Freaking delicious food that happens to be plant-based.
Thai Banh Mi
Crusty baguette, our Thai filling, pickled veg, coriander, chili oil. 10 minutes. No cooking.
Yes, banh mi is Vietnamese — we know. We borrowed the format (crusty baguette, bright pickled veg, fresh herbs, chili) and built it around our Thai filling. Trust us, it works! It takes ten minutes, it doesn't need a cooker, it scales from a family lunch to a 200-person catering run without any more work, and it gets people excited in a way a normal sandwich doesn't.
Method
Cut the carrots, daikon (or radishes), and cucumber into long, thin sticks.
Halve each baguette lengthways.
Spread vegan mayonnaise and sweet chili sauce on both halves to your taste. Add a few drops of crispy chili oil.
Pile the Thai filling, carrots, daikon, cucumber and coriander onto one half of each baguette. Close the sandwich. Eat immediately.
Notes
- For more flavour: toss the daikon and carrot in 1 dl rice vinegar and let them sit for at least 30 minutes before assembling. Instant quick-pickle.
- If the baguettes aren’t super fresh, warm them in the oven or a panini press for a couple of minutes before assembling.
- This is banh mi in format only — the filling is our Thai, not Vietnamese charcuterie. The name is a nod to the inspiration, not a claim of authenticity.
Our kitchen, translated from the Danish original.
That's it
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