarsely grated to make 1 cup
- Daikon (Mooli), Julienned or coarsely grated to make 1 cup
- Vinegar 1/4 cup
- Sugar, 1 tbsp
- Salt,1.5 tsp
- Water 2 cups
- Firm Tofu ( or Paneer) 100 gms
- Fresh Lemongrass 1 bulb, chopped to yield 1 tbsp
- Garlic, 1 to 2 cloves, depending on the size
- a pinch of turmeric
- chilli powder (optional)
- salt, a pinch
- pepper ( black, white either should do)
- cooking oil, 1 tsp
- Light soy sauce 1 tbsp or regular soy sauce 1 tsp or salt 1/2 tsp
French Baguette (In Vietnam they use a Baguette made with rice and wheat flour, which makes it really crusty and chewy). This is the size we used for two adults and 1 kid.
Fresh Cilantro (Coriander), just wash well, snap off the root and use together with the stalks (yes, the stalks do taste interesting)
Mayonnaise, Vegenaise, or this
Don't have it? Substitute it with a few drops of Ching's Mushroom Soy Sauce, or even leave it out. We only need a couple of drops anyway, and I did not want to add it to Shiv's sandwich as it does contain MSG. It is usually added to Banh Mi, but does not make much of a difference. Really.
Assembling the Bánh mì
Split it open at one end. Scoop out a bit inside if it is too dense for the fillings to hold well, I did not have to. Slice the onions, gently squeeze the water from the cilantro and pickled carrot & daikon.
Now, Spread some mayo on the bread, add some onions, then a couple of tofu slices . Stuff in some pickled carrot & daikon and add a few stalks of cilantro. Do not be tempted to leave out the stems, they taste delicious in this sandwich. Sprinkle a few drops of the seasoning sauce and the pickled chili, if using.
Keep your hungry other half from devouring it while you click some pics
Open your mouth as wide as you can and dig in.
These go to JFI Soya hosted by Sia, WBB Combi Breakfast at Latha's and A.W.E.D Vietnamese by DK. Thank you D, you finally made me try these out.