A delcious meatless banh-mi sandwich.
1/2 cup julienned peeled carrots
1/2 cup julienned peeled daikon
1/2 cup julienned peeled cucumber
1/2 tsp brown sugar
1/2 tsp fish sauce
½ ts[ finely chopped serrano or fresh Thai chile
½ cup fresh bean sprouts, rinsed
2 tbsp slivered scallions
6 basil leaves, torn
8 mint leaves, torn
Juice of 1/2 lime
1 fresh baguette
A few lettuce leaves
A few sprigs cilantro
1 firm ripe avocado, thickly sliced
2 hard-cooked eggs, quartered
Step 1: Put the julienned carrots, daikon, and cucumber in a medium bowl and season with ½ teaspoon salt and the brown sugar. Add the fish sauce and chile, toss well, and let marinate for 5 minutes.
Step 2: Add the bean sprouts, scallions, basil, mint, and a squeeze or two of lime juice to the julienned vegetables. Split the baguette lengthwise and line the bottom half with the lettuce leaves and cilantro sprigs. Spoon the vegetables into the loaf.
Step 3: Distribute the avocado and eggs evenly, salt lightly, add the top half of the baguette, and press down gently. Cut into 4 sandwiches.
Makes 4 servings
See more recipes from David Tanis.