Bành Mi - Vietnamese Sandwich with Vegetables and Sriracha
Ingredients
For the pickled vegetables
100
g
radish
100
g
carrots
1
ts
salt
1
tb
agave syrup
50
tb
table vinegar
For the nuoc mam dressing
2
tb
light soy sauce
8
tb
hot water
3
tb
cane sugar
1
pc
garlic clove
1
pc
chilli pepper
4
tb
lime juice
0.5
ts
salt
For the vegan lemongrass and pork belly alternative
180
g
vegan steak alternative
2
tb
starch
3
Bar(s)
lemongrass
3
tb
sesame oil
2
pc
shallots
3
Clove(s)
garlic
2
ts
lime juice
2
ts
brown sugar
2
ts
soy sauce
1
cm
fresh ginger, grated or finely chopped
1
ts
salt
Some
szechuan pepper
optional: a pinch each of star anise, clove and cinnamon powder
In addition
0.5
pc
cucumber
1
pc
baguette
0.5
Bunch(es)
coriander
1
pc
fresh chilli
Preparation
For the pickled vegetables
1. Cut the carrots and radish into fine strips and place in a bowl. Mix with salt and massage in with your hands.
2. Leave to stand for 5 minutes. Then squeeze out the moisture and mix with agave syrup, vinegar and warm water and set aside.
For the Sriracha mayo alternative
1. Mix the vegan mayonnaise substitute with the Sriracha sauce and set aside.
For the Nuoc-Mam
1. Finely chop the chilli and garlic.
2. Place the cane sugar in a bowl and pour the hot water over it.
3. Once the sugar has dissolved, add all the other sauce ingredients. Stir and set aside.
For a vegan substitute for lemongrass pork belly
1. Mix the steak alternative with the remaining ingredients in a bowl.
2. Leave to marinate for at least 10 minutes and then sear on all sides in a hot pan.
3. Fry the vegan bacon slices in a hot pan until crispy.
For making the sandwiches
1. Cut the cucumber into strips.
2. Divide the baguette in half and then cut in half sideways, but do not cut all the way through.
3. Spread one side with the liver sausage alternative and the other with the Sriracha cream.
4. Top with cucumber, steak and bacon alternative, pickles and chillies and top with coriander.
5. Serve with the Nuoc-Mam dip.
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