#banhmi

These vegan Banh Mi Puffy Tacos combine the flavors of Banh Mi with the crispy texture of puffy taco shells, creating a delicious fusion dish that's bursting with fresh veggies and tangy sauce.

Ingredients: 1 cup all-purpose flour. 1 cup water. 1 tablespoon olive oil. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 cup shredded carrots. 1 cup thinly sliced cucumber. 1 cup thinly sliced red cabbage. 1/4 cup chopped fresh cilantro. 1/4 cup chopped green onions. 1/4 cup sliced jalapenos. 1/4 cup sliced radishes. 1/4 cup vegan mayonnaise. 1 tablespoon soy sauce. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 1 teaspoon sriracha sauce.

Instructions: In a bowl, whisk together flour, water, olive oil, baking powder, and salt until smooth batter forms. Heat a non-stick skillet over medium heat and lightly oil. Pour 1/4 cup of batter onto the skillet and spread into a thin circle. Cook for 2-3 minutes until bubbles form, then flip and cook for an additional 1-2 minutes until lightly browned. Repeat with remaining batter to make taco shells. In a separate bowl, mix together shredded carrots, cucumber, red cabbage, cilantro, green onions, jalapenos, and radishes. In another bowl, whisk together vegan mayonnaise, soy sauce, rice vinegar, maple syrup, and sriracha sauce to make the sauce. To assemble, fill each taco shell with the vegetable mixture and drizzle with the sauce. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

These gluten-free Mini Banh Mi Wonton Tacos are a fusion twist on classic Vietnamese banh mi flavors, featuring crispy wonton cups filled with savory chicken, crunchy vegetables, and a spicy sriracha mayo.

Ingredients: 24 gluten-free wonton wrappers. 1 lb boneless skinless chicken thighs, thinly sliced. 2 tbsp gluten-free soy sauce. 2 tbsp rice vinegar. 2 tbsp honey. 1 tbsp sesame oil. 1 tsp grated ginger. 1 garlic clove, minced. 1/2 cup shredded carrots. 1/2 cup thinly sliced cucumber. 1/4 cup thinly sliced radishes. 1/4 cup chopped fresh cilantro. 1 jalapeo, thinly sliced optional. 1/4 cup mayonnaise. 1 tbsp sriracha sauce. 1 lime, juiced. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Press wonton wrappers into mini muffin tins to form cups. Bake for 8-10 minutes or until golden and crisp. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic. In a skillet over medium heat, cook chicken until browned and cooked through. Pour in the sauce and simmer until thickened. In another bowl, mix together mayonnaise, sriracha, and lime juice. Fill wonton cups with chicken mixture. Top with shredded carrots, cucumber, radishes, cilantro, and jalapeo slices. Drizzle with sriracha mayo. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

In this recipe, juicy portobello mushrooms marinated in beer are mixed with the flavors of a Vietnamese banh mi. The mushrooms get their rich flavors from the marinade, and the pickled vegetables and spicy sriracha mayo give them a tangy kick. It's a tasty vegetarian take on a traditional sandwich.

Ingredients: 4 large portobello mushrooms. 1 cup beer. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 2 tablespoons sesame oil. 2 cloves garlic, minced. 1 tablespoon fresh ginger, minced. 2 tablespoons honey. 1/2 teaspoon black pepper. 1/4 cup mayonnaise. 1 tablespoon sriracha sauce. 4 French baguettes, sliced and toasted. Pickled vegetables carrots, daikon, cucumber, etc.. Fresh cilantro leaves, for garnish. Thinly sliced jalapenos, for garnish. Lime wedges, for serving.

Instructions: In a bowl, whisk together beer, soy sauce, rice vinegar, sesame oil, garlic, ginger, honey, and black pepper to make the marinade. Clean the portobello mushrooms and remove the stems. Place them in a shallow dish and pour the marinade over them. Let them marinate for at least 30 minutes, turning occasionally. While mushrooms marinate, mix mayonnaise and sriracha sauce in a small bowl. Heat a grill or grill pan over medium-high heat. Remove mushrooms from marinade and grill for 4-5 minutes on each side, until tender and slightly charred. Spread the sriracha mayo on the toasted baguette slices. Place grilled mushrooms on the bread and top with pickled vegetables, cilantro, and jalapenos. Serve the sandwiches with lime wedges on the side. Enjoy!

Prep Time: 40 minutes

Cook Time: 10 minutes

A tasty vegan take on the traditional Vietnamese banh mi sandwich, made with pickled vegetables, fresh herbs, and baked tofu.

Ingredients: 1 block extra-firm tofu, sliced into strips. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 2 tablespoons maple syrup. 2 cloves garlic, minced. 1 teaspoon sesame oil. 1 baguette, halved and toasted. 1/2 cup vegan mayonnaise. 1 cup pickled carrots and daikon radish. 1 cucumber, thinly sliced. Fresh cilantro leaves. Sriracha sauce optional.

Instructions: Preheat oven to 375F 190C. In a bowl, whisk together soy sauce, rice vinegar, maple syrup, garlic, and sesame oil. Place tofu strips in a shallow dish and pour the marinade over them. Let marinate for at least 30 minutes. Transfer tofu to a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until tofu is golden brown and crispy. Spread vegan mayonnaise on the toasted baguette halves. Layer baked tofu, pickled carrots and daikon radish, cucumber slices, and cilantro leaves on the baguette halves. Drizzle with Sriracha sauce if desired. Slice and serve immediately.

Prep Time: 40 minutes

Cook Time: 30 minutes

Perfect fusion of flavors with this Ultimate Fusion Sandwich, combining Japanese chicken katsu and Vietnamese banh mi.

Give your classic deviled eggs a flavorful twist with the bold and zesty flavors of a Banh Mi sandwich. These deviled eggs are creamy, spicy, and packed with fresh herbs, making them a perfect appetizer for any occasion.

Ingredients: 6 large eggs. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon rice vinegar. 1/2 teaspoon sriracha sauce. 1/4 cup finely chopped cilantro. 2 green onions, thinly sliced. 1 jalapeo pepper, finely minced optional. Salt and black pepper to taste. Sesame seeds and extra cilantro for garnish.

Instructions: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 9-12 minutes, depending on your desired yolk consistency. Transfer the cooked eggs to an ice bath to cool for about 5 minutes, then peel and slice them in half lengthwise. Remove the yolks and place them in a bowl. Mash the egg yolks with a fork and add mayonnaise, Dijon mustard, rice vinegar, sriracha sauce, cilantro, green onions, and jalapeo pepper if using. Mix until well combined. Season with salt and black pepper to taste. Spoon or pipe the yolk mixture back into the egg white halves. Garnish each deviled egg with sesame seeds and extra cilantro. Chill the deviled eggs in the refrigerator for at least 30 minutes before serving. Enjoy your delicious Banh Mi Deviled Eggs!

Prep Time: 15 minutes

Cook Time: 15 minutes

Ho's Bakery and Cafe.

Corner of Railway Road & Unwins Bridge Road, Sydenham.

Huge menu. Ultra prepped kitchen.

4.5/5