As soon as we had our first taste of Bahn Mi at a local restaurant last April, we knew we had to find a way to make them at home. And we have been bingeing on these addictive sandwiches ever since.

Our Toppled Barn Farm made-in-Kansas version is far from the real deal. For a true Vietnamese Banh Mi, check out the blog post at Recipe Tin Eats. It lists the authentic ingredients including meat variations and shows how to cut the roll on the top instead of the side.

Our version uses tofu for the protein which is quite bland by itself. We include a marinating step to add some flavor.

Have you heard about the new umami flavor ingredient which is taking food bloggers and vloggers by storm? It’s mushroom seasoning. And it is so good! We use it to make our own ramen soup broth or add it to just about any savory dish to bring out the flavor. You can buy it at any Asian store next to the MSG.

We use the mushroom seasoning in this recipe along with some Bragg’s Liquid Aminos to flavor the tofu. If you don’t have Bragg’s, no worries, just use soy sauce.

Don’t be surprised if you find these sandwiches addictive like we have!

Toppled Barn Farm Banh Mi

Our version of the Vietnamese sandwich
Prep Time 45 mins

Ingredients
  

  • 4 Bolillo rolls
  • 1 lb tofu
  • 1 tbsp mushroom seasoning
  • 1 tbsp Bragg's Liquid Aminos
  • 1 cup water
  • 4 carrots
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 2 tsp salt
  • 1 tsp Sriracha sauce
  • 1/2 cup mayonnaise
  • 1 cucumber
  • 4 green onions
  • 1 jalapeno pepper
  • 1 bunch cilantro
  • Microgreens, Lettuce, or Salad Mix

Instructions
 

  • Turn your oven on to low broil and allow to pre-heat. Split rolls along the sides leaving them connected along one edge and reclose. Place the closed buns into the oven and heat until they are crusty on the outside 3-4 minutes. Set aside.
  • Rinse and drain 1 pound of tofu. Cut into 12 slices. Make marinade by mixing water with mushroom seasoning and Bragg's aminos. Cover tofu with marinade and let sit 30 minutes. Drain, and bake or air fry until golden. Set aside.
  • Cut carrots into matchsticks. Mix 1/2 c rice vinegar with 1/2 c water and 2 t salt to make pickling brine. Cover carrots with brine and let sit 20-30 minutes. Drain. Set aside.
  • Mix 1/2 cup mayo with 1 tsp sriracha sauce. We add more sriracha to make it extra spicy! Set aside.
  • Peel and thinly slice the cucumber diagonally to make long slices. Set aside.
  • Cut green onions the same length as the rolls. Set aside.
  • Thinly slice jalapeno. Set aside.
  • Wash and drain cilantro and microgreens, lettuce or salad mix, Set aside.
  • Once all ingredients are prepped it is time to assemble the Banh Mi. Grab a roll, slather it with your homemade sriracha mayo, and add two slices of tofu end to end. Add the rest of the toppings. Finish off with a splash of Bragg's.

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1 Comment

  1. Alice Shaffer

    I’ll need to try the banh mi recipe! I have a recipe for butternut squash rolls that would work great with this!

    Reply

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