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Bánh mì chay with golden pan-fried tofu, pickled daikon carrot, cucumber, cilantro and jalapeño on glass crust baguette with mushroom pâté
L. Nguyen

Bánh Mì Chay (Vegetarian Bánh Mì)

Lemongrass and soy marinated tofu pan-fried until golden, layered with mushroom pâté, Vietnamese mayonnaise, pickled daikon and carrot, fresh cucumber, cilantro, and jalapeño on a Glass Crust baguette. Built on the same five-element architecture as every bánh mì in the archive. [ BEGINNER ]
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Prep Time 20 minutes
Cook Time 15 minutes
Marinade Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 bánh mì
Course: Sandwich
Cuisine: Vietnamese
Ingredients Equipment Method Notes

Ingredients
  

The Tofu Marinade
  • 400 g firm tofu, pressed and sliced 1cm thick
  • 2 stalks lemongrass, white part only, finely minced
  • 3 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • ½ tsp white pepper
  • 1 tbsp neutral oil
The Pickles
  • 200 g daikon radish, julienned 3mm wide
  • 200 g carrot, julienned 3mm wide
  • 120 ml unseasoned rice vinegar
  • 120 ml water
  • 30 g sugar
  • 8 g kosher salt
The Assembly
  • 4 Vietnamese bánh mì baguettes (Glass Crust standard)
  • 4 tbsp Vietnamese mayonnaise
  • 60 g mushroom pâté
  • 1 small cucumber, sliced lengthwise into thin strips
  • 1 bunch fresh cilantro, stems trimmed
  • 2 jalapeños, sliced thin on a bias
  • Maggi Seasoning Sauce, for finishing

Equipment

  • Wide pan
  • Mandoline slicer
  • Bread knife

Method
 

Make the Pickles
  1. Combine rice vinegar, water, sugar, and salt in a small saucepan over medium heat. Stir until sugar and salt dissolve completely, 2 to 3 minutes. Do not boil. Remove from heat and let cool to room temperature, 15 minutes.
  2. Pack daikon and carrot into a clean jar. Pour brine over vegetables. The brine should cover the vegetables completely. Seal and refrigerate for a minimum of 1 hour. Two hours produces a better result. The pickles will keep for 2 weeks refrigerated.
Marinate the Tofu
  1. Press the tofu for 15 minutes before slicing. Wrap it in a clean kitchen towel and place a heavy pan on top. The goal is to remove as much moisture as possible. Wet tofu will not crisp in the pan. It will steam instead.
  2. Slice the pressed tofu into pieces approximately 1cm thick. Each piece should be large enough to sit flat across the width of the baguette.
  3. Combine lemongrass, garlic, soy sauce, sesame oil, sugar, and white pepper in a shallow bowl. Add the tofu slices and turn to coat. Marinate for 30 minutes minimum. The tofu will absorb the marinade and take on color.
Cook the Tofu
  1. Heat neutral oil in a wide pan over medium-high heat until shimmering. The pan must be hot before the tofu goes in. A cold pan produces soft tofu, not crisp.
  2. Add tofu slices in a single layer. Do not crowd the pan. Cook in batches if needed. Crowding drops the pan temperature and the tofu steams instead of frying.
  3. Cook without moving for 3 to 4 minutes until the underside is deep golden. Flip once. Cook for another 3 minutes on the second side. The tofu is done when both sides are golden and the exterior has a slight crust.
  4. Remove from heat. The tofu will firm up slightly as it cools.
Assemble
  1. Split each baguette lengthwise, cutting three-quarters through. Do not cut completely. The hinge holds the sandwich together.
  2. Open the bread. Apply Vietnamese mayonnaise to both cut surfaces. This is the fat barrier. It seals the bread against moisture from the vegetables and the tofu.
  3. Spread mushroom pâté on the bottom half only.
  4. Layer tofu slices on the pâté. Overlap them slightly. Do not pile them. The bread cannot handle height.
  5. Add cucumber strips across the tofu.
  6. Add pickled daikon and carrot. Drain them first. Excess brine soaks the bread.
  7. Add cilantro in whole sprigs. Do not chop it.
  8. Finish with jalapeño slices. Two to three per sandwich is the correct amount.
  9. Three drops of Maggi Seasoning Sauce across the top. No more. Close the sandwich. Press down firmly with your palm. Serve immediately.

Notes

On pressing the tofu: Pressing is not optional. Firm tofu contains significantly more water than it appears to. That water needs to come out before cooking or it will prevent the exterior from crisping. Fifteen minutes under a heavy pan is the minimum. Thirty minutes produces a better result.
On the tofu brand: Use the firmest tofu available. Extra-firm is correct. Silken tofu will not hold its shape during cooking. Regular firm tofu works but produces a softer result than extra-firm.
On mushroom pâté: Mushroom pâté is available at most Asian grocery stores and many specialty food stores. It performs the same structural function as pork liver pâté: it provides a fat-rich base layer that anchors the filling and adds depth. Do not substitute with hummus or other spreads. The flavor profile is different enough to affect the finished sandwich.
On Vietnamese mayonnaise: Vietnamese mayonnaise is the correct choice here. The recipe is on this site. If you do not have time to make it from scratch, Kewpie is the correct store-bought substitute. Do not use standard mayonnaise. The flavor profile is different enough to affect the finished sandwich.
On the pickles: The pickles in this recipe follow the same formula as the Đồ Chua recipe on this site. If you have a jar already made, use those. The brine in the ingredients list produces the correct result if you are making them fresh.