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Recipe Lemongrass Tempeh Bánh mì

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

Serves 2

Pickled Vegetables

  • 1 large carrot, julienned
  • 1 small cucumbers, julienned
  • 2 tablespoons rice vinegar, or vinegar of choice
  • 1 tablespoon maple syrup

Lemongrass Tempeh

  • 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

To serve

  • 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)

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Directions

15 mins to prep

10 mins to cook

  1. Step 1

    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.

  2. Step 2

    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!)

  3. Step 3

    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.

  4. Step 4

    Combine the vegan mayo and chilli sauce in a small bowl. Cut open the buns and spread the sauce inside.

  5. Step 5

    Fill the buns with the pickled veggies, tempeh, and a few cilantro sprigs and enjoy!

Hot tip!

*Vegan mayo can be found in your local major supermarket or health food store.