BanhiMi Sandwich Print

BanhiMi Sandwich

Serves 4

This is a sandwich that combines the fresh crisp tradition of the French baguette with Vietnamese ingredients like coriander pickled vegetables and chili, this is a vegetarian version with tofu but can be made with chicken, pork, beef, egg and fish. Also key is the sriracha mayonnaise (Chili) mayonnaise that works wonders with everything.


125ml rice vinegar
100ml water
100g sugar
1 carrot julienne 
100g daikon radish julienne
½ red onion thinly sliced
½ cucumber thin sliced 
2 green chili sliced
1 pack firm tofu (deep fry)
1 large baguette
Sriracha Mayonnaise
100ml mayonnaise
2 tbsp Sriracha (chili sauce)
½ lime juice
½ tsp soy sauce 


  1. Boil the vinegar, water and sugar for about a minute in a small sauce pan. Allow to cool before pouring it on the carrot and daikon radish creating picked vegetables in about 30 minutes. Drain well.
  2. To make the sriracha mayonnaise mix together the mayonnaise, sriracha, lime juice and soy sauce.
  3. Warm the baguette and slice in half.
  4. To assemble the sandwich spread sriracha mayonnaise on the bottom and place cucumber, red onion, chili and pickled vegetables in roll with the tofu with coriander.
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