IMG_1364.jpg

Banh Mi "Vietnamese Roll"

INGREDIENTS:

For 4 rolls (2 people)

  • 2 large baguettes, sliced in half

Vegan Chili Mayo

  • 100g Vegan Mayo (Store bought)

  • 1 tbsp Sriracha (add more if you like it spicy

Pickled Veggies:

  • 3 carrots, sliced into matchsticks

  • 1 cucumber, cut the ends off and then cut the cucumber in half. Then slice the two halves into thin slices lengthways

  • 1/2 cup white wine vinegar, more as needed

  • 1/2 cup boiling water

  • 1 tbsp cane sugar (or other sugar)

  • 1/2 tsp salt

Jackfruit & Mushroom “Pulled Pork”

  • 1 tbsp olive oil

  • 1 white onion, finely chopped

  • 3 garlic cloves, minced

  • 1 tbsp minced ginger

  • 1 can jackfruit, drained.

  • 250g oyster mushrooms (or other mushrooms)

  • 1 tsp cane sugar (or other sugar)

  • 4 tbsp soy sauce

  • 4 tbsp water

  • juice from 1/2 lime

Optional Toppings:

  • Chopped cashews, coriander and chilli flakes

DIRECTIONS:

  1. Begin with pickling the vegetables. Place the white wine vinegar, boiling water, sugar and salt in a jar and shake until the salt and sugar has dissolved. Then place the carrot and cucumber in the jar with the pickling mixture. If the liquids don’t cover the veggies, add about 2 tablespoons water and more vinegar if necessary. Place in the fridge and let it chill until you are ready to eat your sandwich!

  2. Next add your oil to a frying pan on a medium heat. Add the onion and sauté for 5 minutes, or until golden and translucent. Next add your minced garlic and ginger and cook for 2 minutes. Next add your jackfruit and mushrooms to the pan (NOTE: for the jackfruit, drain the water from the can and then cut off the hard stones of the jackfruit. Then using your fingers pull apart the stringy bits of the jackfruit, it should resemble pulled pork. For the oyster mushrooms also cut off the bottom of the stems and then using your hands pull apart the mushrooms head to create thin striated pieces.

  3. Next add the soy sauce, water, lime and cane sugar to the pan and cook the mixture on a medium high heat for 10 minutes or until the mushroom and jackfruit has caramelised. Add more water if the mixture looks too dry, it should be nice and saucy.

  4. In the meantime, prepare your chilli mayo by combining the mayo and Sriracha in a mixing bowl.

  5. Before assembling, I recommend to cut your baguettes in half and lightly toast them in the oven under the grill for 5 minutes!

  6. Now to assemble, begin with the chilli mayo down the bottom, then top with the jackfruit and mushroom mixture, then add your pickled veggies and finally top with your toppings!