A Korean Slant On The Vietnamese Bahn Mi Sandwich

Summary

The content discusses a Korean-inspired twist on the traditional Vietnamese Bahn Mi sandwich, featuring a recipe that includes tofu, soy sauce, gochujang paste, and a homemade Korean vegan mayo.

Abstract

The article introduces the Bahn Mi sandwich, a Vietnamese delicacy born from the fusion of French and Vietnamese culinary traditions. It highlights the sandwich's typical ingredients such as pickled vegetables, herbs, and a choice of protein, all nestled in a French baguette. The piece offers a unique Korean interpretation of the Bahn Mi, substituting traditional fillings with tofu marinated in soy sauce and spicy gochujang paste, complemented by fresh vegetables and a vegan mayo infused with Ssamjang paste. It also encourages readers to try making this Korean version at home, providing a simple recipe for the Korean mayo dressing.

Opinions

The author expresses a personal fondness for Bahn Mi sandwiches, calling it their favorite.
The French influence on Vietnamese cuisine, particularly the baguette, is seen as a positive outcome of colonization.
The Korean adaptation of the Bahn Mi is presented as a desirable alternative, especially for those interested in vegan or Korean-inspired variations.
The homemade Korean vegan mayo is suggested as an enticing condiment, indicative of the author's appreciation for creative and flavorful sauce combinations.

A Korean Slant On The Vietnamese Bahn Mi Sandwich

Photo by the author

Have you tried a Bahn Mi? It’s my favorite sandwich, and it hails from Vietnam.

When the French colonized Vietnam, a positive mark they left was the baguette.

What is a Bahn Mi?

Banh mi sandwiches are a Vietnamese street food that originated in Saigon. Served on soft French baguettes, they’re a delicious hybrid of French and Vietnamese cuisine. Typically, they contain pickled carrots, daikon, chiles, cucumber slices, cilantro, mayo, and a protein.

If you can’t find a Bahn-Mi shop, you can easily make this sandwich at home.

Our Korean version here features tofu cooked in soy sauce and vegan gochujang paste (Korean hot pepper paste), topped with fresh carrots and leafy greens tossed in a Korean vegan mayo.

To make Korean mayo:

Three Tablespoons of vegan mayo

One Tablespoon of Ssamjang paste

Is your mouth watering yet?