Banh Mi, baby! It’s a sandwich that’s got it all.
Crazy, fresh goodness on a bun! Street food at its best!
According to a definition found in Miriam Webster, Banh Mi is “a usually spicy sandwich in Vietnamese cuisine consisting of a split baguette filled typically with meat (such as pork or chicken) and pickled vegetables (such as carrot and daikon) and garnished with cilantro and often cucumbers.” This mashup of French baguette and spicy Vietnamese fillings is a street vendor and sandwich shop classic.
But, you can make your own killer Gourmet Banh Mi at home! Sans the pork or chicken, of course! Veggie down, baby!
If you build it..your Banh Mi, of course…they will come.
It doesn’t take a lot of super fancy kitchen shenaigans to get this delicious sandwich to your table. For starters, grab a freshly baked baquette from your local bakery or corner grocery. And prepare to build the Banh Mi of your dreams!
Remember that golden Simple Celeriac Roast that I featured previously here At Meme’s Table? I hope you made extra, just for this beautiful sandwich. If not, I’ll wait until you run to the market to grab another celeriac bulb to roast to all of it golden gloriousness.
Okay, now that you’ve got your Celeriac Roast ready to go. Give it a close shave!
Don’t you just love this gorgeous shaved Celeriac roast.
Hanging out and waiting for the Banh Mi magic to happen.
No slight of hand is necessary to make this seriously awesome Gourmet Vegan Banh Mi happen.
Just toss those tasty celeriac slices in a bowl.
Add a handful of “secret herbs and spices.” What, secret doesn’t work for you?
Okay, what I meant to say was “add a handful of readily available but totally delicious seasonings.”
Stand back and let those babies hang out and get to know each other.
A Banh Mi is not a Banh Mi without a generous topping of crunchy, pickled veggies.
Ergo, while those Celeriac Banh Mi slices are hanging out get yourself in a pickle.
Make some super simple pickled veggies.
While you’re at the market pick up some fresh carrots.
Don’t forget to toss some fresh cilantro, cucumbers, onions and jalapenos into your bag.
Your celeriac Banh Mi slices should be ready by now.
Get ready to pile it on!
Mercy me! Now that’s what I’m talking about! A Gourmet Vegan Banh Mi that will make you wonder why you didn’t make one sooner! (I hope you make an extra for leftovers….believe me, you’re going to wish you had!)
Dig in and enjoy!Print
The Magic of Celeriac (Part Two of Three): Gourmet Vegan Banh Mi
Savory! Sweet! Spicy! Crunchy! This recipe for Gourmet Vegan Celeriac Banh Mi has it all! It’s KISS (keep it simple stupid!) at its best! The Celeriac Banh Mi “meat” has only five ingredients. Easy to make! Delicious to eat! Yum!
- Yield: 4 sandwiches
- Category: Sandwich
- Cuisine: Vietnamese
Celeriac Banh Mi Slices and Marinade
- 1 Celeriac Roast (1 medium celeriac bulb, roasted. See the recipe for Simple Celeriac Roast here.)
- 1/4 cup Tamari
- 1/4 cup Rice Vinegar
- 2 tsp Extra Virgin Olive oil (May omit this if you wish but I like the extra richness it provides)
- 1/4 cup Sambal Oelek Chili Paste (more or less depending how hot you like your slices; you can pick this up at your nearest Wallyworld or, if you’re a total purist and have 5 minutes to spare, make your own. Here’s a good and easy recipe.)
Vietnamese Pickled Veggies (This recipe is modified from one found here.)
- 1 medium daikon radish
- 1 medium carrot
- 2 Tablespoons organic sugar
- 1 Tablespoon kosher salt
- 1/2 cup rice vinegar
- 1 cup water
- 1/2 cup vegan mayo (If I don’t make my own mayo, I like the Just Mayo brand, but use whatever you like or have on hand)
- 1/4 cup Sambal Oelek Chili Sauce (more or less depending on your taste)
- Cilantro, washed and roughly chopped
- Cucumber, sliced lengthwise
- Red onion, thinly sliced
- Jalapeno peppers, sliced (may remove seeds if desired)
- Put the Celeriac slices in a bowl. In a separate small bowl, thoroughly mix together remaining marinade ingredients. Pour over slices, tossing to thoroughly coat. Set aside for at least 30 minutes to an hour to allow marinade to infuse the celeriac slices.
- Make spicy dressing by thoroughly mixing mayonaisse and sabal oelek. Set aside
- Make Vietnamese pickled veggies. Wash and peel carrot and daikon radish. Either cut in 1/8″ by 3″ strips or, if you have one, spiralize both veggies. (FYI, I love my spiralizer and use it often! You can buy one here. ) Put veggie strips or curls into a bowl. Sprinkle veggies with sugar and salt. With your fingers, massage sugar/salt into the veggies. Add vinegar and water to the vegetable mixture. Stir to combine. This really should rest in the refrigerator overnight for best flavor. But, since I’m not known for my patience, I just took a bit out of the bowl, added an extra splash of vinegar, sugar and salt and used them on my Banh Mis. But, it honestly was better after being allowed to rest for a day.
- Make the magic happen:
- Slice the baguettes.
- Slather on the mayo spread (on both sides of the bread)
- Pile on slices of celeriac, cilantro, cucumber slices, jalapenos, onions and pickled vegetables.
- Dig in!!
This recipe makes 4 generous sandwiches. Plus, you should have enough leftover for the next day.