![]() ![]() If you can’t find daikon, red radishes taste great here too. I pickle a combination of carrots, cucumber, jalapeño, and daikon in white wine vinegar, rice vinegar, salt, and sugar. Pickled vegetables – These guys are key for giving a banh mi its signature sweet and tangy flavor.I marinate firm tofu in a blend of tamari or soy sauce, lime juice and zest, garlic, ginger, and black pepper. Seared marinated tofu – The “meat” of this sandwich.If it’s too chewy or crusty, the fillings will squish out of the sandwich! Baguette – Look for soft baguette with a lightly crisp exterior.Here’s what you’ll need to make this recipe: Popular proteins include marinated pork, chicken, and paté, but I use tofu in this recipe to make it vegetarian. Typically, they contain pickled carrots, daikon, chiles, cucumber slices, cilantro, mayo, and a protein. Served on soft French baguettes, they’re a delicious hybrid of French and Vietnamese cuisine. Until I find one, I’ll be making this yummy banh mi recipe to curb my cravings at home.īanh mi sandwiches are a Vietnamese street food that originated in Saigon. My mouth is watering just thinking about them! Since we’ve moved, I’m still searching for a great banh mi in Chicago (let me know if any of you have suggestions!). Stuffed with sweet and tangy pickles, herbs, creamy mayo, and more, the sandwiches were hearty and comforting, but still refreshing. When I lived in Austin, I got a tofu banh mi sandwich from two different Vietnamese restaurants as often as I could. ![]()
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