SANS-wiche, I could not live.

Glazed Lemongrass Carrot Bahn Mi

The Bahn Mi is a Vietnamese food that is so complete and versatile. It is one of my all-time favourite things to eat and wanted to make a vegetarian version that mimicked the classic sandwich.

Garlic Mayonnaise
Peel one clove of garlic, smash it and slice as small as possible, or put it through a garlic press.
To a small bowl, add 2 tbsp of mayonnaise, the garlic, a splash of lime juice and a pinch of salt.
Cover and set aside in the fridge.

In a saucepan, combine equal parts water and white vinegar. Add 1/4 cup of sugar and 1 tbsp of salt. Stir with wooden spoon, heat until sugar dissolves and entity is boiling. Turn off heat.

Shred or use matchstick peeler on cucumbers. Put in a bowl.
Shred or use matchstick peeler on carrots. 1/4 of these can go in the same bowl as the cucumber. Pour over hot pickling liquid and let sit.

The rest of the carrots will be cooked for your sandwich filling.

Wash and chop cilantro, with stems.

Combine the following in medium size frying pan.
1 tbsp soy sauce
1 tsp rice vinegar
1 tbsp sugar
1 tbsp ginger (jarred works wonders)
1 lemongrass stalk, cut in 1/3 and smashed. Buy fresh or frozen. They keep wonderfully in the freezer.
1 tsp sambal oelek
Pinch of salt and pepper
Heat on medium high, continually stirring.
Once mixture is simmering, add carrots and toss in hot pan for 3 minutes. Set aside.
Slice a French baguette to desired sandwich size, slice pieces in half.
Assemble.
Garlic mayo on top and bottom; add glazed carrots; pickled cucumber and carrot and cilantro.

Close sandwich and devour.

Make as much of this as you want in order to have ready-to-assemble bahn mi’s all week.