To celebrate that I have finally found something that resembles a proper baguette in Japan (including the very important crust), I decided to make Banh Mi (literal translation: Bread) the vietnamese version of a subway sandwich. Unlike a subway sandwich Banh Mi is filled with fragrant herbs, pickles and usually a strongly flavored “meat piece” and therefore doesn’t need any form of dressing at all.
The ideal Banh Mi should consist of a very crunchy crust, the crunchier the better, in fact a hollowed out piece of baguette works perfectly as it allows more space for stuffing. My version here consists of Vietnamese pickled carrots, coriander, a fried egg and miso marinated tofu.
Equal amounts of vinegar and water
Sugar to taste
carrots (however many you like)
- Mix equal amounts of water and vinegar together. I usually do it directly in the container I intend to keep the pickled carrots in order not to make too much or too little. Add a tablespoon of sugar and stir until dissolved, taste the mixture and depending on whether you prefer your pickles to be sweet or sour, add more or less sugar.
- Cut the carrots into fairly thin strips and add them in your container.
- Leave sealed in the fridge for a couple of hours before using them. They’ll probably last a couple weeks in the fridge and make an excellent companion to salads and sandwiches.
Miso marinated tofu
1 block of firm tofu (for two sandwiches)
1 tbsp of Miso paste
2 tbsp of soy sauce
2 cloves of garlic (crushed)
- Drain, press the tofu and pad it dry with paper towels.
- Mix miso paste, soy sauce and crushed garlic.
- Cut the tofu into thick slices and marinate the pieces in the miso paste sauce for 5 minutes.
- Fry over medium heat until golden and you’re finished!