My first Bánh Mì was a shift meal at a brewery restaurant I worked at years ago in Eugene and it was love at first bite. This classic Vietnamese sandwich is a party for the tastebuds, bursting with savory and spicy flavors and balanced with crunchy, tangy veggies and bright fresh herbs. I couldn’t get enough of these sandwiches and it’s still one of my favorite meals to this day! Bánh Mì sandwiches have complex flavor combinations but are surprisingly easy to make at home!
What’s a Bánh Mì?
A spicy Vietnamese sandwich, Bánh Mì translates as “bread.” Traditionally served on a short baguette baked made with rice and wheat flour, the sandwich is filled with a savory cooked protein, pickled veggies and peppers, then topped with cilantro and a simple mayo spread.
I enjoy a chipotle garlic aioli so I’ve included the recipe for what I make at home, but plain mayo is actually the traditional way to serve this sandwich.
Tips for Success
- Go heavy on the pickled veggies! Even after all these years, I think I put enough veggies on my sandwich but I take one bite and head back to the kitchen to load up on more. With this sandwich, you want it to be bursting from the seams with everything!
- Prep the pickled vegetables and tofu early, then the sandwiches come together later in no time. The most time consuming part of this meal is the prep, but get it out of the way and it’s smooth sailing at dinner time.
- Use a mandoline to slice the vegetables. Mandolines are fabulous tools for quick, uniform cuts and make the prep a breeze.
- Use rainbow carrots for a fun, extra pop of color!
Gluten free or bread-less options
Making this Bánh Mì gluten free is easy! Swap out the soy sauce for liquid aminos (or certified gluten free tamari) and serve on gluten free bread. Alternatively, skip the bread entirely and serve this over basmati rice, tossing with with thinly sliced kale, as a delicious and healthy rice bowl.
What’s the best bread?
Nothing too soft, otherwise it will be soggy right out of the gate! The Bánh Mì is traditionally served on short baguettes, but I explore the bakery section and choose whichever baguette looks most appealing. Medium firmness, flakey on the outside and soft on the inside works best. Then I cut it down into smaller sandwich-sized pieces.
Ingredient Spotlight
Tofu – A complete and clean plant-based protein packed with calcium, iron, and manganese. When marinated and baked or air-fried, tofu becomes crispy and golden, adding satisfying texture and rich umami flavors.
Carrots – Naturally sweet and crunchy, carrots are loaded with beta-carotene, which supports healthy vision and glowing skin. Quick-pickling enhances their tangy flavor while keeping their nutrients intact.
Cucumber – Refreshing and hydrating, cucumber is rich in antioxidants and water content, helping balance the bold, savory elements of the sandwich with a cool crunch.
Red Onion – A flavor powerhouse with natural antioxidants like quercetin that support heart health. Pickling red onions mellows their sharp bite while preserving their health benefits.
Cilantro – This fresh herb is packed with vitamin K and antioxidants. It adds brightness to the sandwich and may also help the body naturally detox from heavy metals.
Basil – This herb is both aromatic and nutrient-rich, providing vitamin K and anti-inflammatory plant compounds that complement the fresh, zesty flavors of the Bánh Mì.
Bánh Mì With Savory Tofu
Equipment
- 1 Oven (or air fryer)
Ingredients
Quick-Pickled Veggies
- 2 medium-sized carrots, medium-small julienne
- 1 cucumber, sliced
- ¼ of a red onion, sliced (sliced into rounds)
- ½-1 jalapeño, sliced and seeds removed
- ½-¾ cup rice vinegar
- ½ tsp sugar
- ¼ tsp salt
Tofu
- 16 oz extra firm tofu
- 1 ½ Tbsp soy sauce (or sub Tamari or Liquid Aminos)
- 1 ½ tsp toasted sesame oil
- 2 tsp Sambal Oelek (or sub Sriracha)
- ¾ tsp ground ginger
- ¾ tsp Garlic powder
Chipotle Garlic Aioli (or use plain vegan mayo)
- 3 Tbsp vegan mayo
- 1-2 cloves garlic, minced
- 2-3 tsp Sriracha
- ½ tsp lime juice
For Serving
- Fresh baguette Not too dense; quality bread that’s flakey on the outside and soft on the inside
- fresh cilantro
- fresh basil leaves
Instructions
- Quick-Pickled Veggies:Prepare the night before or at least 1 hour before assembling the sandwiches. Combine all ingredients listed under “Quick-Pickled Veggies” in a medium-to-large glass container and stir well. Cover with a tight-fitting lid and refrigerate until ready to use, stirring the vegetables occasionally to ensure even pickling.
- Tofu:Wrap tofu in a clean kitchen towel and place something weighted on top to press out moisture, about 10 minutes. Meanwhile, measure out everything else under "Tofu" in a medium sized bowl and whisk to combine. Cut tofu in three large slabs lengthwise, then cut again in thirds so you have thin and wide pieces of tofu. Place tofu in a large bowl and pour marinade on top, gently turning pieces for even saturation. Let marinate for 30 minutes. Meanwhile, pre-heat oven to 350° and line a baking sheet with parchment paper. After tofu has finished marinating, place tofu pieces on parchment paper and bake for 20 minutes, until golden and slightly crispy on the outside.
- Spicy Garlic Aioli:In a small bowl, stir together vegan mayo, minced garlic, sriracha, and lime juice. Add anything more to-taste.
- Serving:Cut baguette into sandwich-sized sections and toast lightly in the oven. Spread spicy garlic aioli (or plain vegan mayo if you prefer) on toasted bread and assemble sandwiches with tofu, generous amount of pickled veggies, cilantro, and basil. Enjoy!
Did you enjoy this Bánh Mì with Savory Tofu? I’d love to hear about it in a comment! 🙂
