Lemongrass Jackfruit Banh Mi

Difficulty: Easy

Serves 4

This summer, salad rolls have been my jam. Put a salad roll in front of me and I’ll be a happy girl but put banh mi in front of me and I’ll give you a bloody massive hug. I gave myself a big hug this week when I whipped up this delicious banh mi; stuffed full of lemongrass jackfruit, pickled carrot and herbs. this crusty Vietnamese bread roll is going to send your tastebuds into overdrive.


  • 4 crusty Vietnamese long rolls (or one large baguette)
  • 1 large red chilli
  • 2 spring onions
  • 1 bunch of coriander
  • 2 Lebanese cucumbers

Pickled Carrots

  • 1 large carrot
  • 1/2 cup white vinegar
  • 1/3 cup caster sugar
  • Pinch of salt

Lemongrass Jackfruit

  • 2 cans young green jackfruit in brine
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 stalk of lemongrass
  • 1/4 cup soy sauce

Lemon Mayonnaise

  • 150 grams silken tofu
  • 1/4 cup olive oil
  • Juice of one lemon
  • 1 teaspoon onion powder
  • 1 tablespoon white vinegar


  1. Start of making the pickled carrot by very thinly slicing the carrot into sticks and place into a jar.
  2. Over a medium heat, stir the vinegar and sugar together until the sugar dissolves before pouring into the jar.
  3. Shake and put aside in the fridge until needed.
  4. Next, make the lemongrass jackfruit by draining the jackfruit and pulling each chunk apart into stringy pieces.
  5. Prepare the lemongrass by removing the green leaves and very finely chopping the white inside.
  6. In a large frypan, heat the oil on high heat before adding the garlic, lemongrass and jackfruit.
  7. Cook for 5 minutes before adding the soy sauce. Allow to cook, stirring occasionally, for a further 10 minutes or until pieces of the jackfruit start to brown. Set aside and allow to cool.
  8. Blend together the tofu, olive oil, lemon juice, onion powder and vinegar to make the mayonnaise and set aside.
  9. Slice the chilli and spring onions. Also cut the cucumber into strips and slice a slit in each long roll, ready for filling.
  10. Spread each roll with mayonnaise before stuffing with jackfruit, carrot, chilli, spring onion, cucumber and coriander. Serve immediately.