Banh Mi Chay

Nutrition · per serving

Steps

1. 1

   Make the quick pickles first so they have time to turn crisp and tangy. In a bowl, combine carrot and daikon radish. In a small jug, stir rice vinegar, warm water, caster sugar, and fine salt until dissolved, then pour over the vegetables. Press them down so they are submerged and leave to pickle for 20 minutes.

   100 g carrot, julienned100 g daikon radish, julienned80 ml rice vinegar80 ml warm water20 g caster sugar4 g fine salt
2. 2

   Drain the firm tofu, wrap it in a clean towel, and press it under a light weight for 10 minutes to remove excess moisture. Slice into 6 planks; drier tofu browns better and keeps the sandwich from going soggy.

   300 g firm tofu
3. 3

   In a shallow dish, mix light soy sauce, maple syrup, toasted sesame oil, garlic, ginger, and ground black pepper. Add the tofu and turn gently to coat. Let it marinate for 10 minutes, flipping once for even flavour.

   20 ml light soy sauce10 ml maple syrup5 ml toasted sesame oil2 cloves garlic, finely grated10 g fresh ginger, finely grated1 g ground black pepper300 g firm tofu
4. 4

   Stir together mayonnaise, sriracha, and lime juice until smooth. Taste and adjust with a little more sriracha if you want extra heat.

   60 g mayonnaise15 g sriracha10 ml lime juice
5. 5

   Heat a grill pan or heavy frying pan over medium-high heat. Add neutral oil, then cook the marinated tofu until deeply golden and lightly charred, about 3 to 4 minutes per side. The edges should look caramelised and the surface should release easily from the pan when ready to flip.

   10 ml neutral oil300 g firm tofu
6. 6

   Split the mini baguettes lengthwise without cutting all the way through. Lightly toast them cut-side down in the dry pan or in a hot oven for 2 to 3 minutes so the crust stays crisp and the inside warms through.

   2 (about 90 g each) mini baguettes
7. 7

   Drain the pickles well. Spread the spicy mayonnaise inside each baguette, then season the bread lightly with Maggi seasoning or light soy sauce. Layer in the grilled tofu, cucumber, pickles, cilantro, and jalapeno. Pack the filling generously so every bite gets crunch, herbs, heat, and tofu.

   10 ml Maggi seasoning or light soy sauce120 g cucumber, cut into thin batons15 g fresh cilantro20 g jalapeno, thinly sliced
8. 8

   Serve immediately while the bread is still crisp and the tofu is warm. If filming or plating, let a few pickle strands and cilantro leaves peek out for that classic colourful banh mi look.

Origin & History

Banh mi grew out of the meeting of Vietnamese ingredients and French baguette culture during the colonial period. Over time, it became a distinctly Vietnamese street food, known for its balance of crisp bread, pickles, herbs, heat, and savoury fillings. Chay versions with tofu are especially popular for lighter or meat-free meals.