Bánh mì is a Vietnamese sandwich that is served with your choice of meat or tofu. Its traditional ingredients are cilantro, jalapeños, shredded carrots and radishes, cucumber, and some kind of meat or cold cuts. This delicious sandwich comes in a toasted crunchy French baguette and goes great with Sriracha sauce!
Vietnam was a French colony for many decades, which explains the French influence in Vietnamese and Cambodian cuisines. Under the orders of Napoleon III, the Asian country was attacked in 1858 and the city of Đà Nẵng was occupied. A few decades later, French Indochina was formed (1887-1954).
The best part of the Bánh mì sandwich is the combination of its crunchy bread, the fresh taste of cilantro, carrots, and jalapeno, and the spicy kick of the Sriracha.
This is GSU’s version of the Vietnamese Bánh mì…Definitely a favorite!
- French baguette or homemade French bread
- Firm tofu (can substitute for avocado)
- Shredded carrots (or carrot strips)
- Green onions
- Cucumber slices
- Tomato slices (optional)
- Spinach or lettuce (optional)
- Lime juice, oil, salt and pepper
- Soy sauce
Slice the tofu into ¼ of an inch stakes and pat it dry with a towel. This step is very important for two reasons: avoiding the contact of water in hot oil, which is always dangerous and messy, and obtaining a crispier tofu stake.
In a frying pan, heat some oil to sauté the tofu stakes. Make sure the oil is hot before you add the tofu. After a few minutes, flip the tofu stakes to cook the other side, add some Sriracha sauce and a touch of soy sauce. Cook until both sides are crispy.
In a bowl, shred some carrots and season with the following ingredients in the following order: salt, pepper, lime juice and oil.
Take the bread out of the oven and cut it open.
Vegan mayo is also good in this sandwich. MindfulMayo or Vegenaise are some of the most popular options.
Other versions of Bánh mì: