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Loved our Lemongrass Tofu Bánh Mì Recipe? Check out our Wicked Healthy YouTube Channel!
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The freshest sandwich for the warmer months! Vietnamese inspired Bánh Mì recipe, with lip-smackin’ Lemongrass, glazed baked tofu, a cool Thai basil aioli, a quick zingy pickle (or quickles, as Derek calls them), sliced red onion and avocado, and a sprig of punchy cilantro, in a soft Vietnamese baguette (not to be mistaken for the crunchy French kind!). It’s worth going the extra mile to find these squishy rolls, with a light crust; head to any Vietnamese shop, or restaurant and see if you can source some! Note: You’ll have to whip up a batch of Baked Tofu to make this, so be sure to factor this into your cooking time. This Lemongrass Tofu Bánh Mì Recipe is worth it.
The Bánh Mì sandwich was brought into the world back in the late 1950s, with Saigon named as its original birthplace. This now globally popular street food creation was the idea of Mr. and Mrs. Le, whose family still runs a small restaurant to this day! Learn more about the rich cultural history behind the Bánh Mì sandwich here.
Loved our Lemongrass Tofu Bánh Mì Recipe? Check out our Wicked Healthy YouTube Channel!
Get pinning from our Wicked Healthy Pinterest page.
Tag @wickedkitchenfood on Instagram and hashtag it #wickedkitchen.
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