If you happen to live in Saigon/Ho Chi Minh City, Southern California, New York, or anywhere with a Vietnamese population, I hope you have experienced the wonders of bánh mì – baguettes filled with pickled carrots and daikon, fresh cilantro, and meat or tofu. The sandwiches are crisp, salty, tangy, and sweet; the perfect marriage of French and Vietnamese influences.
But if you don't have a local bánh mì shop or just want to make a vegetarian version at home, here's a recipe for a flavor-packed lunch or dinner.
Bánh mì literally means "bread," and the baguette traditionally used for the sandwich is a Vietnamese spin on the French classic. A combination of rice and wheat flour makes it light and fluffy with a thin, crackly crust. For a home version of the sandwich, it's fine to use any fresh, soft baguette; we usually get ours at a Filipino or Italian bakery. Of course, you can bake your own, but avoid using artisan-style breads, which tend to be too thick and chewy.
Traditional bánh mì fillings include pork, pâté, tofu, or eggs. Our favorite vegetarian version has savory slices of lemongrass and garlic marinated tofu. Fresh fillings and garnishes — like do chua (pickled daikon and carrot), cucumber, cilantro, and hot peppers — may be adjusted to your liking. And be generous with the mayo! We like to spike it with cilantro and Maggi, but you can also use plain mayo (try homemade) or mix in crushed garlic, chiles, pepper, etc.
A bánh mì sandwich is way more than the sum of its parts. The components — pickled vegetables, lemongrass marinated tofu, cilantro, bread, even the mayonnaise — are all great on their own, but put them together and you have something magical in your hands. These components are also like puzzle pieces, and if one is missing, the sandwich just isn't the same.
One of the keys to a really good bánh mì is the bread. This part is crucial. Stick with a baguette or roll that's soft and pillowy, with the slightest bit of crackle on the outside. And like Emily mentions, it's best to stay away artisan loaves and crusty baguettes. I used Portuguese rolls, and they worked quite well.
- Kelli, June 2015
Bánh Mì with Lemongrass Tofu
Makes 2 sandwiches
2 (8-inch) baguettes
Do chua (pickles)
1 cup julienned daikon
1 cup julienned carrots
1/4 cup sugar
1/2 teaspoon salt
1/2 cup white vinegar
1 cup water
6 to 8 ounces extra-firm tofu (half a standard package)
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 teaspoon sesame oil
2 bulbs lemongrass, minced
1 clove garlic, minced
4 tablespoons mayonnaise
1 tablespoon finely chopped cilantro
Soy sauce or Maggi seasoning sauce (optional)
Additional fillings and garnishes
1 medium cucumber, sliced lengthwise
1 or 2 jalapeño peppers, sliced
Small handful cilantro
For the do chua (pickles)
In a large bowl, combine sugar, salt, vinegar, and water. Add daikon and carrots and toss. Cover and refrigerate for at least one hour. Drain completely before using.
For the tofu
Cut tofu into 1/4-inch-thick slices and press between clean kitchen towels or paper towels to rid of excess water. In a shallow dish, combine soy sauce, vegetable oil, sesame oil, lemongrass, and garlic. Place tofu in dish, gently coat slices with marinade, and arrange so they overlap as little as possible. Cover and refrigerate for at least one hour. Cook in a skillet over medium heat until brown and crisp on each side.
For the spread
In a small bowl, combine mayonnaise and cilantro. Add Maggi or soy sauce to taste, if desired.
Slice baguettes lengthwise, leaving one side as a hinge. Spread mayonnaise on top and bottom halves. Arrange fillings and garnishes: cucumber, do chua, tofu, jalapeño, cilantro.
- For the pickling liquid, the measurements given are guidelines; feel free to adjust the sugar, vinegar, or salt to your own taste.
This recipe has been updated - originally published October 2009.
(Image credits: Kelli Dunn Foster)