Oh hey, beautiful sandwich of my dreams! Spicy but totally fresh and just dang tasty if you ask me. I’d eat this sandwich for lunch every day if I could. But I think that might be considered slightly obsessive? Maybe?
This sandwich takes me right back to my travels in Vietnam. I ate an awful lot of banh mi while I was there… and I loved every single one of them. A fusion of French and Vietnamese cuisines, it is one of those examples of two worlds coming together to create something incredible! Can you tell I really love a bit of banh mi?
But quite honestly, I love any excuse to devour a big hunk of bread. And a fresh baguette might just be top of my list. Now, a baguette is not really the traditional banh mi roll, but it’s close enough to make a great alternative if you ask me.
Whatever you do, make sure the roll is fully loaded! Don’t go cheatin’ yourself and skimping on the fillings. Be kind to your tummy and pack that baby full of vegan pork and pickled veg! Oh, and don’t forget the coriander… sorry all you coriander haters out there :-/
Don’t be intimidated by the ingredients list below, this sandwich is super simple to throw together… and it’s a real crowd pleaser. Give it a go and let me know how you get on!
Side note: If any of you happen to be traveling the Vietnam – and are stopping by Hoi An – be sure to check in to Vy’s Market for an excellent feed! The banh mi there was primo!
Spicy Jackfruit Banh Mi
Serves 2
Ingredients
1 long Baguette – sliced into two (or two smaller baguettes)
1/2 Cucumber – sliced
Generous handful of Coriander Leaves
2 tsp Sesame Oil
For the Easy Pickled Carrot and Radish:
1 Carrot – julienned
4 Radishes – sliced
1/2 cup Rice Wine Vinegar
1 tbsp Sugar
Pinch of Salt
For the Spicy Jackfruit “Pork”:
1 x 400g tin of Young Jackfruit
1 tbsp Hoisin Sauce
1 tbsp Soy Sauce
1 1/2 tbsp Sriracha Sauce
1 tsp Sesame Oil
1/2 tsp Liquid Smoke
1/2 tsp Szechuan Powder
1/4 tsp Ground Ginger
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1/8 tsp Cinnamon Powder
1/8 tsp Ground Cloves
For the Sriracha Mayo:
2 tbsp Vegan Mayonnaise
1 tbsp Sriracha
Method
- First make the pickled carrot and radish – fill a saucepan with the vinegar, half cup of water and the tablespoon of sugar then bring this mixture to the boil. Remove from the heat and then mix with the carrots and radish in a bowl along with a pinch of salt. Set aside for at least 30 minutes.
- While your vegetables pickle, make the spicy vegan pork filling. First, drain and thoroughly dry the jackfruit before removing the hard center from any pieces.
- Add the jackfruit to a pan over medium-high heat. Then add the hoisin sauce, soy sauce, sriracha, sesame oil, liquid smoke, and all the spices. Stir until well combined and cook for about 10 minutes until nicely fragrant and the jackfuit has browned nicely. Remove from the heat and set aside until time to assemble.
- To make the Sriracha Mayonnaise, mix the 2 tbsp of Vegan Mayonnaise with the tablespoon of sriracha and you done – simple! Set aside until ready to assemble.
- Before assembling the sandwich, slice the baguettes in half and then on the inside, brush over the 2 tsp of sesame oil before placing under the grill until lightly toasted.
- To assemble, spread the sriracha mayonnaise on both sides of the toasted baguette. On the bottom layer, place sliced cucumber on top of the mayo, followed by the pickled carrot and radish, the spicy vegan pork and then a generous helping of coriander leaves.
- Place the top layer on top and eat that baby up!
Ready for Pinning!
