Bahn-Mi

 

One legacy of French rule in Indochina Vietnam is this tasty fusion of punchy fresh Asian flavours sandwiched in a crispy French baguette. Genius combinations. 

Ingredients

200g firm Tofu, sliced 1cm thick 
1 medium shallot, finely chopped
4 cloves garlic, finely chopped
1 tbsp granulated sugar
2 tbsp vegan "fish" sauce
1 tbsp groundnut oil 
1 tbsp sesame oil
1 tbsp light soy sauce
1 4cm dried lemongrass
freshly ground black pepper
1 carrots (about 100g), peeled and grated
100g daikon radish, grated
1/2 cup plus 2 tsp. granulated sugar, divided
salt
250ml white vinegar
1 tbsp  Japanese Kewpie mayonnaise
1 French demi-baguette, (about 22cm long)
1/4 large cucumber, deseeded, cut into 8 1cm thick spears
1 birds eye chilli, thinly sliced
10g fresh coriander
Maggi seasoning or dark soy sauce, for serving

Method

Begin by preparing the marinade. 

In a large bowl, place groundnut oil, sesame oil, soy sauce,  shallots, garlic, granulated sugar, vegan fish sauce, lemongrass, and 2 teaspoons of freshly ground black pepper. Add the sliced tofu and submerge in the marinade. Cover and refrigerate at least 1 hour. The longer the better.

Place the shredded carrot and daikon radish (or regular radish if you cant source fresh daikon) in a heatproof bowl.  Add 2 tsp of sugar and 1 tsp salt and mix well. Tip into a fine mesh strainer and allow to stand for a few minutes. Then squeeze out the excess liquid that will be produced. 

Get rid of the excess liquid and place the squeezed carrot and radish back in the heatproof bowl. 

In a small saucepan bring to a boil the vinegar and equal part water, adding the sugar. Simmer for a few minutes until the sugar has dissolved. Then pour this hot liquid over carrot and vegetables. Cover and leave for an hour.

In a large frying pan, heat a tbsp of groundnut oil. Add the marinated tofu slices and cook until both sides have coloured nicely.

Pre-heat the oven to 180C

Place the baguette on the wire rack in the oven and heat for 5 - 10 minutes to warm it up and crispy. Also place the tofu in the oven to keep warm. 

Begin to prepare the Bahn-mi. Slice open the baguette lengthways, keeping one side attached, creating a hinge.

Spread 1 tbsp of mayo on the bottom of the baguette, then top with the tofu, overlapping slightly to fit it all on. 

Follow it a few cucumber spears, jalapeño slices, the picked carrot and radish, then the coriander leaves.  Finish by splashing over a few drops of Maggi seasoning or dark soy sauce.

Eat immediately.