It’s not unusual to find street vendors selling vegan Bánh Mì in Vietnam. I’ve recreated a classic version with vegan 'pulled pork' style protein.
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Serves
4
Vegan Pulled Pork
Cucumber
Carrot
Jalapeño
White Wine Vinegar
Sugar
Black Peppercorn
Olive Oil
Soy Sauce
Lime
Garlic
Ginger
Lemongrass Puree
Miso Paste
Moscatel Vinegar
Stock Cube
Butter
Vegan Mayonnaise
Sriracha
Spring Onion
Coriander
Baguette
Serves
4
Vegan Pulled Pork
Cucumber
Carrot
Jalapeño
White Wine Vinegar
Sugar
Black Peppercorn
Olive Oil
Soy Sauce
Lime
Garlic
Ginger
Lemongrass Puree
Miso Paste
Moscatel Vinegar
Stock Cube
Butter
Vegan Mayonnaise
Sriracha
Spring Onion
Coriander
Baguette
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
First, make your pickles. Start by slicing the carrot and cucumber into small batons (sticks) with a knife or a julienne peeler. Slice one jalapeño thinly and save the other for garnish.
Step 2.
In a small saucepan, add 240ml water, 240ml white vinegar, 1 tsp salt, 1 tbsp sugar, 1 tsp black peppercorns. Bring to a boil and then turn off the heat.
Step 3.
To make the marinade, mince a thumb-sized piece of ginger and one or two garlic cloves.
Step 4.
Then, whisk together 2 tbsp of olive oil, 3 tbsp tamari, the juice and zest of half a lime, the garlic and ginger, 2 tbsp of lemongrass paste and some black pepper.
Step 5.
Add one 220g pack of Eatplanted Pulled Pork to the marinade and set aside to marinate while you make the rest of the fillings.
Step 6.
To make the paté, add the vegan 'pulled pork' protein to a blender with 85ml of water. Add 1tbsp soy sauce, 1 tsp miso, 2 tsp Moscatel or sherry vinegar, 1 stock cube and 2 tsp butter. Blend to a paté, season to taste and adjust the consistency with a little more water if you like.
Step 7.
Mix the mayonnaise with the sriracha in a small bowl.
Step 8.
Slice the remaining chilli, the spring onion and pick some coriander leaves for your garnish.
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