Vietnamese Banh Mi Sandwich
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An authentic Vietnamese banh mi sandwich featuring tofu or protein of choice, pickled vegetables, fresh cilantro, and jalapeños on a crispy baguette with mayo and sriracha. This complex, flavorful sandwich balances fresh, tangy, spicy, and umami elements.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 small daikon radish (3/4 cup matchstick or grated)
- 1 medium carrot (3/4 cup, matchstick, or grated)
- 1/2 cup vinegar (white, rice, apple cider vinegar
- 1/2 cup water
- 1/2 teaspoon salt
- 2 tablespoons sugar, or sugar alternative (please don’t skip)
- 16 ounces firm tofu (or chicken thighs -boneless, skinless, or mushrooms, or pre-make this pork)
- 3/4 teaspoon salt, more to taste
- 3/4 Chinese Five Spice, or to taste
- olive oil for searing
- 2 Turkish cucumbers- thinly sliced
- 1 cup of cilantro leaves ( or a mix of cilantro, Thai Basil, mint)
- 1 jalapeno, (or serrano) very finely sliced
- 1/3 cup mayo, vegan mayo, or aioli
- 1-3 teaspoons SrirachaHot sauce
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 764mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 549mg
- Calcium
- 659mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 764MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.