Banh Mi
Ingredients
Pickled Veggies
-
1
small
daikon radish
-
1
medium
carrot
-
½
cup
vinegar
-
½
cup
water
-
½
teaspoon
salt
-
2
tablespoons
sugar
Filling
-
16
ounces
firm tofu
-
¾
teaspoon
salt
-
¾
teaspoon
Chinese Five Spice
-
2
Turkish
cucumbers
-
1
cup
cilantro leaves
-
1
jalapeno
fresh chili
-
olive oil
for searing
Sriracha Mayo
-
⅓
cup
mayo
-
1–3
teaspoons
Sriracha
Bread
Instructions
- Prepare the pickled veggies by cutting the daikon and carrot into matchsticks and simmering them with vinegar, water, salt, and sugar. Cool and refrigerate.
- Pan-sear the tofu or chicken, seasoning with salt and Chinese Five Spice until golden brown.
- Mix the mayo and Sriracha to create the spicy mayo.
- Assemble the Banh Mi by slitting the baguette, spreading the spicy mayo, and layering in the protein, cucumber, pickled veggies, and fresh herbs.
- Cut the sandwich into portions and serve.
Nutrition Facts (estimated)
Servings
5
Calories
393
Total fat
16.4g
Total carbohydrates
42.8g
Total protein
19.4g
Sodium
1103.4mg
Cholesterol
0mg
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