vietnamese vegetarian bánh mì bowl
The bánh mì—that ubiquitous Vietnamese dish—is a longstanding Melbourne favourite. This very untraditional version of the bánh mì takes it from roll to bowl. Light and easy, it is on regular rotation in our house all summer long.
Ingredients: quick pickled carrots
1 large carrot
4 tablespoons rice wine vinegar
2 tablespoons water
2 tablespoons brown sugar or honey
2 teaspoons salt
Ingredients: sauce
Juice of ½ a lime
1 teaspoon rice wine vinegar
1 tablespoon tamarind or fish sauce
1 tablespoon water
2 teaspoons brown sugar or honey
3 cm piece of ginger, peeled
Ingredients: bowl
1 lebanese cucumber
1 japaleño chilli
2-3 bird eye chillies
1 cup loosely packed coriander leaves
1 cup loosely packed mint leaves
½ cup roasted peanuts
1 tablespoon mayonnaise
1 teaspoon sriracha
250 grams rice noodles
200 grams firm tofu
Method
A day or two ahead, make the quick-pickled carrots. Using a mandoline (or a sharp knife and a steady hand), cut the carrot into matchsticks and put them into a jar just big enough to hold them all. In a small saucepan gently heat the vinegar, water, sugar or honey and salt until everything is thoroughly dissolved (taking care not to let it boil). Pour over the top of the cut carrots and leave overnight.
Make the sauce. In a small bowl or jar whisk together the lime juice, vinegar, tamarind or fish sauce, water and sugar or honey. Finely grate the ginger directly into the sauce, give it one last stir, then set aside.
Prepare all of your vegetables. Slice the cucumber into ribbons with a mandoline, finely slice the jalapeño and bird eye chillies, wash the mint and coriander and discard any tough stalks. Set aside.
Using a mortar & pestle (or the flat of a large knife on a chopping board) crush your peanuts and transfer them to a bowl.
Whisk the mayonnaise and sriracha together in a small bowl and set on the table.
Boil a large pot of water and cook the noodles according to the instructions on the packet (err on the side of undercooked so as to avoid clumping).
While the water is boiling and the noodles cooking, prepare the tofu by cutting into slices the size of your little finger. Heat a splash of vegetable oil in a wok or pan over a high heat then add the tofu, cooking for approx. 3-4 minutes each side, or until golden. Drain on a paper towel.
Drain the noodles and immediately toss the sauce through (you can do this while it is in the colander). Divide the noodles into four bowls and then top each one with fried tofu, mint, coriander, chillies, peanuts, and pickled carrot.
Serve immediately, with the spicy mayonnaise on the side.
RECIPE SERVES:
4 people
NOTES:
The quick-pickled carrots will keep for up to a week in the fridge.