Vietnamese/Ethiopian Banh Mi Sandwich – A Flavorful Fusion of Asian and African Traditions

Vietnamese Bahn Mi is a hearty, delicious sandwich that combines crispy and soft elements with spicy and fragrant. Vietnam retains some of the culinary influences of the French colonization of the country, which explains why this amazing sandwich is served between layers of a crispy French baguette. Some of the requisites of the dish are that it must contain sliced cucumbers, some kind of meat filling, a layer of sweet and sour pickled daikon and carrots, a layer of jalepeño peppers, and finally topped with fresh cilantro. 

Typically, when this recipe is veganized, the meat is replaced with tofu, either fried or soft. In my version, I am fusing the traditional Vietnamese elements with a spicy flavor-packed Ethiopian sautéed mushroom and onion dish called Ingudai Tibs. The combination of the two is fantastic.! You may, of course, tone down the spice if you prefer a milder taste but for you spice lovers out there, this will knock your socks off!

I make a spread out of cream cheese and a favorite hot sauce to slather on the bread before piling on all the vegetable goodness. You can make your own or use a vegan mayonnaise if you prefer. Either way, whether your family members are carnivores or vegan, they are going to go crazy over this sandwich!

 

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Vietnamese-Ethiopian Banh Mi Fusion
Prep Time
10 mins
Total Time
10 mins
 

Vietnamese Banh Mi is a hearty, delicious sandwich that combines crispy and soft elements with spicy and fragrant. Vietnam retains some of the culinary influences of the French colonization of the country, which explains why this amazing sandwich is served between layers of a crispy French baguette. Some of the requisites of the dish are that it must contain sliced cucumbers, some kind of meat filling, a layer of sweet and sour pickled daikon and carrots, a layer of jalepeño peppers, and finally topped with fresh cilantro. 

Typically, when this recipe is veganized, the meat is replaced with tofu, either fried or soft. In my version, I am fusing the traditional Vietnamese elements with a spicy flavor-packed Ethiopian sautéed mushroom and onion dish called Ingudai Tibs. The combination of the two is fantastic.! You may, of course, tone down the spice if you prefer a milder taste but for you spice lovers out there, this will knock your socks off!  

Course: Dinner, Lunch, Main Course, Quick & Easy, Sauces/Condiments
Cuisine: Fusion
Servings: 1 Sandwich
Ingredients
Instructions
To make the Spicy Cashew Cream Cheese Sauce:
  1. In a small bowl, whisk in Ana's Hot Sauce with two tablespoons Cashew Cream Cheese until you achieve a creamy consistency. (You can omit the hot sauce and use just the cashew cream cheese. Whisk in a little water to thin if needed.)

To make the sandwich:
  1. Turn French bread on its side and cut in half lengthwise with a serrated bread knife. Lay sides open on a plate with crust facing down.

  2. Spread Cashew Cream Cheese Sauce on both sides. Then layer ingredients in the following manner beginning with the bottom slice of the French bread:

  3. Layer 1: cucumber slices

  4. Layer 2: Ingudai Tibs (sauteed mushrooms)

  5. Layer 3: Sweet and Sour Pickled Daikon and Carrots

  6. Layer 4: jalapeño pepper slices

  7. Layer 5: cilantro

  8. Top with the remaining piece of French bread.

Recipe Notes

 
 
Nutrition Facts
Vietnamese-Ethiopian Banh Mi Fusion
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

Below are the equipment and products I used in this recipe. Click on the photo to order yours through my affiliate link with Amazon.com, for which I receive a small advertising fee. Please visit my Store for more information.

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