Recipe for Banh Mi Chay (Vegetarian Banh Mi) Serves 3-4

You will need: Fresh baguette♥Aioli or mayonnaise♥Baked lemongrass tofu ♥Carrot/Daikon slaw (do chua) ♥Cucumber in thin slices or matchsticks♥Cilantro sprigs♥Optional: Bird chili peppers in slices

Lemongrass Tofu:

1 pkg of firm tofu
1/2 C peanut or vegetable oil
2 cloves garlic, crushed
5 T soy sauce
2 t salt
2 t fresh ground black pepper
1 t turmeric
1 t sesame oil
1-2 bulbs of fresh lemongrass. When chopped should be about 3 tablespoons.
Optional: crushed dried chili to taste

Instructions: Drain tofu. Slice into ¼ inch pieces. Smash chopped lemongrass in mortar & pestle or with rolling pin in plastic bag. Marinate with rest of ingredients for at least an hour. Pan fry or bake at 350° for 15 minutes.
Carrot/Daikon Pickle (Do Chua)

1 C Daikon radish
1 C Carrot
¼ C white vinegar
¼ C white sugar
pinch salt

Instructions:
Heat in saucepan until dissolved. Place in icebath or fridge to cool.

Matchstick radish and carrot by hand or on mandolin. Pour cooled marinade over slaw.


Assemble in above order♥♥♥ Veggie Variations: Roasted eggplant, mushrooms, celery, variety radishes, peppers. Meat Variations: Lemongrass beef, minced pork, ham, pork liver pate, scrambled egg.