A classic Vietnamese sandwich made vegan—crispy baguette filled with savoury tofu, fresh herbs, and tangy pickled vegetables. Perfect for a quick and satisfying breakfast.

📝 Ingredients (Serves 2)

Bread:

2 Vietnamese baguettes (or any light, crispy baguette)

Protein filling (choose one):

200g firm tofu (sliced or cubed)
OR vegan mock meat (BBQ pork / chicken style)

Tofu marinade:

1 tbsp soy sauce
1 tsp sugar
1/2 tsp black pepper
1 tsp oil

Pickled vegetables (đồ chua):

1 carrot (julienned)
1/2 daikon (or cucumber)
2 tbsp vinegar
1 tbsp sugar
1/2 tsp salt

Fresh fillings:

Cucumber (sliced)
Fresh coriander
Fresh chili (optional)

Sauce options:

Vegan mayonnaise
Soy sauce or Maggi-style seasoning
🌱 Vegan fish sauce (optional, for authentic flavour)


👩‍🍳 Instructions

Prepare pickled vegetables
Mix carrot and daikon with vinegar, sugar, and salt.
Let sit for 15–30 minutes (or longer for better flavour).

Cook tofu
Marinate tofu for 10–15 minutes.
Pan-fry until golden and slightly crispy.
Prepare bread
Slice baguette lengthwise (don’t cut all the way through).
Lightly toast for extra crispiness (optional).

Assemble bánh mì
Spread vegan mayo inside the bread.
Add tofu, pickled vegetables, cucumber, coriander, and chili.

Season and serve
Drizzle soy sauce or vegan fish sauce for extra flavour.
Serve immediately while crispy 👍


💡 Tips

✔ Use light, airy baguette → key to authentic texture
✔ Add vegan fish sauce → deeper Vietnamese flavour
✔ Add pâté-style vegan spread (optional) → more richness
✔ Keep balance: crispy + fresh + tangy

🌿 Why it’s great
Quick and portable breakfast
Fresh, crunchy, and flavourful
Easily customizable
Naturally vegan-friendly