Vietnamese · serves 2
Banh Mi
Pickled vegetables, herbs and something savoury in a crisp roll. Fifteen minutes if the pickle is made.
Ingredients
- 4 baguettes or crusty rolls
- 1 carrot + 1 radish, in thin sticks
- 1/4 cup vinegar, 2 tbsp sugar, for the pickle
- 300g paneer, tofu or leftover chicken
- 1 cucumber, in strips
- Coriander, a lot
- Mayonnaise, soy sauce, chilli
- Green chillies
Method
- Pickle: warm the vinegar with sugar and salt, pour over the carrot and radish. 20 minutes is enough, overnight is better.
- Fry the paneer or tofu with soy sauce until browned on all sides.
- Split the rolls and toast them cut side down. The crunch matters more than the filling.
- Mayo on both sides, then the protein.
- Drained pickle, cucumber, whole coriander sprigs, sliced chilli.
- Press the roll shut hard before eating.