Bánh Mì Chay
Bánh Mì is a staple dish in Vietnamese cuisine and you can find it on almost every corner in Vietnam. This street food delight was coiled into the rich Vietnamese culture during the French colonisation era. What makes Bánh Mì so delicious is the herbs used which gives it a fantastic aromatic flavour.
Bánh Mì Chay
1 tablespoon Mak Tok's Sweet Chilli Paste
3 tablespoon Vegan mayonnaise
handful of Coriander
1/2 pcs Carrot (sliced to matchsticks)
4 pcs British radish (sliced)
1 teaspoon Salt
1 tablespoon Sugar
4 tablespoon Water
2 tablespoon White vinegar
2 tablespoon Soy sauce
1/4 teaspoon Garlic powder
100g Firm tofu
2 small Baguettes
Make pickle solution by mixing sugar, water, salt, and vinegar in a bowl. Add sliced carrot and radish to the solution. Leave it for 30 mins or longer.
Mix vegan mayonnaise, Mak Tok’s Sweet Chilli Paste and a some chopped coriander to create the sauce.
Marinate tofu in soy sauce and garlic powder. Oil up a pan and turn on the fire to medium. Pan fry tofu until golden brown.
Create an opening on the small baguette and add the sauce, tofu, pickled carrot radish, and a handful of coriander. Tuck in.
Top tip: Remove some of the inner bread parts of the baguette so that you can fill in more ingredients.