If you happen to live in Saigon/Ho Chi Minh City, Southern California, New York, or anywhere with a Vietnamese population, we 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, too, 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 may also use plain mayo (try homemade) or mix in crushed garlic, chiles, pepper, etc.
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
Tofu
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
Spread
4 tablespoons mayonnaise
1 tablespoon finely chopped cilantro
Optional: Maggi seasoning sauce or soy sauce
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. (Note: The measurements given are guidelines; feel free to adjust the sugar, vinegar, or salt to your own taste.)
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.
To serve
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.
Related: Recipe: Bún Chay (Vietnamese Vegetarian Noodle Salad)
(Images: Emily Ho)
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These look amazing and this is a perfect easy recipe for bahn mi. I've had very similar banh mi's in Boston's Chinatown and tofu is great in them. It can be hard to get a good flavor in tofu and this seems to do that. Can't wait to try it.
Your tofu looks great! We're close to a place that sells excellent bahn mi bread, but the veggie version of their sandwich isn't the best. We're trying this tomorrow!
YUMMmmmmmMM!
make sure you toast the baguette so it melts the mayo and contrasts with the cold pickles and spicy jalapenos. mmmmmmmmmmmmmm
Looks yummy! never tried a tofu sandwich before, interesting!
Lena from http://www.vietfoodrecipes.com
If you live near a sizable Asian market, most sell deli tubs of the carrot/daikon pickle for a buck. Great for salads, slaws, and spring rolls. I'll give them a quick buzz in the processor, to mince them, then add them to chicken, or shrimp meatballs, for soup.
Disappointed. This recipe is a waste of lemongrass -- after cooking the tofu, the only thing I can taste from the marinade is soy and burnt garlic, the lemongrass flavour is gone. I think it's a mistake to think that you should marinate tofu like you would marinate meat. Next time I'll try frying the tofu on its own, and then stir fry it up with a lemongrass sauce.