Vegan Bánh mì

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Vegan Bánh mì

A delicious and a-peeling twist on the classic Vietnamese sandwich. Recipe developed by our teacher Vivianne Pontes. 

Ingredients

peels of 3 bananas

Ingredients Marinade
2 tablespoon coconut sugar or raw sugar
3 tablespoon low sodium soy sauce
juice of 1 orange 
½ tablespoon sriracha or other chilli sauce or fresh chillies
1 tablespoon vegetable oil (olive or sesame or any other vegetable oil depending on the flavour you want to achieve)
1 tablespoon miso OR doenjang 
½ teaspoon liquid smoke

Ingredients Sauteé
½ tablespoon vegetable oil
1 red onion, thinly sliced
2 garlic cloves

Ingredients Roasted Garlic Mayo:
2-3 roasted garlic cloves (add to the oven or air fryer when baking something else)
½ cup vegan mayo
½ tablespoon sriracha or other chilli sauce (optional)
Prepare the mayo by mashing the roasted garlic with the flat side of the knife, and adding it to the mayo. Add the chilli sauce (optional). Mix until well combined.

Ingredients Slaw:
⅔ cup apple cider vinegar
½ teaspoon sea salt
1 teaspoon coconut sugar (or stevia)
½ cup matchstick carrots (Julienne cut)
½ cup thinly sliced red cabbage
Prepare the slaw by mixing all the ingredients in a bowl.

For the Sandwich:
4 mini French or Italian rolls or a baguette or tortillas
Fresh coriander and mint (optional)
cucumber slices

Method

Wash the bananas, peel and save the banana flesh for another recipe. You can cut in chunks and keep in the freezer for a banana nice-cream.  
Use a spoon to lightly scrape off the white inside part of the banana peel.
Use a fork to pull the banana skins
Add it to a mix of boiling water and vinegar.
Leave it for 20 min to an hour. This step is to get rid of any astringency or unwanted flavours.
Drain and rinse the fibre. Make it as dry as possible without much drama. You want the water + vinegar + astringency + unwanted flavours out of your fibre.

Add it to the marinade and leave it for at least 30 min, or in the fridge overnight.
Bring a skillet to high heat. Add the vegetable oil. Once the skillet is hot add the onion and sauteé until soft and fragrant (4-5 min). Add garlic and  cook for another 2 min. 
Add the fibre without the marinade and stir until well combined. Cook for 8 to 10 min until dark and drier

Make your bahn mi with the rolls, mayo, slaw, cucumber slices, fresh coriander and mint

Recipe developed by our teacher Vivianne Pontes. Photography by Sarah Doig.