Recipe: Bánh mì

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Bánh mì sandwich or wrap recipe

A fusion of Vietnamese and French flavors in a sandwich.

Packed with savory tempeh, pickled veggies, and spicy sriracha mayo, this recipe is sure to be a hit. Try it wrapped in a crispy lettuce leaf for a low-carb option.

Serves 6

Ingredients

  • 2 teaspoons lime zest
  • 2 tablespoons lime juice
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 tablespoons Braggs Liquid Amino
  • 1 tablespoon maple syrup
  • 8 ounces unflavored tempeh
  • ¼ - ½ cup rice vinegar
  • ½ cup water
  • Pinch of salt
  • ¾ cup carrots cut into thin matchsticks
  • ¾ cup thinly sliced Persian, Kirby or European cucumber
  • ½ cup shredded daikon radish (white radish)
  • ½ - ¾ cup thinly sliced yellow or white onion
  • ½ cup mayonnaise
  • 1 tablespoon sriracha sauce
  • 6 wraps/pita pockets e.g. whole wheat, protein wrapped with lettuce or rice paper
  • Optional fillings
  • Herbs of choice e.g. fresh cilantro leaves, fresh mint leaves, bean sprouts or alfalfa sprouts
  • Sliced jalapenos
  • Sliced fresh cucumber
  • Shredded cabbage/mixed greens

Directions

In a large freezer bag or square/rectangle baking dish combine lime zest, lime juice, cumin, chili powder, Braggs Liquid Amino and maple syrup. Whisk mixture together until combined. Add tempeh and let marinate for at least 30 minutes. The longer you can marinate, the more flavor the tempeh will have. After the marination is complete, cook tempeh in a large skillet over medium heat. Cook 3-5 minutes per side or until browned. Remove from heat.

In a saucepan combine the rice vinegar, water and a pinch of salt. Heat to a boil on high. Once the mixture starts to boil, turn off heat and add carrots, cucumber, daikon radish and onion to the pot. Cover and set aside.

In a small bowl combine mayonnaise and sriracha mayo. Set aside.

Assemble sandwiches/wraps with desired fillings and sauce.

Nutrition Facts (per serving):

260 calories, 18g fat, 390mg sodium, 15g carbohydrates, 9g protein, 3g fiber, 8g sugar

Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.

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