Vietnamese Banh Mi
Emily Davenport
2-3 servings
15 minutes
482
Vietnamese, Asian
Mains
A quick and tasty Banh Mi recipe from the A Zest for Life Cookbook.
Ingredients
- Carrot 1, peeled
- Red cabbage approx. 50g (2oz), finely shredded
- Radishes 4, trimmed and sliced
- White wine vinegar 2 tbsp
- Caster sugar 1 tsp
- Salt and freshly ground black pepper
- Eggs 3
- Spring onions 3, trimmed and sliced
- Soy sauce 1 tsp
- Vegetable oil 1 tbsp
- Baguettes 2 or 3 small
- Hummus about 4 tbsp
- Chopped fresh coriander 2 tbsp
- Hot or sweet chilli sauce to serve (optional)
Find this recipe in the A Zest For Life Cookbook
Directions
Make strips of carrot using a julienne cutter and put in a bowl with the red cabbage and radishes. Add the vinegar, sugar and ½ teaspoon salt, mix well.
Beat the eggs in a bowl, add the spring onions, plenty of pepper and soy sauce.
Heat the oil in a frying pan, pour in the egg mixture and cook for a few minutes on each side to make an omelette. Tip out of the pan onto a board. Roll it up then cut it into strips.
Split the baguettes and spread hummus over the cut sides. Pile omelette strips onto the bases, top with the pickled vegetables and sprinkle with coriander. Add the tops of the baguettes to make sandwiches.