T here are sandwiches, and then there are sandwiches . The old-school sandwich is eaten at lunch and has a single-minded filling, bar a small leeway for a garnish: think egg and cress. The new school, however, is a multi-textured, multi-cultured, multi-flavoured wonderland that can be eaten at any time of the day and, among them, bánh mì is queen.
In Vietnam, there is no single recipe for bánh mì, because it’s fully customisable, but in general you can expect the main ingredient – traditionally pork, but here miso- and peanut-coated tofu – a spread and a wildly colourful array of pickled vegetables and herbs, all packed into a crusty baguette. Peanut and miso tofu bánh mì Prep 10 min Cook 30 min Serves 4 2 medium carrots (about 250g), peeled 7 tbsp apple cider vinegar 3 tbsp agave syrup , plus 11⁄2 tsp extra for the carrots 50g salted roasted peanuts 1 oog white miso paste 6 garlic cloves , peeled and crushed 3 tbsp dark soy sauce 560g extra-firm tofu (ie 2 x standard 280g packs), drained and pressed dry – I like Tofoo 5 tbsp cornflour 4 tbsp toasted sesame oil To serve 4 small baguettes 8 tbsp vegan mayonnaise 20g fresh mint , leaves picked 30g fresh coriander , leaves picked 1 large red chilli , thinly sliced Shave the carrots into thin strips – I use a vegetable peeler – and put them in a shallow lipped bowl. Pour in two tablespoons of the vinegar and the teaspoon and a half of agave syrup, then mix to coat.
Bash the peanuts to a dusty rubble in a.
