You guys are going to think that I’m totally
obsessed with these pickles and…I kinda
am.
Hi tribe, it’s Christy Kokami and today
we’re making banh mi or Vietnamese sandwiches.
I actually don’t really eat bread because
there’s not much nutritional value to it
and hence I don’t really eat sandwiches.
However, I do make an exception for banh mi.
This is one of the recipes that uses Vietnamese
pickles and I’ll have those in the description
box below. The pickles are good for a month
so you have an entire month where you can
throw them into different dishes. So this
is another option. It’s super simple to
make. Let’s get started.
This is going to be like the shortest video
because the recipe consists of raw vegetables
with the exception of the tofu. If you didn’t
prepare your pickled carrots and daikon, don’t
worry, they’re quick pickles so they only
need to soak in the brine for 15 minutes minimum.
I’ll link the recipe in the description
box below. Thin slice your cucumbers.
Slice half a block of tofu and lightly pan fry.
I use avocado oil since the smoke point is
high and is high in monounsaturated fat which
can benefit your heart. Spread vegan (or regular
if you’re vegetarian) mayonnaise and sriracha
onto lightly toasted baguette.
Add all of your ingredients and super simple! You’re done!
If you're wondering what that spread is on the bottom layer of bread
that's actually my vegan pâté and if you'd like, you can check it out on my Patreon on the link below.
Thanks so much for watching! Stay well and weird! Bye!
