Vegan banh mi with lemongrass meatballs

Name: Vegan banh mi with lemongrass meatballs
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Vietnamese
Ingredients: 12 cm / 5" English cucumber; 1 medium carrot or 5 radishes; 120 ml / ½ cup (unseasoned) rice vinegar; 4 tbsp / ¼ cup sugar or maple syrup, adjust to taste; 1 tsp salt; 250 g / 8¾ oz (1 large) aubergine / eggplant; 3 lemongrass stalks*; 2 small garlic cloves, peeled; 1½ tsp sambal oelek (or Sriracha), adjust to taste; 2 small spring onions; 15 g / ½ oz fresh coriander; ½ tsp toasted sesame oil; 2 tsp finely grated ginger; 1 tsp sugar; ½ tsp black or white pepper; ¾-1 tsp fine salt, adjust to taste; 250 g / 8¾ oz firm tofu, pressed*; 3 tsp psyllium husks (optional); approx. 30 g / ¼ cup rice flour or other flour; 30 ml / 2 tbsp high smoke point oil (I used rice bran oil), for frying; 1 crusty baguette, cut into 12 cm / 5" sections; 6 tbsp vegan mayo; 15 ml / 1 tbsp Sriracha, adjust to taste

Instructions

Prep:30minCook:45min

Vegan banh mi with lemongrass meatballs, quick pickles and Sriracha mayo is a delicious Vietnamese-style sandwich that's easy to put together, fresh, zingy and utterly satisfying.

Updated at: Fri, 11 Sep 2026 13:10:41 GMT