Wednesday, 11 December 2013

Banh Mi Chay!

I apologize if the spelling is off on the title of this delicious comfort food, but I am relying on Google :)

I'm sure at this point you all think that I love most of what I make. This is totally untrue. Only about 1/4 of what I make ends up on the blog. I'm a touch neurotic and sometimes if I can't get a good picture, or if it's too much of a hassle I don't bother. I want to post easy and delicious meals. Not stuff that will make your left eye twitch. 

So, having said that... SANDWICHES, am I right?? There is something about a stuffed to the brim, slopping everywhere, practically a meal left on your plate at the end sandwich that is just awesome. 

That is exactly what Banh Mi Chay is. A vegan version of a Vietnamese sandwich. (They typically come with pork from what I gather...) 

I was unable to find the pickled daikon and carrots so I made my own. (Salt and sugar the matchstick veg, rinse, and brine with a mix of vinegar and sugar)

For the sandwich, the other ingredients:

1 large crusty baguette
Cucumber, thinly sliced
Starch (I used potato)
Vegan mayo 
Lime juice
Green onion 

First mix the vegan mayo with cilantro and a dash of lime juice. Then spread on both sides of the baguette, which has been sliced in half and rationed into sandwich size. 

Then heat a flat bottom pan with oil. Take your tofu and slice any way you'd like. You can to strips, or flat rectangles. Coat evenly in starch and dry until golden brown; about 2 minutes per side. Then set aside on a paper towel. I threw in some green onion for fun.

With your sandwich sauced on both sides, start assembling! (This sandwich gets awfully full, a helpful hint is to hollow the bread out of the middle and just use the crust!) 

I layered as follows (bottom to top):

Bread /sauce/ tofu/ green onions/
pickled carrots and daikon/ 
cucumber/ sauce/ bread

Hold on tight and enjoy! 

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