Have you ever had a Bahn Mi?  If not, you should! They are seriously one of the best, most flavorful sandwiches out there and one of my personal favorites.  I was recently on Fresh Living on KUTV demonstrating how to make a vegan version that we serve at Lake Effect.

The great thing about a Bahn Mi is you can put anything in it!  The staples are crusty baguette, some sort of spicy mayonnaise/aioli, and pickled vegetables (usually carrots and chilies), but you can stuff whatever your heart desires in the middle.  At Lake Effect you can sub out the vegan cauliflower for smoked brisket or seared pork belly (which is particularly drool worthy).

 

Below I’ve pared down the giant restaurant size recipes to something you can try yourself at home.  If that shopping list looks a little intimidating, don’t worry! I’ve included some cheater notes on each recipe.  And if cauliflower isn’t your thing, get creative!

 

Take a picture when you’re done and tag us @lakeeffectslc on Instagram so I can see how they turned out!

 

TO BUILD YOUR BAHN MI  (recipes below)

 

Roast some cauliflower in the oven for 12-15 minutes.  Remove from the oven and toss in the Asian bbq sauce. Return to the oven.  It’s done with the sauce is bubbly and sticking to the cauliflower.

 

Cut your baguette in half.

 

Spread both sides with spicy vegan aioli.

 

Stack up your cauliflower on one side.

 

Layer with carrot slaw.

 

Slice cucumbers and place on top.

 

Top with cilantro and serrano pepper slices if you’re into that.  

 

Smush it all down with the top of your baguette.

 

Grab a napkin and Enjoy!

 

SHOPPING LIST

baguette

cauliflower

cilantro

carrots

daikon radish (you can use any kind of radish)

scallions

jalapeno

garlic

ginger

lemon

lime juice

cashews

sriracha

hoisin

sambal (you could use sriracha)

tamari  (or soy sauce)

sesame Oil

sesame seed blend

rice wine (or sake)

rice wine vinegar

honey

paprika

chile flake

sugar

salt

 

Vegan Spicy Mayo  yield 2 c.

 

1 c cashews, soaked in hot water

1 c hot water3 cloves garlic

1 lemon, juiced

1/2 t paprika

1 T sriracha

salt

 

Let the cashews soak for at least one hour.  Strain. Puree with new hot water and all of the other ingredients until it’s super smooth.  Add more water until it’s the consistency you like (keep in mind it will thicken as it cools)

 

**EASY (not vegan) VERSION = add sriracha to some mayo until it’s as spicy as you like it.

 

Asian BBQ Sauce yield 8 c.

 

3 cups Hoisin

1 c  Tamari

1 c Rice Wine (or sake)

1 c Honey

1 c Sambal

1 c  Ginger

10 garlic cloves

3 T lime juice

3 T Sesame Oil

1 T sesame seed blend

1 bunch Cilantro

 

Simmer over low heat until the flavors are all incorporated.  Puree.

 

**EASY VERSION = buy some korean bulgogi bbq sauce at the store, no judgements here

 

Pickled Slaw yield 3 c (ish)

2 c carrot, matchstick

½ c daikon radish, matchstick

4  scallions, cut thin on a long bias

Pickle –

1 c rice wine vinegar

½ c sugar

½ T salt

pinch chile flake

1 c ice

1 jalapenos, small dice

1 bunch cilantro

 

Boil the vinegar and sugar until it dissolves.  

Take off the heat and add the ice, jalapeno, and cilantro.  Pour over the carrot and radish.

 

**EASY VERSION = toss the carrot and radish in some lime juice and a little olive oil with a pinch of salt

 

*****EASY, EASY, EASY VERSION*******

 

     GO TO LAKE EFFECT!