3/2 Vegan Banh Mi (Vietnamese Baguette) with Na of Eat Ho Ain
Join us at 7:30pm ET to learn to cook with Na live from her village in Vietnam
Enjoy these flavorful Vietnamese traditional food live from our teacher in Vietnam. Experience a live class with our returning popular teacher, Na!
About our Teacher
I was born and raised in Hoi An-a central city of Vietnam. My husband and I are running a family business call Eat Hoi An which offer visitors experiences locally such as cooking class and street food tour. I love to share my passion for Vietnamese cuisine to people around the world. Since the pandemic, I turned my class online and have been teaching since then. I cook 2 times a day for my family, so here is what Vietnamese daily meals look like. You can learn more about her tours, Eat Ho Ain, on her website.
Ingredients
Vegan pate:
20g roasted walnut
20g roasted cashews
20g roasted almonds
50g silk tofu
1/4 Onion
1 teaspoons cacao powder
2 tsp soy sauce
1 tsp vegetables seasoning powder
150ml whipping cream
Oil
1 tsp Sugar
1/2 tsp Pepper
20g butter
Pickle:
100g daikon (white radish)
100g carrot
1/4 cup (60ml) Rice vinegar
1/4 cup Sugar
1 tsp Salt
Sauté tofu:
400g fried tofu (you can buy the deep fried pulp or buy extra firm tofu and pan fry at home)
50g sliced leek
2 stick of lemongrass
1 tbsp Vegetables oil (canola/sunflower/soy bean)
1 tbsp Chili sauce/sriracha
2 tbsp Soy sauce
1 tsp Sugar
1/4 tsp Pepper
1/4 tsp five spice powder
Fresh Banh mi(baguette) from bakery and Garnish with:
Laksa leaves/rau ram (optional)
Coriander
1 Spring onion
1 Green chili
1 tbsp Mayonnaise
1 Cucumber
Utensils
1 saucepan
1 frying pan
Blender
Oven
Knife
Cutting Board
Recipe
Banh mi chay recipe
Pickle:100g daikon100g carrotRice vinegarSugarSalt
Step 1:Cut daikon and carrot into matchstick size.
Add 1 tsp of salt and leave it take a rest for 20 minutes.
Step 2:After 20 minutes wash and rinse our pickle under the tap water.
Step 3:Mix it with 1/4 cup of sugar, 1/4 cup of rice vinegar and 1/4 cup of water.
Pickle can be used after 30 minutes. And last in the fridge for 1 week.
Vegan pate:
Step 1:
Dry toast our nuts (20g walnut, 20g cashew, 20g almond) in a pan for about 3 minutes or until you see burn mark on the nuts.
Add the nuts into blender and blend it into crumb.
Step2:
In a pan add 50ml oil, when the oil hot, add 1/4 chopped onion and stir fry until it golden brown. Add 50g tofu and crush it with your spoon.( we will blend the pate again so feel ok if you can’t beak the tofu into small pieces)
Add our nut crumb. And stir fry for about 2 minutes.
Step 3:
Seasoning for our pate with 1 tsp seasoning powder, 1 tsp sugar, 1 tbsp soy sauce. Mix and turn the heat off.
Step 4:
Add the nuts mixture into blender, add 20g butter(room temperature), 1 tsp cacao powder, 1/2 tsp pepper and 150ml whipping cream. Blend until it smooth. Add 1 more tbsp of oil if the mixture too thick.Step 5:In a mould cover by baking paper in the bottom, pour our mixture from the blender in. Wait until it’s cool. Then bake for 7 minutes with 200 degree (*C) or until it a little bit brown on the surface.
Sauté tofu:
Step 1:
Cut 1 box of firm totu into big bite size pieces and pan fry until it’s golden brown. Or buy fried tofu pulp.
Step2:
Sliced 50g white part of leek.
Step 3: Make the sauce:
3 tbsp of soy sauce1 tbsp of chili sauce
1/2 tsp pepper
2 tsp of sugar
1/4 five spice powder
1/4 cup of waterStep 4:Add 2 tbsp vegetables oil in the pan.
Then add 50g sliced leek. Stir fry for 2 minutes until leek is lightly browned.
Add the sauce from step 3, than add deep dried tofu and cook for 2 more minutes.
Serve Banh mi:
Step 1:
Cut the banh mi in half but keep the little hinge on the back.
Step 2:
Spread vegan pate and mayonnaise into each side of Banh mi.
Add a pinch of salt and few drop of soy sauce.
Add 1 tbsp sauce from sauté tofu pan.
Add cucumber sliced
Add pickle (squeeze a little bit before you put into Banh mi)
Add coriander leaves and spring onion.
Add tofu from sauté tofu pan. Extra sauce from the pan to the tofu.
Add few sliced chili if you like spicy.
Bake Banh Mi in oven for about 3 minutes to warm Banh mi up and make it more crunchy.