From: https://tastesbetterfromscratch.com/vietnamese-chicken-sandwich- banh-mi/
vegan, sandwich, Vietnamese
4 Servings
- 1/2 C water
- 2 T rice vinegar
- 1 dash salt
- 2 carrots, peeled and cut into matchsticks (or shredded)
- 1 English cucumber, very thinly sliced (optional)
- 1 fresh jalapeño, thinly sliced (optional)
- 1 package Plant-Based Bulgogi Beef (Trader Joe's or Asian grocery, frozen section)
- 1/4 C mayonnaise (vegan)
- 3 T hoisin sauce
- 1 t Sriracha hot sauce (or Chile Garlic Sauce, page \pageref{chile-garlic-sauce}), more or less to taste
- 4 small French baguettes or crusty rolls, sliced lengthwise
- 1/2 bunch fresh cilantro
In a small pot combine the rice vinegar, water and dash of salt and bring to a boil. Add carrots (if shredded, squeeze them dry in paper towels over the sink), cucumber and jalapeño to a large bowl. Pour hot vinegar liquid over the veggies and set aside for 30 minutes.
In a small bowl combine the mayonnaise, hoisin sauce and sriracha and season with salt and pepper. Set aside.
Microwave the plant-based bulgogi beef in a ceramic bowl for about a minute, or until heated through.
Slice the rolls in half lengthwise and toast them. Spread a thin layer of the sriracha mayo on each half of bread. Pile the bulgogi beef on top. Spoon any leftover sauce on top of the beef. Drain the pickled veggies and add a big handful to each sandwich. Top with fresh cilantro leaves. Sandwich with the top half of the roll and enjoy!
Source: https://tastesbetterfromscratch.com/vietnamese-chicken- sandwich-banh-mi/
\label{banh-mi}