Vietnamese Sandwich with Lemongrass Tofu (Bánh Mì Chay)

  • Preparation: 20 mins
  • Cooking: 20 mins
  • Skill level: Easy
  • Servings: 2

Description Vietnamese Sandwich with Lemongrass Tofu (Bánh Mì Chay)

If you happen to live in Saigon/Ho Chi Minh City, Southern California, New York, or anywhere with a Vietnamese population, we hope you have experienced the wonders of Vietnamese Sandwich filled with pickled carrots and daikon, fresh cilantro, and meat or tofu. The sandwiches are crisp, salty, tangy, and sweet, the perfect marriage of French and Vietnamese influences. But if you don't have a local bánh mì shop or just want to make a vegetarian version at home, here's a recipe for a flavor-packed lunch or dinner.
Vietnamese Sandwich (Bánh mì) literally means "bread" and the baguette traditionally used for the sandwich is a Vietnamese spin on the French classic. A combination of rice and wheat flour makes it light and fluffy with a thin, crackly crust. For a home version of the sandwich, it's fine to use any fresh, soft baguette; we usually get ours at a Filipino or Italian bakery. Of course, you can bake your own, too, but avoid using artisan-style breads which tend to be too thick and chewy.
Vietnamese Sandwich fillings include pork, pâté, tofu, or eggs. Our favorite vegetarian version has savory slices of lemongrass and garlic marinated tofu. Fresh fillings and garnishes like do chua (pickled daikon and carrot), cucumber, cilantro, and hot peppers may be adjusted to your liking. And be generous with the mayo! We like to spike it with cilantro and Maggi, but you may also use plain mayo (try homemade) or mix in crushed garlic, chiles, pepper, etc.


  • Do chua (pickles)
  • 1 cup julienned daikon
  • 1 cup julienned carrots
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup white vinegar
  • 1 cup water
  • Tofu
  • 6 to 8 ounces extra firm tofu (half a standard package)
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame oil
  • 2 bulbs lemongrass, minced
  • 1 clove garlic, minced
  • Spread
  • 4 tablespoons mayonnaise
  • 1 tablespoon finely chopped cilantro
  • Optional: Maggi seasoning sauce or soy sauce
  • Additional fillings and garnishes
  • 1 medium cucumber, sliced lengthwise
  • 1 or 2 jalapeño peppers, sliced
  • Small handful cilantro
  • 2 (8-inch) baguettes

Method Vietnamese Sandwich with Lemongrass Tofu (Bánh Mì Chay)

1, For the do chua (pickles)
In a large bowl, combine sugar, salt, vinegar, and water. Add daikon and carrots and toss. Cover and refrigerate for at least one hour. Drain completely before using. (Note: The measurements given are guidelines; feel free to adjust the sugar, vinegar, or salt to your own taste.)
2, For the tofu
Cut tofu into 1/4-inch thick slices and press between clean kitchen towels or paper towels to rid of excess water. In a shallow dish, combine soy sauce, vegetable oil, sesame oil, lemongrass, and garlic. Place tofu in dish, gently coat slices with marinade, and arrange so they overlap as little as possible. Cover and refrigerate for at least one hour. Cook in a skillet over medium heat until brown and crisp on each side.
3, For the spread
In a small bowl, combine mayonnaise and cilantro. Add Maggi or soy sauce to taste, if desired.
4, To serve
Slice baguettes lengthwise, leaving one side as a hinge. Spread mayonnaise on top and bottom halves. Arrange fillings and garnishes: cucumber, do chua, tofu, jalapeño, cilantro.

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