Lemongrass Tempeh Bánh Mì

Experience the Fusion: Where Traditional Vietnamese Meets Vegan Magic!

October 22, 2023
vegan lemongrass

Bánh Mì, a Vietnamese culinary gem, is a delightful fusion of French and Vietnamese flavors packed into a sandwich. Our version, featuring aromatic lemongrass tempeh, is a modern twist on this classic, offering a burst of flavors in every bite. Whether you’re a vegan or just looking to try something new, this sandwich promises a taste adventure!

AuthorMarvelDifficultyBeginner

Yields2 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

Lemongrass Tempeh Bánh Mì
 1 large carrot, julienned
 1 small cucumber, julienned
 2 tbsp rice vinegar (or vinegar of choice)
 1 tbsp tablespoon maple syrup
For the Lemongrass Tempeh:
 10 cm lemongrass, finely chopped
 Zest and juice of 1 lime
 3 cloves garlic, finely chopped
 2 tbsp soy or tamari sauce
 Red pepper flakes, to taste
 300 g tempeh, thinly sliced
 Sesame oil, for frying
To Serve:
 ¼ cup vegan mayonnaise
 1 tbsp chilli sauce (optional)
 Small handful of fresh coriander sprigs
 2 Vietnamese-style buns (white or wholemeal, gluten-free if needed)

1

In a bowl, mix carrots, cucumber, vinegar, and maple syrup. Refrigerate for at least 30 minutes to marinate.

2

In a shallow bowl, blend all ingredients except tempeh. Add tempeh slices, ensuring they're well-coated. For a richer flavor, consider marinating overnight.

3

Heat sesame oil in a large pan over high heat. Place tempeh slices in the pan, cooking until slightly golden on one side (about 2 minutes). Flip, add remaining marinade, and cook until tempeh is tender and has a golden hue.

4

Mix vegan mayo and chilli sauce in a bowl. Slice the buns open and spread the sauce generously inside.

5

Load up the buns with pickled veggies, tempeh, and a sprinkle of cilantro. Dive in and enjoy!

Tips & Serving Instructions:

  • Marinating Time: The longer you marinate the tempeh, the richer the flavor. If you have time, let it sit overnight.
  • Serving Suggestion: Serve the Bánh Mì with a side of vegan pho or a fresh salad to complete the Vietnamese dining experience.
  • Storage: If you have leftovers, store the components separately. The pickled veggies can last up to a week in the fridge, while the tempeh is best consumed within 2-3 days.
  • Heat Level: Adjust the amount of red pepper flakes and chili sauce based on your heat preference.

Ingredients

Lemongrass Tempeh Bánh Mì
 1 large carrot, julienned
 1 small cucumber, julienned
 2 tbsp rice vinegar (or vinegar of choice)
 1 tbsp tablespoon maple syrup
For the Lemongrass Tempeh:
 10 cm lemongrass, finely chopped
 Zest and juice of 1 lime
 3 cloves garlic, finely chopped
 2 tbsp soy or tamari sauce
 Red pepper flakes, to taste
 300 g tempeh, thinly sliced
 Sesame oil, for frying
To Serve:
 ¼ cup vegan mayonnaise
 1 tbsp chilli sauce (optional)
 Small handful of fresh coriander sprigs
 2 Vietnamese-style buns (white or wholemeal, gluten-free if needed)

Directions

1

In a bowl, mix carrots, cucumber, vinegar, and maple syrup. Refrigerate for at least 30 minutes to marinate.

2

In a shallow bowl, blend all ingredients except tempeh. Add tempeh slices, ensuring they're well-coated. For a richer flavor, consider marinating overnight.

3

Heat sesame oil in a large pan over high heat. Place tempeh slices in the pan, cooking until slightly golden on one side (about 2 minutes). Flip, add remaining marinade, and cook until tempeh is tender and has a golden hue.

4

Mix vegan mayo and chilli sauce in a bowl. Slice the buns open and spread the sauce generously inside.

5

Load up the buns with pickled veggies, tempeh, and a sprinkle of cilantro. Dive in and enjoy!

Lemongrass Tempeh Bánh Mì
IngredientsDirections