It's basically a French baguette stuffed full of fresh herbs, crunchy veg, normally some mayo, sometimes a pate (usually meat based) and dead animal. From what I understand there is no history of a veggie or vegan version in Vietnam. But in a country that has seen poverty at a level Westerners can't imagine over the last few decades, I'm betting a vegan version was made somewhere, by someone (no, it wasn't, but go with the flow!!). So, let it be vegan!
Here's how I make mine. Well, one version anyway! Feel free to play with the ingredients, if there's one thing about this, it's totally your own creation so have fun with it!
Ingredients:
- 1 large carrot, peeled and cut into thin batons
- 1/2 daikon radish, peeled and cut into thin batons
- 1/2 cucumber (seeds removed), cut into thin batons
- 5 small red shallots, sliced thin on the round
- 1 or more jalapeno or other hot pepper (to your taste), sliced thin (or use pickled)
- Small handful of mint leaves roughly chopped
- Handful of cilantro (stems and leaves) roughly chopped
- 1 pound firm tofu (smoked is best), sliced thinly
- Handful of beancurd shreds or tempe
I often add some fried potato slices, this time I had some sweet potato.
- For the bean curd marinade
- Sriracha (Rooster) sauce
- Dark soy sauce
- Maggi liquid seasoning
- Finely minced/shredded lemongrass (or use bottled)
- Freshly ground black pepper
- Mix the marinade well, and then cover the tofu and leave to marinate for at least an hour
- Peanut (or other) oil for pan--frying
- Vegan mayo to taste, seasoned with Sriracha or other flavoring as desired
- crusty baguette-style rolls
Fry the tofu in a small amount of oil until crispy, but still soft in the centre. You want a nice crust, but not so crispy its like leather! Then just assemble and eat!
Et voila! Enjoy!
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