Bánh Mì Chay Đậu Xanh

Bánh Mì Chay Đậu Xanh is a delightful Vietnamese vegetarian burger that uses mung beans as a protein-packed filling, combined with fresh herbs and vegetables for a burst of flavor. This dairy-free dish is perfect for anyone looking for a satisfying and healthy meal.

Ingredients

• Mung beans - 100 grams
• Water - 300 ml
• Bread rolls (Vietnamese baguette) - 2 pieces
• Cucumber - 1 medium, thinly sliced
• Carrot - 1 medium, julienned
• Fresh cilantro - 20 grams, chopped
• Mint leaves - 10 grams, chopped
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Lime juice - 1 tablespoon
• Chili sauce (optional) - to taste
• Salt - to taste
• Pepper - to taste

Steps

1. Rinse the mung beans under cold water until the water runs clear. Soak them in water for at least 2 hours or overnight.
2. After soaking, drain the mung beans and place them in a pot with 300 ml of fresh water. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes until the beans are soft.
3. Once cooked, drain any excess water and mash the mung beans with a fork or potato masher until smooth. Stir in soy sauce, sesame oil, minced garlic, lime juice, salt, and pepper. Allow to cool slightly.
4. While the mung beans cool, prepare the vegetables. Thinly slice the cucumber, julienne the carrot, and chop the cilantro and mint.
5. Slice the bread rolls lengthwise, leaving one side attached to create a hinge. Lightly toast them in a pan or oven until slightly crispy.
6. Spread the mung bean mixture evenly inside each toasted roll. Top with sliced cucumber, julienned carrot, chopped cilantro, and mint. Add chili sauce if desired.
7. Close the sandwiches and serve immediately. Enjoy your Bánh Mì Chay Đậu Xanh!

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 55 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• High in plant-based protein from mung beans.
• Rich in vitamins and minerals from fresh vegetables and herbs.

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