I must admit that I haven’t had banh mis in my life for too long. I kept hearing about them for years, but I never sought one out until about two or three years ago. I went to a Vietnamese joint close to my house, and I must say that I was instantly hooked. Luckily, I live close to Houston, one of the most diverse cities in the world, so finding banh mis is about as easy as finding a Starbucks. After trying them near and far, with all different meats and tofu (I was still eating meat three years ago), I found that my first one close to my house was still my fav, my first banh mi love so to speak. The only problem now is that most places sort of neglect tofu. They don’t marinate it or even season it before or after cooking. It just gets fried and tossed into your sandwich. Well, I wanted to fix that issue for once and for all.
I needed a base for these banh mis that packed a flavorful punch all on their own. That’s where my cloud burgers come into play. I actually made these with the thought of a banh mi burger already floating around in the back of my mind. If you don’t have time to make your own, you can grill some tofu or use a store-bought burger. I really do recommend trying out that recipe though.
- 2 baguettes or hamburger buns
- 2 cloud burgers, grilled tofu, or store-bought burgers
- cucumber, sliced
- 1/4 cup carrots, shredded
- 1/4 cup daikon, shredded
- 1 tablespoon rice wine vinegar
- 1 teaspoon sugar
- jalapenos, sliced
- vegan mayo or butter
Mix the vinegar and sugar. Add the carrots and daikon. Marinate for at least an hour.
Spread mayo or butter on both sides of your bread of choice.
Place a patty inside the bread, then add the pickled carrots and daikon, cucumber, jalapeno, and cilantro.