Vegan Banh Mi Sandwich | How to make a Vietnamese Bánh Mì Chay.

In this video I will show you how I make my Vegan Banh Mi Sandwhich. In Vietamese, 'Chay' means vegetarian, so this would be called a Bánh Mì Chay. It has all the classic fresh and savory flavors of this iconic Vietnamese street food - a rich savory vegan pate, ginger flavored soy curls, fresh cucumber and jalapeño, authentic Vietnamese sweet and sour pickled daikon and carrot and fresh cilantro. I've worked a long time to develop my favorite combination of flavors for this recipe and I hope you will love it as much as I do.

► BREAD RECIPE: https://youtu.be/y2OSw4DS-4Y
► PATE RECIPE: https://youtu.be/_kyhzqjzVtw

Soy curls: Make a seasoning broth to your taste with water, soy sauce, Maggi seasoning, more salt if you desire, ginger powder and garlic powder. Soak for about 30 minutes and then drain. Save some of the soaking liquid. Saute the hydrated soy curls in a skillet with a little bit of oil until cooked and slightly charred. Add a little bit of the soaking liquid to the pan and cook until almost evaporated. Cover and let cool. Store tightly covered in the fridge.

Pickled Daikon and Carrot: Finely shred an equal amount of carrots and daikon radish. Sprinkle some salt on them and let them rest for 30 minutes. Once they release some of the water and soften, rinse well and drain. Make a pickling brine with 1 part sugar (1 cup), 2 parts vinegar (2 cups), and 2 parts water (3 cups). Mix to dissolve the sugar. Add the vegetables to a jar and cover with the pickling brine. It is best if you let it rest in the fridge for one day before using. This will last for a month or more in the fridge.

00:00 Introduction
00:24 Classic Banh Mi Components
01:00 The Bread
01:36 The Paté
01:55 Ginger Soy Curls
03:02 The Veggies
03:18 Daikon and Carrot Pickle
04:03 Finishing touches
04:35 Outtakes

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Видео Vegan Banh Mi Sandwich | How to make a Vietnamese Bánh Mì Chay. канала The Pot Thickens