Vietnamese Banh Mi

Vietnam ties with France as my favourite country in the world to travel. The people are kind, the landscape majestic and the food? Simply amazing! It’s my ‘happy belly’ food – packed with flavour but generally light and easy to digest.

Serves 2

1 batard or 2 smaller multigrain rolls (choose gluten free if Coeliac)
1 carrot
1 Lebanese cucumber
¼ bunch coriander
¼ bunch thai basil (optional)
½ cup rice wine vinegar
2 tbsp coconut sugar (can substitute with any sugar)
2 shallots
2 tbsp srirachi
½ cup good quality mayo
1 tbsp maple syrup (can substitute with honey)
1 packet (200g) Soyco Malaysian Peanut Satay tofu (can sub with other brands but I love this one best for this particular recipe!)
1 x lime
Optional: 2tbsp dried shallots
1 tbsp deep fried garlic
Fresh chilli
Fried peanut granules


Slice your roll lengthways, to a depth of approximately 2/3 of the way through. Use your fingers to pull out some of the inner bread, leaving the outer crust intact. This will allow you to fit more yummy fillings inside!

Using a mandolin or very sharp knife, cut your carrot and cucumber into long, thin strips lengthways. Dissolve your sugar in the water (you can add a tbsp. of boiling water to help it dissolve better if you wish).

Add in carrot and cucumber strips. Toss to coat then set aside. Wash your coriander and thai basil, then pick off outer leaves. Dry well and place aside. In a small bowl, stir together your mayo and srirachi.

Slowly add the maple until it is balanced to your preferred taste. If you don’t like chilli, you may wish to add extra mayo and maple to dilute the heat!

Cut your tofu into long, thin strips. You can fry this until crispy if you wish. However, to save time and make a fast meal at home, I often serve it cold – straight from the packet! You may also wish to microwave or bake your bread briefly at low temperature in the oven to warm it before serving. Again, you can skip this step (I often do) but it is a little bit more yummy warm.

Coat the inside of your bread with a small amount of srirachi mayo. Layer in tofu, pickled carrot and cucumber, thai basil and coriander and squeeze lime over top.

Drizzle over a final quantity of mayo and garnish with your desired combo of fried shallots, fried garlic, fried peanuts and chilli. Then promptly deliver to your hungry belly!

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