Bánh mì is the Vietnamese word for bread, but it also refers to this fresh, ever-popular sandwich -- the result of French and Vietnamese cultures colliding. Lemongrass tempeh takes it to the next level!
You will need
- 1 large carrot, julienned
- 1 small cucumbers, julienned
- 2 tablespoons rice vinegar, or vinegar of choice
- 1 tablespoon maple syrup
- 10 cm lemongrass, chopped finely
- 1 lime, zest and juice
- 3 cloves garlic, peeled and chopped finely
- 2 tablespoons soy or tamari sauce
- Red pepper flakes, to taste
- 300g tempeh, sliced thinly
- Sesame oil, for frying
- 1/4 cup vegan mayonnaise*
- 1 tablespoon chilli sauce (optional)
- Small handful fresh coriander sprigs
- 2 Vietnamese-style buns, white or wholemeal (gluten-free if needed)
15 mins to prep
10 mins to cook
To pickle the vegetables, combine the carrots, cucumber, vinegar and maple syrup in a bowl. Set aside in the fridge for at least 30 minutes.
To prepare the tempeh, combine all ingredients except the tempeh in a shallow bowl. Add the tempeh and toss until combined. (You can prepare this the day before and marinate overnight if you like!)
Drizzle sesame oil on a large fry pan over high heat. Add the tempeh, fry on one side for 2 minutes or until slightly golden and flip. Add the remaining marinade to the pan and allow the tempeh to cook until tender and golden brown.
Combine the vegan mayo and chilli sauce in a small bowl. Cut open the buns and spread the sauce inside.
Fill the buns with the pickled veggies, tempeh, and a few cilantro sprigs and enjoy!