Sunday, June 6, 2010

Excuse the bad lighting please, It was night time.

For years I have been wanting to try a Bánh mì, a Vietnamese sandwich. While there are tons of shops selling them around town, I had never purchased one before. (Even though they are usually cheap. (That's student life for ya.) So I figured i'd try my hand at whipping up a Bánh mì at home, all on my own.

I usually have this thing about trying something new in a restaruant first, to taste something authentic before I attempt my own (not  always authentic) version. But that can get expensive and inconvenient so I have been getting a little more adventurous lately. The ingridients are almost always on hand in my fridge. The buns were a special buy. They were nice and fresh and I couldn't pass them up at the store.
The buns are the furthest variation from a traditional Bánh mì, as a special Vietnamese french bread is typically used. This was a Portuguese bun, and it was still delicious.

Bánh mi
makes one

1/4 brick of extra frim tofu, pressed
2 tsp seasame oil, soy sauce
1 small carrot, grated
1/4 cup cabbage, grated
1 tbsp soy sauce
1 tbsp rice wine vinegar
2-3 sprigs of cilantro
finely sliced red onion
siraccha hot sauce (to taste)

Press the tofu and cut into slices. Fry in the sesame oil and soy sauce over medium heat until golden brown.
Grate the carrot and the cabbage and mix with soy sauce and vinegar. Set aside at least 5-10 mins.
To assemble the sandwhich, spread the bun with the mayo and a generous drizzle of siraccha, if desired. Add the cabbage carrot mixutre, cilantro, red onion, and tofu.