My recent obsession has been this easy to make delicious masterpiece of a sandwich. Finding the correct bread is the key here!! Banh Mi is a Vietnamese term for all kinds of bread. The bread most commonly found in Vietnam is single serve and resembles a torpedo. The bánh mì is usually more airy and has a thinner crust. Vietnamese baguette is commonly made with rice and wheat flour, which makes for an airy crumb. Traditionally these sandwiches come with meat fillings and soy products but not anymore!! These days you can find/make the sando’s with marinated tofu, vegan pate, seitan and much much more!!

http://www.sprig-and-sprout.com/?page_id=3716

The accompaniments with my new fascination are never ending. For example, pickles carrots and daikon, pickles jalapenos, cilantro, basil, fried shallots, shredded lettuce, and hey…why not toss in some kimchi?? No rules here!

Since I do live in the BEST neighbor in Chicago (shot out to Lincoln Square please..), I am super fortunate to live 3 blocks from NhuLan’s Bakery, which offers 4 Vegan options !! http://nhulansaigonsubs.com/.

Or this one is good too!!

They are so stupid good that there is a web site focused on battling them! Check it out!

http://battleofthebanhmi.com/

Lucky LA folks have, Nom Nom, a bahn mia food truck!! WHAT?

Another excuse for me for hang in LA!

So of course I skipped into a the kitchen with a HUGE grin and went to work…

Here She is…

Pickled Carrots and Daikon

· 1 cup rice vinegar

· 1 cup water

· 1 cup sugar

· 1/4 teaspoon turmeric

· 1 pound daikon radish

· 1 pound peeled carrots

· 1/4 cup sea salt

In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric.

Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.

Meanwhile, peel the daikon and carrots and Julianne them.

Place in a colander with salt and mix well.

Place the colander over a bowl and let drain for 1 hour.

Rinse the salt off with a couple of changes of water and dry the veggies well. Put into a sterilized glass jar. Pour the cooled brine through a cheesecloth and into the jar to cover the veggies.

Refrigerate at least 4 hours, preferably overnight

Marinated Tofu:

2 Tbsp. soy sauce

1 Tbsp. Mirin
1 Tbsp. Rice vinegar
1/2 Tbsp. Coconut Nectar
1 Tbsp. ginger
1 tsp. toasted sesame oil
2 cloves garlic
¼ cups chopped, sweet onion
Sriacha To Taste

1# Firm tofu

Press tofu to get rid of excess moisture.

Cut into 1/2 inch slices.

Combine marinade ingredients in a blender or food processor.

Put tofu and half of mixture in a plastic baggie and smooch around to coat each piece and marinate for 1 hour.

Bake in 350-degree oven for 13 to 15 minutes or smells delicious!

Final steps are quite easy and fun. Layer as much tofu on the bread as you’d like. Same with the pickled veggies. Add some fresh alfalfa sprouts, basil, cilantro, fresh jalapenos, pickled ginger, and sesame seed! You won’t be disappointed!!

Banh Mi oh my!