Vietnamese Bánh mì
I am not a huge bread eater but totally ignore that fact for these amazing sandwiches. They are soft, crunchy, spicy, crispy and so many other things that completely wake up your taste buds and senses. This is inspired from the Bánh mì at this little Vietnamese Sandwich hole in the wall type of place I used to go to just downstairs from my Yoga Studio. I asked them to create a vegetarian sandwich for me (meaning leave OFF the pork!). They did themselves right. I ate a so many of these when I was spending 14 hour days building my business and had to literally grab a sandwich. I got tired of them but like all good things, they have come back to me in this nicer, healthier version I created. I use organic crusty bread, hollow out the center and pile it high with Veggie Vietnamese Slaw and leftover Orange Marinated Tofu. For a big bowl of slaw, just skip the bread and triple the Veg.
Vietnamese Bánh mì Sandwich or Slaw
Prep
Total
Yield 2 servings
A mandolin makes fast work of this slaw. If you have a julienne setting all the better or just cut the other veg into thin strips. That is the layman's term for julienne. For a slaw, increase the Veg and double the dressing. Toss with toasted Sesame and Sesame seed and toss in diced Tofu.
Ingredients
- Slaw:
- 2 cups (or more) shredded Cabbage
- 2 Green Onions, julienned
- 2 Carrots, julienned
- 1/2 Red Pepper, julienned
- 1/2 Cucumber, julienned
- Dressing:
- 4 Tablespoons Rice Vinegar
- 1 teaspoon Soy or Tamari
- 2 Tablespoons Sweet Chili Sauce
- splash Toasted Sesame Oil
- squeeze Lime Juice
- splash of Fish Sauce (optional)
- Assemble:
- Vegan or Regular Mayo (optional)
- 1 gorgeous Crusty Baguette, split and toasted
- handful Cilantro Leaves, rinsed and left quite large
- 1 Jalapeño or other Hot Pepper, sliced
- a few slabs leftover Orange Baked Tofu or packaged Smoked Tofu. I use Teriyaki flavor
Instructions
- Toss all the Veg together
- Mix and stir Dressing ingredients and toss with the Veg and let marinate a few minutes while you toast the bread
- Spread Mayo lightly on the bread (if using)
- Lay the Tofu along the bottom slice of the bread
- Stuff a handful of the slaw on top of the tofu, top with generous amount of Cilantro and peppers
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