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
- 1 large carrot
- 1/2 cup white vinegar
- 1/3 cup caster sugar
- Pinch of salt
- 2 cans young green jackfruit in brine
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 stalk of lemongrass
- 1/4 cup soy sauce
- 150 grams silken tofu
- 1/4 cup olive oil
- Juice of one lemon
- 1 teaspoon onion powder
- 1 tablespoon white vinegar
- Start of making the pickled carrot by very thinly slicing the carrot into sticks and place into a jar.
- Over a medium heat, stir the vinegar and sugar together until the sugar dissolves before pouring into the jar.
- Shake and put aside in the fridge until needed.
- Next, make the lemongrass jackfruit by draining the jackfruit and pulling each chunk apart into stringy pieces.
- Prepare the lemongrass by removing the green leaves and very finely chopping the white inside.
- In a large frypan, heat the oil on high heat before adding the garlic, lemongrass and jackfruit.
- 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.
- Blend together the tofu, olive oil, lemon juice, onion powder and vinegar to make the mayonnaise and set aside.
- Slice the chilli and spring onions. Also cut the cucumber into strips and slice a slit in each long roll, ready for filling.
- Spread each roll with mayonnaise before stuffing with jackfruit, carrot, chilli, spring onion, cucumber and coriander. Serve immediately.