Midday meals · What's for dinner?

Banh Mi

This has got to be my favourite sandwich yet!

There is a board game cafe that we like to go to monthly with friends and they serve the best food! (for a family entertainment place) I don’t know if you’ve ever been to the indoor play facilities that they have for kids or really, if you’ve ever been to the movies and seen the food choices there then you may know what I’m talking about when it comes to the choice you have. It’s usually hotdogs or hamburgers or pizza maybe fries, candy and pop or sugary sodas… not this place. Now, don’t get me wrong, they do have candy and pop there but they also have healthy choices on the menu too (something that has been scarce at the other places I mentioned). They make the food fresh and to order. Whenever I go I get the Banh Mi sandwich. . Traditionally the Banh Mi has an animal meat like chicken or pork in it but I ask them to make it without that. It originates in Vietnam and is a combination of French and Vietnamese cultures. I love the flavour combination in this sandwich and so, I had to make my own version at home.

Note: To prepare the daikon radish, shred it then salt it to let it sweat for about 10 minutes, then rinse. Also, I made my own quick pickled carrots and fermented veggies which I will do a post on soon but you can buy them. I placed a link in the recipe for the carrots.

Banh Mi

  • Servings: 6
  • Difficulty: easy
  • Print


  • 6 baguettes
  • 1 block firm tofu
  • 1 cucumber sliced lengthwise
  • sliced pickled carrot
  • fermented veg or shredded white daikon radish
  • cilantro
  • mayo (optional)

Tofu marinade:

  • 2 tbsp Tamari
  • 2 tbsp balsamic vinegar
  • 1 tsp liquid smoke
  • 1 tbsp maple syrup
  • 2 tbsp arrowroot powder


Slice the baguettes horizontally leaving it intact at one side. Set aside.

Prepare the tofu: Mix the marinade in a heat safe flat rectangular dish. Remove the tofu from the brine and gently press the liquid out by wrapping the block in a kitchen clothΒ Starting with the widest part facing you slice the tofu into 6 thin 1/2 centimetre thick slices then slice in half again so that you have 12 rectangular slices. Place in to the marinade. After 1 minute flip it over to drench the other side. In a heated frying pan, drizzle 1 tbsp grape seed oil or olive oil then place the tofu in the pan and cook until brown and crisp on one side (about 5 minutes per side) then flip. When tofu is cooked place back in to the marinade.

To assemble the Banh Mi: Layer tofu, sliced cucumber, pickled carrot, radish or fermented veg, then cilantro in the baguette.







3 thoughts on “Banh Mi

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