Vegetarian Banh Mi

The first time I had a banh mi was in Hong Kong.  It was a very small place near my old apartment in Wanchai.  Just the thought of it brought back a lot of memories.  Most of them weren't so pleasant actually.  I was going through a transition period in life.  I honestly don't even know if the restaurant still exists.  But the most recent and also unforgettable banh mi that I've had was in London.  

This place is called Hanoi Cafe.  I still got the name card in my wallet.  It was an unexpected visit brought by my partner in crime, Anita.  Ever since then, I've always wanted to replicate something similar.  So now that I am in Hong Kong, it is much easier to gain access to some of these ingredients which I can't get in Italy.  That's also how this recipe came to light.  

My first time of making a banh mi and there is certainly the next time because it was pretty awesome.  :)  I blended both Western and Asian ingredients to make this sandwich.  Here goes my other fusion confusion addition.  

Vegetarian Banh Mi

Servings: 2 sandwiches

Preparation Time: 10-15 minutes

Cooking Time: 5 minutes

 

Ingredients: 

For the lime yogurt-mayo dressing:

4-5 tbsp yogurt

2-3 tbsp mayonnaise

1 fresh lime juice & zest

1 small garlic clove, finely chopped

For olive tapenade: 

1 can black olives

1 garlic clove

1 bunch parsley

1 tbsp capers

1 red chili, seeded

extra-virgin olive oil

(blend all ingredients in a blender and season)

For the fresh coriander pesto: 

1 bunch fresh coriander

1 garlic

1 shallot

1 fresh lime juice

extra-virgin olive oil

(blend all ingredients in a blender and season)

For fillings: 

150-200g firm tofu, 1/2 inch slice 

2-3 tbsp soy sauce

1-2 tsp honey

1 tbsp sesame oil

(marinate tofu with 2-3 tbsp soy sauce, 1-2 tsp honey, and a drizzle of sesame oil)

1 carrot, shredded

1 cucumber, thinly sliced

3-4 tbsp rice vinegar

1 tsp brown sugar

(marinate carrot and cucumber in 3-4 tbsp rice vinegar and 1 tsp brown sugar to make these fresh pickles.  Refrigerate for 30 minutes beforehand)

4-5 tbsp olive tapenade

1-2 tbsp fresh coriander pesto

1 small baguette, sliced into two halved size sandwiches

1 small bunch fresh coriander

Instructions: 

1.  Preheat a small frying pan with olive oil on medium heat, cook the marinated tofu 2-3 minutes each side until they turn golden brown.  Heat off.  Set aside.  

2.  Start assembling the sandwiches with olive tapenade, stir-fry tofu, fresh pickles, fresh coriander pesto, and lime yogurt-mayo dressing.

3.  Garnish with some coriander before serving.  

Vegetarian Banh Mi

Vegetarian Banh Mi

Vegetarian Banh Mi