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Recipe - Peanut Bánh mì

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
Bánh mì is a Vietnamese baguette sandwich traditionally containing, pickled vegetable, chili, and meat.  It represents a fusion of both Vietnamese and French cuisine and came about as Vietnam was once under French control.

This recipe is a vegetarian version of this otherwise meat centric dish, with the protein component coming from peanut butter.  I hope that you like the twist.

 
Ingredients

Serves 6

• 1/3 cup white vinegar
• 2 Tsp. caster sugar
• 1 Tsp. salt
• 2 small carrots, julienned or grated
• 2 stick of celery, sliced on an angle
• 1/2 long Lebanese cucumber, sliced on an angle
• 1/2 red onion, cut in half and sliced finely
• 6 mini hot dog rolls
• 1/2 cup peanut butter (crunchy or smooth your choice)
• Chili sauce (sraracha) to taste
• 1/4 cup coriander, roughly chopped
• 1/4 cup mint, roughly chopped

Method

• Mix together the vinegar, sugar and salt. 
• Place the carrots, celery, cucumber and onions in a bowl and pour the vinegar mixture over.  Stir through.  Cover and let sit for 15 minutes, stirring occasionally.
• Split the mini hot dog buns and spread peanut butter on both sides.  Drizzle with chili sauce.  Make it as hot as you like it.
• Drain the vegetables from the vinegar liquid and fill the buns.  Sprinkle over with the chopped coriander and mint.  

 
About the Recipe

• This recipe is suitable for vegetarians and vegans.
• I am aware that some people have peanut allergies.  You could substitute almond or cashew butter which is now readily available at most supermarkets.
• You can change up the vegetables as you like.  For example you could add red cabbage or radish, or even just use a coleslaw mix from the supermarket.
• I have used mini hot dog buns here, but traditionally you would use baguettes chopped into individual serves, but any sort of bread bun that you like really will do.
• As far as peanut butter is concerned, I am not going to get into the great "smooth or crunchy" debate.  Use what you like, I do and it is smooth. 
• If you want to pack these for lunch, consider spreading the bun with the peanut butter and chili sauce, but then pack the salad veggies separately to be made up at lunch time.  That way you will avoid the soggy bun syndrome.

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