A vegan dish from the Vietnamese kitchen.
Ingredients
- 150g Raw Vegetables
- 3 tablespoons Vegan White Wine Vinegar
- 1 tsp Golden Caster Sugar
- 1 large Baguette
- 100g Hummus
- 175g Tempeh
- Handful Coriander
- Handful Mint
- To serve Hotsauce
Method
- Put the shredded veg in a bowl and add the vinegar, sugar and 1 tsp salt. Toss everything together, then set aside to pickle quickly while you prepare the rest of the sandwich.
- Heat oven to 180C/160C fan/gas 4. Cut the baguette into four, then slice each piece horizontally in half. Put the baguette pieces in the oven for 5 mins until lightly toasted and warm. Spread each piece with a layer of hummus, then top four pieces with the tempeh slices and pile the pickled veg on top. To serve, sprinkle over the herbs and squeeze over some hot sauce, then top with the other baguette pieces to make sandwiches.
Source
This recipe is adapted from TheMealDB (id 53250), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=i0_C3eRTbgg.
Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/boxing-day-banh-mi.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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