Bánh Mì Chay Bì

Bánh Mì Chay Bì is a delightful vegan Vietnamese sandwich featuring a savory plant-based mixture packed with umami flavors, served in a crispy baguette. This dish combines fresh vegetables and fragrant herbs, making it a refreshing meal option for everyone.

Ingredients

• Baguette - 2 pieces
• Rice paper - 4 sheets
• Mushrooms (shiitake or oyster) - 100 grams, finely chopped
• Carrot - 1 medium, julienned
• Daikon radish - 100 grams, julienned
• Cucumber - 1 small, thinly sliced
• Fresh cilantro - 20 grams, chopped
• Soy sauce - 2 tablespoons
• Miso paste - 1 tablespoon
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Vegetable oil - 2 tablespoons
• Black pepper - 1/2 teaspoon
• Chili sauce (optional) - to taste
• Lime - 1, cut into wedges

Steps

1. In a frying pan, heat vegetable oil over medium heat. Add chopped onion and garlic, sauté until fragrant and translucent.
2. Add the finely chopped mushrooms and cook for about 5 minutes until they release their moisture and become tender.
3. Stir in the soy sauce, miso paste, and black pepper. Cook for an additional 2-3 minutes until well combined. Remove from heat and let cool.
4. Soak the rice paper sheets in warm water for about 15 seconds until pliable, then lay them flat on a clean surface.
5. Place a spoonful of the mushroom mixture, julienned carrots, daikon, cucumber slices, and chopped cilantro on the lower third of each rice paper sheet.
6. Fold the sides of the rice paper over the filling, then roll it tightly from the bottom to the top, sealing the filling inside. Repeat for the remaining sheets.
7. Cut the baguettes in half lengthwise, and fill them with the prepared rice paper rolls. Drizzle with chili sauce if desired and serve with lime wedges on the side.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 58 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based nutrients and vitamins from fresh vegetables.
• Low in saturated fat, promoting heart health.

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