Bánh mì is a brilliant example of colliding food cultures. It
owes its familiar form of a crusty baguette to the French, yet its
palate-tingling array of complex flavours and textures is totally down to the
Vietnamese. If you haven’t had a chance to have one yet, I encourage you to try
it, it’s bound to make you grin all the way through your lunchtime!
Most bánh mìs owe their satisfying bite to a mixture of
something ‘chewy’ (in our case it’s seasoned tofu), something ‘sweet and sour’
(pickled carrot and daikon are most commonly used), something crunchy (cucumber
or other raw veggies) and something fresh (plenty of coriander) topped with
something ‘spicy’ (spicy chilli sauce or vegan sriracha mayo).
INGREDIENTS
- 1 long baguette or 4 small ones (GF if gluten intolerant)
- a wedge of cabbage, sliced finely
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full recipe : www.lazycatkitchen.com
