Form of. Classically, that base layer is enjoying the definitive function within the sandwich, and it’s most likely pork. In case you go to a banh mi store, it is going to virtually all the time have a vegetarian model, most certainly with tofu, within the spot the place the pork would in any other case be. And that’s high quality.
So you’ll be able to have that sandwich, and it could be terrific. However in case you have historical past with the basic banh mi, it would seem to be one thing is lacking. As a result of one thing is.
The one factor that may be a problem to translate with out utilizing an animal product is the pâté unfold on the bread. By the point you see the sandwich, that pâté might be totally obscured by the whole lot on prime of it, however its presence is abundantly clear as quickly as you are taking a chunk – a grounding factor of earthiness and funk that provides that backyard of shiny freshness on prime one thing to chop by means of.
And a banh mi is simply not the identical with out it. Some outlets even notice on the menu that the vegetarian variations don’t have pâté on them. It’s like a warning.
I’m probably not ready to resolve lots of the world’s issues, however I felt like this was one I may take a crack at.
Get the recipe: Mushroom Banh Mi.
I used to be reminded of an evening a number of years in the past when my very favourite vegetarian, Kristen, was visiting and we had a cocktail party. I made a decision to incorporate a cheese plate, however needed it to appear like a charcuterie board. How precisely I managed that’s largely misplaced to historical past aside from one factor: I made a whipped butter with sauteed mushrooms that I processed till easy. I referred to as it shiitake pâté and we unfold it on crostini, topped with pickles and cheese. It was earthy, bordering on ethereal. I had flavored it with basic pâté elements, thyme and brandy, however I instantly knew that the bottom might be taken in a variety of instructions.
And abruptly, I knew tips on how to make the vegetarian banh mi that I needed to eat.
For the majority of this sandwich, I modified nothing from the basic: These toppings achieved basic standing as a result of they’re good. To exchange the meat, I merely sauteed some oyster mushrooms, although another – portobello, cremini, shiitake – would work. As would seared tofu.
To make the pâté, I sauteed some cremini – once more, any mushroom would work – with shallot, then buzzed it within the meals processor with fermented beans and powdered dry shiitakes to up the umami issue (I can’t get sufficient mushrooms and love including mushroom powder to issues, however you’ll be able to skip that in order for you). The beans I had readily available have been black and got here in a jar with chile oil, however any fermented bean product will work. In case you go to an Asian market, you’ll most likely discover a shelf full of various varieties. Simply shut your eyes and decide one: It should work and be scrumptious. The fermented beans deliver a model of the trademark funk of the unique liver-based pâté.
That simply leaves the bread, and whereas I’m usually a fan of soppy sub rolls, it is a place for a sturdy, crusty roll. If you will get your fingers on conventional Vietnamese baguettes, you’re dwelling an excellent life and will do this. If not, simply go to the grocery store or your favourite bakery and get an excellent French baguette.
Warmed up briefly within the oven, the bread offered the crunch and exterior construction the sandwich wants and the inside softness I like. It labored nice.
If you wish to make additional pâté, you should utilize it on other forms of sandwich, or on crackers with cheese and pickles, and even toss it in heat pasta or rice.
However I’m most likely simply going to make extra banh mi.
Get the recipe: Mushroom Banh Mi.
